Grilled Potatoes Recipe

Grilled potatoes are a simple yet satisfying side dish that pair beautifully with a variety of main courses. With a crispy exterior and tender, fluffy interior, these potatoes are seasoned to perfection and grilled until golden brown. Whether you’re hosting a barbecue or just want an easy dinner side, grilled potatoes add that smoky, savory touch your meal needs.

Why You’ll Love This Recipe

• Quick and easy to prepare
• Requires minimal ingredients
• Pairs well with grilled meats, veggies, or plant-based proteins
• Perfect for outdoor cooking and BBQs
• Customizable with different seasonings and herbs
• A crowd-pleasing favorite for all ages
• Can be cooked in foil or directly on the grill
• Naturally gluten-free and vegetarian
• Crispy on the outside, soft on the inside
• Great make-ahead and meal prep option

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Yukon Gold or baby red potatoes work great)
• Olive oil
• Garlic powder
• Onion powder
• Paprika
• Salt
• Black pepper
• Fresh herbs like parsley or rosemary (optional)

directions

1. Preheat your grill to medium-high heat (around 400°F/200°C).
2. Wash and cut the potatoes into 1/2-inch thick slices or quarters, depending on size.
3. In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
4. Place the seasoned potatoes in a grill basket or wrap them in foil packets.
5. Grill for 20–25 minutes, flipping occasionally, until potatoes are golden and fork-tender.
6. Remove from the grill and garnish with chopped fresh herbs if desired.
7. Serve hot as a side dish.

Servings and timing

This recipe serves approximately 4 people.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

• Add a sprinkle of grated parmesan cheese during the last 5 minutes of grilling for a cheesy twist.
• Use sweet potatoes for a different flavor and nutritional profile.
• Toss in sliced onions or bell peppers for a mixed veggie grill.
• Add a dash of cayenne pepper or chili flakes for heat.
• Swap olive oil with melted butter for a richer taste.

storage/reheating

Store leftover grilled potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in a 375°F oven for 10–15 minutes or re-crisp them in a skillet over medium heat.
You can also reheat in the microwave for 1–2 minutes, though they may lose some crispiness.

FAQs

How do I keep grilled potatoes from sticking to the grill?

Use a grill basket or foil packet and coat the potatoes well with oil to prevent sticking.

Can I make grilled potatoes without foil?

Yes, you can use a grill basket or place the potatoes directly on the grates—just make sure they’re cut thick enough to avoid falling through.

What type of potatoes are best for grilling?

Yukon Gold, baby red, or fingerling potatoes work well because they hold their shape and have a creamy texture.

Should I boil the potatoes before grilling?

Boiling isn’t necessary, but parboiling can speed up the grilling process and ensure tenderness.

Can I grill whole potatoes?

Yes, but whole potatoes will take much longer to cook—about 45 minutes to an hour depending on size.

How do I know when the potatoes are done?

They should be golden and easily pierced with a fork.

Can I make these on a stovetop grill pan?

Absolutely, just make sure to preheat the pan and cook the potatoes over medium heat.

Are grilled potatoes healthy?

Yes, especially when cooked with olive oil and minimal salt. They’re high in fiber and potassium.

Can I use dried herbs instead of fresh?

Yes, but use smaller amounts since dried herbs are more concentrated.

What goes well with grilled potatoes?

They pair great with grilled chicken, steak, burgers, sausages, or even tofu and veggie skewers.

Conclusion

Grilled potatoes are a delicious and easy addition to any outdoor meal. With their crispy edges and fluffy centers, they’re a guaranteed hit for family dinners, BBQs, or even casual weeknight meals. Whether you stick to the classic version or try out one of the tasty variations, this recipe is one you’ll come back to all season long.

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