These easy grilled potatoes are crispy on the outside, creamy in the middle, and filled with smoky flavor. They’re a delicious summer side dish!
Grilled potatoes belong in your summer side dish rotation! Just like oven roasted potatoes, they’re crispy on the outside and creamy in the middle, but the grill infuses them with an extra layer of smoky flavor. Delicious is an understatement, if you ask me.
Many grilled potato recipes instruct you to grill the potatoes in foil packets. After using that method for years, I finally tried putting the potatoes directly on the grill grates.
Once I did, I never looked back. These grilled potatoes have crispier skins and a smokier flavor. When I’m making grilled potatoes, that’s exactly what I’m after. I hope you love this recipe as much as I do!
Ingredients
Here’s what you’ll need to make this grilled potatoes recipe:
- Potatoes, of course! Small red or yellow potatoes are best for grilling. I find that 2 pounds generously serves 6, but feel free to scale up the recipe if you’re feeding a crowd.
- Garlic powder and onion powder – They add savory flavor and help the potatoes crisp up on the grill.
- Smoked paprika – Optional, but delicious! It enhances the potatoes’ smoky flavor.
- Extra-virgin olive oil – It helps the potatoes brown and soften.
- Fresh herbs – I love to garnish the potatoes with parsley, dill, and/or chives before serving. Their fresh flavor offers an amazing contrast to the smoky, starchy potatoes.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Best Potatoes for Grilling
Small red potatoes and yellow potatoes are the best potatoes for grilling. These varieties are fairly waxy, which helps them hold up on the grill.
Their small size also gives them an advantage over larger russet potatoes or Yukon Golds. Instead of cutting the little potatoes into slices, I halve them, so each piece has plenty of skin. It crisps up nicely and helps the potatoes hold their shape. Yum!
How to Make Grilled Potatoes
I think of this grilled potatoes recipe in three easy steps:
- Par-boiling the potatoes
- Cutting and seasoning the potatoes
- Grilling
Start by par-boiling the potatoes. Don’t skip this step! Without it, the potatoes can become too dark on the outsides before their insides are tender. Par-boiling them jumpstarts the cooking process. After boiling, they can easily cook through on the grill in the time that it takes them to char.
Place the whole potatoes in a large pot and cover them with cold water by 1 inch. Season the water with salt and bring to a boil. Cook the potatoes for 8 to 15 minutes, or until they’re fork-tender.
Next, slice and season the potatoes. Cut the potatoes in half and toss them with the olive oil and seasonings. Meanwhile, preheat the grill to medium.
Then, grill the potatoes. Place them cut-side-down on the hot grill and cook 5 minutes, or until char marks form. Flip and grill for another 5 minutes, or until the potatoes are tender and well charred.
How long to grill potatoes
I par-boil my potatoes so that they cook evenly and fairly quickly on the grill. After boiling, you only need to grill potatoes for about 10 minutes, flipping halfway.
Of course, the exact timing here will depend on the heat of your grill and the size and type of the potatoes you’re using. They are ready when they’re tender and well charred.
What to Serve with Grilled Potatoes
When the potatoes are fully cooked, season them with salt and pepper to taste. Sprinkle them with fresh herbs, if desired.
I love them on their own, but they’re even more irresistible with a tasty dipping sauce. Try serving them with ketchup, chipotle sauce, or vegan ranch to take them over the top.
These potatoes are a perfect side dish for anything grilled. Pair them with a simple protein like BBQ tofu, or serve them alongside veggie burgers or black bean burgers at your next cookout. Round out the meal with a classic summer salad like pasta salad, broccoli salad, or coleslaw.
Another option: Use them in this grilled potato salad! It’s a fun, fresh alternative to classic potato salad at summer gatherings.
How to Store
I like grilled potatoes best just after they’re cooked, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
Using Leftovers
Reheat leftover grilled potatoes in the microwave or a hot skillet for a quick side dish. (Tip: They make great breakfast potatoes alongside scrambled eggs!)
They work nicely in other dishes too. Try tossing them into salads or grain bowls, or add them to a frittata.
More Favorite Grilling Recipes
If you love these crispy grilled potatoes, try one of these flavorful grilling recipes next:
Grilled Potatoes
Serves 6
Rather than cooking these grilled potatoes in aluminum foil, I par-boil them and place them directly on the grill. They come out crispy on the outside, creamy in the middle, and packed with smoky flavor. They’re a delicious summer side dish!
Prevent your screen from going dark
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Place the potatoes in a large pot and cover with cold water by 1 inch. Stir in 1 teaspoon of the salt.
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Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 8 to 15 minutes, or until fork-tender (the potatoes will finish cooking on the grill). Drain the potatoes. When cool enough to handle, cut in half.
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Preheat a grill or grill pan to medium heat.
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In a large bowl, toss the potatoes with the olive oil, garlic powder, onion powder, smoked paprika, if using, the remaining 1 teaspoon salt, and several grinds of pepper.
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Brush or spray the grill grates with avocado oil. Grill the potatoes cut side down for 5 to 6 minutes, or until char marks form. Flip and cook for 5 more minutes, or until the potatoes are tender and well-charred. The time will depend on the size of the potatoes.
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Season to taste and sprinkle with fresh herbs, if desired.
