Homemade Grilled Potatoes

I never really thought about grilling potatoes until a neighbor showed up at a cookout with a foil packet that smelled like heaven. I’d always boiled them or roasted them in the oven, but throwing them on the grill? Game changer.

The thing is, grilled potatoes get these crispy edges that you just can’t get any other way. Plus, when you toss them with garlic, rosemary, and a little parmesan, they turn into the kind of side dish people actually get excited about. And honestly, once you’ve got the grill fired up for burgers or chicken anyway, why not use that heat for your potatoes too?

What Kind of Potatoes Should I Use?

Baby red potatoes or baby gold potatoes are both perfect for this grilled recipe since they’re small enough to cook through evenly and have a naturally creamy texture. If you can’t find baby potatoes, you can absolutely use regular-sized red or Yukon gold potatoes – just cut them into 1 to 1.5 inch chunks so they cook at the same rate. Red potatoes tend to hold their shape better on the grill and have a slightly waxy texture, while gold potatoes are a bit more buttery and tender. Whichever you choose, try to pick potatoes that are similar in size so they all finish cooking at the same time.

Options for Substitutions

This grilled potato recipe is pretty forgiving when it comes to swaps:

• Baby red or gold potatoes: Regular-sized red or Yukon gold potatoes work great too – just cut them into 1-inch chunks so they cook evenly. You can also use fingerling potatoes for a fun presentation.
• Dried rosemary: Fresh rosemary is actually even better if you have it – use about 1 tablespoon of chopped fresh rosemary instead of the dried. You can also swap in dried thyme or Italian seasoning if that’s what you’ve got.
• Garlic powder: Fresh minced garlic (about 2-3 cloves) can replace the powder, but add it carefully since it can burn on the grill. Mix it well with the oil to help protect it.
• Extra-virgin olive oil: Regular olive oil, avocado oil, or melted butter all work fine here. Just stick with something that can handle high heat.
• Dried oregano: Skip it if you don’t have it, or replace with a pinch of dried basil or thyme. The potatoes will still taste great without it.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling potatoes is cutting them too thick, which leaves you with burnt outsides and raw centers – stick to ½-inch slices so they cook evenly in the time it takes on the grill.

Another common error is sealing the foil packet too tightly without leaving any air space, as the potatoes need room for steam to circulate and cook them through properly.

Don’t skip the step of opening the foil and flipping the potatoes halfway through, since this gives you those nice crispy edges that make grilled potatoes so good, and always test a piece with a fork before serving to make sure they’re actually tender all the way through.

What to Serve With Grilled Potatoes?

Grilled potatoes are the perfect side dish for just about any protein you’re throwing on the grill. They pair really well with grilled chicken, steak, or pork chops since they soak up all those smoky flavors from the grill. If you’re going for a full backyard BBQ spread, serve them alongside grilled vegetables like zucchini, bell peppers, or corn on the cob. For a lighter meal, these potatoes also work great next to a simple green salad or coleslaw to balance out the heartiness.

Storage Instructions

Store: Keep your leftover grilled potatoes in an airtight container in the fridge for up to 4 days. They’re great to have on hand for quick lunches or as a side dish throughout the week.

Freeze: While you can freeze these potatoes for up to 2 months in a freezer-safe container, I’ll be honest – the texture won’t be quite the same after thawing. They tend to get a bit grainy, so I usually just make what I’ll eat within a few days.

Reheat: The best way to bring these back to life is in a skillet with a little olive oil over medium heat until they’re warmed through and crispy again. You can also reheat them in the oven at 400°F for about 10 minutes, or use the microwave if you’re in a hurry, though they won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 8-10 g
• Fat: 14-18 g
• Carbohydrates: 85-95 g

Ingredients

For the potatoes:

• 1.5 lb red potatoes (cut into 1-inch chunks for even grilling)
• 1 tsp dried rosemary
• 1 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried oregano
• 3 tbsp olive oil

For the garnish:

• 1/4 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp fresh lemon juice

Step 1: Prepare Potatoes and Season Mix

• 1.5 lb red potatoes
• 1 tsp dried rosemary
• 1.5 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried oregano

Wash and dry the red potatoes thoroughly, then cut them into 1-inch chunks for even cooking on the grill.

