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In the summertime, we’re always looking for simple – but different – side dishes to go along with our grilled foods and these Red Potato Coins are a delicious option for any meal!
In the past, we’ve typically made this recipe in the oven – but we were in the mood for some crispy red potato coins and didn’t want to turn on the oven. So we’ve adapted this recipe and included instructions below to make these red potato coins in an outdoor grill – and the results are fantastic!
To cook these red potato coins on the grill, you’ll need a cast iron skillet that can stand up to the high heat – and you’ll essentially use your grill as the oven! Bake the baby red potatoes in a closed grill until just tender – then press down slightly, until the sides of the potatoes burst. Add the potatoes back to the pan along with some butter and olive oil and cook until golden and crispy!
A sprinkle of salt and pepper, plus some chopped fresh parsley – and your red potato coins are done! This recipe is simple – delicious – and cooked entirely on the grill!
- 2 pounds baby new red potatoes, skin on
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 tablespoons butter
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Preheat your grill to medium hot or your oven to 425 degrees.
- Wash and dry potatoes and then toss in a bowl with two tablespoons of olive oil along with ½ teaspoon of salt.
- If cooking on the grill, place them on an upper rack or on the cooler side of your grill and cover grill. If using oven, pour them on a sheet pan and place in oven.
- Roast for about 20 minutes for the really small ones and 25 minutes for the slightly larger ones.
- Remove to your cutting board and with the back of a heavy spatula, press down slightly. One of the sides will burst and they should be about a half inch thick once pressed.
- Heat a cast iron skillet either over the hottest part of your grill or on top of the stove and melt butter with one tablespoon of olive oil.
- Place flattened potato coins in butter/oil mixture and cook at about medium high for approximately 2-4 minutes on each side or until crisp and golden on both sides. Season with pepper and additional salt only if needed.
- Remove to serving platter and top with chopped parsley.
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