Best Grilled Potatoes Recipe
Whenever I want to elevate a simple barbecue party into something more sophisticated, I know I can count on these grilled potatoes, which always become the star of the show. Perfectly crispy on the outside, tender and fluffy on the inside, and covered in a herby, citrusy sauce, this side dish takes 30 minutes to cook and delivers big, unforgettable flavors!
During the summer BBQ season, these grilled potatoes are at the top of my menu. They always turn out golden and crisp, with beautiful char-grilled lines, and have an irresistible soft and creamy center. No matter what I serve —whether grilled pork chops or grilled fish —I know I can count on this effortless side dish to make any meal taste a hundred times better.
Table of contents
My favorite part about this recipe is the simplicity and versatility. While I love the aromatic blend of olive oil, refreshing lemon zest, savory garlic, and earthy rosemary with parsley, I know that I can use any combination of seasonings to achieve a similar result. Making this side dish is also incredibly easy: parboil the potatoes, mix the marinade, and grill! If you are looking for a delicious, vibrant, and bursting-with-flavor recipe to make on the grill, this is the one to try.
Why you will love this recipe
- These go with anything: No matter what I am serving, these spuds complement it perfectly. They add a boost of flavor and color to any main meal.
- Budget-friendly: I can buy all the ingredients for under $10, making it an ideal recipe that will not break the bank.
- Everyone loves them: This tasty side dish is always a crowd pleaser, and I know I have to make extras to keep everyone happy!
- Fast and easy to make: In less than 30 minutes, I can have a delicious side dish or the start of an excellent entrée with just potatoes, herbs, and a lemon.
What you will need
- Potatoes: I use five or six large russet potatoes, cut into wedges, for my family of four.
- Wet ingredients: Extra virgin olive oil is the base ingredient I use for blending all the spices and keeping them adhered to the potatoes. I squeeze the lemon juice to add to the marinade for an extra-fresh and tangy taste.
- Dry ingredients: I also zest my lemon to get the freshest lemony flavor. Garlic and onion powder are used instead of fresh because they spread more evenly, allowing them to coat the potatoes more effectively. The chopped fresh rosemary and parsley infuse the marinade with a fragrant and slightly peppery taste that is richer and brighter than dried, as it allows the oils to seep into the potatoes. Finally, kosher salt and freshly ground black pepper are added to accent the rest of the ingredients.
How to make
Boil the potatoes: First, I boil the potatoes in water with one teaspoon of salt for about 10 minutes. Then, I drain them and let them cool.
Marinade: While the potatoes are boiling, I mix the marinade ingredients in a large bowl.
Heat the grill: Meanwhile, I let the grill heat to medium-high, 400°F, and oil the grates while I marinate the cooled potatoes in the marinade (everything except the parsley).
Grill and serve: I then grill the potatoes for about 20 minutes, flipping them every five minutes.
Adding parsley: While the potatoes are cooking, I add the parsley to the marinade. When they are done cooking, I toss them in the marinade again before serving.
Expert tip
Extra crispy grilled potatoes
Aside from cooking them at a high temperature to ensure a crispy finish, soak the potatoes first in water to remove as much starch as possible. Also, once boiled, drain and ensure that they are dry. The reason for this is that water remaining on the surface can create steam, thereby making the potatoes less crispy.
More tips to consider:
- Make sure the grill is oiled to prevent the potatoes from sticking.
- Another way to keep the potatoes from sticking is to rub a raw potato on the grill before cooking them. Just cut a potato in half and put it on the end of a grill fork. Rub it along the hot grill, and the starch helps keep food from sticking. However, it also wastes a potato.
- The oil on the potatoes will help keep them from sticking, while also keeping the seasoning on and helping them get crispy.
- Powdered garlic and onion will not burn on the grill like fresh garlic and onion will.
- Do not skip the parboiling step. Otherwise, the potatoes will have to be grilled for a longer time and may become burned on the outside.
Recipe variations and add-ins:
- Add meat: To make this an entrée, add your favorite meat, such as chopped chicken breast, ham, or turkey.
- Crack potatoes: Make this into an addictive crack dish by adding chopped bacon, cheddar cheese, and some of my ranch seasoning.
- Hot potatoes: With some chopped poblano peppers and a pinch of red pepper flakes, I can turn these into hot potatoes for spicy food lovers.
- Sweet potatoes: Instead of using russets, sometimes I use sweet potatoes for a different flavor. They can be seasoned the same and still taste incredible, but the cooking time may need to be adjusted depending on their size.
