Grilled Potatoes at a BBQ—oh goodness, now that’s a crowd-pleaser. Ever set up for a summer cookout and totally blank on what to make besides burgers and corn? Yeah, been there. Grilled Potatoes always swoop in to save the day. They’re simple, filling, and, frankly, they just taste like sunshine. Plus, picky eaters? Not a problem. Even my teen cousin who claims she “hates” everything, grabs seconds.
Best Potatoes for Grilling
Alright, let’s chat about type. Every grocery trip gets me standing in front of that pile, questioning my life choices—Yukon gold or russet? Here’s the scoop: Yukon golds are my first pick. They’re creamy inside, crisp up nice, and hold together instead of falling into the flames (trust me, some do). Red potatoes? Also good. Sweet potatoes—controversial opinion—work if you like sweeter stuff and don’t mind a little char.
Avoid super-starchy potatoes like classic baking russets if you want neat rounds or wedges that won’t self-destruct. Been there, too. Skins on or off? Personal call. Skins get all textured when you grill potatoes so leave ’em if you don’t mind. Oh, and make sure your potatoes are fresh—not soft or spotty. That’s never fun to bite into.
Funny thing, last Fourth of July, I grabbed the wrong bag (baby potatoes, so tiny), not realizing until I started slicing. It was fine, though, because you adapt—just ended up with what my niece called “potato coins.” They vanished fast enough! 
How to Make Grilled Potatoes
Nothing complicated, I promise. Start by scrubbing your potatoes—no one needs gritty bites. Cut ’em into half-inch slices or chunky wedges if you want something more rustic. Toss with olive oil. Be generous, the grill dries stuff out quickly. Salt, pepper, then, if you’re feeling it—maybe a dusting of garlic powder or paprika. Totally optional but tasty.
Don’t forget to preheat the grill. You want it nice and hot (like, pretend it’s a July sidewalk). I lay a sheet of foil on a corner of the grill for extra insurance—potatoes will stick if you’re not careful, and that’s heartbreak right there. Lay them out in a single layer and cook about 6-7 minutes each side. Flip with tongs. Let yourself get a little distracted, talk to your neighbor or check on the dogs. A little char is your friend.
If you want, you can parboil (that means boil lightly, not all the way, like halfway cooked) the potatoes first. Speeds things up. Honestly, though, I rarely bother unless I’ve got an army to feed. Serve piping hot. There’s just something magical about eating with your hands on the patio, don’t you think?
“These have become the highlight of every cookout. Even my kids ask for seconds, and they’re usually impossible!” —Rhiannon K., loyal blog reader
What to Serve with Grilled Potatoes
I mean, what can’t you serve with grilled potatoes? Here’s a few killer combos for maximum BBQ bliss:
- Grilled chicken with smoky spice rub (classic, duh)
- Burger night (oh yes—pile on the potatoes instead of fries)
- Grilled veggies if you want to keep it meatless (makes a colorful plate)
- Steak or ribs for something heartier (yum)
Potatoes go down easy next to pretty much anything. For a fancy touch (well, “fancy” by backyard standards), sprinkle chopped herbs right before serving. Or, honestly, just let folks dunk them in ketchup, ranch…whatever’s on hand. No need to overthink.
“I paired these with grilled salmon, and my whole family thought I’d hired a chef. Still cracks me up.” —Marcus B., neighbor and faithful taste-tester
How to Store Grilled Potatoes
Got leftovers? (Rare, but hey, it happens.) Cool the grilled potatoes down before packing them into an airtight container. If they’re still steaming, they’ll just get soggy—not ideal. Pop your container in the fridge. Good for two or three days, and yes, you can reheat them. I use the oven or even the toaster oven if I want to pretend I’m still grilling.
Avoid microwaving if possible. Makes them weirdly chewy. If you want to re-crisp, toss ’em back in a hot pan or on a grill pan for a minute or two. Pretty much back to glory. Or, cut them up and add to a breakfast scramble, which—confession—is my secret way to never waste potatoes.
No joke, once I accidentally left a batch out overnight (oops). Don’t be like me. Food safety isn’t glamorous, but it’s real.
Tips for Perfect Grilled Potatoes
Not going to lie, I’ve made every mistake there is. Here’s what I wish someone told me:
Keep potato slices the same thickness or else half of them get mushy and half burn.
Don’t skimp on oil. It helps with sticking and gives that wow-factor crispy bite.
A tiny shake of smoked paprika turns boring into “where’d you learn that?”
Try a little squeeze of lemon right before serving. It’s a flavor pop, trust me.
Watch the grill temp—a medium-high heat works best. Too low? Potatoes take forever. Too high? Burnt outsides and raw insides. Nobody wants that.
Got more potato wisdom? Drop it in the comments. Cooking is a team sport.
Common Questions
Do you need to parboil potatoes before grilling?
No, but it can save time. If you skip parboiling, just slice them thinner so they cook through before the outsides burn.
What’s the best way to keep grilled potatoes from sticking?
Generous oil, that’s your best friend. A foil sheet or grill basket also helps if you really hate cleanup.
Can you grill potatoes ahead and reheat?
Sure thing. Store them in the fridge and re-warm in a hot skillet, oven, or even back on the grill. Tastes almost as good as fresh.
How do you know when grilled potatoes are done?
Stick a fork in. Should slide in with no resistance. And look for those great grill marks.
Are grilled potatoes gluten-free?
Yes! Seriously, potatoes are naturally gluten-free. Just watch what you season with if you’re cooking for folks with allergies.
Ready to Up Your BBQ Game?
There you have it. Grilled Potatoes are about as simple and forgiving as it gets, but with a five-star restaurant payoff. Yukon golds or reds, a little oil, a hot grill, and a pinch of patience are honestly all you need. Remember to keep things loose, don’t stress the details, and make it your own.
If you want recipe inspiration with pretty photos, you’ve gotta see this Grilled Potatoes Recipe – Love and Lemons. For more tricks and seasoning ideas, Grilled Potatoes – WellPlated.com has a fantastic breakdown too. Let me know how yours turn out! Potato heroes unite.
Grilled Potatoes
Ingredients
Method
- Scrub the potatoes thoroughly to remove grit.
- Cut potatoes into half-inch slices or chunky wedges.
- Toss the potato slices with olive oil, salt, pepper, and optional seasonings.
- Preheat the grill to medium-high heat.
- Lay a sheet of foil on a corner of the grill to prevent sticking.
- Spread the potatoes out in a single layer on the grill.
- Cook for about 6-7 minutes on each side, flipping carefully with tongs.
- Serve hot, ideally outdoors for a great summer experience.
