I swear, some of my fondest food memories revolve around the humble potato. Growing up, my mom would make these amazing roasted potatoes every Sunday, crispy on the outside and fluffy on the inside. But as I got older and started experimenting in the kitchen, I discovered a whole new world of potato deliciousness: grilled potatoes. Oh, and if you think you love Potato Salad, just wait until you try these. They’re somehow even better, with a smoky char that just sings. Honestly, I’ve made fancy appetizers, elaborate side dishes, and even attempted gourmet meals, but these grilled potatoes? They’re the ones that always get requested, the ones that disappear in minutes, the ones that make me feel like a culinary rockstar even though they’re ridiculously easy. This recipe is my absolute go-to, a total game-changer for barbecues, weeknight dinners, or honestly, just when I’m craving something incredibly satisfying.
What are some of the best grilled potatoes?
So, what exactly makes these grilled potatoes so special? Think of them as the superstar of any cookout, a simple yet utterly delicious way to elevate the everyday potato. It’s not just about boiling or baking them; we’re talking about tossing them on the grill, letting that smoky heat work its magic. We’re going for tender interiors with those delightful crispy, slightly charred edges that only grilling can provide. It’s a method that takes the classic potato side dish to a whole new level of flavor and texture. It’s essentially taking all the comforting goodness of a Baked Potato and infusing it with that irresistible smoky char from the grill, all while keeping it incredibly simple to prepare. They’re more than just a side; they’re an experience!
Why you’ll love this recipe?
There are so many reasons why this grilled potato recipe has become a staple in my kitchen, and I just know you’re going to love it too. Firstly, the flavor is out of this world. That subtle smoky char from the grill infuses every single bite, making them taste so much more complex and exciting than your average boiled potato. They’re perfectly seasoned, allowing the natural potato flavor to shine through, but with that extra something special. And let’s talk about simplicity. Seriously, this recipe is a lifesaver on busy nights or when you’re hosting. You can prep most of it ahead of time, and then it’s just a matter of tossing them on the grill. The ingredients are super budget-friendly too – potatoes, oil, and seasonings are usually things I already have on hand, making this an economical yet impressive dish. Plus, they are incredibly versatile! Serve them alongside grilled chicken, burgers, steak, fish, or even as a hearty side for a vegetarian meal. They’re fantastic on their own, too, especially with a dollop of sour cream or a sprinkle of fresh chives. What I love most about these grilled potatoes is how they bridge the gap between comfort food and something a little more elevated. They’re casual enough for a backyard barbecue but feel special enough for a dinner party. If you’re a fan of my What are some of the best crispy Roasted Garlic potatoes?Is it true that these are crispy and smoky?
How to Make Grilled Potatoes
Quick Overview
The beauty of these grilled potatoes lies in their straightforward preparation. We’ll par-boil the potatoes to ensure they’re tender all the way through, then toss them in a savory seasoning blend before hitting the hot grill. This two-step process guarantees a perfect texture every time: creamy on the inside, wonderfully crisp and slightly smoky on the outside. It’s a method that’s forgiving and yields fantastic results, making it perfect for cooks of all levels. Trust me, the minimal effort is so worth the incredible payoff.
Ingredients
For the Potatoes:
2 pounds small Yukon Gold or red potatoes (about 1.5 inches in diameter). I love Yukon Golds because they’re buttery and hold their shape beautifully on the grill, but red potatoes work wonderfully too! Just make sure they’re roughly the same size for even cooking.
2 tablespoons olive oil. Good quality extra virgin olive oil adds a lovely richness, but any good cooking oil will work.
1 teaspoon smoked paprika. This is key for that gorgeous smoky flavor and color!
1 teaspoon garlic powder. Because garlic makes everything better.
1/2 teaspoon onion powder. Adds a subtle savory depth.
1/2 teaspoon dried rosemary. Or thyme, or a blend of your favorite herbs. I’m a big fan of rosemary with potatoes.
Salt and freshly ground Black Pepper, to taste. Be generous with the salt; potatoes love it!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your water boiling! Fill a large pot with enough water to generously cover your potatoes and add a good pinch of salt. Bring it to a rolling boil over high heat. While that’s happening, wash your potatoes thoroughly. You don’t need to peel them; the skin gets wonderfully crispy on the grill and adds great texture and nutrients. If your potatoes are a little larger, you can halve or quarter them so they’re all roughly the same size, about 1 to 1.5 inches. This ensures they cook evenly on the grill.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the smoked paprika, garlic powder, onion powder, and dried rosemary. This little blend is where a lot of the magic happens, infusing that delicious flavor right into the potatoes before they even hit the heat. Make sure you mix them well so you don’t get clumps of one spice in one bite and none in another.
