Warm weather means it’s grilling time, and I love a good potato side dish cooked outdoors. If you’re looking to elevate your potato game beyond just boiling or roasting, you’ve come to the right place.
I’ve put together three fantastic grilled potato recipes that are easy to make and full of flavor. These are perfect for your next barbecue or a simple weeknight meal, and I think you’ll really enjoy them.
Jump to Recipe:
- 1. Grilled Baked Potatoes
- 2. Grilled Garlic Rosemary Smashed Potatoes
- 3. Grilled Potatoes In Foil Potato Packets
Perfect Grilled Baked Potatoes
These potatoes get perfectly fluffy inside and crispy on the outside. They are a classic side dish, made better with the smoky flavor from your grill.
Key Ingredients & Tips for Baked Potatoes
- Potato Choice: Russet potatoes are best for baking as they get very fluffy inside.
- Pricking: Poke holes in potatoes before cooking to let steam escape. This helps prevent them from bursting on the grill.
- Oil & Salt: Rubbing with olive oil and coarse salt gives a crispy skin and good flavor to the finished potato.
What You Need
- 4 medium Russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- Optional toppings: butter, sour cream, chives
⏱️ Time: Prep 5 mins, Cook 45-60 mins🍽️ Yields: 4 servings
How to Make It
Step 1: Prep Potatoes
Wash and dry your russet potatoes well. Use a fork to prick holes all over each potato. This helps steam escape during cooking. Rub each potato evenly with olive oil, then sprinkle with coarse salt and black pepper.
Step 2: Grill the Potatoes
Preheat your grill to medium heat, aiming for about 400°F (200°C). Place the prepared potatoes directly on the grill grates. Close the lid and grill for 45-60 minutes, turning them about every 15 minutes, until they are very tender when you squeeze them gently.
Step 3: Serve Hot
Carefully remove the hot potatoes from the grill. Slice them open down the middle, fluff the insides with a fork, and serve right away. They are great with butter, sour cream, and fresh chives if you like.
📝 Final Note
Leftover grilled baked potatoes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in an oven or air fryer for best results.
Grilled Garlic Rosemary Smashed Potatoes
Soft on the inside and crispy on the edges, these smashed potatoes are packed with garlic and rosemary flavor. Grilling them adds an amazing smoky taste you will love.
Key Ingredients & Tips for Smashed Potatoes
- Par-Boiling: Boil potatoes until tender before smashing. This makes sure they cook evenly and become very soft on the inside.
- Smashing: Don’t smash them too thin; leave some thickness so they hold together and have good texture. A potato masher or the bottom of a glass works well.
- Flavor Infusion: Let the smashed potatoes sit with the garlic and rosemary oil for a few minutes before grilling. This helps the flavors soak in better.
What You Need
- 1.5 pounds small potatoes (like Yukon Gold or red baby potatoes)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Time: Prep 15 mins, Cook 20 mins🍽️ Yields: 4-6 servings
How to Make It
Step 1: Boil Potatoes
Wash your potatoes and boil them in a pot of salted water until they are very tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well and let them cool for a few minutes.
Step 2: Smash & Season
Place the boiled potatoes on a clean surface or a baking sheet. Gently smash each potato with a fork or the bottom of a glass until it’s flattened but still holds together. Drizzle them with olive oil, then sprinkle with minced garlic, chopped fresh rosemary, salt, and pepper.
Step 3: Grill to Crispy
Preheat your grill to medium-high heat. Carefully transfer the smashed potatoes to the grill grates. Grill for 5-7 minutes per side, or until they are golden brown and wonderfully crispy on the edges.
📝 Final Note
For extra crispiness, you can finish these potatoes under your oven’s broiler for a minute or two after grilling, watching them closely so they don’t burn.
Easy Grilled Potatoes In Foil Potato Packets
These foil packets make grilling potatoes simple and mess-free for you. The potatoes steam in their own juices, becoming tender and flavorful with your favorite seasonings.
Key Ingredients & Tips for Foil Potato Packets
- Uniform Slices: Cut potatoes into even pieces so they cook at the same rate. This helps prevent some pieces from being undercooked.
- Double Foil: Always use two layers of heavy-duty aluminum foil for each packet. This prevents tearing and keeps the steam locked inside for tender potatoes.
- Pre-Soak Veggies: If you add other tougher vegetables like carrots, you might want to pre-boil them slightly or cut them into very small pieces to ensure they cook through.
What You Need
- 1.5 pounds Yukon Gold potatoes, or similar all-purpose potatoes
- 1 medium onion, thinly sliced
- 1 bell pepper (any color), sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: fresh parsley for garnish
⏱️ Time: Prep 10 mins, Cook 25-35 mins🍽️ Yields: 4 packets
How to Make It
Step 1: Prepare Veggies
Wash your potatoes and slice them into 1/2-inch thick pieces. Chop the onion and bell pepper into similar-sized pieces. This helps everything cook evenly.
Step 2: Make Packets
In a large bowl, toss the sliced potatoes, onion, and bell pepper with olive oil, garlic powder, paprika, salt, and pepper until everything is well coated. Divide the seasoned vegetable mixture evenly onto four large pieces of heavy-duty aluminum foil. Fold the foil tightly around the vegetables to create sealed packets. Make sure there are no gaps.
Step 3: Grill the Packets
Place the foil packets directly on the grill grates over medium heat. Grill for 25-35 minutes, flipping the packets halfway through, until the potatoes are tender when you pierce them with a fork through the foil. Be very careful when opening the hot packets, as steam will escape.
📝 Final Note
Feel free to add other ingredients like cooked bacon bits, sliced sausage, or shredded cheese to the packets during the last 5 minutes of grilling for extra flavor and a fun treat.