Greek Potatoes Recipe on the Grill

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3.34 from 30 votes

Surprise your guests at your next backyard cookout by replacing the usual potato salad side dish with this recipe for greek potatoes cooked on the grill.

Course:

Dinner

Lunch

Side Dish

Vegetable

Cuisine:

American

Greek

Makes:

About 3 pounds

Servings: 9

Takes:

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Ingredients

US Customary - Metric

▢ 3 pounds firm boiling potatoes (read all about potatoes)
▢ ¼ cup olive oil
▢ ½ cup lemon juice (from about 8 lemons)
▢ 1 tablespoon dried oregano
▢ 2 cloves pressed garlic
▢ 1 tablespoon Morton Coarse Kosher Salt
▢ 1 teaspoon ground black pepper

Notes:

About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.

Optional. Add 2 tablespoons fresh chopped parsley for garnish.

Optional. Amp up the flavor by substituting chicken stock for the water.

Blue or green garlic? Sometimes fresh garlic will turn blue when cooked in acids like lemon juice. If you notice blue flecks, don't worry: they will brown when the water evaporates, and the flavor will not be altered.

Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

Prep. Peel the potatoes and rinse them. Cut into wedges or chunks about the size of your thumb [2" x 1" (50.8 mm x 25.4 mm)].
Fire up. Set up your grill in a classic 2-zone setup.
Bake. Dump everything into a baking pan large enough to keep the potatoes in a single layer. Don't use an aluminum pan because it can react with the acid in the lemon juice. A dark colored baking pan will brown the potatoes better than a stainless steel pan. Cover the potatoes with water. Place it over direct heat on your grill, medium heat, or place the pan on a side burner or indoor range top burner about medium heat. Don't cover the pan, but close the lid on the grill so it heats from all sides. Let 'er boil uncovered for about an hour or until all the liquid has evaporated. Keep an eye on it.
Fry. When the water disappears, the heat will rise and the potatoes will begin to fry and brown on the bottom. Move the pan to the indirect side and stay right there. Prevent the potatoes from burning and help them brown on all sides by rolling them around with a spatula. Scrape the bottom so they don't stick. Taste them and if they are undercooked, add another cup of water. Total cooking time is 45 minutes to an hour, depending on the size of the potato chunks.
Serve. Serve immediately.
Optional. When there is still a bit of water left, add 3 tablespoons dried onion flakes (not onion powder). Don't add them too early or they will get gummy and blacken.

Nutrition per Serving