Grilled Potatoes with BBQ Dipping Sauce
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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 with BBQ dipping sauce, but I thought it sounded like a fun idea.
Now in Utah, French fries with fry sauce are big. I must say my family’s mouths turn down into a frown if a restaurant offers ketchup and no fry sauce. The basic fry sauce is made with a base of ketchup and mayonnaise. However, there is a place here called the Training Table. They offer a fry sauce with a bit more kick. I have always guessed that it was made with BBQ sauce. Well, I figured these grilled russets would be similar to a fry, and I thought a sauce made with BBQ sauce would be the perfect accompaniment to a grilled potato or French fry.
These potatoes were delicious. They come crisp off the grill but soften as they 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 filled my family’s bellies. They were devoured. Serve this up as a side for steak or burgers.
Ingredients for Grilled Potatoes with BBQ Dipping Sauce
- MAYONNAISE
- BBQ SAUCE
- RUSSET POTATOES
- CANOLA OIL
- SMOKED PAPRIKA
- KOSHER SALT
Instructions for Grilled Potatoes with BBQ Dipping Sauce
Start by making the dipping sauce: In a small bowl, stir the mayonnaise until smooth and creamy, breaking up any lumps. Add the barbecue sauce and blend until well combined. Set aside—this tangy, smoky dip is the perfect match for the grilled potatoes.
Next, fire up your grill to medium-high heat. While it preheats, slice the potatoes lengthwise into ¼-inch thick planks. A mandolin makes this quick and even, but a sharp kitchen knife works just as well.
Place the potato slices in a large zip-top bag (or large bowl), then drizzle in the oil. Seal the bag and toss the potatoes until evenly coated. Open the bag and sprinkle in the smoked paprika and salt, reseal, and give it another good shake to make sure the seasoning is well distributed.
Once the grill is hot, place the potato slices directly on the grill grates in a single layer. Grill for about 5 minutes per side, or until golden brown with crisp edges and fork-tender centers. Keep an eye on them—they can go from perfect to overdone quickly!
Serve this side dish hot off the grill with the barbecue dipping sauce on the side. This recipe serves 4 to 5 and makes a delicious summer side that’s just as good for weeknight dinners as it is for backyard BBQs.
Frequently Asked Questions
What kind of potatoes work best for this recipe?
Russet potatoes are ideal because they crisp up nicely on the grill and have a fluffy interior. Yukon Golds or red potatoes can also work, but they’ll have a creamier texture.
Do I need to peel the potatoes?
Nope! Just give them a good scrub. Leaving the skin on adds texture, flavor, and helps the slices hold their shape on the grill.
Can I slice the potatoes ahead of time?
Yes—just store them in cold water in the fridge to prevent browning. Drain and pat dry before tossing with oil and seasoning.
How do I keep the potatoes from sticking to the grill?
Make sure your grill is preheated and clean, and that the potato slices are well coated in oil. You can also lightly oil the grates before grilling.
Can I make the dipping sauce ahead of time?
Definitely! The BBQ mayo dip can be made a day or two in advance and stored in the fridge. Just give it a quick stir before serving.
What other seasonings could I use?
Try garlic powder, chili powder, or a Cajun blend for a spicier kick. You can also add fresh herbs like rosemary or thyme after grilling.
Can I cook these indoors if I don’t have a grill?
Yes! Use a grill pan on the stovetop or roast the slices in a 425°F oven on a baking sheet until golden and tender.
FOR MORE RECIPES LIKE THIS, TRY:
Grilled Potatoes with BBQ Dipping Sauce
Real Mom Kitchen
Equipment
Ingredients
- ½ cup mayonnaise
- ¼ cup bbq sauce your favorite kind
- 4 medium russet potatoes scrubbed but not peeled
- 3 Tbsp canola oil
- 1 tsp smoked paprika
- 1 ½ tsp kosher salt
Instructions
- 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.
Nutrition
Adapted from the Cookin Canuck and Jamie Cooks It Up.
