Grilled Potatoes Recipes are a lifesaver for anyone who craves something satisfying but doesn’t want to spend forever in the kitchen. Ever try making potatoes on the grill and they just… burned on the outside, raw on the inside? Ugh, I’ve totally been there. Summer get-togethers, family cookouts, or even those random Tuesday nights when the oven feels too hot for comfort — grilled potatoes just fit. They’re crazily easy, ridiculously tasty, and somehow make any meal feel a little more like a big deal.
How to Make Grilled Potatoes
You don’t need fancy gear or a culinary degree — just a grill, some taters, and a flexible attitude. First, grab your favorite potatoes and give them a good scrub. No need to peel unless you’re that person. Chop them into chunks or thick slices (not super thin, they’ll fall through the grates — major bummer).
Toss those potato pieces in olive oil, salt, pepper, and whatever else makes your tastebuds happy. I’m obsessed with rosemary or a pinch of smoked paprika. Preheat the grill to medium-high. Here’s the part I never skip: wrap potatoes up in foil for a “steam then crisp” effect, or just toss them right on a grill pan if you crave those grill marks. Cook ‘em up for about 15–20 minutes, flipping halfway until they’re golden and fork-tender. That’s it. No worries if you overcook by a minute or two, they’re still dreamy.
“Hands down, grilling potatoes this way gave me the crispy outside AND fluffy inside I’ve always wanted! Didn’t even miss fries.” – Lauren from Dallas
Best Potatoes for Grilling
Honestly, not all spuds are created equal for grilled potatoes recipes. Yukon Golds are a real star — buttery pockets of heaven after grilling. Reds hold their shape nicely (so less mush if you’re a texture person). Russets are okay too, but they can be a bit dry if you don’t oil them enough. I usually avoid waxy types for the grill unless I’m in a potato salad mood — they’re just kinda… firm? Personal taste!
For kabobs, I go mini and use baby potatoes (bonus: less chopping). Cut sizes to match or they’ll cook unevenly. This is one of those “you learn quick” kitchen things from a few weirdly crunchy bits.
“Tried different potato types, but yellow potatoes always get those perfect caramelized edges on my grill.” — Jen, Colorado Rockies
What to Serve with Grilled Potatoes
Okay, let’s talk serving ideas because honestly, grilled potatoes are super versatile. My family asks for ‘em alongside everything, but especially with:
- Grilled chicken or steak (classic, you know)
- Piled up next to juicy burgers at BBQs
- As the surprise hero in breakfast with eggs and salsa
- Topped with sour cream, cheddar, and bacon for a “potato skins” vibe
You can even serve cold leftovers next morning. Trust me, they’ll vanish. Make extras!
Tips for Grilling Potatoes
Let’s keep it real: grilling potatoes isn’t rocket science, but a few tips can really up your game. Always preheat your grill. Sounds obvious, but cold grates mean sticking potatoes — and I’ve scraped off sad bits more times than I’d like. Use a little more oil than you think you need. It keeps potatoes crispy and less likely to burn. I learned the hard way not to slice potatoes too thin — half-moons or big chunks stay juicier, and yes, you really can peek under the foil without killing the magic.
Don’t crowd the potatoes too much; let them breathe in there! And one more: start checking early for doneness, especially if your grill runs hot. Potatoes are forgiving, but burned bits? Not so much.
How to Store Grilled Potatoes
If you end up with any grilled potatoes left (my house, never), just cool ‘em down fast and pop into an airtight container. Fridge time: three days and they’re still good. I’ve learned the trick for reviving them is to pop into the oven — or air fryer if you have one — for ten minutes. Microwaving works, but you lose a lot of that grilled magic crunch. Oh, and don’t freeze ‘em, they go weird. Like, oddly soggy with sad little ice crystals. Learned that one for you so you don’t have to.
Frequently Asked Questions about Grilled Potatoes
Q: Can you grill potatoes without foil?
A: Absolutely. Just use a grill basket or pan. Potatoes get crispier but watch closely.
Q: Do you boil potatoes before grilling?
A: Sometimes. Parboiling helps if you want super-fluffy insides, but it’s not necessary for most grilled potatoes recipes.
Q: How do you keep potatoes from sticking?
A: Oil is your best bud here. Coat those potatoes well and use a clean, hot grate.
Q: Can you season potatoes before grilling?
A: Yes! Toss them in your favorite spices before they hit the grill. Garlic powder, paprika, whatever’s handy.
Q: What about sweet potatoes?
A: Yup, works the same. They might need a minute or two longer, but grilled sweet potatoes are killer.
Give These Grilled Potatoes Recipes a Go!
After all the trials, crispy accidents, and surprisingly epic sides, I can really say grilling potatoes is hard to mess up. Just remember those basic steps, grab whatever potato looks happiest at the store, and go for it! For more inspiration or specifics, these tips from How to Make the BEST Grilled Potatoes (Video!) | From Scratch Fast will change your game. And if you want a different version with crisp factor, check out Grilled Potatoes – WellPlated.com for more ideas. It’s honestly worth getting those grill tongs out for. Keep it simple, keep it tasty — you’ll end up with five-star restaurant potatoes without leaving your yard.
Grilled Potatoes
Ingredients
Method
- Scrub the potatoes well and cut them into chunks or thick slices.
- In a bowl, toss the potato pieces with olive oil, salt, pepper, and your choice of seasoning.
- Preheat the grill to medium-high.
- Wrap the potatoes in foil for a steaming effect or place them on a grill pan.
- Grill for about 15-20 minutes, flipping halfway, until golden and fork-tender.
