Grilled Potatoes
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Grilled Potatoes
The answer to What should we grill to go along with {insert meal idea here} is Grilled Potatoes tonight, tomorrow, and all summer long.
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Pin It!0Golden and crisp outside and creamy inside, these potatoes take everything there is to love about a piping hot pan of Oven Roasted Potatoes, then add the smokiness of the grill.
In other words, they taste amazing.
Plus, we get to cook them outside, and in the summer food cooked outside just tastes better than food cooked inside. Don’t you agree?
If you don’t have a grill, do not fret.
While you can’t 100% replace the smoky somethin’ somethin’ the grill adds to these potatoes, I have a tip for you to grill potatoes in the oven too.
Snag your spuds. Let’s grill potatoes!
How to Make Grilled Potatoes in Foil
Grilling the potatoes in a foil packet makes this recipe easy and foolproof.
- Similar to this Grilled Salmon in Foil, grilling the potatoes in foil traps heat, allowing the potatoes to steam and the insides to become tender.
- The heat of the grill turns the outsides deep golden and crisp. I always pick the crispiest ones of the pack.
You can grill just about any kind of potato, and season them off however you like.
We usually opt for herbs and Parmesan, but even straight-up salt and pepper is pretty incredible.
Tip!
Grilled potato is a healthy way to enjoy this starchy vegetable. Potatoes have the reputation for not being good for you, but they are high in fiber, fat free, low sodium, and offer nutrients like magnesium. What makes potatoes unhealthy is how they are cooked.
Skip the deep fry, and try other methods like Baked French Fries or Air Fryer French Fries, Oven Roasted Fingerling Potatoes, and of course these grilled potatoes.
The Ingredients
- Potatoes. You can use this recipe for grilled potato slices (if your potatoes are larger) or halved/quartered potatoes (if your potatoes are smaller).
The Best Type of Potato for Grilling
While you can grill just about any type of potato, the best type of potatoes for grilling have thin skins and waxy flesh, such as Yukon golds, red potatoes, and new potatoes.
My all-around pick for the best type of potato to grill is Yukon gold baby potatoes. They cook quickly, hold up on the grill, and their buttery texture and flavor make them a winner for BBQ potatoes.
- If your potatoes are larger than a golf ball, I suggest cutting them into 1/2-inch thick rounds to make grilled potato slices.
- If your potatoes are roughly golf ball sized or smaller, you can cut them into halves or quarters.
You also can make grilled russet potatoes. Cut the potatoes into ¼ inch slices, then grill as directed.
- Olive Oil. Essential for flavor and for ensuring the roasted potatoes on the grill brown and crisp properly.
- Seasonings. I am a forever fan of garlic herb potatoes, so my go-to is a mix of rosemary, oregano, and garlic powder, plus plenty of salt and pepper. Feel free to season these BBQ potatoes as your heart desires. (The lemon/garlic combo these Grilled Cauliflower Steaks use would be tasty too.)
TIP!
Potatoes crave salt. Be sure to season the potatoes with kosher salt before they go on the grill and again just before serving.
The Directions
- Toss the potatoes with the oil, herbs, and seasoning.
- Use two sheets of foil to make a large surface on a baking sheet. Spread the potatoes out in a single layer.
- Close up the foil around the potatoes to create a packet (use additional foil as needed).
- Place the pack on the grill and cook the potatoes on the first side (keep the grill closed). Then open the packet, flip over the potatoes and continue cooking until golden and tender.
Grilled Whole Potatoes
If you’d like to grill whole potatoes instead of potato slices, unless they are very tiny (smaller than a golf ball), you’ll need to precook them first to ensure they become tender.
- Rub the potatoes with olive oil and season with salt. Prick all over with a fork.
- Microwave on high for 5 minutes, flipping over halfway through.
- Wrap in two layers of foil, then grill on all sides for 30 to 40 minutes with the lid closed, until the potatoes are tender all the way through with pierced with a skewer.
