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These are the crispy grilled potatoes I make every single time I fire up the grill. Fluffy in the middle, golden and crunchy on the outside, loaded with garlic and herbs – and on the table in just about 30 minutes!
The trick that makes my grilled potatoes actually crispy (and not just soft, steamed potatoes) is a quick parboil first. Five to eight minutes in boiling water before they hit the grill is all it takes to break down the starch, so you get that perfect fluffy inside when the outside gets a gorgeous char on the grates.
These work on a propane grill, charcoal grill, smoker, or indoor grill – I’ve tested them on all and the results are just as good.
Whether you use a foil packet, a grill basket, or put them directly on the grates, I’ve got you covered below!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
- Why You’ll Love These Grilled Potatoes
- Best Potatoes for Grilling (and Which to Skip)
- Ingredients You’ll Need
- How to Make Grilled Potatoes
- How Long to Grill Potatoes (Temperature & Timing Guide)
- Tips for the Best Grilled Potatoes
- How to Make Loaded Grilled Potatoes
- Can You Grill Potatoes Without Boiling Them First?
- What to Serve with Grilled Potatoes
- Storage & Reheating
- Frequently Asked Questions
Why You’ll Love These Grilled Potatoes
- Actually crispy. The parboil-then-grill method is the only way to get a genuinely crunchy exterior without the inside staying raw. This is the move.
- Ready in 30 minutes. And you can parboil them up to four days ahead, which makes weeknight grilling even faster.
- Works on any grill. Gas, charcoal, indoor electric, smoker – same method, same great results.
- Endlessly customizable. Italian herbs, smoky paprika, ranch, garlic butter, cajun – these potatoes are a blank canvas for whatever you’re in the mood for.
- Naturally vegan and gluten-free. They fit into almost every diet as-is.
Best Potatoes for Grilling (and Which to Skip)
Not all potatoes grill equally. The biggest difference is starch content — waxy potatoes hold their shape and get crispy edges, while starchy potatoes can get gummy or fall apart on the grates.
| Potato Type | Best For Grilling? | Notes |
| Yukon Gold | ????? Best | Buttery flavor, holds shape, crisps beautifully – our top pick |
| Baby Dutch / Petite | ????? Best | Small = more surface area = more crispy edges. Great for skewers too. |
| Red Potatoes | ????? Great | Waxy, firm, holds up well. Slightly less buttery than Yukon. |
| Fingerling | ????? Great | Long shape crisps evenly. Impressive presentation. |
| Russet / Idaho | ????? OK | High starch = can get mushy. Cut small and watch carefully. |
| Sweet Potato | ????? OK | Great flavor but softer – grill in foil pouch to prevent breaking. |
Our pick: Yukon Gold or Baby Dutch potatoes. Both are available at every grocery store, crisp reliably, and have that rich, buttery flavor that makes grilled potatoes irresistible.
Check out my web story about grilled potatoes – it includes video.
Ingredients You’ll Need
- 1 lb Yukon Gold, red, or baby Dutch potatoes, halved — small potatoes crisp fastest. If using larger ones, cut into 1-inch chunks.
- 4 tbsp avocado oil (or olive oil) — avocado oil has a higher smoke point and a clean, neutral flavor that won’t compete with your seasonings. Olive oil works great too.
- 2 tbsp fresh garlic, minced — fresh beats jarred here. It caramelizes on the grill and adds incredible flavor.
- 1 tbsp coarse sea salt — coarse salt gives a satisfying crunch. Don’t skimp.
- Fresh cracked black pepper — use a grinder for the best flavor and a little heat.
- 2 tbsp Italian herb seasoning blend — OR 1 tsp each dried basil, oregano, thyme, parsley, and ½ tsp sage.
- Heavy-duty aluminum foil — for outdoor grills. Not needed for indoor grills or grill baskets.
How to Make Grilled Potatoes
Once you’ve gathered your ingredients, we will use the following process:
Parboil
Preheat grill to very hot – 400 degrees. Bring a large pot of water to boil. Scrub potatoes well to clean. Add to pot of boiling water. Let potatoes boil until just soft to the touch when poked with a fork, about 5-8 minutes. Drain potatoes well. (If desired, you can place parboiled potatoes in the refrigerator and save to grill for later),
Prep
Cut potatoes in fourths, then into 1″ chunks. Add potatoes to a large bowl. Drizzle with olive oil and herbs or any other seasonings you’d like.
Grill
Grill for 5-8 minutes, until potatoes are golden brown. Flip potatoes. Grill another 5-8 minutes, until potatoes are crispy, crunchy, and golden brown on all sides.
You can find the rest of our grill and smoker recipe archives here.
Foil Packet vs. Grill Basket vs. Direct – Which Is Best?
