Grilled Potatoes Recipe for Perfect Summer Sides

By:

Wade Lockhart

Published:

May 1, 2026

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Why You Will Love These Grilled Potatoes

These Grilled Potatoes are the kind of side dish that disappears fast at any cookout. They start with a quick par-boil, then finish on the grill for crispy edges, soft centers, and that smoky char everyone loves. If you are looking for a grilled potato recipe that is simple, flavorful, and easy to time with the rest of your meal, this one checks every box.

Easy prep: The potatoes only need a short boil before hitting the grill, so you get great texture without a lot of work.
Great for busy nights: With just 15 minutes of prep and 25 minutes of cooking, these make one of the best summer sides for weeknights or weekend BBQs.
Flexible for many diets: They are naturally vegetarian and gluten-free, and they fit into a lot of meal styles, from grilled meats to grain bowls.
Bold flavor: Olive oil, garlic powder, onion powder, smoked paprika, and fresh herbs give these potatoes a smoky, savory finish that tastes like the best grill sides should.

When you want a side that feels hearty but still light enough for warm weather, Grilled Potatoes are a smart choice.

If you are planning a full cookout menu, they pair well with classics like juicy grilled chicken or a simple steak dinner. They also fit right in next to burgers, ribs, sausages, and veggie skewers, which makes them one of the most reliable potato sides for summer.

For readers who enjoy potato dishes in different forms, you may also like easy foil pack dinners for the grill. But if you want crisp skin and real grill marks, direct grilling is the way to go.

Jump To

1. Why You Will Love These Grilled Potatoes
2. Essential Ingredients for Grilled Potatoes
3. How to Prepare the Perfect Grilled Potatoes: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Grilled Potatoes
5. Mastering Grilled Potatoes: Advanced Tips and Variations
6. How to Store Grilled Potatoes: Best Practices
7. FAQs: Frequently Asked Questions About Grilled Potatoes
8. Grilled Potatoes

Essential Ingredients for Grilled Potatoes

This recipe uses simple pantry ingredients and fresh herbs to build flavor. For the best results, use small red or yellow potatoes, since they hold their shape and get tender without falling apart. Here is everything you need for these grilled potatoes recipe style sides.

2 pounds small yellow or red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika, optional
2 teaspoons salt
Avocado oil or cooking spray for the grill
Chopped fresh herbs such as parsley, chives, and/or dill for garnish
Black pepper to taste

What each ingredient does

Ingredient	Why it matters
Small yellow or red potatoes	These are the best choice for grilling because they stay creamy inside and hold their shape.
Extra-virgin olive oil	Helps the seasonings stick and encourages browning on the grill.
Garlic powder and onion powder	Bring savory flavor without burning like fresh garlic might.
Smoked paprika	Adds a light smoky note that works especially well for grilled potatoes for BBQ.
Salt and black pepper	Keep the flavor balanced and bring out the natural taste of the potatoes.
Fresh herbs	Add color, freshness, and a bright finish right before serving.

Special dietary options

Vegan: This recipe is already vegan as written.
Gluten-free: Naturally gluten-free, with no swaps needed.
Low-calorie: Use a light hand with oil and salt, then add extra herbs for flavor.

If you want more grilled meal ideas to serve alongside these grill sides, try grilled pork chops for an easy dinner.

How to Prepare the Perfect Grilled Potatoes: Step-by-Step Guide

First Step: Par-boil the potatoes

Place the 2 pounds of small yellow or red potatoes in a large pot and cover them with cold water by 1 inch. Add 1 teaspoon of the salt to the water. Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for 8 to 15 minutes. You want the potatoes to be fork-tender, not falling apart. This step is what makes the inside soft and creamy while helping the outside grill up nicely later.

Par-boiling also takes away a lot of guesswork. If you skip this step, the outside can char before the center is cooked. That is especially important for small potatoes, since some pieces may cook faster than others if they go straight on the grill. Once they are tender, drain them well and let them cool enough to handle.

Second Step: Cut and season

After the potatoes cool, cut each one in half. If you have a few larger pieces, cut them so the halves are about the same size. That helps them cook at the same pace on the grill. Put the cut potatoes in a large bowl and toss them with the 2 tablespoons of extra-virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika if you are using it, the remaining 1 teaspoon salt, and black pepper to taste.

