I love grilling, and one of my favorite things to cook on the barbecue are potatoes! They are so versatile and go with almost any meal. Whether you like them crispy, tender, or packed with flavor, grilling potatoes just makes them taste better.
Today, I’m sharing three fantastic grilled potato recipes that I know you will enjoy. From classic baked spuds to easy foil packets, these ideas will make you want to fire up your grill right away.
Jump to Recipe:
- 1. Grilled Baked Potatoes
- 2. Grilled Garlic Rosemary Smashed Potatoes
- 3. Grilled Potatoes In Foil Potato Packets
Perfect Grilled Baked Potatoes
You can’t go wrong with a classic grilled baked potato. This recipe gives you a perfectly tender inside and a slightly crispy skin, making it a great side for any main dish.
Key Ingredients & Tips for Baked Potatoes
- Choose Russet Potatoes: These potatoes are starchy and become very fluffy when cooked, which is perfect for a baked potato.
- Don’t Skip Oiling & Salting: Rubbing the potato skin with olive oil and sprinkling with coarse salt helps create that wonderfully crispy and flavorful skin.
What You Need
- 4 medium Russet potatoes
- 1-2 tablespoons olive oil
- 1 teaspoon coarse sea salt
- Freshly ground black pepper to taste
- Optional: Butter, sour cream, chives for serving
⏱️ Time: 45-60 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Prepare the Potatoes
Start by washing your Russet potatoes well. Use a fork to prick each potato all over about 6-8 times. This helps steam escape and prevents them from bursting on the grill. Drizzle the potatoes with olive oil and rub it evenly over the skin. Then, sprinkle generously with coarse sea salt.
Step 2: Grill the Potatoes
Preheat your grill to medium-high heat (around 400°F / 200°C). Place the prepared potatoes directly on the grill grates. Cook for about 45-60 minutes, turning them every 10-15 minutes, until they are tender when squeezed and the skin is crispy. If your grill gets too hot, move them to a cooler spot or indirect heat.
Step 3: Serve Hot
Once cooked, carefully remove the potatoes from the grill. Slice them lengthwise down the middle, being careful not to cut all the way through. Fluff the inside with a fork, add a pat of butter, a dollop of sour cream, or some fresh chives if you like. Serve them immediately and enjoy!
📝 Final Note
For an extra smoky flavor, you can place a few wood chips (soaked in water) in a foil packet on your grill while cooking the potatoes.
Grilled Garlic Rosemary Smashed Potatoes
If you’re looking for crispy edges and tender centers with amazing herb flavor, these smashed potatoes are for you. They’re super fun to make and always a crowd-pleaser at my barbecues.
Key Ingredients & Tips for Smashed Potatoes
- Use Small Potatoes: Baby Yukon Gold or red potatoes work best as they hold their shape after smashing and get super crispy.
- Fresh Herbs Make a Difference: Fresh rosemary and garlic really elevate the taste. Don’t be shy with them!
What You Need
- 1.5 pounds small potatoes (e.g., baby Yukon Gold or red)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Time: 50-60 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Boil and Smash Potatoes
Wash the small potatoes thoroughly. Place them in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain well. Lay the cooked potatoes on a clean baking sheet or cutting board. Using the bottom of a glass or a potato masher, gently smash each potato until it’s about 1/2 to 3/4 inch thick.
Step 2: Season and Prepare for Grill
In a small bowl, mix the olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper. Brush this mixture generously over both sides of the smashed potatoes. You can use a pastry brush or spoon it over. Make sure each potato is coated well for maximum flavor and crispiness.
Step 3: Grill to Crispy Perfection
Preheat your grill to medium-high heat. Carefully place the seasoned smashed potatoes directly onto the grill grates. Grill for about 5-7 minutes per side, or until they are golden brown and crispy. Keep an eye on them to prevent burning due to the oil and herbs. Serve hot as a side dish.
📝 Final Note
Don’t smash your potatoes too thin, or they might fall apart on the grill. A thickness of about 1/2 to 3/4 inch is just right for holding together and getting crispy.
Easy Grilled Potatoes In Foil Potato Packets
These foil potato packets are my secret weapon for easy grilling and even easier cleanup. You can customize them with your favorite veggies and seasonings, making them perfect for any backyard barbecue or camping trip.
Key Ingredients & Tips for Potato Packets
- Heavy Duty Foil is Best: This prevents tears and keeps all the steam and flavor locked inside. If you only have regular foil, just use two layers per packet.
- Cut Potatoes Evenly: Make sure all your potato pieces are roughly the same size so they cook at the same rate. This ensures everything is tender at the same time.
What You Need
- 4 medium potatoes (Yukon Gold or red), cut into 1/2-inch cubes
- 1 small onion, thinly sliced
- 1 bell pepper (any color), sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 4 tablespoons butter, cut into 4 pieces
- Heavy duty aluminum foil
⏱️ Time: 35-45 minutes🍽️ Yields: 4 packets
How to Make It
Step 1: Prep Ingredients & Season
In a large bowl, combine the cubed potatoes, sliced onion, and sliced bell pepper. Drizzle with olive oil, then sprinkle with salt, black pepper, and paprika. Toss everything together really well to make sure all the vegetables are coated evenly with the seasonings.
Step 2: Assemble Foil Packets
Tear off four large pieces of heavy-duty aluminum foil (about 18×12 inches each). Divide the seasoned potato and vegetable mixture evenly among the four pieces of foil. Place one tablespoon of butter on top of the vegetables in each packet. Bring the opposite edges of the foil together and fold them down tightly, then roll up the ends to create a sealed packet.
Step 3: Grill the Packets
Preheat your grill to medium heat (around 375-400°F / 190-200°C). Place the foil packets directly on the grill grates. Cook for 35-45 minutes, flipping the packets halfway through, until the potatoes are tender when pierced with a fork (you can carefully open one packet to check). Remove from grill and let them cool for a minute before opening. Serve hot right from the packets!
📝 Final Note
You can add other vegetables like zucchini, carrots, or mushrooms to your packets. Just make sure to cut them into similar sizes so they cook evenly with the potatoes.