Argentinean Grilled Potatoes
Updated May 08, 2025, Published Jun 28, 2024
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Summertime is grilling season! This recipe for Argentinean Grilled Potatoes is the perfect side dish to whatever you have going on the grill already. They are easy, naturally gluten-free, can be made dairy and egg-free, and most importantly – DELICIOUS!
The potatoes are topped with a dressing of mayo, olive oil, vinegar and smoked paprika.
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Note: This recipe has been updated to include dairy and egg-free options.
Argentinean Grilled Potatoes
Ingredients
- 12 medium red potatoes , about 2½ pounds, washed, unpeeled, and cut into 1-inch pieces
- 1 medium red onion, about ½ pound, peeled and diced
- 6 garlic cloves, peeled and cut into quarters
- 6 tablespoons butter or dairy-free butter substitute, cut into small pieces
- 2 lemons, each cut into thirds
- 1 tablespoon plus 1 teaspoon smoked paprika, divided use
- Kosher salt and freshly
- ground black pepper
- ¼ cup mayonnaise or vegan mayonnaise substitute
- ¼ cup extra-virgin olive oil
- ¼ cup sherry vinegar
- ¼ cup flat leaf parsley, chopped
Instructions
- Heat a gas or charcoal grill to medium-high heat. Cut 6 pieces of foil into 12×12-inch squares. On each piece of foil, layer 2 cut-up potatoes, 1/6 of the onion, 1 quartered garlic clove, and 1 tablespoon of butter in that order. Squeeze the juice of 1/3 lemon over each. Season each with a dash of smoked paprika and a large pinch of salt and pepper. Fold the foil into tight packets and place over indirect heat. Close the barbecue lid and grill for 35-45 minutes or until the potatoes are tender.
- While the potatoes are cooking, make the sauce by whisking together the mayonnaise, olive oil, vinegar, 1 tablespoon smoked paprika, and a large pinch of salt and pepper.
- To serve, open the foil packets, spoon some sauce on top of the potatoes, and garnish with some parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.