Mix gently so the potatoes stay intact. You want every cut side lightly coated, because that is the part that will make contact with the hot grill grates. The oil also helps prevent sticking and gives the potatoes those golden brown edges that make them so good.

Third Step: Preheat and oil the grill

Preheat the grill to medium heat. A medium grill gives you enough heat for char marks without burning the seasoning too fast. Brush the grill grates with avocado oil or spray them with cooking spray so the potatoes release more easily.

This is one of the most important parts of making grilled potatoes without frustration. Clean, oiled grates mean better grill marks and less sticking. If you are using charcoal, wait until the coals are hot and covered with gray ash. If you are using gas, let the grill fully preheat before placing the potatoes on it.

Medium heat works best here because the potatoes need time to brown on the outside while staying soft in the middle.

Fourth Step: Grill cut-side down first

Place the potatoes on the grates cut-side down. Let them cook for 5 to 6 minutes without moving them too much. This is the part that creates the best char marks and that classic grilled look. If the grill is hot enough, the potatoes should release more easily when they are ready to flip.

After the first side develops good color, turn each piece over and grill for another 5 minutes. At this stage, they should be tender, lightly crisp, and nicely browned on both sides. If you want a little more char, let them go a minute or two longer, but keep an eye on them so the seasoning does not darken too much.

Final Step: Finish and serve

Move the potatoes to a serving platter and taste one. Add a pinch more salt or black pepper if needed. Sprinkle with chopped fresh herbs such as parsley, chives, or dill. The fresh herbs brighten the flavor and give the potatoes a fresh, summery look.

Serve these Grilled Potatoes right away while they are hot. They are excellent with ketchup, garlic aioli, or tzatziki on the side. They also work well alongside burgers, chicken, steak, fish, or any meal that needs a simple, satisfying potato side. Total time is about 40 minutes, including 15 minutes of prep and 25 minutes of cook time, and the recipe serves 6.

Dietary Substitutions to Customize Your Grilled Potatoes

Protein and main component alternatives

Even though this dish is built around potatoes, you can still adjust the recipe to fit what you have or what you are serving. If you want to make it more filling, toss the finished potatoes into a bowl with grilled chicken, steak, or shrimp. They also work well in a loaded potato bowl with beans, corn, and chopped greens.

For a more filling side plate, serve them with smoked chicken breasts or other grilled meats from your cookout menu. That makes the meal feel complete without a lot of extra work.

Vegetable, sauce, and seasoning modifications

You can change the seasoning in lots of easy ways. Swap smoked paprika for chili powder if you want more heat. Add rosemary or thyme for a different herb note. If you like a tangy finish, squeeze a little lemon over the potatoes just before serving.

For sauce ideas, try ketchup for a classic choice, garlic aioli for something richer, or tzatziki if you want a cool, creamy dip. If you are watching calories, keep the oil light and use extra herbs instead of adding cheese or heavy sauces. You can also turn these into easy grilled potatoes in foil by wrapping seasoned pieces in foil, but direct grilling gives the crispiest skin and the best char.

Mastering Grilled Potatoes: Advanced Tips and Variations

Pro cooking techniques

If you want the best texture, keep the potato pieces close in size. That helps them cook evenly from the grill to the plate. Dry the potatoes well after boiling, since extra moisture can cause steaming instead of browning. A single layer on the grill also matters because crowded potatoes tend to soften instead of char.

Another smart move is to let the cut side sit in contact with the grates for the full first few minutes. Resist the urge to move them too soon. That stillness is what gives you those clean char marks that make the dish look as good as it tastes.

Flavor variations

You can change the flavor profile with just a few small tweaks. Add Cajun seasoning for a spicier version. Toss the potatoes with lemon pepper and dill for a brighter finish. For a richer cookout feel, add a dusting of grated Parmesan after grilling, or mix in a little chopped bacon if you are serving a crowd.

These variations are easy ways to turn a simple side into something that feels new every time. They are especially handy when you make grilled potato recipe variations for different main dishes.

Presentation tips

Serve the potatoes on a wide platter so the char marks are visible. Scatter fresh herbs over the top just before serving. If you are hosting, place a few dipping sauces in small bowls around the platter so guests can choose their favorite. A little color from herbs and sauce makes the dish feel extra inviting.

Make-ahead options

You can par-boil the potatoes earlier in the day and keep them covered in the refrigerator until grill time. This is a big help when you are juggling burgers, salads, and drinks for a cookout. When you are ready, just season and grill. That makes these some of the easiest perfect summer side potatoes for entertaining.

