Delicious Grilled Potatoes with Crispy Topping and Tangy Sauce
A mouth-watering potato dish featuring crispy grilled potatoes topped with a tangy and flavorful sauce, perfect as a side dish for any occasion.
Maker: Steven Tomczyk
From: Instagram(view original)
Prep Time
20 min
Cook Time
40 min
Servings
Recipe details are AI-assisted from Steven Tomczyk. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- Yukon Gold Potatoes
- 1 cup Panko Breadcrumbs
- 1/2 cup Parmesan Cheese
- 1 tbsp Dried Parsley
- 1 tsp Garlic Powder
- 3/4 tsp Cayenne Pepper
- Butter
- 0.67 cup Mayonnaise
- 0.33 cup BBQ Sauce
- 1/2 tbsp Brown Mustard
- 1 tsp Hot Honey
- 1/2 tsp Chili Powder
- 1/2 tsp Paprika
- Chives
Instructions
- 1Preheat the grill to 400°F (392°F) for indirect grilling.
- 2Place the Yukon Gold Potatoes onto a skewer and cut them in a spiral against the skewer.
- 3In a bowl, combine 1 cup of Panko Breadcrumbs, 1/2 cup of Parmesan Cheese, 1 tablespoon of Dried Parsley, 1 teaspoon of Garlic Powder, and 3/4 teaspoon of Cayenne Pepper to make the crispy topping.
- 4Melt some butter and brush it onto the potatoes.
- 5Sprinkle the crispy topping mixture evenly over the buttered potatoes.
- 6Place the potatoes on a foil tray to elevate them and grill them indirectly for about 40 minutes, or until they are crispy and golden brown.
- 7While the potatoes are grilling, prepare the tangy sauce by mixing together 2/3 cup of mayonnaise, 1/3 cup of BBQ sauce, 1/2 tablespoon of brown mustard, 1 teaspoon of hot honey, 1/2 teaspoon of chili powder, and 1/2 teaspoon of paprika in a bowl.
- 8Once the potatoes are crispy, remove them from the grill and top them with the tangy sauce, additional Parmesan Cheese, and chopped chives.
- 9Serve the delicious grilled potatoes hot and enjoy!
- 10Garnish with additional chives if desired.
- 11Store any leftovers in an airtight container in the refrigerator for up to 3 days.