My family is big potato fans. Whether it is red, russet yukon gold or roasted, mashed, baked or fried – my family will eat them. I especially love it when I can get them to eat them with the skin. I have never tried grilled potatoes but thought it sounded like a fun idea.
Now in Utah, french fries with fry sauce is big. I must say my family’s mouths turn down into a frown if a restaurant offer ketchup and no fry sauce. The basic fry sauce uses a base of ketchup and mayo. However, there is a place here called the Training Table. They offer a fry sauce with more of a kick. I have always guessed to was made with bbq sauce. Well I figured these grilled russets would be similar to a fry and figured a sauce made with bbq sauce would be the perfect accompaniment to a grilled potato/french fry.
These potatoes where delicious. They come crisp off the grill but soften as the cool. To me they are just like a giant fry you make at home with fresh potatoes. Then the dipping sauce was the perfect accompaniment. The whole family loved it. The only complaint with these was from my hubby. He did the grilling and didn’t like that these cover the whole grill. However, there wasn’t much complaining after all of the potatoes were filling my family’s bellies. They were devoured.
Grilled Potatoes with BBQ Dipping Sauce
- 1/2 cup mayonnaise
- 1/4 cup bbq sauce (your favorite kind)
- 4 medium russet potatoes, scrubbed but not peeled
- 3 Tbsp canola oil
- 1 tsp smoked paprika
- 1 1/2 tsp kosher salt
- Place the mayonnaise in a small bowl. Mix until smooth and lumps are gone. Then add the bbq sauce and blend until smooth. Set aside to use as a dipping sauce.
- Preheat your grill to medium-high heat. While the grill preheats, cut potatoes lengthwise into 1/4-inch slices. This is easy using a mandolin, but if you don’t have one a knife will do the job too.
- Place the potatoes in a gallon sized freezer bag. Add the oil to the bag and seal closed. Toss the potatoes around in the sealed bag until well coated with the oil.
- Open the bag and sprinkle in the smoked paprika and salt. Seal the bag again and toss the potatoes until the salt and paprika are nice and even distributed on the potato slices.
- Remove the potato slice from the bag and place directly on the grill. Cook for about 5 minutes per side. Keep an eye on them so they don’t get overcooked. You want them tender on the inside when pierced with a fork, but slightly crisp and golden brown on the outside.
- Remove from grill and serve immediately with the bbq dipping sauce. Serves 4-5.