Step 3: Mix Wet Ingredients
Once the potatoes have par-boiled (about 10-12 minutes, until they’re just fork-tender but not falling apart), carefully drain them in a colander. Let them sit for a minute or two to steam off any excess moisture – this helps them crisp up better on the grill. Then, transfer the drained potatoes back into the empty pot or into a large mixing bowl. Drizzle the olive oil over them. Give them a gentle toss to coat them evenly with the oil.
Step 4: Combine
Now, sprinkle the spice mixture over the oiled potatoes. Toss everything together really well, making sure each potato is thoroughly coated with the seasonings. This is where the potatoes start to look and smell amazing! I usually give them a good stir for a minute or two to ensure that seasoning adheres properly. Don’t be shy with the salt and pepper here – these guys can take it!
Step 5: Prepare Filling
While your potatoes are getting seasoned, make sure your grill is preheated and ready to go. You want it to be at a medium-high heat. This is crucial for getting that nice char without burning them to a crisp. If you’re using a gas grill, this is around 400-450°F (200-230°C). If you’re using charcoal, you want the coals to be nice and hot with a bit of ash over them. Clean your grill grates really well with a wire brush. You can also lightly oil the grates to prevent sticking, which is always a good idea with potatoes.
Step 6: Layer & Swirl
Now it’s time for the grilling! Carefully arrange the seasoned potatoes in a single layer directly on the hot grill grates. You don’t want them overlapping too much, or they’ll steam instead of char. Close the grill lid and let them cook for about 8-10 minutes. Resist the urge to poke and prod them too much in the first few minutes; let them get a nice sear.
Step 7: Bake
After 8-10 minutes, open the grill lid and use tongs to flip the potatoes. You should see some lovely grill marks already forming! Continue grilling for another 8-10 minutes, or until the potatoes are tender throughout and have developed a nice, crispy, charred exterior. The exact time will depend on your grill’s heat and the size of your potatoes. You can test for doneness by piercing one with a fork – it should go in easily but the potato should still hold its shape.
Step 8: Cool & Glaze
Once they’re perfectly grilled, remove the potatoes from the grill and place them back into your serving bowl or the pot. Give them a final taste and adjust salt and pepper if needed. If you’re adding any finishing touches like fresh herbs or a squeeze of lemon, now’s the time.
Step 9: Slice & Serve
These grilled potatoes are best served immediately while they’re hot and crisp. They’re fantastic just as they are, but I also love to serve them with a dollop of sour cream or Greek yogurt, and a generous sprinkle of fresh chives or chopped parsley. They’re so incredibly flavorful and satisfying, you might find yourself eating them straight out of the bowl!
What to Serve It With
The best thing about these grilled potatoes is their sheer versatility. They’re not just a side dish; they can be the star of the show! For breakfast, imagine these alongside some scrambled eggs and crispy bacon – the smoky potato flavor is just divine with breakfast staples. On a relaxed weekend morning, I often serve them with a side of fresh fruit and a good cup of coffee. For a proper brunch spread, they’re a fantastic addition to any buffet. They pair beautifully with quiches, frittatas, or even a nice smoked salmon. For an elegant touch, I’ll arrange them artfully on a platter with some fresh dill. As a dessert? Well, okay, not a sweet dessert, but for a truly satisfying, savory “dessert” after a meal, these are perfect! Think of them as the hearty, comforting finish to a lighter main course. And for those cozy, casual snack times or weeknight dinners, they are a lifesaver. They’re the perfect companion to burgers hot off the grill, juicy steaks, grilled chicken breasts, or even a simple grilled fish. My kids always ask for seconds when these are on the menu, especially when they’re paired with some chicken tenders or my famous Easy Baked Chicken Breast. I’ve also found they’re surprisingly good alongside a big, fresh salad for a lighter meal.
