Simple Grilled Potatoes A Summer Favorite

You know those nights? The ones where the sun is still stubbornly high in the sky, the grill is calling your name, and you just… don’t… want… to… cook? Yeah, me too. Usually, I’m scrambling for a side dish that feels a little more exciting than just plain ol’ salad, something that can hold its own next to whatever masterpiece is sizzling on the grates. That’s where this grilled potatoes recipe comes in. Honestly, it’s become my absolute lifesaver. It’s the kind of dish that looks like you slaved over it for hours, but in reality, it’s ridiculously simple. Think of it as the ultimate crowd-pleaser, the one dish that always gets rave reviews and vanishes in minutes. It’s got that perfect crispy-on-the-outside, fluffy-on-the-inside texture, with just enough char from the grill to make it sing. It’s leagues better than a soggy Potato Salad and way more satisfying than just a baked potato. This is your new summer go-to, trust me!

What are some of the best grilled potatoes?

So, what exactly are we talking about here? Simply put, this is a grilled potatoes recipe that takes humble spuds and elevates them to something truly special. We’re not just throwing raw potatoes on the grill and hoping for the best. Oh no. The magic happens in the prep. We par-cook them just enough so they’re tender on the inside, then toss them in a super flavorful marinade that gets all caramelized and delicious on the grill. They end up with these gorgeous, slightly crispy edges and a smoky, herbaceous flavor that’s just addictive. It’s essentially a shortcut to the most flavorful potato side dish you can imagine, without a ton of fuss. They’re not quite roasted, not quite boiled, but something wonderfully in-between, all thanks to the smoky kiss of the grill. It’s the kind of dish that makes you want to linger outside, enjoying the company and the deliciousness.

How do I make Grilled Potatoes?

Quick Overview

The process is beautifully straightforward. You’ll boil your potatoes until they’re just tender, let them cool a bit, then toss them in a zesty herb and garlic marinade. After a quick soak, they hit the hot grill for that signature smoky char and crispy finish. It’s all about building layers of flavor and texture. This method ensures that every potato bite is perfectly cooked, tender inside and beautifully caramelized outside. It’s surprisingly quick, especially if you’re already firing up the grill for your main course!

Ingredients

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2 pounds small Yukon Gold or red potatoes, scrubbed clean (I find these hold up best on the grill)
[I always go for Yukon Golds or red potatoes because their skins are thin and they don’t get mushy. You can use fingerlings too, they’re super cute! Just make sure they’re all roughly the same size so they cook evenly.]

For the Marinade:
1/2 cup olive oil (good quality makes a difference here!)
1/4 cup fresh lemon juice (don’t skimp on this, it brightens everything up!)
3-4 cloves garlic, minced (or more if you’re a garlic fiend like me!)
2 tablespoons chopped fresh rosemary (or thyme, or a mix – whatever you love!)
1 tablespoon chopped fresh parsley
1 teaspoon smoked paprika (for that extra smoky depth)
1/2 teaspoon dried oregano
Salt and freshly ground Black Pepper to taste
[This marinade is where all the flavor magic happens. The olive oil helps everything crisp up beautifully on the grill, the lemon juice adds a lovely tang, and the herbs bring so much freshness. I always have fresh herbs on hand, but if you don’t, dried will work in a pinch, just use a bit less.]

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get a big pot of salted water boiling. While that’s coming up to temperature, grab your scrubbed potatoes. If they’re on the larger side, I like to halve or quarter them so they’re bite-sized and cook evenly. Aim for pieces that are about 1.5 inches. Pop those spuds into the boiling water and cook them for about 8-10 minutes. You want them tender when you poke them with a fork, but still holding their shape – not falling apart! We’re just par-cooking them here. Once they’re done, drain them really well in a colander. Let them sit for a few minutes to steam dry a bit; this is key to getting them crispy later.

Step 2: Mix Dry Ingredients

While the potatoes are boiling and cooling slightly, let’s get that marinade ready. In a large bowl – and I mean large, big enough to hold all the potatoes – whisk together the olive oil, fresh lemon juice, minced garlic, chopped rosemary, chopped parsley, smoked paprika, and dried oregano. Season generously with salt and freshly ground black pepper. I always give it a good taste at this stage and adjust the salt and pepper if needed. It’s better to season now than to have bland potatoes later!

