The first thing that hit me was the smell. That warm, smoky scent rising up the moment the potatoes touched the grill, mixed with olive oil and something slightly sweet from the paprika. It made me hover closer than necessary.
I had barely finished cutting the potatoes when the grill was already hotter than I planned. Typical. I lowered the heat a bit, but not too much. I like a little unpredictability when grilling.
There’s something about grilled potatoes that feels almost too simple, yet they come out better than expected every single time. Crisp edges, soft centers, and that faint char that tastes like summer itself.
I keep going back to this method because it just works. No foil, no fuss, just potatoes straight on the grates, picking up all that smoky flavor along the way.
Ingredients Needed for the Recipe
- 2 pounds small red or yellow potatoes – they hold shape and crisp well
- 2 teaspoons sea salt – seasons inside and out
- 2 tablespoons extra-virgin olive oil – helps browning and prevents sticking
- 1 teaspoon garlic powder – adds deep savory flavor
- 1 teaspoon onion powder – gives a subtle sweetness
- ½ teaspoon smoked paprika (optional) – boosts smoky taste
- Freshly ground black pepper – adds mild heat
- Avocado oil or cooking spray – keeps grill from sticking
- Chopped fresh herbs (parsley, dill, or chives) – for brightness at the end
A Small Moment Before the Grill
I stood there staring at the potatoes longer than I needed to. Not because I was confused, just deciding how small to keep them. Too big, they won’t cook through. Too small, they burn fast.
I ended up halving them, even the slightly uneven ones. I like when some pieces char more than others. It makes the final plate feel less perfect, more real.
How to make Grilled Potatoes?
Step 1 – Par-Boil the Potatoes
I drop the whole potatoes into cold salted water and bring it to a boil. I don’t rush this part because it sets everything up later.
After about 10 minutes, I poke one with a fork. It should slide in easily but not fall apart. I’ve overcooked them before and they crumbled on the grill, not fun.
Step 2 – Cool and Cut
Once drained, I let them sit just long enough so I don’t burn my fingers. Then I cut them in half, sometimes quarters if they’re bigger.
I don’t aim for perfect shapes. Rough edges actually crisp up better, and I’ve learned to stop trying to make them uniform.
Step 3 – Season Generously
I toss the potatoes in a big bowl with olive oil, salt, garlic powder, onion powder, and paprika. I mix with my hands because it coats better.
If something looks dry, I add a little more oil. Not measured, just instinct. Dry potatoes don’t crisp well, and I’ve made that mistake enough times.
Step 4 – Preheat and Prep the Grill
I heat the grill to medium and brush it with oil. I’ve skipped this before and regretted it instantly when everything stuck.
The grill should be hot but not blazing. If it’s too hot, the outside burns before the inside finishes. I’ve learned that the hard way.
Step 5 – Grill Cut Side Down
I place the potatoes cut side down and leave them alone for about 5 minutes. This is the hardest part, not touching them.
When I peek too early, they tear instead of releasing cleanly. Waiting gives that golden crust with those grill marks I always want.
Step 6 – Flip and Finish
I flip them and let the other side cook for another 5 minutes. Sometimes a bit longer if they need it.
I press one gently to check softness. If it gives easily and has a nice char, they’re done. I pull them off right away.
That One Time It Almost Went Wrong
Once I forgot to par-boil. I thought I could save time. I couldn’t. The outsides burned fast while the inside stayed firm.
I tried covering them, lowering heat, even moving them around constantly. Nothing fixed it. Since then, I never skip that step, no matter how rushed I feel.
Tips
- Don’t skip par-boiling – it makes the inside soft without burning the outside
- Use small potatoes – they cook faster and hold together better
- Always oil the grill – sticking ruins the texture
- Leave them undisturbed while grilling – helps form a crust
- Adjust heat if needed – medium works best for even cooking
- Cut side down first – that’s where the best crisp forms
- Add herbs at the end – they stay fresh and bright
- Serve immediately – they’re best hot off the grill
Serving Them the Way I Actually Do
I usually eat a few straight off the plate before anything else is ready. They’re that good on their own, especially when still hot.
If I’m serving them properly, I add fresh herbs and maybe a simple dip on the side. Sometimes just ketchup, sometimes something creamier. Nothing complicated.
They go with almost anything grilled, but I’ve also eaten them with just a simple salad and called it dinner. No regrets there.
And if there are leftovers, which doesn’t happen often, I reheat them in a pan the next morning. They get even crispier, and somehow taste better the second time around.
Grilled Potatoes Recipe
Description
These easy grilled potatoes are crispy on the outside, creamy in the middle, and filled with smoky flavor. They're a delicious summer side dish that pairs perfectly with any BBQ main course. By par-boiling before grilling, you ensure tender interiors and perfect char marks without the need for foil packets.
Ingredients
Potatoes & Seasoning
For Grilling & Garnish
Instructions
-
Par-boil the Potatoes
Place the whole 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. Drain the potatoes and let them cool slightly.Do not skip this step! It ensures the insides are creamy while the outsides crisp up on the grill. -
Prep and Season
Preheat your grill or grill pan to medium heat. Cut the cooled potatoes in half. In a large bowl, toss the halved potatoes with the olive oil, garlic powder, onion powder, smoked paprika (if using), the remaining 1 teaspoon salt, and several grinds of black pepper. -
Grill the Potatoes
Brush or spray the grill grates generously with avocado oil to prevent sticking. Place the potatoes cut-side down on the hot grill. Cook for 5 to 6 minutes, or until distinct char marks form. Flip and cook for another 5 minutes, or until the potatoes are tender and well-charred on both sides.Timing may vary slightly depending on the size of your potatoes and the heat of your grill. -
Serve
Remove from the grill and season with additional salt and pepper if needed. Sprinkle with chopped fresh herbs like parsley, chives, or dill before serving.Serve immediately with your favorite dipping sauce, such as chipotle mayo or ranch.
Nutrition Facts
Servings 6
Serving Size 1/6 of recipe
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Sodium 580mg25%
- Potassium 450mg13%
- Total Carbohydrate 28g10%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispiness.
Frequently Asked Questions
What are the best potatoes for grilling?
Small red potatoes or yellow potatoes (like Baby Yukon Gold) are best. Their waxy texture helps them hold their shape on the grill, and their small size allows them to cook through quickly after par-boiling.
Can I grill potatoes without par-boiling?
It is not recommended. Without par-boiling, the outside of the potato will likely burn or char too heavily before the inside becomes tender and creamy.
How do I keep potatoes from sticking to the grill?
Ensure your grill grates are clean and very hot before adding the potatoes. Generously oil the grates with avocado oil or cooking spray, and make sure the potatoes are coated in olive oil before placing them cut-side down.