Name: grilled potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 pounds baby potatoes (cut in half); 3 tablespoons olive oil; 1 teaspoon garlic powder; 0.5 teaspoon paprika; 0.5 teaspoon dried rosemary; 0.25 teaspoon black pepper; 0.5 teaspoon salt

There are some foods that just feel like a warm hug, aren’t there? For me, those are often tied to memories – summer barbecues at my grandparents’ house, the smell of charcoal mingling with fresh-cut grass, and always, always, a mountain of perfectly cooked potatoes. They were simple, sure, but those grilled potatoes were always the star for me. Forget fancy marinades or complicated techniques; my family recipe for grilled potatoes is all about bringing out the natural goodness of the humble spud with just a few key steps. It’s the kind of dish that makes everyone ask for seconds, even the pickiest eaters. Honestly, if you’re looking for a crowd-pleaser that doesn’t take all day, you’ve found your winner. It’s my go-to when I need a satisfying side that practically cooks itself, letting me actually enjoy the company instead of being stuck at the stove.

What are some of the best grilled potatoes?

So, what exactly makes these grilled potatoes so special? Think of them as your new favorite side dish, elevated. They’re not just boiled then thrown on the grill; we’re talking tender, fluffy insides with a slightly crispy, smoky exterior that you just can’t get any other way. The magic really comes from the perfect balance of simple seasonings and the incredible flavor that grilling imparts. They’re essentially the ultimate comfort food, but with that irresistible char and smoky depth only a grill can provide. It’s the kind of dish that feels both rustic and refined, making it perfect for everything from a casual backyard cookout to a more formal dinner party. It’s that reliable friend in your recipe repertoire – always there, always delicious, and always a hit.

Why you’ll love this recipe?

Oh, where do I even begin with why you’ll absolutely adore this grilled Potatoes Recipe? First off, the FLAVOR explosion. It’s a symphony of smoky char from the grill, the earthy goodness of the potatoes, and just the right amount of savory seasoning. It’s not overpowering, but it’s definitely memorable. Then there’s the SIMPLICITY. Seriously, this is a lifesaver on busy weeknights or when you’re hosting and want to spend more time chatting than cooking. You prep them, toss them on the grill, and let the fire do most of the work. And let’s talk about COST-EFFICIENCY. Potatoes are one of the most budget-friendly staples out there, and this recipe uses them in a way that makes them feel incredibly gourmet without breaking the bank. Plus, the VERSATILITY is off the charts! Serve them alongside burgers, steaks, chicken, fish – you name it. They’re even fantastic tossed into a salad or served as a hearty breakfast side. What I love most about these grilled potatoes is that they always feel like a treat, a little something special, even when they’re made with the most basic ingredients. It reminds me a bit of how my grandma used to make her roasted chicken – simple, but perfect.

How do I make a Grilled Potato?

Quick Overview

The beauty of this recipe is its straightforward approach. You’ll primarily be par-boiling your potatoes just enough to get them tender, then tossing them with a simple, flavorful oil and seasoning mixture before they hit the grill. The grill does the heavy lifting, creating those gorgeous char marks and infusing them with that signature smoky flavor. It’s a two-stage cooking process that yields maximum flavor with minimal fuss. Trust me, this method is foolproof and results in potatoes that are consistently delicious, no matter your grilling experience level.

Ingredients

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2 pounds Yukon Gold or red potatoes, scrubbed clean (about 4-6 medium potatoes). I prefer Yukon Golds because they hold their shape beautifully and have a creamy texture, but red potatoes work wonderfully too. Make sure they’re about the same size so they cook evenly.
2 tablespoons olive oil. A good quality extra virgin olive oil will give the best flavor.
1 teaspoon smoked paprika. This is non-negotiable for that authentic smoky taste! Don’t skip it!
1/2 teaspoon garlic powder. Adds a nice savory depth.
1/4 teaspoon onion powder. Another flavor enhancer that complements the garlic.
Salt and freshly ground black pepper, to taste. Be generous with both!

For the Optional Herb Toss (Highly Recommended!):
2 tablespoons fresh parsley, finely chopped. Adds a burst of freshness.
1 tablespoon fresh chives, finely chopped. A milder oniony flavor.
1 teaspoon fresh rosemary, finely chopped (optional, but amazing!). Be careful not to overdo rosemary; a little goes a long way.

