Italian Dressing Grilled Potatoes
These Italian Dressing Grilled Potatoes are easily one of the best side dishes to ever come out of my father-in-law’s kitchen—and that’s saying something. Honestly, they rank right up there with his greatest creation… my husband. Only sort of kidding.
But really, these potatoes are that good. They’ve become a staple in our house because they hit that perfect balance of simple and completely addictive. The outside gets lightly crisp on the grill, while the inside stays soft and flavorful thanks to soaking up all that tangy Italian dressing.
They’re also one of my go-to recipes for entertaining. If you’re heading to a cookout or hosting, this is exactly the kind of dish you want in your back pocket. Most of the work happens ahead of time, and when it’s time to eat, all you have to do is throw them on the grill for a few minutes. Easy, low-stress, and always a crowd favorite.
What You’ll Need
One of the best parts about this recipe is how simple the ingredient list is—nothing complicated, just a few staples that come together perfectly.
- Russet potatoes – These hold up well through baking, chilling, and grilling without falling apart.
- Italian dressing – A zesty bottled dressing (like Wish-Bone Zesty Italian) adds instant flavor without extra prep. Feel free to make homemade but store bought works here.
- Olive oil – Helps the skins crisp slightly during baking.
- Salt – Simple but essential for bringing everything together.
advertisement
How to Make Italian Dressing Grilled Potatoes
This recipe is broken into three simple stages: baking, marinating, and grilling. The magic really happens in the marinating step.
1. Bake the Potatoes (Day Before)
Start by preheating your oven to 425°F. Rub the potatoes with olive oil and sprinkle with salt, then wrap each one in aluminum foil. Bake them for about 70–75 minutes, until they’re fork-tender.
Once they’re done, let them cool slightly and then transfer them to the fridge. You want them fully chilled before slicing—this helps them hold their shape later.
2. Marinate the Potatoes
The next day, slice the cold potatoes into about ½-inch thick pieces.
Pour half of the Italian dressing into the bottom of a baking dish, layer in the potatoes, then drizzle the remaining dressing over the top. Make sure everything is well coated.
Cover and refrigerate for at least a couple of hours, but up to 12 hours is even better. This is where the flavor really soaks in.
3. Grill the Potatoes
Preheat your grill to medium-high heat.
Place the marinated potatoes directly on the grill and cook for about 5 minutes per side. You’re looking for light charring and crisp edges while heating them through.
Serve warm—and don’t be surprised if they disappear fast.
Tips for Success
- Don’t skip chilling – Cold potatoes slice cleaner and won’t fall apart.
- Give them time to marinate – Even a couple of hours helps, but longer = better flavor.
- Use a grill basket and/or grease grill if needed – Especially if your slices are smaller or more delicate.
- Watch for flare-ups – The dressing has oil, so keep an eye on the grill.
- Serve with my steak recipe - Will link next!
advertisement
Italian Dressing Grilled Potatoes
Equipment
- Aluminum foil
- Baking sheet or pan
- Large container or baking dish (for marinating)
- Grill
Ingredients
- 4 large russet potatoes
- 8 ounces Italian dressing such as Wish-Bone Zesty Italian
- 1 –2 tablespoons olive oil
- 1 teaspoon salt or to taste
Instructions
Bake the Potatoes (Day Before)
- Preheat oven to 425°F.
- Coat potatoes lightly with olive oil and sprinkle with salt.
- Wrap each potato individually in aluminum foil.
- Place on a baking sheet and bake for 70–75 minutes, or until fork-tender.
- Remove from oven, let cool slightly, then transfer to the refrigerator and chill completely.
Marinate the Potatoes (Next Day)
- Remove chilled potatoes from the fridge.
- Slice into ½-inch thick rounds.
- Pour half of the Italian dressing into the bottom of a baking dish.
- Layer potatoes evenly over the dressing.
- Drizzle remaining dressing over the top.
- Cover and refrigerate for at least 2 hours, up to 12 hours.
Grill the Potatoes
- Preheat grill to medium-high heat.
- Place marinated potatoes directly on the grill grates.
- Grill for about 5 minutes per side, or until heated through and lightly charred.
- Serve warm.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
