Indoor Grilled Potatoes: A Weeknight Revelation

There’s a certain magic that happens when simple ingredients are transformed into something truly special. For me, that magic often unfolds in the kitchen, even when the weather outside discourages a backyard barbecue. I remember a particularly grey and drizzly evening a few years back. The craving for that smoky, slightly charred flavor of grilled potatoes hit me hard, but the thought of battling the elements seemed far less appealing. That’s when I remembered a technique I’d picked up, a way to capture that essence right on the stovetop, and it quickly became a beloved staple for my family, especially on those nights when outdoor grilling just isn’t an option. It’s a method that proves you don’t need a sprawling patio or a sunny sky to enjoy that irresistible grilled potato goodness.

Recipe Overview

• Prep Time: 6 minutes
• Cook Time: 10 minutes
• Total Time: 16 minutes
• Servings: 4-6
• Yield: Prepared Potatoes
• Dietary Type: Adaptable

Ingredients

• 4 medium russet potatoes
• 3 tablespoons melted butter
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Equipment Needed

• Medium saucepan
• Knife or mandoline slicer
• Colander
• Grill pan
• Small bowl
• Pastry brush or silicone brush

Instructions

1. Begin by thoroughly scrubbing your russet potatoes under cool running water to remove any dirt. Once clean, pat them completely dry with paper towels. This drying step is crucial for achieving a good sear on the grill pan.
2. Next, slice the potatoes into rounds that are approximately 3/4 inch thick. For consistent cooking, it’s best to keep the thickness as uniform as possible. A mandoline slicer can be a great tool for this if you have one.
3. Place the sliced potatoes in a medium saucepan. Cover them with water, ensuring they are fully submerged. Bring the water to a boil over medium-high heat, and then boil for exactly 6 minutes. This par-boiling step softens the potatoes slightly, allowing them to cook through more quickly and evenly on the grill pan.
4. While the potatoes are par-boiling, prepare your seasoning blend. In a small bowl, combine the salt, black pepper, and garlic powder. Stir to ensure everything is well incorporated, and then set the bowl aside.
5. Once the 6 minutes of boiling are up, drain the potatoes thoroughly in a colander. Allow any excess water to drip away.
6. Now, it’s time to heat your grill pan. Place your grill pan over medium-high heat and allow it to get good and hot.
7. Spray the heated grill pan lightly with a non-stick cooking spray. You want just enough to prevent sticking without creating a greasy mess.
8. Carefully place the par-boiled potato slices onto the hot grill pan in a single layer. Avoid overcrowding the pan, as this will steam the potatoes rather than grill them, leading to a less desirable texture. You may need to work in batches.
9. Brush the tops of the potatoes with some of the melted butter. Then, sprinkle them lightly with the seasoning blend you prepared earlier. If you prefer a more pronounced flavor, feel free to add additional seasonings here.
10. Grill the potatoes for approximately 4 minutes on the first side. You should start to see nice grill marks forming.
11. After 4 minutes, flip each potato slice.
12. Brush the newly exposed side of the potatoes with more melted butter and sprinkle them again with the seasonings.
13. Continue cooking for another 4 minutes, or until the potatoes are done to your liking. They should be tender when pierced with a fork and have beautiful char marks.

Optional Seasonings:
For added flavor complexity, you can incorporate these into your initial salt, pepper, and garlic powder blend:

• 1/2 teaspoon dried parsley
• 1/4 teaspoon crushed dried rosemary
• 1/4 teaspoon each oregano, rosemary, and basil

Butter Substitution Note:
We have found that using butter-flavored spray (like “I Can’t Believe It’s Not Butter” spray) or butter-flavored or olive-oil flavored non-stick cooking spray in place of the melted butter yields great results. This can offer a lighter application of flavor and fat while still achieving excellent browning and preventing sticking.

