Summer is here, and for me, that means firing up the grill! If you’re like me, you love grilled potatoes as a side dish for almost any meal. I’ve put together three of my favorite grilled potato recipes that are easy to make and always a hit.
From simple foil packets to crispy smashed potatoes, you’ll find a perfect way to cook potatoes on your grill here. Get ready to add some delicious grilled sides to your next barbecue!
Jump to Recipe:
- 1. Garlic Herb Grilled Potatoes In Foil
- 2. Classic Grilled Baked Potatoes
- 3. Crispy Grilled Garlic Rosemary Smashed Potatoes
Garlic Herb Grilled Potatoes In Foil
Make this easy side dish on the grill. These potatoes cook perfectly in a foil packet with simple seasonings.
Key Ingredients & Tips for Foil Potatoes
- Fresh Herbs: Use fresh rosemary or thyme for the best taste. Dried herbs work, but fresh makes a big difference.
- Heavy-Duty Foil: Use strong aluminum foil to prevent any tearing and keep the steam inside.
- Don’t Overcrowd: Give the potatoes some space in the foil for even cooking. This helps them get tender all over.
What You Need for Garlic Herb Potatoes
- 2 lbs small potatoes (like Yukon Gold or red potatoes), quartered
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh parsley
- Salt and black pepper to taste
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make Garlic Herb Grilled Potatoes
Step 1: Prep Potatoes & Herbs
Wash and quarter your potatoes. In a large bowl, mix the prepped potatoes with olive oil, minced garlic, fresh rosemary, fresh parsley, salt, and pepper until everything is well coated.
Step 2: Wrap in Foil
Divide the seasoned potatoes evenly between two large sheets of heavy-duty aluminum foil. Bring the edges of the foil together and fold them to create tightly sealed packets.
Step 3: Grill to Perfection
Place the foil packets directly on a preheated grill over medium heat. Cook for 20-25 minutes, making sure to flip them once halfway through, until the potatoes are tender when pierced with a fork.
📝 Final Note
You can add a splash of chicken broth or white wine to each foil packet before sealing for extra moisture and taste.
Classic Grilled Baked Potatoes
Get perfectly soft and fluffy baked potatoes right on your grill. This method gives them a nice crispy skin too.
Key Ingredients & Tips for Grilled Baked Potatoes
- Russet Potatoes: These are the best choice for a fluffy interior, which is what you want in a baked potato.
- Fork Pricks: Don’t skip poking holes in the potatoes; this lets steam escape and stops them from bursting.
- Oil & Salt: Rubbing the potatoes with olive oil and a good sprinkle of sea salt makes the skin wonderfully crispy.
What You Need for Grilled Baked Potatoes
- 4 large Russet potatoes
- 1 tbsp olive oil
- 1 tsp sea salt
- Butter, sour cream, chives for serving (optional)
⏱️ Time: 60-75 minutes🍽️ Yields: 4 servings
How to Make Classic Grilled Baked Potatoes
Step 1: Prepare Potatoes
First, scrub your Russet potatoes clean under running water and pat them completely dry with a paper towel. Pierce each potato several times with a fork. Rub each potato all over with olive oil and sprinkle generously with sea salt.
Step 2: Grill Setup
Preheat your grill to a medium heat setting, aiming for a temperature around 375-400°F (190-200°C). Once hot, place the prepared potatoes directly on the grill grates.
Step 3: Cook Until Tender
Grill the potatoes for 60-75 minutes, making sure to turn them every 15 minutes. They are ready when they feel very tender when squeezed or pierced with a knife. Slice them open and serve with your favorite toppings.
📝 Final Note
For an extra crispy skin finish, you can move the cooked potatoes directly over high heat for a few minutes at the very end of cooking.
Crispy Grilled Garlic Rosemary Smashed Potatoes
These potatoes are boiled, smashed, and then grilled until super crispy. The garlic and rosemary add wonderful taste.
Key Ingredients & Tips for Smashed Potatoes
- Boil First: Boiling the potatoes until they are fork-tender ensures the inside is soft before you smash them.
- Smash Gently: Don’t smash them too thin, or they might fall apart on the grill. Aim for about 1/2 inch thick.
- High Heat Finish: A hot grill is key for creating that amazing crispy texture on the outside of your smashed potatoes.
What You Need for Grilled Smashed Potatoes
- 1.5 lbs small potatoes (baby red or Yukon Gold)
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- Salt and black pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 4 servings
How to Make Crispy Grilled Smashed Potatoes
Step 1: Boil Potatoes
Place your small potatoes in a large pot of cold, salted water. Bring the water to a boil and cook the potatoes for 15-20 minutes, or until they are fork-tender. Once cooked, drain the potatoes very well.
Step 2: Smash and Season
Gently smash each cooked potato with the bottom of a sturdy glass or a potato masher until flattened to about 1/2 inch thick. In a small bowl, mix 2 tablespoons of olive oil with minced garlic, chopped fresh rosemary, salt, and pepper. Brush this flavorful mixture evenly over both sides of the smashed potatoes.
Step 3: Grill to Crisp
Preheat your grill to medium-high heat. Drizzle the remaining 1 tablespoon of olive oil onto the grill grates or directly onto the potatoes. Place the smashed potatoes on the hot grill and cook for 5-7 minutes per side, until they are beautifully golden brown and crispy.
📝 Final Note
If you don’t have a grill, you can also bake these in the oven at 400°F (200°C) after smashing for a similar crispy result. Just place them on a baking sheet and bake for 20-25 minutes, flipping once.
