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My grilled potatoes recipe yields golden-brown, crispy potatoes with a smoky, charred exterior and a fluffy center. They’re quick to make and a delicious, summertime side dish.
Table of Contents
I typically air fry or microwave baked potatoes in my household, but come summer, it’s all about the grilling, and this is where grilled potatoes come into play.
Just like my grilled sweet potatoes, the simpler, the better. I use a short list of seasonings so you can taste the subtle char from the grill. Then, I par-cooked them on the stove so they would grill quickly and develop the perfect texture. I know it’s an extra step, but I learned in culinary school that par-baking potatoes yields a crispier exterior and fluffy interior. Honestly, it’s worth breaking out the grill JUST to make these potatoes!
Grilled potatoes recipe highlights
Quick and easy: These take just 20 minutes to make, and the prep time is minimal.
The best flavor: You get the natural smokiness that only grilling can provide. Also, let’s not forget the charred exterior.
Grill or grill pan: During the summer months, I love to cook the potatoes on a charcoal or electric grill, but when it cools down, I’m all about the grill pan. There isn’t any difference in taste or texture.
Key ingredients
- Small potatoes. I prefer smaller red or Yukon gold potatoes over russet potatoes, since you get more crispy skin. Also, smaller potatoes tend to have more starch, making them fluffier in the center. Make sure they’re roughly equal in size.
- Seasonings. Kosher salt, black pepper, Italian seasoning, and smoked paprika.
- Olive oil. My preferred grilling oil, though any neutral-flavored oil with a high smoke point works, or you could even use butter.
How to make grilled potatoes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Place the potatoes in a pot with water, add salt, and bring to a boil. Reduce to a simmer until the potatoes are fork tender.
Step 2- Mix the olive oil and seasonings in a bowl.
Step 3- Drain the potatoes, slice them in half, and add them to a large bowl with the seasonings. Toss to coat.
Step 4- Preheat the grill or grill pan and add the potatoes on it, flseh side down. Grill for 5 minutes, then flip and grill until lightly charred.
Arman’s recipe tips
- Don’t skip the par-boil. I tried this recipe with and without par-boiling the potatoes, and I wasn’t a fan of the texture when the potatoes were strictly grilled. The centers weren’t as fluffy, and the skin was a bit burnt.
- Keep the potatoes in a single layer. So they get equal access to the heat and cook evenly.
- Potatoes aren’t done in the center. Depending on the size of the potatoes, you may need to lightly steam them on the grill. Just shape some tinfoil into foil packets, add the hot potatoes, and carefully tent more foil over them. But be VERY careful when you open the packet, as the steam will be hot.
Storage instructions
To store: Once the potatoes have cooled, store them in an airtight container in the refrigerator for 4-5 days.
To freeze: Store the cooled potatoes in a freezer bag and freeze for up to 3 months.
Reheating: Warm leftovers on the stovetop over medium-high heat or in the microwave until warm.
Grilled Potatoes
Video
Ingredients
- 2 pounds small potatoes Red or Yukon Gold are best
- 1 1/2 teaspoons salt divided
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Place the potatoes in a large pot or Dutch oven and fill with water, around 2-inches. Add one teaspoon of the salt.
- Place the pot over medium heat and bring to a boil. Once boiling, reduce the heat and simmer for 8 minutes, until fork tender.
- Drain the potatoes, cool, then slice in half.
- In a small bowl, whisk together the olive oil, Italian seasoning, smoked paprika, salt, and pepper. Toss through the potatoes.
- Preheat a grill to medium heat. Alternatively, place a grill pan over medium heat. Once hot, place the potatoes onto the grill, flesh side down, and grill for 5 minutes. Flip, and cook for another 4 minutes, or until nicely charred.
- Remove the potatoes from the grill and serve immediately.
Notes
- Swap seasonings: Try adding garlic powder, onion powder, or lemon pepper.
- Fresh herbs: Sprinkle fresh parsley or dill on the potatoes for a pop of color.
- Add cheese: Top the cooked potatoes with grated Parmesan cheese and a drizzle of lemon juice.
- Storage: Once the potatoes have cooled, store them in an airtight container in the refrigerator for 4-5 days.
Nutrition
Frequently asked questions
Some people prefer to soak potatoes before grilling because it breaks down the starches, though I haven’t found this necessary. Besides, we par-boil them first so the starches are broken down.
Yes, but they will need to be sliced thinner than normal so the center is able to cook without the exterior becoming burnt fully.
If you don’t boil the potatoes before grilling, you may find the potatoes take longer to grill, and the outsides may get burnt before the center is fully cooked. I know it’s an extra step, but it’s worth it.
I adore these grilled potatoes. The grill simply transforms them!