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Red Potato Coins - A Family Feast

Red Potato Coins

This recipe can all be done on your outdoor grill or inside in your kitchen oven.

Yield: 4-6 servings 1x
Prep: 5 minsCook: 30 minsTotal: 35 minutes


  • 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


  1. Preheat your grill to medium hot or your oven to 425 degrees.
  2. Wash and dry potatoes and then toss in a bowl with two tablespoons of olive oil along with ½ teaspoon of salt.
  3. 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.
  4. Roast for about 20 minutes for the really small ones and 25 minutes for the slightly larger ones.
  5. 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.
  6. 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.
  7. 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.
  8. Remove to serving platter and top with chopped parsley.

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