- Taco taters: Turn these into taco taters by adding my taco seasoning, and then make it a meal with some ground beef, tomatoes, lettuce, shredded cheese, taco sauce, and sour cream.
Serving suggestions:
These grilled potatoes pair perfectly with any grilled meat, from burgers and steaks to salmon skewers and grilled chicken wings. When serving a large group of people, I prefer to make my potatoes with this juicy grilled pork tenderloin recipe. After being soaked in lime and soy sauce, and then coated in honey garlic paste, it is served with a rich green sauce that is unlike any other backyard barbecue entrée I have ever served.
This is a side dish that is always present at our famous summer barbecue parties. I also enjoy making an array of dipping sauces; my most popular include tartar sauce, bang bang sauce, and creamy chipotle sauce. Potatoes pair well with other side dishes, too, like my crack corn salad, featuring the famous three ingredients: bacon, ranch, and cheddar cheese. This stuff is popular, so make extra!
How to store leftovers:
- Refrigerate: Pack these grilled potatoes in foil, place them in a sealed container, and store them in the refrigerator for several days.
- Freezing: Or they can be frozen for up to three months in freezer bags.
- Defrost: When ready to serve, thaw overnight in the refrigerator for the best taste and texture.
- Reheating: For crispy potatoes, place them in a preheated oven at 375°F for 15 minutes or on a hot grill for 10 minutes. Do not reheat these in the microwave, as they will become chewy.
Frequently asked questions
The most common cause of this is undercooking. Be sure to precook the potatoes by boiling them for about 10 minutes. This ensures that the inside is thoroughly cooked before grilling them. Also, make sure the grill is heated before placing the potatoes on it. Low temperatures can cause them to cook unevenly. Using the wrong type of potato or overcooking can also cause them to become dry and tough, resulting in a rubbery texture.
The easiest way is to use the right potato. This is why I use russets, because they have thick, tough skin that can handle the heat. Additionally, parboiling before grilling helps soften them and reduces the time they need to spend on the grill. This helps prevent them from getting burned. Another way is to use indirect heat or foil once the potatoes have gotten enough color.
They get soggy because they are overcrowded on the grill, or they were not dry enough before putting them on the grill. Although I do marinade my potatoes, they should not be dripping with excess oil when they go on the grill. And make sure there is enough room in between them so they grill instead of steaming. Finally, the grill must be hot before adding the potatoes. Otherwise, they are just steaming.
Excessive rosemary can cause this issue, especially if dried rosemary is used. I highly recommend using fresh rosemary. Also, do not add the parsley until it is done grilling. Sometimes the high heat can cause the parsley to turn bitter. The lemon zest may also be the culprit if any white pith has gotten into the mixture. Be sure not to get any in the zest. For optimal results, use a zester or microplane.
More easy side dish recipes:
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Grilled Potatoes Recipe
Ingredients
- 5-6 large Idaho or russet potatoes cut into wedges
Marinade:
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh parsley chopped
Instructions
Boil the potatoes:
- Bring a large pot of water to a boil over high heat and add about one teaspoon of salt, stirring until it dissolves.
- Next, add the potatoes and cook until they are tender but still firm to the bite, about 10 minutes. Be careful not to overcook. Drain and let them cool slightly.
Grilling steps:
- Heat the grill to medium-high heat, 400°F, and oil the grates. Or place a grill pan over medium-high heat and lightly oil the pan.
- In a large bowl, combine all the marinade ingredients except parsley.
- Add the potato wedges and toss gently to coat them evenly.
- Then, grill the potatoes, flipping once, until golden brown, about 7-10 minutes per side.
- Add parsley to the remaining oil mixture, then return grilled potatoes to the mixture and toss again to combine.
- Serve immediately.
Video
Notes
Extra crispy grilled potatoes
Aside from cooking them at a high temperature to ensure a crispy finish, soak the potatoes first in water to remove as much starch as possible. Also, once boiled, drain and ensure that they are dry. The reason for this is that water remaining on the surface can create steam, thereby making the potatoes less crispy.More tips to consider:
- Make sure the grill is oiled to prevent the potatoes from sticking.
- Another way to keep the potatoes from sticking is to rub a raw potato on the grill before cooking them. Just cut a potato in half and put it on the end of a grill fork. Rub it along the hot grill, and the starch helps keep food from sticking. However, it also wastes a potato.
- The oil on the potatoes will help keep them from sticking, while also keeping the seasoning on and helping them get crispy.
- Powdered garlic and onion will not burn on the grill like fresh garlic and onion will.
- Do not skip the parboiling step. Otherwise, the potatoes will have to be grilled for a longer time and may become burned on the outside.