Step 3: Mix Wet Ingredients

Okay, the “wet ingredients” are already in that bowl with the “dry ingredients” from the previous step – we’re just referring to the marinade components as a whole here! So, you’ve got your gorgeous blend of oil, lemon, garlic, and herbs all ready to go. Give it another quick whisk to make sure it’s emulsified and everything is well combined.

Step 4: Combine

Now, add your par-cooked, slightly cooled potatoes to the bowl with the marinade. Gently toss them around with a spatula or your hands (clean hands are best here!) until every single potato piece is coated in that delicious mixture. Make sure you get into all the nooks and crannies. Let them sit in the marinade for at least 15-20 minutes, or up to an hour if you have the time. The longer they marinate, the more flavor they’ll soak up. Don’t worry about overmixing; just coat them well!

Step 5: Prepare Filling

There’s no separate filling for these potatoes, as the flavor comes from the marinade and the grilling itself! The “filling” in this context is really the infused flavor we’re creating. We’re not stuffing them; we’re marinating them to create an incredible flavor profile that gets amplified by the heat of the grill. Think of the marinade as the “essence” that infuses the potatoes from the outside in.

Step 6: Layer & Swirl

This step is less about layering and swirling, and more about arranging the potatoes for grilling. Once they’ve had a good soak in the marinade, carefully lift them out of the bowl (let any excess drip off slightly, but don’t wipe them dry!) and arrange them in a single layer on a grill basket or directly on lightly oiled grill grates. You don’t want them piled up too high, or they won’t get that beautiful char. The “swirl” here is more about the natural caramelization that happens as they grill, creating delicious browned bits.

Step 7: Bake

Preheat your grill to medium-high heat. You want it nice and hot to get a good sear. Place your potato-filled grill basket or directly onto the grates. Grill for about 10-15 minutes, flipping them every few minutes, until they are beautifully golden brown, slightly charred, and fork-tender all the way through. You’re looking for those irresistible crispy bits! Keep an eye on them, as grill temperatures can vary. If you don’t have a grill, you can absolutely do this in a very hot oven on a baking sheet, but the smoky flavor won’t be quite the same.

Step 8: Cool & Glaze

Once they’re perfectly grilled, remove the potatoes from the grill and let them cool in the basket or on a serving platter for about 5 minutes. They’ll continue to firm up a bit as they cool. There’s no separate glaze for this recipe, as the marinade itself acts as a flavor enhancer and creates a beautiful, slightly sticky coating. The residual marinade on the potatoes is exactly what you want!

Step 9: Slice & Serve

These grilled potatoes are best served warm, straight off the grill. You can serve them whole if they’re small, or if you cut them, a gentle slice is all that’s needed. They look absolutely stunning piled high on a platter. The aroma alone is enough to make your mouth water. Serve them immediately while they’re still hot and gloriously crispy!

What to Serve It With

This grilled potatoes recipe is a true chameleon when it comes to pairings! For Breakfast: Honestly, these are amazing alongside scrambled eggs or a breakfast hash. The savory herbs and slightly smoky flavor make them a step up from Breakfast Potatoes. For Brunch: Imagine them as part of a beautiful spread with some grilled sausages, a frittata, and maybe some fresh fruit. They add a rustic elegance to any brunch table. As Dessert: Okay, this is a bit unconventional, but if you have a savory craving after dinner, these work surprisingly well! Pair them with a light, crisp white wine. For Cozy Snacks: If you’re just hanging out and want something delicious and comforting, these are perfect. They make a fantastic side for burgers, hot dogs, or even just a big, vibrant salad. My family loves them with grilled chicken or steak, but I’ve also made a meal out of them with just a big green salad and some crusty bread. They’re a guaranteed hit at any BBQ or family gathering.

Top Tips for Perfecting Your Grilled Potatoes

Potato Prep: The most crucial step is the par-boiling. You absolutely don’t want them to be fully cooked at this stage. They should be fork-tender, meaning a fork inserts easily but doesn’t go all the way through with no resistance. Let them steam dry completely after draining; this helps them get crispy on the grill. If they’re still wet, they’ll steam instead of grill, and nobody wants soggy grilled potatoes!

Mixing Advice: When you toss the potatoes with the marinade, be gentle but thorough. You want every piece coated, but you don’t want to mash them. The marinade is your flavor base, so really make sure it coats them evenly. I usually let them sit in the marinade for at least 20 minutes, but longer is even better if you have the time. It really allows the flavors to penetrate.

