Gluten-Free Grilled Lemon Potatoes

If you ask me, grilled potatoes are one of summer’s best side dishes.

These lemon-kissed potatoes get charred on the grill until they’re crispy on the outside and creamy on the inside. Fresh thyme and garlic add an herby, savory note while lemon pepper brings a bright zing.

Yukon Golds are tossed with olive oil and grilled until golden, then finished with a squeeze of fresh lemon. Crumbled feta and a sprinkle of oregano help bring Mediterranean flair to your backyard cookout.

It’s an easy side that pairs well with just about anything coming off the grill.

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What Kind of Potatoes Should I Use?

Fingerling potatoes are perfect for this recipe because they’re naturally creamy and hold their shape well on the grill. If you can’t find fingerlings at your grocery store, baby potatoes or small Yukon golds work just as well – just cut them into similar-sized pieces so they cook evenly. You want potatoes that are on the smaller side since they’ll cook faster and get those nice charred bits on the grill. When picking them out, look for firm potatoes without any soft spots or green patches, and try to choose ones that are roughly the same size so everything finishes cooking at the same time.

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Options for Substitutions

This simple grilled potato recipe is easy to customize based on what you have in your kitchen:

• Fingerling potatoes: Don’t have fingerlings? Baby potatoes, small red potatoes, or even Yukon golds cut into wedges work great. Just keep the pieces roughly the same size so they cook evenly on the grill.
• Lemon pepper: If you don’t have lemon pepper seasoning, just use regular black pepper and add some fresh lemon zest for that citrusy kick.
• Fresh herbs: Any fresh herbs you have on hand will work here – try oregano, parsley, or even basil if that’s what you’ve got. Dried herbs work too, but use about half the amount since they’re more concentrated.
• Feta cheese: Not a fan of feta? Try crumbled goat cheese, grated parmesan, or even cotija cheese for a different flavor. You can also skip the cheese entirely if you prefer.
• Olive oil: Any neutral cooking oil like avocado oil or vegetable oil will work just fine for grilling these potatoes.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling potatoes is throwing them straight on the grill without parboiling first – fingerlings can take forever to cook through and often burn on the outside before the inside is tender, so boil them for about 8-10 minutes before grilling to cut down cooking time and ensure they’re fluffy inside.

Don’t skip oiling your grill grates or the tray well, as potatoes love to stick, and once they’re stuck, you’ll lose those beautiful crispy edges when you try to flip them.

Keep your grill temperature steady at medium-high rather than cranking it up too hot – potatoes need time to develop that golden crust without charring, so resist the urge to blast them with high heat.

Finally, wait until the potatoes are almost done before adding the feta, since cheese can burn quickly on the grill and turn bitter instead of staying creamy and tangy.

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What to Serve With Grilled Lemon Potatoes?

These grilled lemon potatoes are perfect alongside just about any protein you’re throwing on the grill. They pair really well with grilled chicken thighs, lamb chops, or even a simple piece of grilled salmon since the lemon flavors complement fish so nicely. If you’re going for a full Mediterranean spread, serve them with some grilled vegetables like zucchini and bell peppers, plus a side of tzatziki sauce for dipping. For a lighter meal, these potatoes also work great on top of a Greek salad with extra feta, olives, and cucumbers.

Storage Instructions

Store: Keep any leftover grilled potatoes in an airtight container in the fridge for up to 4 days. They’re great cold tossed into salads or grain bowls, so don’t worry if you have extras!

Reheat: To warm them back up, spread the potatoes on a baking sheet and pop them in a 400°F oven for about 10 minutes until heated through. You can also toss them in a skillet over medium heat with a tiny drizzle of olive oil to crisp them up again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 7-9 g
• Fat: 14-17 g
• Carbohydrates: 50-55 g

Ingredients

For the potatoes:

• 1 lb Yukon Gold potatoes, halved or sliced
• 1 1/4 tsp salt
• 3/4 tsp lemon pepper
• 1/2 lemon (wedged to squeeze over the grill)
• 1 1/2 tbsp extra virgin olive oil
• 3 sprigs fresh thyme
• 2 cloves garlic, minced

