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These BBQ Grilled Potato Slices with Blue Cheese Dip are a quick and easy side dish recipe that goes perfectly with your favorite hamburger or grilled chicken recipe.
Sometimes when you’re making dinner, you just don’t know what to serve as a side dish to complete the meal… this easy recipe will do just that! In the summer months, when the BBQ grill is out, and you are cooking burgers or grilling some chicken breasts, why not cook up some grilled potato slices?
It only takes about ten minutes to prepare these potatoes, and then they cook on the grill for a total time of about 30 minutes. The potatoes are nice and golden brown on the outside, with beautiful grill marks and crispy edges – and they are soft inside. They are the perfect side dish.
These crispy grilled potatoes make the perfect potato side dish – and if you don’t have a grill or the weather isn’t cooperating, you can make them indoors on a grill pan and still get a great grill flavor!
These crispy potatoes are really easy to make. We were making a favorite potato recipe one day, and for some reason, I was dipping them in hot sauce and blue cheese, and this recipe came about. Isn’t that how we find our favorite recipes?
Table of Contents
Ingredients Needed
For the Potatoes
- Whole Potatoes – I like to use Yukon Gold Potatoes, New Potatoes, or Red Potatoes for this recipe, but you can also use Russet potatoes or sweet potatoes if desired. It is all a matter of personal preference.
- Olive Oil
- Kosher Salt & Black Pepper (Optional – Garlic Powder if desired)
- Chives or Fresh Herbs to Garnish (optional)
For the Blue Cheese Dip
- Hot Sauce
- Blue Cheese Salad Dressing
If you don’t want to make Blue Cheese Dip, you can dip the potatoes in sour cream or ranch dressing.
Equipment Needed
- A Cutting Board & A Sharp Knife
- A Bowl
- A Grill or a Grill Plate
- A Spatula
To Make Grilled Sliced Potatoes
These potatoes can be made in just a few easy steps.
Begin by preheating your grill. If you are using a charcoal grill, it might take a little longer, so plan accordingly.
Wash and dry the potatoes.
Slice the potatoes into ½ inch slices.
Pour the olive oil into a small bowl.
Dip the potatoes into the olive oil to coat them evenly. Place them on a plate and season both sides with salt and pepper before transferring them to the grill.
Make sure to clean the grill grates and lightly coat them with some oil so that the potatoes don’t stick. Place the potatoes in a single layer right onto the preheated grill grate. Make sure that it is hot before laying down the potatoes.
Cook the potatoes for 15 minutes on each side or until they are crispy.
(If grilling potatoes in foil packets is more your thing, I have another grilled potato recipe for that!)
How to Make Spicy Blue Cheese Dip
While the potatoes are cooking, make the Blue Cheese Dip.
Combine the blue cheese salad dressing and hot sauce in a small bowl and whisk it together. That’s it. The delicious dip is ready to go!
If you prefer it spicier, add a little more hot sauce to make it to your liking.
Recipe Tip: Add the hot sauce a little at a time and taste the sauce before adding in more. A little hot sauce goes a long way!
In my family, two of us like things spicier, and two don’t, so we make one big batch, then split it in half and add more hot sauce to one bowl – two versions, so everyone is happy!
We like to make the dip so that there is just a little bit of a kick to it…just enough to get a great flavor for the potatoes.
How to Store Leftover Grilled Potatoes
Once cooled, store leftover potatoes in an airtight container in the refrigerator for up to 5 days.
Grilled Sliced Potato Tips
- Potatoes can be sliced longways (like surfboards) or into circles – it all depends on your mood!
- Be sure to thoroughly clean your grill grates and brush a little oil on them before cooking the potatoes to be sure that they don’t get stuck – and make sure that the grill is nice and hot.
- You can make potatoes on a gas grill or a charcoal grill, but a charcoal grill gives the potatoes such a great flavor.
- If you buy too many potatoes, use the leftover whole potatoes to make potato salad.
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🙋♀️ Frequently Asked Questions
The best type of potato is the one that your family likes the most. I prefer to use Yukon Gold potatoes, but russet or sweet potatoes will both work great in this grilled potatoes recipe. Yukon gold potatoes will be more buttery, while russet potatoes will be fluffier and crumbly. Look for medium-sized potatoes. These will be easier to flip on the grill and won’t fall through the grill grates.
Unlike making french fries, there is no need to soak potatoes before grilling them! All you need to do is toss them in olive oil, then sprinkle them with salt & pepper.
More Grilling Recipes
These potatoes are a great side dish. A couple of our favorite recipes to grill with these potatoes are BBQ Ranch Burgers or Blue Cheese Burgers. If chicken is more your thing, try our Bruschetta Chicken recipe.
If you make these Blue Cheese Grilled Potatoes, comment and rate the recipe below. Would love to hear from you!
BBQ Grilled Potato Slices with Blue Cheese Dip
Ingredients
For the Potatoes:
- 5 medium sized potatoes
- ¼ cup olive oil
For the Blue Cheese Dip:
- ½ teaspoon hot sauce
- ½ cup blue cheese salad dressing
- Chives to garnish, optional
Instructions
For the Potatoes:
- Heat your grill to medium heat (about 350°F).
- Slice the potatoes into ½” thick slices.5 medium sized potatoes
- Pour the olive oil into a small dish.¼ cup olive oil
- Dip the potatoes into the olive oil and coat each side evenly with the olive oil. Place them on a plate to transfer them to the grill.
- Place the potatoes right onto the grill.
- Grill each side for 15 minutes or until crispy.
- Garnish with chives, optional.
For the Blue Cheese Dip:
- Combine the blue cheese salad dressing with the hot sauce in a small dish. Mix until ingredients are completely blended together.½ cup blue cheese salad dressing, ½ teaspoon hot sauce
- Serve immediately. Top with chives if desired.Chives to garnish, optional
Notes
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
This recipe is so easy to make and is a great side dish!
Thanks Don!
Jeannie