Swirl Customization: While there’s no literal “swirl” to create, the beauty of these potatoes comes from the natural charring and caramelization on the grill. Don’t be afraid of a little blackening! That’s where the flavor is. Ensure your grill is hot enough so they get a good sear, and don’t overcrowd the grill basket or grates, as this will prevent them from charring properly.

Ingredient Swaps: Feel free to play with the marinade! If you’re not a fan of rosemary, try fresh thyme or oregano. A pinch of red pepper flakes adds a nice kick. You can also swap out some of the olive oil for avocado oil for a higher smoke point. Smoked paprika is fantastic, but sweet paprika will work too, it just won’t have that smoky undertone. Experiment with different vinegars if you don’t have lemon juice – apple cider vinegar or red wine vinegar can work, but lemon is my personal favorite.

Baking Tips: When grilling, aim for medium-high heat. You want them to cook relatively quickly and get that lovely char. Flip them frequently – every 2-3 minutes – to ensure even cooking and browning on all sides. If your grill has hot spots, you might need to move them around. The goal is tender, golden-brown, slightly crispy potatoes. If you’re using a grill basket, make sure the holes aren’t too big, or small potato pieces might fall through.

Glaze Variations: There’s no separate glaze needed here, as the marinade does all the work! However, if you wanted something extra, you could drizzle a little balsamic glaze over the top after grilling, or mix some finely grated Parmesan cheese into the marinade for an extra savory punch. But honestly, the simple herb marinade is perfection as is.

Storing and Reheating Tips

Room Temperature: These are best enjoyed fresh off the grill, but if you have leftovers, they’re still delicious at room temperature for a few hours. Just make sure they’re covered loosely to prevent them from drying out too much. They’re great for picnics or potlucks where you can’t keep them piping hot.

Refrigerator Storage: Once cooled completely, store any leftovers in an airtight container in the refrigerator. They’ll stay good for about 3-4 days. The texture might soften a bit after refrigeration, but they’ll still be incredibly flavorful.

Freezer Instructions: I don’t typically recommend freezing these, as potatoes can lose their texture when frozen and thawed. They tend to get a bit mushy. If you absolutely must freeze them, let them cool completely, wrap them tightly in plastic wrap and then foil, and store them for up to a month. Thaw them overnight in the refrigerator before reheating.

Glaze Timing Advice: Since there’s no separate glaze, this isn’t a concern! The marinade adheres beautifully to the potatoes. If you were to add something extra like balsamic glaze, I’d add that *after* reheating, right before serving, to maintain its consistency and shine.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite grilled potatoes recipe. It’s proof that simple ingredients, a little bit of love, and the magic of the grill can create something truly spectacular. I hope you give this a try, especially on one of those perfect summer evenings when you just want delicious food with minimal fuss. It’s the kind of dish that brings smiles to faces and always gets asked for again. If you love this, you might also enjoy my Smoky Grilled Corn on the Cob or my Lemon Herb Grilled Chicken Skewers for a complete BBQ feast! I can’t wait to hear how yours turn out! Please leave a comment below with your thoughts or any fun variations you try. Happy grilling!

Grilled Potatoes

Crispy and golden brown grilled potatoes, perfect for any summer barbecue.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 medium russet potatoes washed (13 oz total)
• 2 teaspoon olive oil
• kosher sea salt to taste
• fresh cracked pepper to taste

Instructions

 

Preparation Steps

• Preheat grill to medium-high heat. An indoor grill also works.
• Cut the potatoes into 1/4-inch thick slices. A crinkle cutter can be used for ridges, but straight cuts are also fine.
• Toss the potato slices with olive oil. Season with salt and pepper to your taste.
• Reduce the grill heat to medium. Place the potato slices directly on the grill grates and close the lid.
• Cook until the potatoes are golden brown on one side, approximately 6 to 10 minutes. Adjust the flame as needed to prevent burning.
• Flip the potato slices and cook until they are tender inside when pierced with a fork, and still slightly crisp and golden brown on the outside.
• Remove the grilled potatoes from the grill and serve immediately with your favorite dipping sauce.

Notes

These grilled potatoes are a simple and delicious side dish, perfect for outdoor cooking.