Grilled Potatoes are the main reason my family always asks me to host the BBQ. I mean, haven’t we all had those sad, undercooked potato wedges that crash the party? That’s a no from me. There’s honestly something magical about getting them both crispy and buttery soft inside. If you’ve ever found yourself staring at a pile of raw spuds, lost about what to do, you’re in the right place. Let’s make sure there’s never another potato mishap at your table.
Best Potatoes for Grilling
Choosing potatoes isn’t rocket science, but it’s more important than folks think. I used to grab whatever was rolling around in my pantry and—well—never got the same result twice. The best potatoes for grilling, hands down, are Yukon golds or reds. They have thin skins, which means less peeling (or none, honestly) and a creamier texture after grilling.
Russets? Eh. They’re alright, but tend to dry out fast. I tried sweet potatoes once, and while yummy, they cook differently—total learning curve. The golds, though, go with everything and hold their shape. It’s, like, a little black dress for your grill. So, hunt for the baby-sized varieties if you can. They grill faster and look fancier too.
Potatoes cut into rounds or wedges grill up nicely, but if I’m feeling lazy, I leave them chunky. Just keep them kinda the same size so they cook evenly. A neighbor of mine swears by parboiling first, but with the right potato, you can honestly skip it most of the time. 
How to Make Grilled Potatoes
Let’s get into the nitty gritty, because this is where the real fun happens. First, toss those potatoes right in a big bowl, give ‘em a rinse, and pat ‘em mostly dry.
Next, drizzle with a glug of olive oil. Be generous (don’t get stingy now). Sprinkle on salt, pepper, and maybe garlic powder. Sometimes I drop in a pile of fresh herbs—whatever’s wilting in my fridge.
Honestly, the secret is in the tossing. Toss them so every bit is shiny. If you’re worried about them falling through the grates, wrap your seasoned potatoes in a big foil packet. Seal it up like you would a letter to your grandma and pop it on the grill.
Grill on medium-high, and flip once or twice with some tongs. (I use a spatula if they’re being finicky.) You want them fork-tender and a little golden, and that’s it. Serve hot and pat yourself on the back.
“For years, I tried to grill potatoes and they were always burned or raw. This simple method is foolproof and delicious—I bring these to every cookout!” –Rachel S.
What to Serve with Grilled Potatoes
I get this question a lot. These deliciously grilled potatoes might just steal the show, but hey—let’s play supporting cast too. Here’s what I like alongside mine, just to spark ideas:
- Grilled chicken or your favorite sausages: You can’t go wrong with classic BBQ.
- Fresh corn on the cob: Super sweet, especially brushed with a little butter and lime.
- Crisp garden salad: I go heavy on cucumbers and a zingy vinaigrette.
- Herby sour cream dip: Takes barely five minutes and people gobble it up.
I mean, you could even pile these potatoes next to a juicy burger, or (hey, don’t judge) munch on them solo while hovering over the grill.
How Long to Grill Potatoes in Foil
Time depends on two things—how big your potato pieces are and how hot the grill’s running. I’ll be honest, the first time I tried, I checked ‘em so many times they barely browned because I couldn’t stop fussing.
Best bet? If your potatoes are in a sealed foil packet and cut into halves or thick slices, it’ll take about 25 to 30 minutes over medium-high heat. Flip the packet halfway through. Sometimes the edges get caramelized and crazy delicious. I’ll poke a piece with a fork at 20 minutes, then just let them go if they’re still tough.
Don’t crank up the flames too much, or you’ll char the outsides and have rock-hard insides. Slow and steady, that’s the key. If you like crispier bits, right at the end, open up the foil and let them kiss the flames for a minute or two. That’s the pro move, and people will ask your secret.
Storage Tips
Leftover grilled potatoes? Happens, though I won’t lie, not very often in my house. If you do have some, pop them in a sealed container in the fridge. They’ll keep for about 3 to 4 days without getting too weird.
When you want to reheat, the oven is best—it keeps them from getting soggy. If you’re in a rush, the microwave works, but they’ll be softer. Pro tip: toss leftovers in a hot skillet with a little oil for breakfast potatoes the next morning. Or, okay, eat them cold straight from the fridge—no shame, I’ve done it.
They don’t freeze as well since potatoes turn grainy, but honestly, fresh off the grill is so much better anyway. Your secret snack stash is safe, I promise.
Common Questions
Do I have to peel the potatoes before grilling?
Not at all! The skins add flavor and get a bit crispy. Plus, way less work.
Can I add cheese or other toppings?
Oh, absolutely. Toss some shredded cheddar on after grilling, or crumbled bacon if you’re feeling wild.
How can I keep potatoes from sticking to the grill?
Use foil, or just oil the grates a little. Also, make sure they’re actually coated in oil—it helps.
Is there a best way to cut the potatoes?
I like rounds or wedges, as long as they’re similar in size. Uniform pieces cook evenly and look nice on a platter.
Can I use this recipe for sweet potatoes?
Yeah, but keep an eye out since they cook (and burn) quicker. They’re pretty tasty with a sprinkle of cinnamon and chili powder.
Fire Up Your Grill and Grab Those Spuds!
Well, there you have it—deliciously grilled potatoes that could fool any five-star restaurant into giving you a job on the spot. Just remember, it’s really about picking the best potatoes, tossing ‘em in oil and seasoning, then letting the grill do its thing. Try these Grilled Potatoes Recipe – Love and Lemons or check out Grilled Potatoes – WellPlated.com for inspiration if you want to get a little fancy. Trust me—you’ll want grilled potatoes at every BBQ from now on!
Grilled Potatoes
Ingredients
Method
- Rinse the potatoes and pat them mostly dry.
- Drizzle potatoes with olive oil, followed by salt, pepper, and garlic powder.
- Toss the potatoes to ensure they are evenly coated.
- Wrap the seasoned potatoes in a foil packet if worried about them falling through the grates.
- Preheat the grill to medium-high heat.
- Grill the potatoes for about 25 to 30 minutes, flipping halfway, until fork-tender and golden.
- For crispier bits, open the foil packet and let the potatoes sear for an additional 1-2 minutes at the end.