For the topping:

• 2 tbsp feta cheese crumbles
• 1/2 tsp dried oregano

Step 1: Prepare and Season the Potatoes

• 1 lb Yukon Gold potatoes, halved or sliced
• 1 1/4 tsp salt
• 3/4 tsp lemon pepper
• 1/2 lemon, wedged
• 1 1/2 tbsp extra virgin olive oil
• 3 sprigs fresh thyme
• 2 cloves garlic, minced
• 1/2 tsp dried oregano

Cut the Yukon Gold potatoes into halves or slices about ½-inch thick—this thickness allows them to cook through while developing a nice crust on the grill.

In a large bowl, combine the potatoes with salt, lemon pepper, minced garlic, dried oregano, and fresh thyme sprigs.

Drizzle with extra virgin olive oil and squeeze the lemon wedge over everything, tossing gently but thoroughly to coat all surfaces evenly.

Let this sit for 5-10 minutes while you preheat the grill—this brief rest allows the potatoes to absorb the flavors.

Step 2: Grill the Potatoes Until Tender and Browned

• seasoned potato mixture from Step 1

Heat your grill to medium-high heat (around 375-400°F if using a gas grill).

Arrange the seasoned potatoes from Step 1 in a single layer on a grill tray or directly on grill grates, placing them cut-side down to develop a golden, caramelized crust.

Grill for 20-25 minutes total, checking halfway through—if the cut sides are browning too quickly and the potatoes still feel firm inside, flip them to cook the skin side.

I like to give the potatoes a gentle shake every few minutes to ensure even cooking and prevent sticking.

The potatoes are done when they’re fork-tender inside and have deep golden-brown edges.

Step 3: Finish and Serve

• grilled potatoes from Step 2
• 2 tbsp feta cheese crumbles

Transfer the grilled potatoes to a serving platter while still warm.

Scatter the feta cheese crumbles over the top, allowing them to slightly soften from the heat of the potatoes.

Serve immediately while the potatoes are at their peak temperature and the lemon-herb flavors are most vibrant.

Gluten-Free Grilled Lemon Potatoes

Delicious Gluten-Free Grilled Lemon Potatoes recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 2.5 servings

Calories 375 kcal

Ingredients

  

For the potatoes

• 1 lb Yukon Gold potatoes, halved or sliced
• 1 1/4 tsp salt
• 3/4 tsp lemon pepper
• 1/2 lemon (wedged to squeeze over the grill)
• 1 1/2 tbsp extra virgin olive oil
• 3 sprigs fresh thyme
• 2 cloves garlic, minced

For the topping

• 2 tbsp feta cheese crumbles
• 1/2 tsp dried oregano

Instructions

 

• Cut the Yukon Gold potatoes into halves or slices about ½-inch thick—this thickness allows them to cook through while developing a nice crust on the grill. In a large bowl, combine the potatoes with salt, lemon pepper, minced garlic, dried oregano, and fresh thyme sprigs. Drizzle with extra virgin olive oil and squeeze the lemon wedge over everything, tossing gently but thoroughly to coat all surfaces evenly. Let this sit for 5-10 minutes while you preheat the grill—this brief rest allows the potatoes to absorb the flavors.
• Heat your grill to medium-high heat (around 375-400°F if using a gas grill). Arrange the seasoned potatoes from Step 1 in a single layer on a grill tray or directly on grill grates, placing them cut-side down to develop a golden, caramelized crust. Grill for 20-25 minutes total, checking halfway through—if the cut sides are browning too quickly and the potatoes still feel firm inside, flip them to cook the skin side. I like to give the potatoes a gentle shake every few minutes to ensure even cooking and prevent sticking. The potatoes are done when they're fork-tender inside and have deep golden-brown edges.
• Transfer the grilled potatoes to a serving platter while still warm. Scatter the feta cheese crumbles over the top, allowing them to slightly soften from the heat of the potatoes. Serve immediately while the potatoes are at their peak temperature and the lemon-herb flavors are most vibrant.