If I had to choose between baked potatoes or mashed potatoes – i’d choose baked (or grilled in this case) in a heartbeat. Don’t get me wrong – I LOVE a healthy helping of a nice buttery and garlic mashed potatoes on Thanksgiving, but other than that they’re never my go to potato.
Growing up, my mom starting thinly slicing our potatoes during the summer months. Her goal was to achieve a crispy texture with the same health benefits. My dad handled step two, grilling! I would help my mom wrap the sliced and flavorful potatoes in foil and hand them over to my dad to grill. Nowadays, if someone says they’re making baked potatoes I immediately think of my mom’s grilled “baked” potatoes.
By the way, if I had a dollar for every time she reminded us that the skin was the healthiest part of the potato… i’d have my own potato farm by now. I used to HATE the skin as a child, but my tastebuds have since changed and it’s easily my favorite part of the potato..especially when it’s crispy.
A potato, sliced thinly and topped with butter, olive oil, garlic, and parmesan and rosemary. The slices help make the grilled potato extra crispy.
- 4 Medium/Large Potatoes
- 3 Tbsp Olive Oil
- 2-3 Tbsp Butter melted
- 1 Tbsp Dried Rosemary Flakes or fresh
- 4-5 cloves Garlic minced
- 1/4 cup Parmesan freshly grated or shaved
- Salt & Pepper to taste
Take the Potato and thinly slice horizontally without cutting through the bottom.
Once cut, mix the olive oil, melted butter, garlic, rosemary, parmesan, and salt and pepper in a bowl.
Use a marinating brush to brush the mixture over the potatoes. Make sure some of the mixture gets in-between the slices for flavor. Feel free to add more cheese on top if desired.
Wrap the marinated potatoes in foil and place on the grill (low heat) for about 45 minutes or until crispy.
Once crispy, remove from foil and enjoy!
*I always make extra of the olive oil/butter mixture to add to the inside of the potato.