Golden Brown Potato Slices

Side Dish Vegetable Gluten-Free, Vegan, Vegetarian Grill Game Day

By Chris Capell

Potatoes on the grill. Baked taters come to mind as the most common way to cook potatoes on the grill. And while great, there is always time for something different. Slice ’em and grill ’em! I’ve been cooking grilled potato slices this way for a few years, and it is both easy and good. They cook up slightly crisp, and the Dizzy Pig seasoning provides a great flavor and light crust. This is a real flexible recipe, a lot of flavors can be used, and there ain’t a bunch of things out there that taters don’t go well with!

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Ingredients

2 or more potatoes. Yukon Gold works great, but any taters will work
Oil, peanut oil preferred
Dizzy Pig® Raging River is my favorite, but use a flavor that will compliment your main dish such as Dizzy Dust, Swamp Venom, Raising the Steaks or Tsunami Spin

Directions

Wash potatoes with a brush and dig out any bruised areas. Slice approximately 1/8-1/4 inch thick and oil them up real good.
Shake on the Dizzy Pig!! Choose a flavor that compliments your main dish. Apply seasoning as evenly as possible on one side. I’ve found it best to shake the rub onto the second side after they are on the grill. Too much comes off otherwise.
Prepare grill for 300-400°F degrees.
Spray your grill or pan with oil. A cooking grid like the one pictured works well. Lay the tater slices on rub down, and shake a coating of rub to the top.
Close up your cooker and let ‘er roll!
Flip or rotate every 10 or 15 minutes to ensure even cooking. The thin ones that finish up earlier get stacked on the cooler side of the cooker.
30 minutes or so later they are looking done.
Compliment your potatoes with your favorite Dizzy style meat, like our pork loin roasts

^***Our potato slice recipe is a flexible potato side dish. Use any of our seasonings on the potatoes to compliment your main dish. It is an easy meal to compliment any meats being cooking on a grill.

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