Step-by-Step Instructions

Step 1: Par-Boil the Potatoes

First things first, get a large pot of salted water boiling. While that’s heating up, cut your scrubbed potatoes into uniform pieces, about 1 to 1.5 inches. You don’t want them too small, or they might fall apart on the grill. Once the water is at a rolling boil, add the potato chunks and cook them for about 8-10 minutes. You want them to be fork-tender but not mushy – like a firm al dente. We’re just softening them up so they finish cooking on the grill. Drain them really well in a colander and let them sit for a few minutes to steam dry. This is a crucial step to prevent them from sticking and to help them crisp up on the grill.

Step 2: Season Everything Up

Grab a large bowl. Add your drained, slightly dried potatoes to the bowl. Drizzle them generously with the olive oil. Now, sprinkle in the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything gently but thoroughly to make sure every potato piece is coated in that delicious seasoning mixture. I always give them a good toss with my hands (clean hands, of course!) to really get into all the nooks and crannies. If you’re using the fresh herbs, chop them up now and add them to the bowl, giving it another gentle toss.

Step 3: Get the Grill Ready

Preheat your grill to medium-high heat, around 400-450°F (200-230°C). You want it hot enough to get a nice sear and char, but not so hot that they burn before they cook through. Make sure your grill grates are clean and well-oiled. This is super important to prevent sticking. You can oil them using a folded paper towel dipped in oil and held with tongs, or use a grill brush sprayed with cooking oil.

Step 4: Grill Those Beauties!

Carefully arrange the seasoned potato pieces in a single layer on the hot grill grates. Don’t overcrowd the grill! If you have too many, they’ll steam instead of grill, and we want that lovely char. You might need to work in batches. Close the lid and grill for about 8-12 minutes per side, flipping them occasionally with tongs. You’re looking for gorgeous grill marks and tender, slightly crispy edges. The exact time will depend on your grill and the size of your potato pieces, so keep an eye on them!

Step 5: Check for Doneness

To check if they’re done, carefully pierce a potato piece with a fork or skewer. It should slide in easily, indicating the inside is tender. They should have a beautiful golden-brown color with lovely char marks. If they’re getting too much color on the outside before the inside is tender, you can reduce the heat slightly or move them to a cooler part of the grill.

Step 6: Rest and Serve

Once they’re perfectly grilled, carefully remove the potatoes from the grill and place them back into your large bowl or onto a serving platter. If you held back some of the fresh herbs, you can sprinkle them on top now for extra freshness. Let them rest for just a couple of minutes – they’re best served warm. The aroma alone will make your mouth water!

What to Serve It With

Oh, the possibilities are endless with these grilled potatoes! They are truly the ultimate sidekick to practically any main course. For a classic BBQ vibe, they are simply divine alongside juicy burgers, grilled chicken breasts, or a perfectly grilled steak. The smoky notes in the potatoes really complement the grilled meats beautifully. If you’re having fish, like salmon or trout, these potatoes add a wonderfully grounding element that balances the delicate flavor of the fish. I also love them as part of a larger spread for a potluck or gathering. They hold their own next to potato salad or coleslaw, offering a different texture and flavor profile. For a more casual meal, they’re fantastic alongside some Pulled Pork Sandwiches or even just a big, fresh salad. Honestly, if you’re craving something comforting and satisfying, you can even have these grilled potatoes as a main event with a dollop of sour cream or Greek yogurt, some extra chives, and a sprinkle of cheese. My kids always ask for them when we’re having tacos; they love scooping them up with some salsa!

Top Tips for Perfecting Your Grilled Potatoes

You know, I’ve made these grilled potatoes so many times over the years, I’ve picked up a few tricks that really make a difference. First, when you’re par-boiling, don’t overcook them! This is probably the most common mistake people make. You want them tender, but still with a bit of structure. If they get too soft, they’ll turn to mush on the grill. I always test with a fork; it should go in with just a little resistance. Secondly, make sure those potatoes are really dry after draining. The drier they are, the better they’ll crisp up and get those amazing char marks. I usually let them sit in the colander for a good five minutes, maybe even giving the colander a gentle shake. When it comes to seasoning, don’t be shy! Potatoes are like little flavor sponges, and they can handle a good amount of oil and spices. I’ve found that using smoked paprika is a game-changer for that delicious, campfire flavor. If you don’t have smoked paprika, regular paprika will work, but it won’t have that same depth. For grilling, make sure your grates are clean and well-oiled. This prevents them from sticking, which is frustrating and can ruin the presentation. If you’re worried about them falling through the grates, consider using a grill basket or grilling them on a heavy-duty aluminum foil packet (though you won’t get as much char that way). When it comes to flipping, use a sturdy spatula or tongs, and try to flip them just once or twice per side to get those beautiful crosshatch marks. Don’t fuss with them too much! They need time to develop that crust. I’ve also experimented with different herbs, and while parsley and chives are classic, a little finely chopped fresh rosemary adds an incredible aromatic dimension, just be careful not to use too much as it can be overpowering. And finally, for the absolute best texture, serve them hot off the grill. They’re delicious at room temperature, but that crispy, tender perfection is best enjoyed immediately!

