Name: Grilled Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 lbs Yukon Gold or red potatoes, sliced into ½-inch rounds; 2–3 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika (or smoked paprika for extra flavor); 1 tsp salt (or to taste); ½ tsp black pepper; 2 tbsp chopped fresh herbs (parsley, thyme, or rosemary, optional)

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These Grilled Potatoes are crispy on the outside, fluffy on the inside, and loaded with smoky, savory flavor. I slice them, season them, and toss them on the grill for the perfect side dish to just about any meal.

Why You’ll Love This Recipe

I love making grilled potatoes because they’re simple, satisfying, and a guaranteed crowd-pleaser. They’re easy to prep ahead, and grilling them adds a depth of flavor that oven-roasted potatoes just can’t match. Plus, they go with everything—from grilled steaks to burgers or veggie skewers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon Gold or red potatoes
Olive oil
Garlic powder
Paprika
Salt
Black pepper
Fresh herbs (like parsley, thyme, or rosemary, optional)

Directions

I start by slicing the potatoes into ½-inch rounds.
I toss them in olive oil, garlic powder, paprika, salt, and pepper.
I preheat the grill to medium-high and oil the grates.
I place the potatoes directly on the grill or on a grill pan, and cook for 4–5 minutes per side, until golden and tender.
I remove them from the grill and sprinkle with fresh herbs before serving.

Servings and Timing

This recipe serves about 4–6 people and takes around 25–30 minutes total, including grilling time.

Variations

I sometimes add Parmesan cheese and lemon zest after grilling for an extra flavor boost.
For spicy grilled potatoes, I mix in cayenne or chili powder.
I use baby potatoes halved or quartered for a different texture.
If I want a smoky kick, I add a little smoked paprika or chipotle powder.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either toss them back on a hot grill for a couple of minutes or use a skillet. The oven works well too, at 375°F until warmed through. I avoid microwaving them to preserve the crispiness.

FAQs

Can I boil the potatoes first before grilling?

Yes, I sometimes parboil them for about 8 minutes to speed up grilling and ensure tenderness.

What kind of potatoes work best?

I prefer Yukon Gold or red potatoes for their creamy texture and ability to hold their shape on the grill.

Can I grill them in foil instead?

Definitely. I place the seasoned potatoes in a foil packet and grill them for about 20 minutes, flipping halfway through.

How do I keep them from sticking to the grill?

I always oil the grates and make sure the potatoes don’t move until they naturally release and get those nice grill marks.

Can I make them ahead of time?

Yes, I slice and season them ahead, then grill just before serving. Leftovers also reheat well on the grill.

Conclusion

Grilled Potatoes are a rustic, flavorful side that I keep in my rotation all grilling season. They’re versatile, easy to prep, and always deliver on taste. Whether I’m making a quick weeknight dinner or feeding a backyard crowd, these are a must.