Grilled Potatoes
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Sometimes the side dish ends up stealing the whole show, and that’s exactly what happens when I make these Grilled Potatoes. They come off the grill with a nice char, crispy edges, and a fluffy center, but what really makes them stand out isn’t the grill or the tools; it’s just a simple step you take before they even touch the grates.
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Cooking potato halves on the grill has never been this rewarding until I made this recipe, and it’s always been a hit at every cookout, weekend barbecue, or backyard dinner I’ve served it at since then. You can prep them ahead of time, keep them in the fridge, and reheat them, and you’d be amazed at how they hold up each time.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Potatoes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll see how easy it is to get perfectly grilled potatoes at home without any fuss.
Boil the Potatoes
Bring a large pot of salted water to a boil, then drop in the halved baby yellow potatoes. I cut them in half using this sharp chef’s knife that cuts effortlessly, and boil them in this stainless steel stockpot that I can use virtually on any stovetop.
Let them cook until they’re just fork-tender but not falling apart, which usually takes about 10 minutes. Drain them well and give them a few minutes to cool so they’re easier to handle.
I scoop each piece out of the pot using this slotted spoon to easily drain off the water, and then I pat them dry using this reusable towel, which is super absorbent and odor-resistant.
Preheat the Grill
While the potatoes are cooling, preheat your grill or grill pan to medium-high heat. I like to use this nonstick grill pan as it’s very versatile and has a detachable handle, which makes it a great storage space-saver.
If you’re not using a nonstick one, lightly oil the grill grates or surface so the potatoes don’t stick once they go on. I keep this oil sprayer handy; it’s leakproof, easy to use, and control.
Make the Marinade
In a big bowl, whisk together garlic powder, lemon zest, lemon juice, olive oil, salt, and black pepper. This quick mix will coat the potatoes and set up the bold, fresh flavor.
I usually pull out this large glass bowl of mine, which gives me enough room to make the mix without any spills. Then, I blend everything with this silicone whisk, which keeps my bowl from scratches.
Coat the Potatoes
Toss the warm potatoes in the marinade, making sure each piece is well coated. Doing this while they’re still warm helps them absorb the flavors instead of just sitting on the surface.
I gently turn them using a wooden spoon to keep them intact without turning them to mush.
Grill Until Crispy
Place the potatoes cut side down on the grill pan and let them cook for about 5 minutes per side, or until they’re golden and marked with those classic grill lines; that’s when you’ll know they’re crisped up just right.
I always reach for these tongs with silicone tips to flip them whenever I’m using the grill pan, as they’re not only heat-resistant but they’re also gentler on handling food than any regular tongs with sharp metal tips.
If you’re using a gas grill, keep the heat at medium-high for steady, even cooking, and close the lid to trap the heat so the potatoes cook through without drying out. This propane gas grill retains and distributes heat evenly across the grates.
For a charcoal grill, let the coals burn down until they’re glowing and covered with white ash before adding the potatoes. You won’t be stressed about cleaning after with this charcoal kettle grill that has an innovative one-touch cleaning system.
Make sure to thread the potatoes first before grilling over gas or charcoal. This makes flipping them quicker and helps keep smaller pieces from slipping through the grates. Unlike ordinary round skewers, these flat metal skewers don’t spin.
Add Herbs and Serve
After grilling, transfer the skewered potatoes or halved potato slices to a platter. This serving platter really makes them feel a little bit more special.
Stir the chopped fresh herbs into any extra marinade, then drizzle it over the baby potatoes right before serving. You can simply use a pair of herb scissors like this to make this step extra quick.
Finish with a sprinkle of extra herbs for color and freshness. Serve them hot and watch how fast they disappear. Enjoy!
Equipment
Ingredients
- 2 pounds baby yellow potatoes halved
For the Marinade:
- Salt and black pepper to taste
- 2 tablespoons garlic powder
- 1 lemon zest and juice
- ½ cup extra-virgin olive oil
- 2 tablespoons fresh herbs chopped
Video
Instructions
- Bring a large pot of salted water to a boil, then add the potatoes and cook for about 10 minutes until just tender but not falling apart. Drain and let them cool slightly.2 pounds baby yellow potatoes
- While the potatoes are cooling, preheat a grill or grill pan over medium-high heat and lightly oil the surface.
