Grilled Potato Slices: Smoky Rosemary Sea Salt Bbq Side Dish

The Great British BBQ Side: Smoky Rosemary & Sea Salt Grilled Potato Slices

That smell. Oh my gosh. When the olive oil, fragrant fresh rosemary, and garlic hit the screaming hot grill grates, that is truly the essence of summer cooking. You bite into one of these smoky, perfectly seasoned slices, and you get that salty, crispy char giving way to a ridiculously creamy, fluffy middle.

They truly are the chip replacement we all deserve at every single BBQ.

Honestly, I love a complicated recipe that takes all day, but when the grill is hot and the guests are hovering, speed is everything. This side dish is ridiculously fast because we use a quick chef trick we par-boil them first.

It’s cheap, satisfying, and solves the major kitchen tragedy of serving burnt, raw-in-the-middle grilled potatoes.

This isn't about haphazardly throwing slices onto the flame, though. We need technique, precision on the slicing, and a little potato science to guarantee success. Let’s crack on and master the method for the ultimate, smoky grilled potato slices recipe, guaranteed to be an easy summer side dish you'll make every weekend.

Achieving the 'Creamy Inside, Crispy Outside' Texture

Why the Pre-Boil Technique Guarantees Success

The pre-boil is not optional; it is the entire magic trick here. When you toss raw potatoes directly onto a grill, the exterior burns long before the centre cooks through. This results in sad, carcinogenic hockey pucks.

Par-boiling softens the internal starch structure while leaving the edges firm enough to handle the high heat and char beautifully.

Tools of the Trade: Grill Types and Preparation (Gas, Charcoal, or Griddle)

Look, this recipe works on whatever you have charcoal, gas, or even a super hot cast iron griddle pan. The critical difference is heat control. Charcoal delivers the best smoky flavour, hands down.

Gas grills are easier to maintain consistency, but you need to achieve a medium high temperature, around 400°F (200°C). Always clean and oil your grates before starting, or you will have a major sticking disaster.

The Ultimate Smoky Chip Replacement

We are chasing that perfect balance: tender, steamy potato inside with a thin, robust crust on the outside. These aren't meant to be thin potato crisps. They are hearty, substantial bbq potato slices that stand up beautifully next to any grilled main.

Forget the bagged frozen fries; these are fresher, tastier, and have that unbeatable woodsy smoke.

The Starch Science: Why We Par-Cook the Potatoes

Potatoes contain a lot of starch, obviously, and cooking them in boiling water starts the process of gelatinization. This means the starch swells and softens evenly. When you drain them, the residual heat causes the water trapped inside to steam and evaporate, drying the surface.

A dry surface is essential for crisping up quickly on the grill.

Maximizing Flavor Adherence Before the Grill

My biggest mistake when I first started grilling potatoes was seasoning them right after the boil, while they were still wet. The seasonings just washed off! We let them steam dry for five minutes first, and then we coat them with a mixture of oil, garlic powder, and herbs.

The oil acts like glue, ensuring every slice is perfectly dressed before it hits the heat.

Mastering the Maillard Reaction for the Perfect Char

The Maillard reaction is just a fancy name for browning, which equals flavour. To get deep, defined grill marks (not just grey smudges), you need high heat and patience. Don't touch the slices for at least five minutes once they hit the grill.

That undisturbed sear is where the magic, and the smoky flavour, truly happens.

Essential Ingredients for Smoky Rosemary Grilled Potato Slices

Choosing the Right Potato Variety (Waxy vs. Starchy)

I swear by Yukon Gold or Russets for this grilled potato slices recipe. Russets are starchy, which guarantees a light, fluffy interior. Yukon Golds are slightly waxier, giving them a creamier, buttery texture. They hold their shape brilliantly after par-boiling, unlike some ultra waxy varieties. If you love a super rich potato side, try my Broccoli and Cheese Twice Baked Potatoes: Ultimate Creamy Cheddar Filling sometime, but for grilling, stick to the Golds.

Fresh Rosemary vs. Dried: Flavour Impact

Use fresh rosemary. Seriously. Dried rosemary tastes like dusty pine needles, and we are aiming for bright, earthy fragrance. If you can't find fresh, substitute with dried oregano or thyme, but please do not use dried rosemary here. It's a critical component of the flavour profile!

Smoked Salt Alternatives and Seasoning Ratios

We use flaky sea salt at the end for crunch and pure salty flavour. However, if you are using a gas grill and want that smoky depth, consider swapping a portion of the olive oil for a little liquid smoke mixed in, or use a pinch of smoked paprika in your seasoning mix.

Always reserve the flaky finishing salt until after the grilling process is done.

Best Oils for over High heat Grilling

I typically use good quality Extra Virgin Olive Oil because the cook time is short and the flavour is excellent. But if you have a monster charcoal grill that runs incredibly hot, you might worry about the smoke point. In that case, switch to Avocado Oil .

It can handle immense heat without breaking down or tasting bitter.

