Please enter the email you’re using for this account.
Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
8 medium-sized red-skinned or Yukon gold potatoes, about 2 and 1/2 pounds total weight
1 tablespoon Pereg Smoked Paprika
1/8 teaspoon granulated garlic
kosher salt
freshly ground Gefen Black Pepper
Gefen Olive Oil, for drizzling
1 teaspoon fresh thyme leaves
Prepare a charcoal or gas grill for direct grilling over medium heat (350 to 450 degrees Fahrenheit). Brush and oil the grill grate.
Cut each potato into rounds about half an inch thick. Place in a bowl and add the paprika, granulated garlic, a couple of pinches of salt, and a few grinds of pepper. Toss to coat evenly. Drizzle with olive oil and toss again.
Place the potato rounds on the grill directly over the fire and cook, turning once, until lightly charred and tender, about five minutes on each side. During the last minute or so of cooking, sprinkle the potatoes with the thyme.
Transfer the potatoes to a platter. Serve hot or at room temperature.
Recipe excerpted from Williams Sonoma Grilled Recipe Deck (Weldon Owen 2026). Purchase on Amazon.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation