The answer to “What should we grill to go along with {insert meal idea here}?” is Grilled Potatoes tonight, tomorrow, and all summer long.
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Golden and crisp outside and creamy inside, these potatoes take everything there is to love about a piping hot pan of Oven Roasted Potatoes, then add the smokiness of the grill.
In other words, they taste amazing.
Plus, we get to cook them outside, and in the summer food cooked outside just tastes better than food cooked inside. Grilled Corn and Grilled Eggplant agree. Don’t you?
If you don’t have a grill, do not fret.
While you can’t 100% replace the smoky somethin’ somethin’ the grill adds to these potatoes, I have a tip for you to grill potatoes in the oven too.
Snag your spuds. Let’s grill potatoes!
How to Make Grilled Potatoes in Foil
Grilling the potatoes in a foil packet makes this recipe easy and foolproof.
- Similar to this Grilled Salmon in Foil, grilling the potatoes in foil traps heat, allowing the potatoes to steam and the insides to become tender.
- The heat of the grill turns the outsides deep golden and crisp. I always pick the crispiest ones of the pack.
You can grill just about any kind of potato, and season them off however you like.
We usually opt for herbs and Parmesan, but even straight-up salt and pepper is pretty incredible.
Tip!
Grilled potato is a healthy way to enjoy this starchy vegetable. Potatoes have a reputation for not being good for you, but they are high in fiber, fat-free, low in sodium, and offer nutrients like magnesium. What makes potatoes unhealthy is how they are cooked.
Skip the deep fry, and try other methods like Baked French Fries or Air Fryer French Fries, Oven Roasted Fingerling Potatoes, and of course these grilled potatoes.
The Ingredients
- Potatoes. You can use this recipe for grilled potato slices (if your potatoes are larger) or halved/quartered potatoes (if your potatoes are smaller).
- Olive Oil. Essential for flavor and for ensuring the roasted potatoes on the grill brown and crisp properly.
- Seasonings. I am a forever fan of garlic herb potatoes, so my go-to is a mix of rosemary, oregano, and garlic powder, plus plenty of salt and pepper. Feel free to season these BBQ potatoes as your heart desires. (The lemon/garlic combo these Grilled Cauliflower Steaks use would be tasty too.)
TIP!
Potatoes crave salt. Be sure to season the potatoes with kosher salt before they go on the grill and again just before serving.
The Directions
- Toss the potatoes with the oil, herbs, and seasoning.
- Use two sheets of foil to make a large surface on a baking sheet. Spread the potatoes out in a single layer.
- Close up the foil around the potatoes to create a packet (use additional foil as needed).
- Place the pack on the grill and cook the potatoes on the first side (keep the grill closed). Then open the packet, flip over the potatoes, and continue cooking until golden and tender.
How Long to Grill Potatoes in Foil
I’ve found the perfect amount of time to grill potatoes in foil to ensure you end up with tender, crispy results.
- Grill the potatoes on the first side for 15 minutes over medium-high heat (375 to 400 degrees F).
- Flip the potatoes over (they should be deeply golden) and recover them with foil. Cook for another 5 to 10 minutes, until tender.
Tip!
If your potatoes are not golden after the first flip, continue cooking them on the first side for another 3 to 5 minutes.
Storage Tips
- To Store. Refrigerate leftover grilled potatoes for up to 5 days.
- To Reheat. Reheat in the oven at 350 degrees F, until heated through.
- To Freeze. I do not recommend freezing potatoes, as their texture can become mealy once thawed.
Leftover Ideas
- Use your leftover grilled potatoes to make Potato Frittata.
- Create a hearty lunch bowl by mixing them with Grilled Portobello Mushrooms (or similar veggies), Roasted Red Pepper Dip, and scrambled or poached eggs.
- Reheat and serve alongside Grilled Chicken Breast or Crockpot BBQ Chicken, or this Chicken Masala recipe for a fast, healthy dinner.
What to Serve with Grilled Potatoes
- Seafood. Grilled Cod, Grilled Swordfish, or Air Fryer Salmon would be tasty.
- Vegetables. Pair these potatoes with Grilled Stuffed Peppers or Grilled Cauliflower Steaks.
- Burgers. Serve potatoes with a Blue Cheese Burger, Vegan Burger, or Salmon Burgers.
- Chicken. Air Fryer Chicken Thighs, Grilled Chicken Breast, or Stuffed Chicken Breast would be delicious options.
Recommended Tools to Make this Recipe
- Grill Tongs. So you can flip your favorite grilled potatoes in foil safely and confidently.
- Aluminum Foil. All-purpose and great for making Grilled Chicken Fajitas in foil and more!
- Mixing Bowls. A must-have in every kitchen!
Crispy grilled potatoes, you fit in anywhere—including my round of second helpings!
Frequently Asked Questions
If you’d like to grill whole potatoes instead of potato slices, unless they are very tiny (smaller than a golf ball), you’ll need to precook them first to ensure they become tender.
– Rub the potatoes with olive oil and season with salt. Prick all over with a fork.
– Microwave on high for 5 minutes, flipping over halfway through.
– Wrap in two layers of foil, then grill on all sides for 30 to 40 minutes with the lid closed, until the potatoes are tender all the way through with pierced with a skewer.
Yes! Feel free to adapt the seasonings and play around with new combinations (just don’t forget to use salt!).
No, this is a no boil grilled potatoes recipe. I’ve ensured they will turn out perfectly without the extra step!
For those who’d like to make a grilled potato wedges recipe instead, check out my Grilled Sweet Potato Fries for inspiration. (These Sweet Potato Wedges and Air Fryer Potato Wedges are also delicious.)
