You’re going to love this grilled potatoes recipe — a simple, versatile side that’s perfect for summer and easy enough to make any time you fire up the grill. These potatoes get great char and smoky flavor because they sit directly on the grates or in a hot grill pan instead of being wrapped in foil.
No foil is needed. Letting the potatoes contact the grill directly gives them the best smoky, caramelized flavor. This method works with almost any potato you have on hand — new or baby potatoes, waxy red potatoes, Yukon Golds, russets, and even sweet potatoes with a little prep.
New potatoes and baby (creamer) potatoes are the easiest to grill whole. You can arrange them loosely on the grates or thread them on metal skewers for simpler turning and removal. If you must cut larger potatoes into pieces, a grill basket or a hot grill pan prevents sticking and makes flipping much easier.
If you’re using red or Yukon Gold potatoes, cut them into chunks roughly the size of baby potatoes. Pierce them a couple times with a knife or fork and microwave for about 90 seconds, or par-cook in boiling water for about 5 minutes, then drain thoroughly before tossing with oil and seasonings. Sweet potatoes also benefit from a brief microwave or simmer before grilling so they finish tender without burning.
Russet potatoes shine when cut into long, thin wedges and grilled directly on the grates. The wedges develop deep grill marks and crisp exteriors while remaining fluffy inside; they may take longer (around 20 minutes) and may need to be moved to a cooler spot on the grill to finish without burning.
Best Grilled Potatoes
There are no wrong choices when it comes to potato varieties — just slightly different results. New and baby potatoes grill quickly and require minimal prep. Red potatoes and Yukon Golds get creamier inside when cut into small chunks and par-cooked first. Russets become wonderfully crisp on the outside when cut into thin wedges. Sweet potatoes are delicious grilled but should be par-cooked first.
How to Grill Potatoes
You can grill potatoes using gas, charcoal, or wood pellet grills, or a grill pan on the stovetop. For outdoor grills, preheat to high heat, scrub and oil the grates, then cook over medium-high direct heat. For a grill pan, heat over medium-high and oil the pan well. A silicone brush is handy; alternatively, wipe oil on the pan with a paper towel held by tongs.
How to Cook Potatoes on the Grill
Cooking time depends on potato size and whether they were par-cooked. Whole baby or new potatoes take roughly 10–12 minutes on a hot grill. Par-cooked chunks typically finish in 5–10 minutes. Russet wedges take closer to 20 minutes and may need to be shifted to cooler zones once they’ve developed grill marks.
What to Serve with Grilled Potatoes
Grilled potatoes pair with almost everything: steaks, grilled chicken, burgers, meatballs, and many vegetarian mains. They’re also excellent with a knob of butter and fresh parsley, a sprinkle of flaky sea salt, or a dollop of your favorite sauce. For lighter meals, serve them alongside grilled vegetables and a fresh salad.
Grilled Potatoes
Prep notes: If using bamboo skewers, soak them in water for an hour before grilling to prevent burning. Preheat your grill to high (about 450°F if using a pellet grill). Lightly oil the grates or grill pan.
Thread like-sized potatoes onto skewers, brush all over with oil, and season with kosher salt and freshly ground black pepper.
Arrange skewers on the grill with space between them. Turn every 5 minutes until the potatoes are golden and easily pierced with a knife, about 20 minutes for whole baby potatoes. Serve on the skewers or remove once cool enough to handle. Top with butter and fresh parsley if desired.
Grilled Potatoes
Equipment
- grill
- Optional: metal skewers
Ingredients
- 1 pound new potatoes (creamer or mini potatoes; see notes for other types)
- 1 tablespoon grapeseed oil or another neutral, high smoke point oil (canola, light olive, vegetable, or peanut oil)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- If using bamboo skewers, soak them in water for an hour prior to grilling.
- Preheat a gas grill to high (or set a pellet grill to 450ºF). For charcoal, build a bed of hot coals. If using a grill pan, heat over medium-high and brush with oil. Lightly oil the grill grates.
- Thread like-sized potatoes onto the skewers, brush with oil, and season with salt and pepper. Arrange skewers on the grill with space between them. Turn every 5 minutes until golden and tender when pierced, about 20 minutes for whole baby potatoes.
- Serve on the skewers or remove once cool enough to handle. Optionally top with butter and chopped fresh parsley.
Notes
Scrub and cut into 2-inch chunks. Microwave in a single layer, lightly covered and vented, for 90 seconds to 2½ minutes, or par-boil for 3–5 minutes until hot throughout. Drain, toss with oil and seasonings, and grill in a basket or hot pan until golden and tender, about 10 minutes.
To use russet potatoes:
Cut into long, thin wedges, brush generously with oil, season, and cook directly on the grates for crisp edges and fluffy interiors. Watch closely and move to cooler zones as needed.
Nutrition
Carbohydrates: 13 g
Protein: 2 g
Fat: 2 g
Sodium: 392 mg
Potassium: 321 mg
Nutritional information is an estimate and provided as a courtesy. Calculate using your actual ingredients if needed.
