Recipes, BBQ Basics
Loaded BBQ Potato Stacks (Crispy Edges, Soft Centres)
May
🔥 Loaded BBQ Potato Stacks
Crispy Edges. Soft Centres. Stacked for Maximum Theatre.
Most “potato stack” recipes online are oven‑baked, under‑seasoned, and missing the one thing that makes potatoes truly irresistible: BBQ heat.
These are BBQ potato stacks — smoky, buttery, crisp on the edges, soft in the middle, and built to show off your rubs. They look impressive, taste outrageous, and require almost no skill. Slice, season, stack, crisp. Done.
⭐️ Why This Recipe Works
- Thin slices = crispy edges + tender centres
- Butter + rub = flavour that actually sticks
- Stacking = self‑basting as they cook
- BBQ heat = smoky, blistered edges you can’t get in an oven
- Flexible toppings = simple or over‑the‑top
If you’ve ever wondered why these crisp so beautifully, it’s the same reason your marinades burn on the BBQ — dry seasoning + fat = browning, while wet marinades = burning. Learn the full breakdown in Why Your Marinades Burn.
🥘 Ingredients
- 4–6 large potatoes (Sebago, Desiree, or any all‑rounder)
- 3–4 tbsp melted butter
- 1–2 tbsp Herbalicious Rubdown or SPGZ
- Salt to taste
- Optional toppings: grated cheese, bacon bits, chives, sour cream, garlic butter
🔪 Step 1: Slice the Potatoes
Slice the potatoes into thin, even rounds — about 2–3 mm thick. A mandoline makes this easy, but a knife works fine.
Thinner slices = crispier edges.
🌿 Step 2: Season Every Slice
In a bowl, toss the slices with melted butter, your chosen rub, and a pinch of salt. Make sure every slice is coated — this is where the flavour lives.
🥞 Step 3: Stack Them for BBQ Cooking
For true BBQ flavour, stack the slices directly on a BBQ‑safe tray or skillet. This gives you smoky flavour and crisp edges without trapping steam.
If you want even more char, stack the slices on a small square of baking paper or foil and place them directly on the grill. The paper prevents sticking while still allowing heat and smoke to hit the edges.
Aim for 10–15 slices per stack — roughly 5–7 cm tall. This height gives you crispy edges and soft centres without collapsing.
🔥 Step 4: BBQ Until Crispy
Preheat your BBQ to 200–220°C.
Cook the stacks for 30–40 minutes until:
- The edges are golden and crisp
- The centres are soft
- The butter has bubbled through the layers
For extra crisp, finish them over direct heat for the last 5 minutes.
🧀 Step 5: Optional Toppings
- Cheesy: Add grated cheddar or mozzarella in the last 5 minutes.
- Loaded: Add bacon bits, chives, and a dollop of sour cream.
- Garlic‑butter bomb: Brush with garlic butter right before serving.
- Herb‑fresh: Top with parsley or spring onion.
🍽 Serving Suggestions
- With crispy BBQ chicken thighs
- With brisket or pulled pork
- As a side for steak
- As a snack with dipping sauces
- As a “wow” moment on a grazing board
❓ FAQs
Do I need to peel the potatoes?
No. The skin adds texture and helps the edges crisp.
Can I make these ahead of time?
Yes — par‑cook them, then crisp them on the BBQ before serving.
How do I stop the stacks from falling over?
Press them gently halfway through cooking to help them settle.
Gas or charcoal BBQ?
Both work. Charcoal gives more smoke.
What rub works best?
Herbalicious for herb‑forward stacks, SPGZ for savoury punch.