Of course! That’s a classic and fantastic combination. The key to nailing this meal is getting the potatoes perfectly crispy and the sausages juicy and beautifully charred, all finishing at the same time.
Here’s a detailed guide to making delicious Grilled Sausages and Crispy Potato Slices.
The Game Plan:
We’ll par-cook the potatoes before they go on the grill. This is the ultimate secret for getting them tender on the inside and super crispy on the outside. The sausages will grill alongside them for that smoky, charred flavor.
—
Grilled Sausages and Crispy Potato Slices
Ingredients:
· Sausages: 4-6 good quality sausages of your choice (Italian, Bratwurst, Chorizo, or your favorite links)
· Potatoes: 4 large russet or Yukon Gold potatoes, scrubbed clean
· Oil: 3 tbsp olive oil or avocado oil
· Seasoning for Potatoes:
· 1 tsp garlic powder
· 1 tsp smoked paprika
· ½ tsp onion powder
· ½ tsp dried thyme or rosemary (optional)
· Salt and black pepper to taste
· For Serving:
· Whole grain mustard, Dijon mustard, or your favorite condiments
· Sautéed onions and peppers (highly recommended!)
· Fresh parsley, chopped (for garnish)
Equipment:
· Grill (gas or charcoal)
· Large pot for boiling
· Sheet pan or large bowl
· Tongs
· Grill basket or heavy-duty aluminum foil (highly recommended for the potatoes)
—
Instructions:
Step 1: Par-cook the Potatoes This is the most important step for perfect crispy potatoes.
1. Cut the potatoes into ½-inch thick slices. You don’t need to peel them—the skin adds great texture and flavor.
2. Place the potato slices in a large pot and cover with cold, salted water.
3. Bring to a boil and cook for 8-10 minutes. You want them to be just fork-tender but not mushy. They should still hold their shape. A knife should pierce them with a little resistance.
4. Drain the potatoes thoroughly in a colander. Let them sit for a minute to steam dry.
Step 2: Season the Potatoes
1. Transfer the par-cooked potatoes to a large bowl or sheet pan.
2. Drizzle with oil and all your seasonings (garlic powder, paprika, onion powder, thyme, salt, and pepper).
3. Gently toss until the potatoes are evenly coated. Be gentle so they don’t break apart.
Step 3: Prep the Grill
1. Preheat your grill to medium-high heat (about 400-450°F / 200-230°C).
2. Create direct and indirect heat zones:
· For a gas grill: turn one burner on high and one (or more) on medium-low.
· For a charcoal grill: pile the coals on one side of the grill.
Step 4: Grill the Sausages & Potatoes For the Sausages:
1. Place the sausages directly over the direct heat zone. Grill for 2-3 minutes per side, or until you get a nice char marks.
2. Once seared, move the sausages to the indirect heat zone. Close the lid and let them cook through for another 10-15 minutes, turning occasionally, until their internal temperature reaches 160°F (71°C). This method ensures they are cooked through without burning the outside.
For the Potatoes: (Using a grill basket is easiest. If you don’t have one, make a tray out of heavy-duty foil by folding up the edges.)
1. Place the seasoned potato slices in a single layer on the grill basket or foil tray.
2. Place the basket/foil tray over the direct heat zone. Grill for 5-7 minutes per side.
3. Use a spatula to flip the slices. You’re looking for deep golden brown, crispy edges and grill marks.
4. If they are browning too quickly, move the basket to the indirect heat zone to finish cooking through.
Step 5: Serve
1. Remove everything from the grill.
2. Let the sausages rest for a few minutes.
3. Serve the grilled sausages alongside the crispy potato slices.
4. Garnish with fresh parsley and serve with mustard and/or delicious sautéed onions and peppers (see pro tip below).
—
Pro Tips for Success:
· The Grill Basket is Your Best Friend: It makes flipping the potato slices incredibly easy and prevents them from falling through the grates.
· Sautéed Onions & Peppers: While the grill is hot, slice one onion and one bell pepper. Toss them in a little oil, salt, and pepper. Place them in your grill basket (or a foil tray) and cook over direct heat, stirring occasionally, until soft and charred, about 10-12 minutes. The perfect topping!
· Don’t Crowd the Pan: Whether using a grill basket or a foil tray, ensure the potato slices are in a single layer. Overcrowding will steam them instead of making them crispy.
· Par-cooking is Key: Do not skip boiling the potatoes first. If you put raw potato slices on the grill, the outside will burn long before the inside is cooked.
· Test for Doneness: The best way to check if the sausages are done is with an instant-read thermometer. Aim for 160°F (71°C).
Enjoy your fantastic grilled meal! The contrast of the juicy, smoky sausage with the salty, crispy potatoes is absolutely unbeatable.