The Definitive step-by-step Guide to Grilling Potatoes

Preparation Phase: Slicing Uniformly and Pre-Boiling to Perfection

1. Slice Uniformly: Scrub your potatoes well; peeling is totally optional. This is the moment for your mandoline slicer, if you have one. Cut the potatoes into discs precisely 1/4 inch (6mm) thick . I made the mistake once of slicing them inconsistently, and half of them turned to mush while the other half stayed crunchy. Consistency is crucial!
2. Par-Boil Smartly: Place the sliced potatoes in a large pot and cover with cold salted water. Bring to a rolling boil and cook for exactly 4 to 5 minutes . They should be pliable at the edges but still firm when poked with a fork.
3. Steam Dry: Immediately drain the potatoes into a colander. Allow them to sit for 5 minutes. This crucial step lets the residual steam escape, ensuring the surface is dry before the oil goes on.

Seasoning and Oiling: Preparing the Slices for the Heat

4. Toss Gently: Transfer the dry slices to a large bowl. Drizzle with the olive oil, chopped fresh rosemary, garlic powder, and pepper. Use your hands to gently toss them until every single slice is coated in the fragrant oil. Do not add the finishing salt yet.
5. Preheat: Get your grill roaring hot! Aim for medium high heat (about 400°F/200°C).

Grill Setup: Achieving the Optimal Two-Zone Heat

6. Oil the Grates: Clean your grates and immediately oil them using a paper towel held by tongs. This prevents sticking.
7. Create Zones (Optional but recommended): If you are using charcoal, stack most of the coals on one side for a over high heat zone, leaving the other side cooler. If using gas, turn two burners high and one low. This lets you move potatoes if they cook too fast.

Grilling & Turning: Ensuring Even Char and Cook Through

8. Lay and Sear: Place the seasoned slices directly onto the medium high heat zone. Work quickly and do not overcrowd the grill. Grill undisturbed for 5 to 7 minutes, watching for that deep, desirable char.
9. Flip and Finish: Using long handled tongs, flip each slice and continue grilling for another 5 to 8 minutes until they are fork tender throughout.
10. The Final Spritz: Transfer the grilled slices immediately to a serving platter and finish with a generous sprinkle of flaky sea salt while they are piping hot.

Troubleshooting and Expert Tips for Your Next BBQ

Preventing Sticking: The Secret to Clean Release

Sticking happens for two reasons: dirty grates or not enough oil. The fix? Scrub the grates while the grill is hot using a wire brush. Once clean, use a pastry brush or an oil-soaked paper towel to slick the grates down immediately before the potatoes go on.

You can't oil them too much!

The Importance of Thickness (And What Happens If You Slice Too Thin)

Keep them at 1/4 inch. If you slice them too thin (like 1/8 inch), they will cook in the boiling water completely, making them difficult to handle and prone to falling apart on the grill.

If you slice them too thick (1/2 inch), the par-boil won't be long enough, and they will still be raw in the middle when the outside is burnt.

Adjusting Cook Times for Different Grill Temperatures

If your grill is running nuclear hot, reduce the cook time to 4– 5 minutes per side, and use the cooler zone to finish them if needed. If your grill is only moderately warm, you may need 8– 10 minutes per side.

Always check for internal tenderness with a fork, not just external colour.

Chef's Note: If you accidentally over boil the potatoes and they start falling apart, don't throw them out! Put them in the freezer for an hour to firm up slightly, or just repurpose them into something delicious like my Potato Leek Soup Recipe: Creamy, Velvety, French Classic Comfort . Waste not, want not.

Handling Leftovers: Storage, Reheating, and Preparing Ahead

Best Practices for Refrigerating Cooked Slices

Grilled potato slices will keep beautifully in an airtight container in the refrigerator for up to 3 days. After that, they start to lose their flavour integrity. Don't worry about freezing them; the texture changes too much upon thawing.

How to Re-Crisp Grilled Potatoes in the Oven

Do NOT microwave them unless you enjoy sadness. To bring the crispness back, preheat your oven to 400°F (200°C). Spread the cold slices on a baking sheet and bake for 8 to 10 minutes. This reactivates the crisp texture and warms them through perfectly.

A toaster oven works even better for smaller batches!

Can You Prepare the Potatoes Ahead of Time? (The Pre-Grill Prep)

Yes! This is the greatest prep hack for entertaining. You can slice, par-boil, and dry the potatoes up to 12 hours in advance. Store the dry, par-boiled slices in an airtight container in the fridge (without oil or seasoning). Season them right before you are ready to grill.

This means they can be on the flame within 60 seconds of walking out the door.

What to Serve Alongside Your Signature Grilled Potato Slices

These rosemary grilled potato slices are robust and earthy, making them the ideal partner for smoky main dishes. They are brilliant alongside simple grilled fish or juicy steak. For a full BBQ spread, I highly recommend pairing them with my Grilled Corn with Smoky Lime Butter: The Easy Summer BBQ Side Dish for a burst of sweetness. If you’re making something spicy, like my Grilled Chicken Fajitas: Proper Pub-Style Smoky Sizzling Recipe , these slices provide a wonderful grounding contrast to the heat.