Grilled Potatoes
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Ingredients
- 1 ½ pounds baby red potatoes or baby gold potatoes
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- Grated parmesan optional for serving
- Chopped fresh herbs such as parsley rosemary, or basil, optional for serving
Instructions
- Rinse and dry the potatoes (no need to peel). Cut crosswise into ½-inch slices (if your potatoes are smaller than a golf ball, you can halve or quarter them). Place in a large bowl.
- In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano.
- Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat.
- Preheat the grill to medium-high (about 375 to 400°F).
- Place two large (about 22 to 24 inches long) sheets of heavy-duty foil down on a large baking sheet (you'll use the baking sheet for easy transport) so that the foil pieces are slightly overlapping down the center to create a wider sheet. Coat with non-stick spray. Spread the potatoes onto the foil in a single layer (if you prefer not to have the food touch the foil, you can add a layer of parchment in between). Place two more overlapping sheets of foil on top, then fold up the edges all the way around to seal and create a packet. Leave some space towards the top of the packet to allow the air to circulate.
- Using the baking sheet, carry the potatoes out to the grill, then with tongs slide the packet onto the grill. Cover then cook for 15 minutes.
- Carefully open the foil then use the tongs to flip the potatoes over. They should be deeply golden on the first side (if not, continue to cook them for 3 to 5 minutes more). Place the foil loosely back over the top, close the grill, and cook for 5 to 10 additional minutes, until the potatoes are tender when pieced with a fork.
- Slide the potato packet back onto the baking sheet, then transfer them to a serving bowl (or serve them right off of the foil). Serve warm, with a sprinkle of Parmesan and chopped fresh herbs as desired.
Video
Notes
- TO GRILL IN THE OVEN: Preheat your oven to 400 degrees F. Cook the potatoes directly on the oven rack for 20 minutes. Slide the packet onto a baking sheet and remove them from the oven. Carefully open the foil packet, flip the slices over, then slide the sheet back into the oven (leave the foil open). Continue cooking until the potatoes are golden and tender, about 10 to 15 minutes more.
- TO STORE: Refrigerate leftover grilled potatoes for up to 5 days.
- TO REHEAT: Reheat in the oven at 350°F, until heated through.
- TO FREEZE: I do not recommend freezing potatoes, as their texture can become mealy once thawed.
Nutrition
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Grilled vegetables are one of the best (and most delicious!) side dishes.
I make something very similar to this recipe when we have ribs. Because ribs are essentially finger food (at least in our house!), I cut the potatoes into chunks so that they also can be eaten with our fingers. I’ve only ever done them in the oven but will definitely try them on the grill. And I also think that baby reds are the way to go – so creamy but still crunchy on the outside.
Thanks Chris! If you try them out, let me know how it goes!
Delicious. I actually got teary eyes.
Delicious!
So glad you enjoyed them William! Thank you for this kind review!
We do a similar thing at our house and usually add diced onions, red bell peppers, and butter! So good!!
Sounds delicious!
Do you have sushi recipes?
Hi Patricia, I’m sorry I do not.
I made these for dinner tonight on our gas grill (along with chicken kebabs and asparagus). They were terrific! I added a few more potatoes than called for. I had started with 1.5 pounds, but that left a fair amount of free space on the baking sheet, and I wanted to be sure I had plenty for everyone. I look forward to making these regularly.
Hi Louis! So glad you enjoyed the recipe! Thank you for this kind review!
So good!!!
I’m so happy that you enjoyed them, Lettie! Thank you for sharing this kind review!
Soo delicious! These are the best potatoes I’ve ever made! I cut up yellow potatoes, mixed them with olive oil, salt, pepper and oregano. Then I wrapped them in a tin as suggested. The only issue was not knowing how long it would take to cook on the grill, so I flipped them after 10 minutes then left them on a little longer. Thanks so much!!
Hi Beth! So glad you enjoyed the recipe! Thank you for this kind review!
These were worth the little effort to make. I made them with a baked teriyaki salmon and zucchini steamed in microwave. The meal was oerfect. I put on broil just for a few mins fir extra crisp skins. Easy recipe to fill your guests.
Hi Barbie! So glad you enjoyed the recipe! Thank you for this kind review!
Awesome recipe!! Went well with the Grilled Salmon in Foil!! The whole meal was a rousing success!!” Thank you 😊
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
Dear Well Plated by Erin, I used to read your blog and try your recipes but you have so many adds it is unbearable to visit your site. I will try again in a few weeks but if it is still the same I’m done.
I’m truly sorry for any inconvenience the ads caused you, Lori! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
Very delicious.
Hi Ruth! So glad you enjoyed the recipe! Thank you for this kind review!
This was amazing with the honey buffalo boneless ribs an elotes grilled corn they were delicious an amazing an crispy I added a little hot sauce to them an I was amazing I really thank you for all your recipes it brings love to my kitchen table an family taste buds love the food ideas I’d love to see a Mexican dish involving sea food maybe just a little challenge? I think your an amazing chef in the kitchen. Thank you again for sharing
Thanks Nigel! You should try this recipe than: https://www.wellplated.com/mexican-shrimp/ ENJOY!
Fabulous. My problem in the past was getting my grilled potatoes soft enough. These were perfect in consistency and flavor. My only problem was that they didn’t actually crisp at all on the outside even when cooked a little over 400 degrees. I’ll try opening the foil for a minute or two at the end. But overall a great recipe. A definite keeper!
Glad it worked well for you, Joel! Thank you!