Potatoes might not be the first thing you think of when you fire up the grill, but they should be! With a little oil, seasoning, and some time over the heat, this humble side dish develops crispy edges, a smoky flavor and a tender center that pairs beautifully with just about anything coming off the grill. Whether you’re cooking for a backyard barbecue or feeding a hungry tailgate crowd, potatoes on the grill are an easy win.
Choose the Right Spud
There isn’t really a wrong potato for the grill. Russets are a great choice when you want a hearty, fluffy interior and crisp skin, while Yukon Golds have a naturally creamy texture. Red potatoes hold their shape well, making them ideal for wedges, chunks or skewers.
For smaller potatoes, you can even leave the skin on. Just give them a good scrub and you’re ready to go.
Prep Before They Hit the Grill
For the best results, cut your potatoes into similarly sized pieces so they cook at roughly the same rate. Toss them with a little olive oil, then season generously with salt, pepper and whatever herbs or spices fit your menu.
Working with larger pieces? Consider parboiling them first. A quick simmer in salted water softens the centers, which means you can spend less time waiting for them to cook on the grill and more time enjoying the party.
Three Ways to Grill Potatoes
There are several ways to do potatoes on the grill, and each has its own advantage.
Grilled slices and wedges are perfect when crispy, browned edges are the goal. Cut potatoes into wedges or thick slices, coat them with oil and seasonings, then grill over medium heat. Turn them occasionally so they brown evenly without burning.
Foil packets are the low-maintenance option. Add the diced potatoes, oil or butter, seasonings and extras like sliced onions, garlic or fresh herbs to a sheet of heavy-duty foil. Fold everything into a tightly sealed packet and place it over medium heat, turning occasionally. After about 20 to 30 minutes, check for tenderness.
Whole potatoes essentially become grilled baked potatoes. Pierce russets several times with a fork, rub them with oil and season with salt, then cook them over indirect medium heat with the grill lid closed. Depending on their size, they’ll generally need about 45 to 60 minutes.
Don’t Stop at Salt and Pepper
For the love of all that is flavorful in this world, do not stop at salt and pepper. Potatoes are a blank canvas for flavor, so why settle for basic seasoning? Try garlic and rosemary for a classic combination, smoked paprika or Cajun seasoning for some extra personality, or Parmesan and fresh herbs for a savory finish. A little melted butter and chopped chives work beautifully, too.
Know When They’re Done
Regardless of the method, the easiest way to check a potato is with a fork or skewer. It should slide easily into the center without resistance. If the outside is beautifully browned but the middle is still firm, give it more time. Potatoes are forgiving, but nobody wants a crispy potato with a crunchy center! Once they’re tender, serve them hot and pile on your favorite toppings or dipping sauces.