In a separate bowl, combine the dried rosemary, garlic powder, smoked paprika, salt, black pepper, and dried oregano.

I like to crush the dried herbs slightly between my fingers before mixing them—this releases more of their essential oils and gives you better flavor distribution throughout the potatoes.

Step 2: Coat Potatoes and Prepare Foil Packet

• potatoes with spice mixture from Step 1
• 3 tbsp olive oil

Place the cut potatoes in a large bowl and drizzle with olive oil, then add the spice mixture from Step 1 and toss everything together until the potatoes are evenly coated.

Lay out a large piece of heavy-duty foil (or double layer regular foil) and mound the seasoned potatoes in the center.

Fold the foil up around the potatoes to create a packet with some air space inside—this allows steam to circulate and cook the potatoes evenly.

Spray the inside of the packet lightly with cooking oil to prevent sticking.

Step 3: Grill and Finish the Potatoes

• foil packet from Step 2

Preheat your grill to 375-400°F (medium-high heat).

Place the foil packet directly on the grill grates and cook for 15 minutes without opening.

Carefully open the foil packet (watch for steam), give the potatoes a gentle stir and flip them to ensure even cooking, then reseal the packet loosely and grill for another 5-10 minutes until the potatoes are fork-tender.

I find that leaving the foil slightly open during this final phase helps any excess moisture escape, giving you potatoes that are tender but not waterlogged.

Step 4: Finish and Serve

• grilled potatoes from Step 3
• 1/4 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp fresh lemon juice

Transfer the grilled potatoes to a serving dish.

While still warm, sprinkle with grated parmesan cheese and fresh chopped parsley, then drizzle lightly with fresh lemon juice.

Toss gently to distribute the toppings evenly and serve immediately while the potatoes are still hot.

Homemade Grilled Potatoes

Delicious Homemade Grilled Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 550

Ingredients Method

Ingredients

  

For the potatoes

• 1.5 lb red potatoes (cut into 1-inch chunks for even grilling)
• 1 tsp dried rosemary
• 1 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried oregano
• 3 tbsp olive oil

For the garnish

• 1/4 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp fresh lemon juice

Method

 

1. Wash and dry the red potatoes thoroughly, then cut them into 1-inch chunks for even cooking on the grill. In a separate bowl, combine the dried rosemary, garlic powder, smoked paprika, salt, black pepper, and dried oregano. I like to crush the dried herbs slightly between my fingers before mixing them—this releases more of their essential oils and gives you better flavor distribution throughout the potatoes.
2. Place the cut potatoes in a large bowl and drizzle with olive oil, then add the spice mixture from Step 1 and toss everything together until the potatoes are evenly coated. Lay out a large piece of heavy-duty foil (or double layer regular foil) and mound the seasoned potatoes in the center. Fold the foil up around the potatoes to create a packet with some air space inside—this allows steam to circulate and cook the potatoes evenly. Spray the inside of the packet lightly with cooking oil to prevent sticking.
3. Preheat your grill to 375-400°F (medium-high heat). Place the foil packet directly on the grill grates and cook for 15 minutes without opening. Carefully open the foil packet (watch for steam), give the potatoes a gentle stir and flip them to ensure even cooking, then reseal the packet loosely and grill for another 5-10 minutes until the potatoes are fork-tender. I find that leaving the foil slightly open during this final phase helps any excess moisture escape, giving you potatoes that are tender but not waterlogged.
4. Transfer the grilled potatoes to a serving dish. While still warm, sprinkle with grated parmesan cheese and fresh chopped parsley, then drizzle lightly with fresh lemon juice. Toss gently to distribute the toppings evenly and serve immediately while the potatoes are still hot.