There are three ways to grill potatoes, and they all give you slightly different results. Here’s the breakdown:
| Method | Pros | Cons |
| Foil Packet | Easy cleanup, potatoes steam slightly = creamy interior, nothing falls through | Less crispy on the outside; steam can make them soft if sealed too tight |
| Grill Basket | Best of all worlds — crispy edges, easy to toss, nothing falls through grates | Requires owning a grill basket; some smaller pieces may still escape |
| Direct on Grates | Maximum char and crunch on all exposed surfaces | Risk of falling through; need larger chunks; works best after parboiling |
| Indoor Grill | No weather issues, precise heat, easy cleanup | Smaller capacity; no smoke flavor unless using a smoker attachment |
Our recommendation: Grill basket if you have one. Foil packet if you don’t. Either way, the parboil is what makes them crispy — the cooking method is secondary.
How Long to Grill Potatoes (Temperature & Timing Guide)
The most common question I get about grilling potatoes: how do you know when they’re done? Here’s the full breakdown:
- Grill temp: 400°F minimum. High heat = crispy crust. Medium heat = soft, steamed potatoes. Go hot.
- Parboiled potatoes: 5–8 minutes per side at 400°F. Total: 10–16 minutes.
- Raw potatoes (skipping parboil): 15–20 minutes per side in a sealed foil packet at 400°F. Total: 30–40 minutes. Less crispy.
- Baby potatoes: halved, 5–6 minutes per side. They’re small — watch them closely.
- Larger chunks (1–1.5 inch): 7–9 minutes per side.
- Done when: deeply golden brown on the outside, easily pierced with a fork, with crispy edges. If they’re pale and soft, give them 3 more minutes.
Note on flipping: Don’t flip too early. Let the potatoes sit until they release naturally from the surface — that’s how you know they’re properly seared. Forcing them early will tear off the crust.
Tips for the Best Grilled Potatoes
- Parboil. Always. Skip it and you get one of two things: raw in the middle, or overcooked and mushy on the outside. The parboil is what makes this recipe work.
- Let them steam dry after draining. Wet potato surfaces = steam, not crisping. Let them sit in the colander for a few minutes before you season and grill.
- Go high heat. 400°F minimum, 450°F if your grill can handle it. Lower temps = soft potatoes.
- Don’t flip too early. Wait until they release on their own. That’s the crust forming. Pulling them away too soon tears it off.
- Parboil ahead. Parboiled potatoes keep in the fridge for 4 days. Cold parboiled potatoes actually crisp even better because the surface is drier. Meal prep win.
- Don’t crowd the grill. Give the potatoes space. Crowding causes steaming, not crisping.
10 Seasoning Variations for Grilled Potatoes
The base recipe uses Italian herbs and garlic, but these potatoes take flavor in basically any direction you want. Here are 10 variations worth trying:
- Classic Garlic Herb (Base Recipe) – Italian seasoning blend, garlic, salt, pepper, avocado oil. Simple, crowd-pleasing, goes with everything.
- Smoky Paprika & Chipotle – 2 tsp smoked paprika, 1 tsp chipotle powder, 1 tsp garlic powder, salt, oil. Deeply smoky with a gentle heat. Perfect with grilled chicken or ribs.
- Ranch-Style – 2 tbsp dry ranch seasoning mix, oil, salt, fresh chives after grilling. Cool and tangy. Kids lose their minds for these.
- Cajun – 2 tsp cajun seasoning, ½ tsp cayenne, garlic powder, oil. Spicy, bold, and incredible alongside grilled shrimp or sausage.
- Lemon Parmesan – Garlic, oil, salt, zest of 1 lemon, and shower with freshly grated Parmesan right off the grill. Bright and savory.
- Greek – Dried oregano, garlic, lemon juice, olive oil, salt, crumbled feta after grilling. Mediterranean vibes, pairs beautifully with grilled lamb or chicken.
- Garlic Butter – Melt 3 tbsp butter with 4 cloves garlic. Toss potatoes in garlic butter before grilling, and drizzle more on right before serving. Rich, indulgent, and absolutely worth it.
- Rosemary & Sea Salt – Fresh rosemary (not dried — it burns), flaky sea salt, garlic, olive oil. Elegant and aromatic. Great with steak.
- Curry – 2 tsp curry powder, 1 tsp turmeric, garlic, oil. Warm and aromatic — surprisingly amazing off the grill.
- BBQ Rub – Use your favorite dry BBQ rub in place of the herbs. Brown sugar + smoked paprika + garlic + salt = incredible caramelized crust.
How to Make Loaded Grilled Potatoes
Want to turn these into a full side dish showstopper? Make a loaded version. Here’s how:
- Grill the potatoes per the base recipe until crispy.
- While still hot, pile them into a foil pan or cast iron skillet.
- Top with shredded cheddar cheese. Cover and let melt for 2–3 minutes on the grill.
- Add toppings: crispy bacon bits, sour cream, chives, jalapeños, and extra salt.
Serve directly from the skillet as a communal side. It feeds a crowd and disappears fast.
Variation: For a Southwest loaded version, use pepper jack cheese, pico de gallo, and a drizzle of chipotle crema instead of sour cream.
Can You Grill Potatoes Without Boiling Them First?