Top Tips for Perfecting Your Grilled Potatoes
I’ve made these grilled potatoes more times than I can count, and along the way, I’ve picked up a few tricks that I think really elevate them. For the potato prep, always start with similar-sized potatoes. This is non-negotiable if you want them all to cook evenly. If you’ve got a mix of tiny and slightly larger ones, cut the larger ones in half or even quarters. When par-boiling, aim for fork-tender, not mushy. You want them to be cooked through so they’re creamy inside, but still hold their shape for grilling. Overcooked potatoes will just fall apart on the grates, and nobody wants potato mush. For mixing, make sure your oil and seasonings are evenly distributed. I like to put the potatoes back in the pot they boiled in, add the oil, give them a good swirl, then add the spices and toss again. This ensures every single potato gets coated in that glorious flavor. I learned this tip after a batch where some were perfectly seasoned and others were a bit bland! When it comes to grilling, preheating your grill is absolutely critical. A hot grill will give you those beautiful char marks and prevent sticking. Don’t be afraid of a little char; that’s where a lot of the amazing flavor comes from! If they start to look a bit dry on the grill, you can always add a tiny drizzle more oil when you flip them. For ingredient swaps, I’ve experimented with different herbs quite a bit. Thyme is lovely, and a blend of Italian herbs also works wonders. If you don’t have smoked paprika, regular paprika will work, but you’ll miss that signature smoky depth, so I highly recommend sticking with smoked if you can find it. For baking time, always keep an eye on them. Ovens and grills vary, so what takes 15 minutes on my grill might take 20 on yours. The best test is the fork test: if it pierces easily but the potato stays intact, they’re ready. And for glaze variations, while I don’t typically glaze these potatoes, if you wanted to add a finishing touch after grilling, a simple drizzle of garlic butter or a lemon-herb vinaigrette could be delicious. Just be sure to add these *after* they come off the grill so they don’t burn.
Storing and Reheating Tips
These grilled potatoes are truly at their absolute best when they’re fresh off the grill, warm and crispy. However, life happens, and sometimes you have leftovers! For storing, it’s best to let them cool completely before packing them away. This prevents condensation from making them soggy. You can store them in an airtight container in the refrigerator for up to 3-4 days. They’ll lose a bit of their crispiness over time, but they’ll still be incredibly flavorful. I’ve found that storing them without any added sauces or toppings helps them keep their texture best. If you plan on making a larger batch and want to freeze some, I’d recommend doing so before they are grilled. You can par-boil and season them, then freeze them in a single layer on a baking sheet before transferring them to freezer bags. When you’re ready to cook them, you can go straight from frozen to a preheated grill, though they might take a little longer to cook. Reheating is key to bringing back some of that texture. The best method is to reheat them on a grill over medium heat for about 5-7 minutes, flipping them once, until they’re warmed through and a bit crisped up again. If you don’t have a grill, you can pop them into a hot oven (around 400°F or 200°C) on a baking sheet for about 10-15 minutes, or until heated through and slightly crispy. Microwaving is an option in a pinch, but it will make them softer. For glaze timing advice, it’s best to apply any finishing glazes or sauces *after* reheating, right before serving, to maintain their integrity and flavor.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite way to prepare grilled potatoes! It’s a recipe that embodies everything I love about cooking: simple ingredients, straightforward steps, and a flavor payoff that’s truly spectacular. These potatoes have a way of making any meal feel special, whether it’s a casual weeknight dinner or a big backyard bash. They’re a testament to the fact that sometimes, the most delicious things in life are also the simplest. If you love comforting, flavorful food that’s a little bit rustic and a whole lot of delicious, you absolutely have to give these grilled potatoes a try. I can’t wait to hear what you think, and I’m always so excited to see your creations! If you end up making them, please let me know in the comments below how they turned out, and if you tried any fun variations. Happy grilling, everyone!
Grilled Potatoes
Ingredients
Main Ingredients
- 2 medium russet potatoes washed (about 13 oz total)
- 2 teaspoon olive oil
- kosher sea salt to taste
- fresh cracked pepper to taste
Instructions
Preparation Steps
- Preheat grill to medium-high heat. An indoor grill also works.
- Cut potatoes into 0.25-inch thick slices. A crinkle cutter can be used for ridged slices, but straight cuts are fine.
- Toss the potato slices with olive oil, salt, and pepper to your taste.
- Reduce grill heat to medium and lay the potato slices directly on the grill grates. Close the lid.
- Cook for 6 to 10 minutes, until potatoes are golden on one side. Monitor to prevent burning and adjust flame as needed.
- Turn the potato slices and cook until tender inside when pierced with a fork, and slightly crisp and golden brown on the outside.
- Remove from grill and serve immediately with your favorite dipping sauce.
