I am always looking for new ways to cook side dishes on the grill.  The other day I went to an Irish Pub in Alexandria that served potato coins as a side to their dishes.  These coins were deep fried but they gave me inspiration to try to make coins on the grill.  The potatoes were thin enough to cook on the grill, so I decided to give it a try.  Potato coins are my new favorite side.

Grilled Potato Coins
Grilled Potato Coins

Grilled hot for the perfect grill lines and then moved up to the upper rack of the grill to finish cooking them.

Potato Coins – Serves 2

  • 2 large potatoes
  • 1/4 cup olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbs Herbs de Provence

Wash and clean the potatoes.  Gently scrub the dirt off the outside of the potatoes.  Next slice the potatoes into 1/4 inch thick rounds.

Cut into 1/4 inch thick rounds
Cut into 1/4 inch thick rounds

Place the rounds into a large bowl and then cover with the olive oil.  Mix thoroughly.  Next add the salt, pepper and herbs to the bowl.  Mix and let sit for 15 minutes or so while the grill warms up.

Toss the coins in oliveoil and seasonings
Toss the coins in oliveoil and seasonings

Over Medium/High heat cook the rounds.  Marking each of the sides of the coins.  Roughly 6-8 minutes on each side.

Grill over medium/high heat and then finish cooking on the warmig grate or over low heat.
Grill over medium/high heat and then finish cooking on the warmig grate or over low heat.

Remove the coins from the main grate and place on the moveable warming grate or move the coins to a section of the grill that you have on low.  Continue to cook for 10-15 minutes.  At this point I usually throw my protein on the grill and keep the potatoes going until the protein is fully cooked and ready to serve.

Grilled and ready to eat
Grilled and ready to eat

These coins have plenty of flavor but for your picky eaters you may have to bring out the ketchup.  They will love them too.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

7 Comments

  1. Fantastic grill marks. I like this side dish, I'm always looking for things like this so I don't have to use the oven at all when grilling.

  2. My dad used to make potato coins with his garlic roast chicken. They would cook on the bottom of the pan with the chicken on top and would absorb all of the chicken and garlic flavor. I loved the crispy, salty edges. yum!

    • That is a great idea Thrifty. I bet those were amazing with all of the chicken and garlic juices.

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