Yes – but the results are different, and it takes a lot longer. Here’s the honest breakdown:
- Without parboiling: Seal raw potato chunks in a foil packet with oil and seasonings. Grill over medium-high heat for 30–40 minutes, flipping the packet halfway through. The potatoes will be tender and flavorful — but not crispy.
- With parboiling: 10–16 minutes total grill time, and you get both the fluffy interior AND the crispy exterior. Hands down better.
The parboil adds 10 minutes to your prep time but saves 20+ minutes on the grill and makes a dramatically better potato. I always parboil.
What to Serve with Grilled Potatoes
These go with basically anything coming off the grill. Our favorites:
Grilled Corn on the Cob – the ultimate backyard BBQ double side.
Beer Can Chicken – juicy smoked chicken is perfect alongside these potatoes.
Smoked BBQ Pork Belly Burnt Ends – rich, caramelized pork and crispy potatoes is a dream combination.
Grilled Lobster Tails – an elevated surf-and-turf situation.
Korean Flanken Ribs – salty, sweet ribs and garlicky potatoes = perfection.
Best Carne Asada – a taco night no one will forget.
Armenian Spiced Meat Kebabs
All the bold, garlicky flavor of lahmajun with none of the dough. These Armenian spiced meat kebabs press the classic lahmajun meat mixture – lamb or beef, sweet red pepper, tomato and red pepper paste, parsley, and warm spices — into kebabs and griddle them until charred and juicy. An easy, gluten-free dinner ready in under 30 minutes.
Storage & Reheating
Refrigerator – Store in an airtight container for up to 4 days. They keep well and reheat beautifully.
Reheating for Crispiness – The microwave will make them soft. For the best reheat, spread on a baking sheet and roast at 425°F for 8–10 minutes, or toss back on a hot grill for 3–4 minutes. They crisp back up almost as well as fresh.
Freezer – Grilled potatoes don’t freeze well — the texture gets grainy after thawing. Parboiled but un-grilled potatoes freeze fine for up to 3 months.
Frequently Asked Questions
You don’t have to, but you really should. Skipping parboiling means either raw centers or overcooked, split skins. Parboiling for just 5-8 minutes is what gives you that fluffy interior and crispy exterior. It’s the most important step in this recipe.
Yes! I’ve tested this on a and loved the results. No foil needed. Same method, same timing – just add the seasoned potatoes directly to the grill grates.
Either works. A grill basket gives you crispier edges because the potatoes have more direct contact with heat. A foil packet is easier to set up and clean up, with a slightly softer, steamier result. Both are delicious.
Yukon Gold and baby Dutch potatoes are the best – they have a waxy, buttery texture that crisps well and holds its shape. Avoid russets for this recipe; they’re too starchy and tend to fall apart on the grill.
Absolutely – see the 10 seasoning variations section above. Ranch, cajun, smoky chipotle, garlic butter, Greek, rosemary sea salt, and curry all work beautifully. The base oil + salt + garlic foundation works with any flavor direction.
Make sure your grill grates are clean and very hot before adding potatoes. Oil the potatoes generously (not the grates – oil on hot grates flares up). Use a foil sheet or grill basket if you’re worried. And don’t force them off early — they’ll release naturally when the crust has formed.
Yes – parboil up to 4 days ahead and refrigerate. When you’re ready to grill, season and throw them on. Cold parboiled potatoes actually crisp slightly better because the surface is drier. It’s one of my favorite meal prep tricks.
Yes on both, as written. Just double-check your seasoning blend to make sure there are no hidden fillers or additives. All the core ingredients – potatoes, oil, garlic, herbs, salt – are naturally gluten-free and vegan.
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Grilled Potatoes
Equipment
Ingredients
- 1 lb red yukon gold potatoes, or baby dutch potatoes, halved
- 1 tbsp celtic sea salt and fresh cracked pepper
- 4 tbsp avocado or olive oil
- 2 tbsp garlic, diced
- 1 tsp basil*, dried
- 1 tsp oregano*, dried
- 1 tsp thyme*, dried
- 1 tsp parsley*, dried
- ½ tsp sage*, dried
Instructions
- Preheat grill to very hot – 400 degrees.
- Bring a large pot of water to boil.
- Scrub potatoes well to clean.
- Add to pot of boiling water.
- Let potatoes boil until just soft to the touch when poked with a fork, about 5-8 minutes.
- Drain potatoes well. (If desired, you can place parboiled potatoes in the refrigerator and save to grill for later – I personally love to do this up to a day before grilling, so I don't have to fuss with the parboil prepping of boiling the potatoes ahead of time.)
- Cut potatoes in fourths, then into 1" chunks.
- Add potatoes to a large bowl.
- Drizzle with olive oil and herbs or any other seasonings you'd like.
- Grill for 5-8 minutes, until potatoes are golden brown. Flip potatoes. Grill another 5-8 minutes, until potatoes are crispy, crunchy, and golden brown on all sides.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LOVE THESE RECIPES SO GOOD.
THESE ARE DELICIOUS BEYOND WORDS, THANK YOU SOOO MUCH. Gail