Grilled potatoes with butter…it’s one of those recipes growing up that was always a hit, no matter where my mom was making or taking them. It didn’t matter who was there, or if they’d tried these grilled potatoes before. They ALWAYS get raving reviews, and I believe part of it is how damn good they smell.
If you’re looking for other crowd pleaser recipes like this one, check these out:
- Vegetarian Swedish Meatballs in the Slow Cooker
- Creamy Baked Mac and Cheese (Without Egg)
- Mexican Risotto: Vegetarian, Creamy, YUM
- 19 Vegetarian Grill Recipes
Why A Healthy Grill Recipe
Ok I have a confession. My family nicknamed these “explosive butt potatoes.” The original recipe was so delicious, but in the end, your stomach ended up paying the price. The recipe my mom used was very similar to this one, except to get the potatoes nice and soft, she kept adding more and more butter throughout.
And as you know, around here we’re focused on weight loss for vegetarians and eating healthier. So I felt coming up with something lighter was important … and it turned out great! You get the same rich, slow cooked flavor without loads and loads of butter. They’re just as addictive as the original, without the unfortunate side effects, I promise!
Why Not Do Foil Packet Grilled Potatoes
You’ll notice that this recipe is similar to the grilled potatoes many people do in foil packets. However, we always found that these potatoes were so popular we had to make a huge batch of them to feed the crowd. Because of that, the disposable foil pans covered in the foil always turned out to be the best option.
Grilled Potatoes in the OVEn
SInce I make these in such a big batch, they do take a long time to cook on the grill. Can you make them in the oven instead? Yes. Do I recommend it? No. You don’t get the same smoky flavor by cooking these grilled potatoes in the oven. However, If you’re looking to save a little time, you can cook them most of the way through on the grill, then finish them in the oven.
What Makes This Recipe Healthier
Two tiny ingredient switches make this vegetarian grill recipe much healthier. First, instead of cooking the potatoes in butter, I used vegetable broth. You can easily add more broth along the way if the potatoes begin to get dry. If you do this with butter, you’re adding tons more fat.
Don’t worry, we’re still using butter, we’re just adding it at the end. I swapped out regular butter for a lower fat butter option — I used the I Can’t Believe It’s Not Butter sticks. I wouldn’t have even known there was a difference if I hadn’t created it myself. So I got all the flavor with none of the guilt! I’m excited to share it with you — you don’t even need to tell your guests it’s healthy if you don’t want to.
This version of a family favorite reduces the fat without impacting the flavor. Plus, it only takes four easy ingredients!
- 8-10 medium russet potatoes
- 2-4 cups vegetable broth
- 1 yellow onion
- 1 stick light butter
- Heat charcoal grill.
- Slice potatoes into half moons. Slice onion into thin rings. Combine in 9 x 11 or larger foil roaster.
- Cover with 2 cups vegetable broth, then cover with foil.
- Cook on grill for 60-90 minutes, checking occasionally and adding more broth as needed if they start to get dry. When done, the potatoes will be very soft.
- Stir in the butter until melted. Season with salt and pepper to taste.
Amount Per Serving: Calories: 238Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 778mgCarbohydrates: 50gFiber: 5gSugar: 4gProtein: 6g