Expert Tips & Tricks

• Uniform Slicing is Key: The most critical step for even cooking is ensuring your potato slices are of consistent thickness. If you don’t have a mandoline, take your time with a sharp knife and a steady hand.
• Don’t Skip the Par-Boil: While it might seem like an extra step, the 6-minute par-boil is essential. It pre-cooks the potatoes enough so they finish perfectly on the grill pan without becoming mushy or undercooked in the center.
• Hot Pan, Cold Ingredients: Ensure your grill pan is thoroughly heated before adding the potatoes. This allows for immediate searing and those coveted grill marks. However, if you’re using the spray butter option, apply it just before adding the potatoes to prevent it from burning off in the hot pan.
• Season Generously (But Smartly): The initial seasoning is important, but remember you’re seasoning both sides of the potato. Layering the flavor as you cook ensures each bite is delicious.
• Watch and Learn Your Pan: Every grill pan is a little different. Keep an eye on your potatoes, especially during the first few times you make them, to learn how quickly your pan heats and cooks. The cooking times provided are a guideline.

Serving & Storage Suggestions

These indoor grilled potatoes are wonderfully versatile. Serve them hot off the grill pan as a fantastic side dish for grilled chicken, steak, fish, or even a hearty vegetarian burger. They also make a superb appetizer when served with a dollop of sour cream and chives, or a sprinkle of your favorite shredded cheese.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm them in a skillet over medium heat, in the oven at around 350°F (175°C) until heated through, or even give them a quick zap in the microwave if you’re short on time. Be aware that reheating in the microwave might soften the texture slightly compared to other methods.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	241.3 kcal	—
Calories from Fat	—	—
Total Fat	8.8 g	13%
Saturated Fat	5.5 g	27%
Cholesterol	22.9 mg	7%
Sodium	655.6 mg	27%
Total Carbohydrate	37.4 g	12%
Dietary Fiber	4.7 g	18%
Sugars	1.7 g	6%
Protein	4.4 g	8%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While russet potatoes are ideal for their fluffy interior and ability to hold their shape, you can experiment with other waxy or starchy potatoes like Yukon Golds. Just adjust the par-boiling time slightly if using smaller or larger potatoes to ensure they are tender but not falling apart.

For a dairy-free or vegan option, simply use your favorite plant-based butter or a good quality olive oil in place of the melted butter. Ensure your non-stick spray is also dairy-free if opting for that.

Consider adding a pinch of smoked paprika to the seasoning blend for an extra layer of smoky flavor, or a dash of cayenne pepper for a touch of heat. Fresh herbs like thyme or rosemary can also be finely chopped and added to the butter before brushing for a more vibrant taste.

FAQs

Q: Can I use sweet potatoes for this recipe?
A: Yes, you can! Sweet potatoes will also work well, though their texture and flavor are different from russets. You might need to adjust the par-boiling time slightly to achieve the desired tenderness.

Q: Why did my potatoes not get grill marks?
A: This is usually due to a grill pan that isn’t hot enough, or overcrowding the pan. Ensure your pan is well-heated before adding the potatoes, and cook them in a single layer, working in batches if necessary.

Q: What if I don’t have a grill pan?
A: A cast-iron skillet will also work effectively for this recipe, providing good heat retention and helping to create a nice sear.

Q: Can I prepare the potatoes ahead of time?
A: You can par-boil and slice the potatoes a few hours in advance. Store them in the refrigerator. When ready to cook, pat them very dry and proceed with the recipe as usual.

Q: How can I make these potatoes more crispy?
A: For extra crispiness, you can increase the grilling time by a minute or two on each side, or use a higher heat, but be vigilant to prevent burning. Ensuring the potatoes are very dry before grilling is also key.

Final Thoughts

This indoor grilled potato recipe is a testament to the power of simple cooking techniques to elevate everyday ingredients. It’s a reliable dish that brings a comforting and familiar flavor into your home, regardless of the season or the weather. It’s the kind of recipe that makes you feel like a seasoned pro, even if you’re just whipping up a quick side for a weeknight dinner. I hope you find as much joy in making and eating these as my family and I do. Give them a try, and let me know what you think! Perhaps serve them alongside some lemon herb roasted chicken or a hearty lentil soup for a truly satisfying meal.