Why You’ll Love This Recipe

I love this recipe because I get crispy, flavorful potatoes without turning on the oven. The high heat of the grill creates beautifully browned edges while keeping the centers tender.

I also like how easy the seasonings are to customize. I can keep the potatoes simple with garlic and herbs, add smoky paprika, make them spicy, or finish them with Parmesan. They’re an especially convenient side dish when I already have the grill going for the main course.

Ingredients

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

2 pounds baby potatoes or Yukon Gold potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked or regular paprika
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley, optional
Grated Parmesan cheese, optional

Directions

I preheat my grill to medium-high heat, around 400°F (200°C), and clean the grates well.
I wash and dry the potatoes, then cut them into evenly sized pieces. I halve small baby potatoes and quarter larger ones so everything cooks at roughly the same rate.
For reliably tender centers, I parboil the potatoes in salted water for about 5–7 minutes. I drain them thoroughly and let them dry for a few minutes before seasoning.
I place the potatoes in a large bowl and add the olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper. I toss everything together until the potatoes are evenly coated.
I arrange the potatoes in a grill basket or directly on the grill grates with a cut side facing down. I make sure the pieces are large enough that they won’t fall through the grates.
I grill the potatoes for about 15–20 minutes, turning them every few minutes so they brown evenly.
I check the potatoes with a fork. Once the centers are tender and the outsides are golden and lightly crisp, I remove them from the grill.
I finish the hot potatoes with fresh parsley and Parmesan when I want extra flavor, then serve them right away.

Servings and Timing

This recipe makes approximately 6 servings.

Prep time: 10 minutes
Parboil time: 5–7 minutes
Grill time: 15–20 minutes
Total time: about 30–40 minutes
Servings: 6

The exact grilling time can vary depending on the size of my potato pieces and the temperature of my grill. I know they’re ready when a fork easily slides into the center and the outsides have developed plenty of golden-brown color.

Variations

For garlic Parmesan potatoes, I toss the freshly grilled potatoes with grated Parmesan, fresh parsley, and a little extra garlic. I add the Parmesan after grilling so it doesn’t burn over the high heat.

For spicy grilled potatoes, I add cayenne pepper, chili powder, or crushed red pepper flakes to the seasoning mixture. I can also serve them with a spicy dipping sauce.

When I want smoky potatoes, I use smoked paprika and add a little onion powder. This variation works especially well alongside grilled burgers, steak, or chicken.

For an herb-forward version, I use fresh rosemary or thyme. I finely chop the herbs and combine them with olive oil, garlic, salt, and pepper before coating the potatoes.

I can also make cheesy loaded grilled potatoes by finishing them with shredded cheddar, cooked crumbled bacon, green onions, and sour cream.

Storage/Reheating

I let leftover Grilled Potatoes cool before transferring them to an airtight container. I store them in the refrigerator for up to 3–4 days.

For reheating, I prefer putting them back on the grill or warming them in a hot oven or air fryer. These methods help me restore some of the crispy exterior.

I can also reheat them in a skillet with a small amount of oil over medium heat. I turn them occasionally until they’re hot and crisp around the edges.

The microwave works when I need the quickest option, although I find that it makes the potatoes softer rather than crispy.

FAQs

Do I need to boil potatoes before grilling them?

I don’t absolutely have to boil them first, but I find that parboiling makes the results more reliable. It gives the potatoes a head start so the centers become tender without requiring a long time on the grill.

What potatoes are best for grilling?

I like baby potatoes and Yukon Gold potatoes because they have a creamy texture and hold their shape well. Red potatoes are another good option. I cut whichever potatoes I use into evenly sized pieces for consistent cooking.

Can I grill potatoes directly on the grill?

Yes. I can grill sufficiently large potato pieces directly on clean, oiled grill grates. For smaller pieces, I prefer a grill basket because it prevents them from falling through the grates and makes turning them easier.

How do I make Grilled Potatoes crispy?

I dry my potatoes thoroughly after washing or parboiling them, coat them lightly with oil, and cook them over a properly preheated grill. I also avoid overcrowding them because good contact with the hot surface helps create crisp, browned edges.

Can I make Grilled Potatoes in foil?

Yes. I can place seasoned potatoes on heavy-duty foil and seal them into a packet before grilling. The trapped steam makes the potatoes especially tender, although I get less browning and crispiness than when I cook them directly on the grill or in a grill basket.

Conclusion

Grilled Potatoes are an easy, versatile side dish I can pair with almost anything I’m cooking outdoors. I love the contrast between their crispy, golden exterior and soft, fluffy center, while simple garlic, herbs, and spices provide plenty of flavor. Whether I keep them classic, add Parmesan, turn up the heat, or load them with toppings, these potatoes are a dependable addition to my grilling menu.

Grilled Potatoes

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Grilled Potatoes are golden and crisp on the outside with tender, fluffy centers and plenty of garlic, herbs, and smoky seasoning. They make an easy outdoor side dish for grilled chicken, steak, burgers, or fish.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20–27 minutes
Total Time: 30–40 minutes
Yield: 6 servings
Category: Side Dish
Method: Grilling
Cuisine: American
Diet: Vegan

Instructions

Preheat the grill to medium-high heat, around 400°F (200°C), and clean the grill grates well.
Wash and dry the potatoes. Halve small baby potatoes and quarter larger potatoes so the pieces are evenly sized.
Parboil the potatoes in salted water for 5–7 minutes for reliably tender centers. Drain thoroughly and let them dry for a few minutes.
Place the potatoes in a large bowl. Add the olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper, then toss until evenly coated.
Arrange the potatoes in a grill basket or directly on the grill grates with a cut side facing down. Make sure pieces placed directly on the grates are large enough that they cannot fall through.
Grill for 15–20 minutes, turning every few minutes, until evenly browned.
Check the potatoes with a fork. Remove them from the grill when the centers are tender and the outsides are golden and lightly crisp.
Finish with chopped fresh parsley and grated Parmesan, if desired, and serve immediately.

Notes

Parboiling is optional but helps ensure the potatoes become tender inside before the outsides overcook.
Dry the potatoes thoroughly before seasoning to encourage a crisp, browned exterior.
For garlic Parmesan potatoes, toss the cooked potatoes with Parmesan, parsley, and additional garlic after grilling.
For spicy potatoes, add cayenne pepper, chili powder, or crushed red pepper flakes.
For extra smoky flavor, use smoked paprika and add a little onion powder.
Fresh rosemary or thyme can replace or complement the Italian seasoning.
For foil-packet potatoes, seal the seasoned potatoes in heavy-duty foil before grilling. They will be especially tender but less crispy.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat on the grill, in an oven, air fryer, or skillet for the crispiest results.

Nutrition

Serving Size: About 1/6 of recipe
Calories: 190 kcal
Sugar: 1 g
Sodium: 400 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg