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Grilled potatoes that are light and fluffy in the middle and crunchy on the outside with a light Italian seasoning, salt, and a ton of delicious fresh from the BBQ flavor!
Grill on an indoor grill, a propane grill, a charcoal grill, or a smoker – these potatoes are simple, easy, and packed with flavor that pair perfectly with burgers, ribs, tacos, chicken – the sky is the limit!
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Crispy Grilled Potatoes
When you’re grilling, it can be tricky to find delicious, easy, savory side dishes everyone wants to dig into – but it doesn’t need to be. These potatoes are simple, easy to prep ahead of time, and can be thrown on the grill alongside other meals you’re cooking for a down-home dinner the whole family will love.
If you love the light and fluffy inside and crispy crunch of our air fryer french fries, and want to take that flavor to the next level on the grill, we love these simple, delicious potatoes. You can customize them with whatever herbs and spices you like – or use the seasonings we’re suggesting below – and they are delicious alongside pretty much any dish.
These potatoes are vegan, gluten-free, and use heart-healthy avocado oil – so they can work into a variety of diets. We love serving these potatoes with Grilled pork tenderloin, whiskey onion burgers, and more.
Check out my web story about grilled potatoes – it includes video.
How to Grill Potatoes
To make this recipe, you’ll need:
- 1 lb red, yukon gold, or baby dutch potatoes, halved – yukon gold potatoes are great for grilling because they crisp well and have a great light, fluffy texture with a rich, buttery, and classic potato flavor.
- 1 tbsp celtic sea salt and fresh cracked pepper – I prefer using a high quality celtic sea salt that is coarse, giving a bit of crunch! Freshly cracked pepper will have the richest, earthiest flavor and a bit of heat. Most grocery stores sell peppercorns in small grinders for the same price as whole peppercorns, so you don’t need to invest in an expensive pepper mill.
- 4 tbsp avocado oil – avocado oil has a higher heat point than olive oil, but a similar light, vegetal flavor that is lovely when tossed with potatoes.
- 2 tbsp diced garlic – garlics sweet, earthy flavor helps to balance the starch flavors of potatoes and pull out more of a buttery taste.
- 1 tsp dried basil*
- 1 tsp dried oregano*
- 1 tsp dried thyme*
- 1 tsp dried parsley*
- ½ tsp dried sage*
- *OR 2 tbsp Italian Herb Seasoning Blend – we usually prefer using Italian Herb Seasoning Blend, since it has most of the herbs and seasonings we use most often to create a rich, balanced layer of flavor to side dishes and works great on potatoes.
- Heavy duty aluminum foil – unless using an indoor grill
For indoor grills, we find a foil pouch isn’t necessary.
- 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.
Tips to Perfect Grilled Potatoes & FAQs
Parboil potatoes. Parboil is the name of the term for lightly boiling before cooking – in this recipe, we will be parboiling potatoes to cook them slightly before grilling, so that the starch can break down and the potatoes can become soft before we throw them on the grill to crisp them up.
Parboil ahead of time. If you’d like to parboil potatoes ahead of time to speed up grilling, you can parboil up to four days ahead of time.
Use high heat. We prefer using the highest heat possible for these potatoes – a high heat will help them crisp and develop a lovely crunch!
Flip often. Flipping potatoes as they cook (be sure to lay down aluminum foil on an outdoor grill so they don’t stick to the grates!) helps to get that perfect crunch on all sides.
FAQs
Yes! We tested this recipe with a Ninja Foodi indoor grill and loved the results – no need to use a foil pouch or worry about the weather outside with it.
Grilled potatoes can be stored in an airtight container in the refrigerator for up to four days.
We love using garlic salt, Italian Herb Seasoning blend, blackening spices, cajun spices, and curry powder – the sky is really the limit.
Other potatoes will work in this recipe, but we’ve tested the timing and texture on Yukon Gold and Baby Dutch potatoes – so you might find you need to adjust the timing a bit if you use larger or smaller potatoes.
When grilling on an outdoor grill, it is best to put potatoes in a foil pouch so they don’t stick to the grill grates or fall through.
What to Serve With Grilled Potatoes
We love serving grilled potatoes with other delicious, smoky, savory, and hearty grilled dishes – load up the grates and get a delicious dinner over fire!
We’re huge fans of this Grilled Lobster Tails Recipe that is super simple and amazingly gorgeous (with a flavor that will knock your socks off), a super easy and incredibly tasty grilled corn on the cob recipe that has a rich buttery flavor, Smoked Chicken that is tender, juicy, and bursting with flavor, and Grilled Huli Huli Chicken Kabobs that the whole family loves!
You can find the rest of our grill and smoker recipe archives here.
Grilled Potatoes Recipe
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Grilled Potatoes Recipe
Equipment
Ingredients
- 1 lb red yukon gold, or baby dutch potatoes, halved
- 1 tbsp celtic sea salt and fresh cracked pepper
- 4 tbsp avocado or olive oil
- 2 tbsp diced garlic
- 1 tsp dried basil*
- 1 tsp dried oregano*
- 1 tsp dried thyme*
- 1 tsp dried parsley*
- ½ tsp dried sage*
- *OR 2 tbsp Italian Herb Seasoning Blend
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.
LOVE THESE RECIPES SO GOOD.
THESE ARE DELICIOUS BEYOND WORDS, THANK YOU SOOO MUCH. Gail