Grilled Red Potatoes a great side dish for summer dinners! Thinly sliced, brushed with a creamy chive sauce and grilled to perfection.
If you are looking for the perfect side dish to serve along side some Grilled London Broil, Grilled Lemon Pepper Chicken Wings or Grilled Pork Chops, these Grilled Red Potatoes are exactly what you need. They are easy to make, full of flavor and were a hit with the entire family.
When you search for grilled potatoes, most of the time you’ll find recipes using halved baby potatoes. This recipe is a bit different in that you’ll be using thinly sliced potatoes. The result is a tender, thick cut potato chip.
And they are delicious.
Let’s talk about everything you’ll need to make them.
Grilled Red Potatoes Ingredients:
You only need a handful of ingredients to make these grilled potatoes!
- RED POTATOES: Red potatoes are great because they have a thin smooth skin that you can leave on in most cases. And they are waxy which means that they retain most of their shape when cooking. For this recipe you’ll want to make sure to use red potatoes and not “Baby” red potatoes, they will be too small.
- MAYONNAISE AND SOUR CREAM: These will be the base of the sauce for the potatoes. They work together to make the sauce creamy and tangy.
- CHIVES: You’ll want to use fresh chives here, as opposed to dried chives. Fresh chives will give you the best flavor and color for the dish.
- SALT
- PEPPER
- GRANULATED GARLIC: You can also use garlic powder if that is what you have on hand. If all you have is garlic salt, you can use that too but omit the additional salt in the recipe.
Step by Step Instructions:
Grilled Potatoes are really easy to make but there are a couple of tips to ensure that you get the best results. Follow along with these step by step photos and instructions.
Slice potatoes to 1/4 to 1/2 inch slices. 
Boil potato slices until fork tender. 
Make chive sauce. 
Brush both sides of the potatoes with chive sauce. 
Grill potatoes 3 – 4 minutes on each side until they are browned and have dark grill marks. 
Top with more chive sauce and serve.
STEP #1: Using a sharp knife, slice the potatoes into 1/4 to 1/2 inch rounds.
STEP #2: Place the potatoes in a pot, add a pinch of salt and cover with water. Bring to a boil. Boil 3 – 4 minutes or just until they are fork tender. Drain. Don’t overcook them at this point, you don’t want to make mashed potatoes.
STEP #3: Place mayonnaise, sour cream, chives, salt, pepper and granulated garlic in a bowl. Whisk together until well combined.
STEP #4: Preheat grill to medium heat (about 400 degrees F).
STEP #5: Reserve half the sauce and set aside. Use the other half and brush onto both sides of the potato slices.
STEP #6: Carefully place the potatoes onto the grill. Make sure not to let them fall through the grates. Grill 3 – 4 minutes per side or until the potatoes have dark grill marks and are browned.
STEP #7: Transfer to a serving plate, top with remaining sauce. Sprinkle with fresh chives and serve.
The great thing about these is that you can make them as crispy or as soft as you like. If you leave them on a bit longer they will be more like chips.
Storage and Leftovers:
Grilled Red Potatoes are best eaten right away. The sauce however, can be made in advance and any leftovers can be stored in the refrigerator for a few days.
Looking for more potato side dishes? Here are some of my favorites:
These Homemade Mashed Potatoes only need THREE ingredients! They are perfection!
Roasted Red Potatoes are another favorite way to cook these scrumptious spuds!
Want to elevate your potato side dish game even more? Try Crispy Truffle Smashed Potatoes.
Note: This recipe post was originally published in 2010. It was updated with new photos, nutrition information and step by step photos in 2023.
Servings
Ingredients
- 5 medium red potatoes (sliced into 1/4 inch slices)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons minced chives (plus more for garnish)
- 1/4 teaspoon kosher salt (plus a pinch more)
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
- Place sliced potatoes in pot and cover with water. Bring to a boil and cook just until fork tender, 3 - 4 minutes. Drain.
- In a bowl combine mayonnaise, sour cream, chives, salt, pepper and garlic powder. Mix well.
Preheat grill to 400 degrees F.
Reserve 1/2 of sauce. Brush boiled potatoes with remaining chive sauce on both sides. Repeat until all potatoes are coated.
Place potatoes on the grill and cook until browned and tender. 3 - 4 minutes per side. Keep an eye on them so they don't burn.
- Transfer to a plate. Sprinkle with kosher salt. Place a dollop of remaining chive sauce on each of the potatoes. Garnish with chopped chives. Serve.
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Made this tonight. They were delicious but I lost a few on the grill so I transferred them to a grilling tray. Not sure I will dip them in the sauce next time, I may just make the sauce for the end. I definitely will make again though.
Marco- I used black but white could also be used.
Should you use white or black pepper for the sauce?
I’m not sure if I’m the only one who is driven absolutely mad by people commenting recipes without even trying them?
But I promise I’m not going to do that to you folks!! I made these tonight. They were delish. I added a few other chopped herbs (parsley/rosemary) for additional zing. Had a problem with my grill regulator and couldn’t get the grill hot, after cooking for what seemed like forever at 175 I finally stopped the grill to try to clear it out. Then, it got a little too hot and a couple of the taters got a little char. LOL. My cooking experiences always seem to go like this!!
The recipe did not include the grill heat, just for reference it should be somewhere between medium and medium high.
Either way, most of them turned out just perfectly delicious. Really enjoyed this and will definitely make again.
I’m thinking….for the shortcut lovers, you could probably just use ranch dip to achieve nearly the same result with less time. I might also try these straight on the grill next time so that I can avoid creating the mess with boiling. If you grill them on medium, I believe sliced potatoes should be about 15-20 minutes total time.
This looks so delicious, i will have to make these soon. Maybe on new years eve, I will make some for my guests!
I grill potatoes in a foil packet filled with butter & seasonings which turns out great! I just slice them up in smaller slices, diced would work too,no boiling. I will have to try the new technique!
Looks delicious! Will definitely be adding this recipe to my collection. One thing, though, you could still do this completely on the grill. Just do the boiling on the grill too, use either a grill safe pan or an old one that looks don’t matter for anymore. Then there is no need to cook any of it indoors and heat up the kitchen.
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Yum, will definitely be trying this. A different alternative to the traditional baked potato, and I can toss them right on the grill with the steaks. Love it, thanks for sharing!
Oh my gosh, this look delicious! And so beautiful! Your photographs are gorgeous.
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Thanks, and Happy Cooking!!!
I love grilling potatoes like this… can’t wait to try your sauce, it sounds wonderful!
I’ve made grilled potatoes quite successfully on my stovetop grill – I gave up outdoor grilling several years ago after years that included charcoal, then 2 gas grills, back to charcoal. Your taters look wonderfully caramelized!
I love this idea; might try it with sweet potatoes!
I love potatoes of every kind too. : ) We’ve been grilling everything lately so we don’t have to heat up the kitchen. I’m thinking this chive sauce would be excellent on my baked potatoes too. Thanks for sharing it!
This looks delicious! It almost seems like a deconstructed baked potato. Thanks for the idea.