Grilled potatoes are the ultimate side dish, offering a smoky, crispy exterior with a tender, buttery center. Perfectly seasoned and kissed by the grill, they bring a rustic charm to any meal. In just 40 minutes, you can create a dish that’s both comforting and impressive, ideal for weeknight dinners or weekend barbecues. The blend of golden char and soft, fluffy insides makes every bite irresistible.
These potatoes are a flavor powerhouse, enhanced by herbs, garlic, or a sprinkle of Parmesan for extra depth. Their versatility pairs beautifully with grilled meats, fresh salads, or even as a standalone snack. The quick prep and cook time mean you’ll spend less time in the kitchen and more time savoring the rich, smoky aroma and satisfying crunch. It’s a simple yet unforgettable addition to your table.
What You’ll Need for Grilled Potatoes?
- 2 pounds small yellow or red potatoes (halved after boiling)
- 2 teaspoons sea salt (divided)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional, for a smoky flavor)
- Freshly ground black pepper (to taste)
- Avocado oil or cooking spray (for greasing the grill)
- Chopped fresh herbs (such as parsley, chives, and/or dill, optional, for garnish)
How to Make Grilled Potatoes
- Boil the potatoes: Place the potatoes in a large pot and cover with cold water by 1 inch. Stir in 1 teaspoon of the salt. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 8 to 15 minutes, or until fork-tender (they’ll finish cooking on the grill). Drain and let cool slightly, then cut in half.
- Preheat the grill: Preheat a grill or grill pan to medium heat.
- Season the potatoes: In a large bowl, toss the potatoes with the olive oil, garlic powder, onion powder, smoked paprika (if using), the remaining 1 teaspoon salt, and several grinds of black pepper.
- Grease the grill: Brush or spray the grill grates with avocado oil to prevent sticking.
- Grill the potatoes: Place the potatoes cut side down on the grill. Cook for 5 to 6 minutes, or until char marks form. Flip and cook for 5 more minutes, or until tender and well-charred. (Cooking time may vary depending on the size of the potatoes.)
- Garnish and serve: Season to taste and sprinkle with fresh herbs, if desired. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
These grilled potatoes are a versatile side dish that pairs well with almost any main course. Serve them alongside grilled chicken, steak, or burgers for a hearty meal. For a lighter option, pair them with a fresh green salad or grilled vegetables. They also make a great addition to a summer barbecue spread!
Flavor Boost: Sauce and Topping Ideas
Take your grilled potatoes to the next level with delicious sauces and toppings. Drizzle them with garlic aioli, ranch dressing, or a spicy sriracha mayo. For a tangy twist, sprinkle with crumbled feta cheese or grated Parmesan. Fresh herbs like parsley, chives, or dill add a bright, finishing touch.
Time-Saving Tips for Busy Cooks
To save time, parboil the potatoes ahead of time and store them in the fridge until you’re ready to grill. You can also pre-mix the seasoning blend in a small jar for quick use. If you’re short on time, skip the parboiling step and grill the potatoes directly, but be sure to slice them thinner for faster cooking.
Storage and Reheating Made Easy
Store leftover grilled potatoes in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat with a splash of olive oil to restore their crispiness. Alternatively, warm them in the oven at 350°F for 10-15 minutes. Avoid microwaving, as it can make them soggy.
Recipe Variations to Try
Switch up the flavors by using sweet potatoes instead of yellow or red potatoes. Add a smoky kick with chipotle powder or a zesty twist with lemon pepper seasoning. For a cheesy version, sprinkle shredded cheddar or mozzarella over the potatoes during the last few minutes of grilling.
Grilled Potatoes
Ingredients
- 2 pounds small yellow or red potatoes
- 2 teaspoons sea salt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika optional
- Freshly ground black pepper
- Avocado oil or cooking spray for the grill
- Chopped fresh herbs, such as parsley, chives, and/or dill optional, for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Stir in 1 teaspoon of the salt.
- Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 8 to 15 minutes, or until fork-tender (the potatoes will finish cooking on the grill). Drain the potatoes. When cool enough to handle, cut in half.
- Preheat a grill or grill pan to medium heat.
- In a large bowl, toss the potatoes with the olive oil, garlic powder, onion powder, smoked paprika, if using, the remaining 1 teaspoon salt, and several grinds of pepper.
- Brush or spray the grill grates with avocado oil. Grill the potatoes cut side down for 5 to 6 minutes, or until char marks form. Flip and cook for 5 more minutes, or until the potatoes are tender and well-charred. The time will depend on the size of the potatoes.
- Season to taste and sprinkle with fresh herbs, if desired.