How to Store Grilled Potatoes: Best Practices

Let any leftovers cool before storing them. Put the potatoes in an airtight container and refrigerate them for up to 3 days. They keep best when they are not packed too tightly, so use a container that gives them a little room.

For reheating, a skillet works best if you want to bring back some crispness. Warm them over medium heat with a tiny bit of oil until heated through. A microwave also works when you are short on time, though the skin will be softer. Freezing is not ideal for this recipe because cooked potatoes can turn grainy after thawing, so the fridge is usually the better option.

If you are doing meal prep, keep sauces and fresh herbs separate until serving. That helps the potatoes stay firm and fresh for lunches, bowls, or quick dinners later in the week.

FAQs: Frequently Asked Questions About Grilled Potatoes

How long does it take to grill potatoes?

Grilling time for potatoes varies by size, cut, and grill heat, but par-boiling first ensures even cooking and speeds things up. Boil bite-sized chunks or wedges for 5-7 minutes until just fork-tender, then pat dry. Grill over medium-high heat (about 400°F) for 8-12 minutes total, flipping every 3-4 minutes for char marks. They’re done when crispy outside and soft inside—test with a skewer. Without par-boiling, whole small potatoes take 25-30 minutes; larger ones up to 45. Direct heat gives better browning than foil packets, which add 5-10 minutes. Always preheat the grill and oil the grates to prevent sticking. Adjust based on your grill: gas heats faster than charcoal.

What kind of potatoes are best for grilling?

Yukon Gold or red potatoes work best for grilling due to their waxy texture, which holds shape and resists falling apart. They develop a creamy interior with crispy skin. Russet potatoes are good for larger cuts or baked-style but can dry out if over-grilled. Avoid very small new potatoes unless par-boiled, as they cook unevenly. Aim for medium 1-2 inch pieces: wedges, halves, or 1-inch cubes. Wash thoroughly, leave skins on for nutrition and texture—no peeling needed. For 4 servings, use 2 pounds. Pro tip: Toss with olive oil (2 tbsp per pound) before seasoning to promote even browning and prevent drying.

Should you boil potatoes before grilling?

Yes, par-boiling potatoes for 5-8 minutes shortens grill time to 10 minutes and ensures a tender center with charred exterior. Cut into uniform 1-2 inch pieces first, boil in salted water until barely tender (al dente), then drain and cool slightly. This method works for all potato types and direct grilling or foil packs. Skip if using thin slices (under ½ inch), which cook fully on the grill in 15-20 minutes. Microwave steaming (4-6 minutes covered) is a quicker alternative. Pat dry to avoid steaming on the grill. Benefit: Reduces hot spots and uneven cooking, especially on cooler grills. Season post-boil for max flavor adhesion.

How do you grill potatoes without foil?

Direct grilling without foil gives superior crispiness. Prep 1-inch potato chunks: par-boil 5-7 minutes, drain, toss with 2 tbsp oil, salt, pepper, and herbs like rosemary or garlic powder. Preheat grill to medium-high (400-450°F), oil grates well. Place in a single layer on grates using a grill basket or skewers for easy flipping—avoid loose pieces falling through. Grill 10-15 minutes, turning every 3 minutes for even char. Keep lid closed between flips. They’re ready at golden-brown with fork-tender insides. Watch heat to prevent burning; lower if needed. Serves 4 with 2 lbs potatoes. Cleanup tip: Line with foil underneath if desired, but skip wrapping.

What are the best seasonings for grilled potatoes?

Simple salt (1 tsp per pound) and pepper form the base, amplified by olive oil (2 tbsp per pound) for crispiness. Add garlic powder (1 tsp), smoked paprika (½ tsp) for smoky depth, or onion powder (½ tsp). Fresh herbs like rosemary, thyme, or parsley (1-2 tbsp chopped) stick well post-parboil. For zest, try lemon pepper or Cajun spice mix. Toss seasonings on after oiling. Grill as directed for flavors to caramelize. Variations: Parmesan (¼ cup grated post-grill) or bacon bits for richness. Pair with grilled meats. Nutrition boost: Potatoes offer potassium (900mg per serving) and vitamin C. Experiment, but start basic to match potato’s natural taste.

Grilled Potatoes Recipe for Perfect Summer Sides

Why You Will Love These Grilled Potatoes