Looking for grilled potato wedges? Check out these Grilled Sweet Potatoes for inspiration.
Storage Tips
- To Store. Refrigerate leftover grilled potatoes for up to 5 days.
- To Reheat. Reheat in the oven at 350 degrees F, until heated through.
- To Freeze. I do not recommend freezing potatoes, as their texture can become mealy once thawed.
Leftover Ideas
- Use your leftover grilled potatoes to make Potato Frittata.
- Create a hearty lunch bowl by mixing them with Grilled Portobello Mushrooms (or similar veggies), Roasted Red Pepper Dip, and scrambled or poached eggs.
- Reheat and serve alongside Grilled Chicken Breast or Crockpot BBQ Chicken for a fast, healthy dinner.
Pair Your Grilled Potatoes with
Recommended Tools to Make this Recipe
- Long Tongs. So you can flip your favorite grilled vegetables safely and confidently.
- Aluminum Foil. All-purpose and great for making Grilled Chicken Fajitas in foil and more!
Grill Tongs
The long length is critical for helping you flip grilled vegetables (and more!) safely and with ease.
Did you make this recipe?
Let me know what you thought!
Leave a rating below in the comments and let me know how you liked the recipe.
Crispy grilled potatoes, you fit in anywhere—including my round of second helpings!
Grilled Potatoes
Crispy grilled potatoes are easy and a perfect side to any BBQ recipe. Golden outside, tender inside, with no boiling or clean up required!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 196kcal
Author Erin Clarke / Well Plated
Ingredients
- 1 1/2 pounds baby red potatoes or baby gold potatoes
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- Grated parmesan optional for serving
- Chopped fresh herbs such as parsley rosemary, or basil, optional for serving
Instructions
- Rinse and dry the potatoes (no need to peel). Cut crosswise into ½-inch slices (if your potatoes are smaller than a golf ball, you can halve or quarter them). Place in a large bowl.
- In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano.
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Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat.
- Preheat the grill to medium-high (about 375 to 400 degrees F).
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Place two large (about 22 to 24 inches long) sheets of heavy-duty foil down on a large baking sheet (you’ll use the baking sheet for easy transport) so that the foil pieces are slightly overlapping down the center to create a wider sheet. Coat with non-stick spray. Spread the potatoes onto the foil in a single layer (if you prefer not to have the food touch the foil, you can add a layer of parchment in between). Place two more overlapping sheets of foil on top, then fold up the edges all the way around to seal and create a packet. Leave some space towards the top of the packet to allow the air to circulate.
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Using the baking sheet, carry the potatoes out to the grill, then with tongs slide the packet onto the grill. Cover then cook for 15 minutes.
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Carefully open the foil then use the tongs to flip the potatoes over. They should be deeply golden on the first side (if not, continue to cook them for 3 to 5 minutes more). Place the foil loosely back over the top, close the grill, and cook for 5 to 10 additional minutes, until the potatoes are tender when pieced with a fork.
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Slide the potato packet back onto the baking sheet, then transfer them to a serving bowl (or serve them right off of the foil). Serve warm, with a sprinkle of Parmesan and chopped fresh herbs as desired.
Video
Notes
- TO GRILL IN THE OVEN. Preheat your oven to 400 degrees F. Cook the potatoes directly on the oven rack for 20 minutes. Slide the packet onto a baking sheet and remove them from the oven. Carefully open the foil packet, flip the slices over, then slide the sheet back into the oven (leave the foil open). Continue cooking until the potatoes are golden and tender, about 10 to 15 minutes minutes more.
- TO STORE. Refrigerate leftover grilled potatoes for up to 5 days.
- TO REHEAT. Reheat in the oven at 350 degrees F, until heated through.
- TO FREEZE. I do not recommend freezing potatoes, as their texture can become mealy once thawed.
Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Potassium: 730mg | Fiber: 4g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 34mg | Calcium: 25mg | Iron: 1mg
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