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A bowl of grilled potatoes garnished with chopped herbs sits on a table next to a bottle of olive oil, a pepper grinder, and a small bowl.

Grilled Potatoes

Author: Mandy Applegate
You’ll find that these Grilled Potatoes quickly become the side everyone reaches for first. A simple step before grilling makes all the difference, giving you potatoes that are crisp on the outside and tender on the inside. They’re versatile enough for cookouts, weeknight dinners, or even game day spreads. You can also make them ahead of time and simply reheat them once you’re ready to serve.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Keyword: Grilled Potatoes
Servings: 4
Calories: 435kcal

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="FEwqapoZ" upload-date="2025-10-02T10:31:10+00:00" name="Tender and Crispy Grilled Potatoes" description="The perfect BBQ side dish: seasoned potatoes grilled to perfection." player-type="default" override-embed="default"]

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

    • 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.

Nutrition

Calories: 435kcal | Carbohydrates: 45g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 18mg | Potassium: 1051mg | Fiber: 6g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 62mg | Calcium: 40mg | Iron: 2mg
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