- In a large bowl, combine the garlic powder, lemon zest, lemon juice, olive oil, salt, and pepper. Toss the warm potatoes in the marinade until well coated.2 tablespoons garlic powder, 1 lemon zest and juice, ½ cup extra-virgin olive oil, Salt and black pepper
- Place the potatoes on the grill, cut side down, and cook for about 5 minutes per side or until golden and grill-marked. Stir chopped herbs into any remaining marinade and drizzle over the grilled potatoes before serving.2 tablespoons fresh herbs
- Serve hot, garnished with fresh herbs for a vibrant, flavorful finish.
Notes
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- Choose Your Potatoes Wisely: Swap baby yellow potatoes with red potatoes for a firmer texture, russet potatoes for a fluffier inside, or Yukon golds/Yukon gold potatoes for a buttery, creamy bite.
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- Parboil First: Cook the potatoes until they’re tender before grilling to keep them creamy inside but still able to hold their shape.
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- Dry Before Marinating: Drain and let the potatoes release steam for a few minutes so the marinade sticks better.
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- Season with Paprika and Earthy Herbs: You can mix paprika, rosemary, and thyme into the marinade to add smoky flavor, rich color, and aromatic depth if you want.
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- Switch to Kosher Salt: Use kosher salt instead of table salt for a cleaner seasoning flavor and better control.
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- Don’t Overcrowd: Spread the potatoes out in a single layer on the grill pan so they cook evenly and crisp instead of steaming.
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- Fresh Herbs Last: Stir the herbs into the marinade at the end so they stay bright and don’t burn.
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- Finish with Parmesan Cheese: Sprinkle parmesan cheese over the hot potatoes before serving to add a salty punch and crisp melt.
Nutrition
Recipe Notes and Expert Tips
I’ve found a few simple tips that make these potatoes even better and help everything come together smoothly:
- Choose Your Potatoes Wisely: Swap baby yellow potatoes with red potatoes for a firmer texture, russet potatoes for a fluffier inside, or Yukon golds/Yukon gold potatoes for a buttery, creamy bite.
- Parboil First: Cook the potatoes until they’re tender before grilling to keep them creamy inside but still able to hold their shape.
- Dry Before Marinating: Drain and let the potatoes release steam for a few minutes so the marinade sticks better.
- Season with Paprika and Earthy Herbs: You can mix paprika, rosemary, and thyme into the marinade to add smoky flavor, rich color, and aromatic depth if you want.
- Switch to Kosher Salt: Use kosher salt instead of table salt for a cleaner seasoning flavor and better control.
- Don’t Overcrowd: Spread the potatoes out in a single layer on the grill pan so they cook evenly and crisp instead of steaming.
- Fresh Herbs Last: Stir the herbs into the marinade at the end so they stay bright and don’t burn.
- Finish with Parmesan Cheese: Sprinkle Parmesan cheese over the hot potatoes before serving to add a salty punch and crisp melt.
How to Store Leftovers
Let the potatoes cool to room temperature before storing them in an airtight container. They’ll keep well in the refrigerator for up to 3 days. These stackable glass food containers are my go-to as they keep my food fresh and securely sealed.
To reheat, warm them in a skillet or the oven so they crisp back up instead of going soft in the microwave. If you hate sticky pans, this nonstick skillet is a game-changer; it’s super easy to clean and has plenty of space for the potatoes.
If you’d rather use the grill again, tuck them into a foil packet or sheets of foil to keep them from drying out, then open it up near the end so the heat can crisp the edges again. A heavy-duty aluminum foil like this one helps lock in flavor and moisture.
These aren’t the best for freezing, since potatoes tend to lose their texture once thawed, so it’s better to enjoy them within a few days.
What to Serve With Grilled Potatoes
Grilled potatoes fit right in with just about anything you’d put on the grill. They’re great with steak, chicken, or fish, but they also work as a hearty side with burgers, hot dogs, or barbecue.
If you’re keeping things lighter, they pair nicely with salads or roasted vegetables. Serve them with sauces like ketchup or a creamy dip for an easy way to round out the plate.
A sprinkle of parsley, onions, chives, or dill on top adds a fresh finish that makes them feel a little extra special. However you serve them, they add a touch of smokiness that ties the whole meal together.
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