Authentic German Herb Grilled Potatoes on the Arteflame

Introduction

There is something undeniably comforting about the robust and rustic flavors of traditional German cuisine. This German Herb Grilled Potatoes recipe takes the classic profile of a warm German potato salad—defined by tangy vinegar, savory bacon, and aromatic herbs—and elevates it with the distinct, smoky finish that only an Arteflame grill can provide. Unlike traditional boiling methods, finishing these potatoes on the flat-top griddle creates an irresistible golden-brown crust while keeping the inside tender and creamy. It is a dish that balances the rich, salty crunch of bacon with the brightness of fresh dill and parsley, creating a symphony of textures.

Perfect for an Oktoberfest celebration or a hearty Sunday family dinner, this side dish is versatile and incredibly satisfying. The high heat of the Arteflame allows the onions to caramelize beautifully alongside the potatoes, absorbing the rendered bacon fat for maximum flavor infusion. Whether you are a grilling novice or a pitmaster, this recipe transforms humble ingredients into a gourmet experience, proving that the best BBQ side dishes are often the ones with the most history and heart.

Ingredients

• 2 lbs Waxy Potatoes (Yukon Gold or Red), washed and unpeeled
• 6 slices Thick-cut Bacon, chopped into 1-inch pieces
• 1 large Yellow Onion, finely diced
• 1/2 cup Beef or Vegetable Broth, hot
• 3 tbsp Apple Cider Vinegar
• 1 tbsp Stone-ground or Dijon Mustard
• 3 tbsp Vegetable Oil or Duck Fat (for the grill surface)
• 1/4 cup Fresh Parsley, chopped
• 2 tbsp Fresh Chives, chopped
• 1 tbsp Fresh Dill, chopped
• Salt and Freshly Ground Black Pepper, to taste

Instructions

Step 1: Prepare the Potatoes

1. Begin by placing your whole, unpeeled potatoes in a large pot of salted water. Bring the water to a boil and cook for about 10-12 minutes.
2. You want the potatoes to be fork-tender but not falling apart, as they will finish cooking on the grill.
3. Drain the potatoes and let them cool slightly. Once safe to handle, slice them into 1/4-inch thick rounds or wedges, depending on your preference.

Step 2: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill. Allow it to burn down until the center cooktop reaches over 400°F.
2. The beauty of the Arteflame is the varying heat zones; you will use the hotter center for searing and the outer edges to keep ingredients warm without burning.
3. Lightly oil the flat-top griddle with vegetable oil to prepare the surface.

Step 3: Crisp the Bacon and Onions

1. Place the chopped bacon directly onto the flat cooktop. Grill until the fat renders and the bacon becomes crispy.
2. Slide the bacon to a cooler zone on the outer edge of the grill.
3. In the rendered bacon fat (add a little oil if needed), add the diced onions. Sauté them until they are translucent and slightly caramelized, then move them to mix with the bacon.

Step 4: Grill the Potatoes

1. Add the sliced potatoes to the hot, oiled section of the grill. Arrange them in a single layer to ensure even contact with the heat.
2. Grill for 3-5 minutes per side until they develop a deep golden-brown crust.
3. While grilling, season the potatoes generously with salt and pepper.

Step 5: Combine and Serve

1. While the potatoes are still on the grill, whisk together the hot broth, vinegar, and mustard in a small heat-safe bowl or cast-iron saucepot placed on the grill.
2. Move the potatoes, bacon, and onions together into a pile on a medium-heat zone. Pour the warm broth mixture over the potatoes, tossing gently with a spatula to coat.
3. Allow the liquid to absorb for 1-2 minutes.
4. Remove from the grill into a serving bowl and immediately toss with the fresh parsley, chives, and dill. Serve warm.

Tips

To master these German Herb Grilled Potatoes, timing and temperature management are key. Par-boiling the potatoes is a crucial step; if you try to cook raw potato slices directly on the grill, the outside will burn before the inside is tender. Using waxy varieties like Yukon Gold or Red potatoes ensures they hold their shape during the tossing process, unlike starchy Russets which might crumble. When grilling on the Arteflame, utilize the bacon fat! It adds a depth of smoky, savory flavor that vegetable oil simply cannot replicate. Don't be afraid to let the potatoes sit undisturbed on the flat top for a few minutes; this patience creates that desirable crispy exterior.

Another pro-tip is to add the herbs at the very last second. Fresh dill and chives are delicate; cooking them too long destroys their vibrant color and subtle flavor. If you are serving a crowd, this dish holds up remarkably well. In fact, the flavors often marry better after sitting for 15 minutes, allowing the warm potatoes to fully soak up the tangy vinegar and mustard dressing. If the mixture looks too dry, a splash of extra warm broth can revive the moisture instantly.

Variations

While this recipe follows a traditional warm potato salad profile, the versatility of the Arteflame allows for delicious experimentation. Here are a few ways to tweak the recipe to suit different palates:

• Creamy Bavarian Style: Stir in 2 tablespoons of mayonnaise or sour cream after removing the potatoes from the grill for a richer, creamier texture.
• Spicy Kick: Add sliced fresh jalapeños or a pinch of cayenne pepper to the onions while sautéing to cut through the richness of the bacon.
• Vegetarian Delight: Omit the bacon and beef broth. Use vegetable stock and smoke paprika to mimic the savory, smoky depth usually provided by the meat.
• Radish Crunch: Grill sliced radishes alongside the potatoes. They become surprisingly sweet and tender, adding a nice peppery bite that complements the vinegar.
• Cheese Lover’s Edition: Sprinkle shredded Emmental or Gruyère cheese over the potatoes during the last minute on the grill, letting it melt into a gooey finish.

Best pairings

These German Herb Grilled Potatoes are a powerhouse side dish that demands an equally robust main course. Naturally, they pair flawlessly with traditional German sausages. A perfectly grilled Bratwurst, Weisswurst, or Knackwurst is the obvious choice, as the vinegar in the potatoes cuts through the fatty richness of the sausage. For a non-sausage option, try serving this alongside a breaded Pork Schnitzel or a marinated Flank Steak grilled on the Arteflame center grate. The char on the beef complements the smoky bacon notes in the potato salad.

If you prefer poultry, a lemon-herb roasted chicken or grilled chicken thighs work wonderfully. For beverages, stick to the theme. A crisp German Pilsner, a cloudy Hefeweizen, or a dry Riesling wine will cleanse the palate between bites. The carbonation in the beer specifically helps balance the saltiness of the bacon and the starch of the potatoes, making every bite taste as fresh as the first.

Conclusion

Mastering this German Herb Grilled Potatoes recipe on your Arteflame transforms a standard barbecue side into the highlight of the meal. By combining the old-world techniques of German cooking with the modern searing power of a flat-top grill, you achieve a dish that is textural, flavorful, and deeply satisfying. The interplay of crispy bacon, tender potatoes, and the sharp tang of vinegar ensures that your taste buds are engaged with every bite.

Whether you are looking to impress guests at a summer cookout or simply want to try something different for dinner, this recipe is approachable yet impressive. It captures the essence of communal eating—warm, hearty, and full of flavor. Fire up your grill, gather your ingredients, and enjoy a taste of Germany right in your own backyard.