Storing and Reheating Tips

So, what happens if you have a few leftover grilled potatoes? Don’t worry, they store and reheat beautifully! For storing at room temperature, I usually wouldn’t recommend keeping them out for more than a couple of hours, especially if it’s warm out. They’re best enjoyed fresh. If you need to store them, pop them into an airtight container and head for the refrigerator. They’ll keep well in the fridge for about 3-4 days. The crispiness might diminish a bit, but they’ll still be delicious. When it comes to reheating, my absolute favorite method is back on the grill! Just pop them back onto medium heat for a few minutes per side until they’re warmed through and a little bit crispy again. It brings back that lovely char. If grilling isn’t an option, you can reheat them in a skillet on the stovetop with a little bit of oil over medium heat, stirring occasionally until they’re heated through. You can also reheat them in the oven at around 350°F (175°C) for about 10-15 minutes, perhaps spread on a baking sheet. Microwaving is the quickest way, but it can sometimes make them a bit soft, so I usually reserve that for when I’m really in a pinch. If you plan to freeze them, it’s best to do so before they’re grilled, or after they’ve been grilled and then cooled completely. Wrap them tightly in plastic wrap and then in a layer of aluminum foil or place them in a freezer-safe bag. They should last for about 2-3 months in the freezer. Thaw them in the refrigerator overnight and then reheat using one of the methods above. If you drizzled them with herbs after grilling, it’s best to add fresh herbs after reheating to keep them vibrant and fresh.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you ensure all your seasonings and any optional additions are certified gluten-free. Potatoes, olive oil, and the spices we use are all wonderful gluten-free ingredients. So yes, you’re good to go without any modifications!

Do I need to peel the potatoes?

Nope, not at all! I actually prefer leaving the skins on for these grilled potatoes. The skins add a wonderful texture, extra nutrients, and they help the potatoes hold their shape better on the grill. Just make sure to give them a good scrub before cutting them up.

Can I make these as muffins instead?

That’s a fun idea! While this recipe is specifically designed for grilling, if you wanted to adapt it for oven-baked potato “muffins” or wedges, you’d par-boil them as instructed, season them, and then bake them in a muffin tin or spread on a baking sheet at around 400°F (200°C) until tender and golden brown. You wouldn’t get the smoky grill flavor, of course, but they’d still be delicious!

How can I adjust the sweetness level?

Since this recipe is savory, there isn’t any added sugar. If you’re looking to add a touch of sweetness, you could experiment with a drizzle of honey or maple syrup over the potatoes *after* they come off the grill, perhaps along with the herbs. Just a light drizzle would be perfect.

What can I use instead of the glaze?

This recipe doesn’t typically include a glaze; it’s more about the natural flavors enhanced by the grill. However, if you’re looking for something extra, a simple dollop of sour cream or Greek yogurt with chives, a sprinkle of your favorite cheese, or even a tangy aioli served on the side would be delicious accompaniments!

Final Thoughts

There you have it – my favorite way to transform simple potatoes into something truly special with just the magic of the grill. It’s a recipe that embodies everything I love about cooking: easy, incredibly flavorful, and guaranteed to bring smiles to the table. These grilled potatoes are proof that you don’t need a lot of fancy ingredients or complicated techniques to create something memorable. They’re the unsung heroes of any meal, always delivering that satisfying, comforting bite. If you’re looking for other simple yet delicious side dishes that have that perfect grilled flavor, you might also enjoy my grilled corn on the cob or my balsamic-glazed grilled onions. Give these potatoes a try, and I promise they’ll become a staple in your summer cooking rotation. I can’t wait to hear how yours turn out! Don’t forget to leave a comment below and let me know your favorite way to serve them, or if you discovered any fun variations!