These amazingly delectable and easy Grilled Potatoes are made with simple spices, many of which you may already have on hand. Just a little toss in some vegetable oil and the spices and then into a grilled basket or aluminum foil for cooking on the hot grill. Perfectly crispy and slightly charred on the outside and tender on the inside
These spuds are the perfect side dish for your summer barbecue and grill recipes. I love to serve these with oven-baked ribs, grilled pork tenderloin, and grilled flank steak.
Grilled Potatoes Ingredients
You will need Yukon Gold potatoes, oil, fresh herbs, and seasonings like dried rosemary and thyme, garlic powder, onion powder, kosher salt, and freshly ground black pepper for this recipe.
How to make Grilled Potatoes
This is just the nutshell version of the recipe. See the recipe card below for ingredients and complete directions.
Start by washing, drying, and slicing your potatoes. Add the potato slices to a large bowl. Then drizzle with oil and stir to coat. Now sprinkle with the spices and stir again to coat. Then, preheat the grill to medium-high heat and load the potatoes into the grilling basket. Place on the grill over indirect heat. Watch for flare-ups and flip the potatoes several times, rotating the grill basket to keep the potatoes cooking evenly. Cook until fork tender, then carefully remove from the grill using oven mitts or pot holders. Finally, if desired, season with more salt and pepper to taste.
Preparation Tips
- Small Yukon Gold, red, or sweet potatoes work best for this recipe. After washing and drying, slice about 1/3 inch thick. Russet Potatoes are a little too starchy for this recipe and will not hold their shape as well.
- You can use vegetable, canola, or olive oil. I prefer vegetable oil because it has a higher smoking point and crisps and browns the potatoes.
- This recipe works best with dried herbs. Fresh herbs add a bright, delicious, and aromatic freshness, but they are best added toward the end or at the end of the cooking time. Feel free to add a sprinkle of fresh herbs at the end.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven, air fryer, or on the stovetop.
When to use dried and fresh herbs
This is an age-old question. I like to use dried herbs for recipes that have a longer cooking time, like soups, stews, casseroles, and chilis. Fresh herbs are great in salads, cold appetizers, pasta salads, seafood (as it cooks quickly), and chicken. Of course, there are exceptions to these rules, and a lot of it is a personal preference based on taste. For example, fresh dill and chives are wonderful in freshly baked quiche, and you can’t do much better than fresh parsley, rosemary, sage, and thyme in sausage stuffing with fresh herbs. Remember that dried herbs are more concentrated and potent than fresh, so use a 1:3 ratio. So for every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs and vice versa.
Frequently Asked Questions
Do not fret if you do not have a grill basket. Make 4 aluminum foil potato packets and divide the potatoes evenly between them. Place the packets on the grill over indirect heat, flipping and rotating several times.
To freeze, first cool completely, then flash freeze. Add the contents to a zipper freezer bag and freeze for up to 2 months. Reheat from frozen in a single layer on a well-greased baking sheet at 375 degrees for about 10 minutes or in an air fryer in a single layer at 375 degrees for 3-4 minutes.
Grilled Potatoes Recipe
Ingredients
- 2 lbs. Yukon Gold Potatoes
- 3 tablespoons vegetable oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon fresh ground black pepper or to taste
Instructions
- Wash, dry, and slice your potatoes about 1/3 inch thick. Drizzle with the vegetable oil and stir to coat. Sprinkle with the rosemary, thyme, garlic powder, onion powder, salt, and pepper. Stir to coat.
- Preheat the grill to 350-375 degrees. Load the potatoes into the grilling basket and place them on the grill over indirect heat. Watch for a flare up and flip the potatoes several times, rotating the grill basket to keep the potatoes cooking evenly. Cook until fork tender, then carefully remove the grill basket from the grill using oven mitts or pot holders.
- If desired, season with more salt and pepper to taste.
Notes
- Small Yukon Gold, red, or sweet potatoes work best for this recipe. After washing and drying, slice about 1/3 inch thick. Russet Potatoes are a little too starchy for this recipe and will not hold their shape as well.
- You can use vegetable, canola, or olive oil. My personal preference is vegetable oil because it has a higher smoking point and really crisps and browns the potatoes.
- This recipe works best with dried herbs. Fresh herbs add a bright, delicious, and aromatic freshness, but they are best added toward the end or at the end of the cooking time. Feel free to add a sprinkle of fresh herbs at the end.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven, air fryer, or on the stovetop.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Becky Maher
Can you tell me how to cook these in the oven? They look yummy.
Beth Pierce
Cook at 375 degrees for about 35 minutes or until tender. Spray the baking sheet with nonstick cooking spray.
Sara Welch
Enjoyed this delicious side dish with dinner last night and it was a hit all around the table! Easily, the best way to enjoy potatoes!
Maria
Perfect for every meals! Be it breakfast or midnight snack. Recipe looks great and I love the usage of herbs too! It’s a must to have.
Biana
Grilled potatoes look delicious! What a great idea for a summer side dish.
Jacqueline Meldrum
I love these as part of a Scottish cooked Sunday breakfast with sausages, baked beans, grilled tomatoes & mushrooms and of course tattie scones.
Carrie Robinson
What a great way to cook potatoes! I bet these would be delicious alongside a nice steak. 🙂
Mirlene
We love using Yukon Gold potatoes too! Though, I would need to try your method with a grill basket soon. They are a perfect match with some BBQ Ribs!
Suzy
This was such an easy and delicious side dish! WE LOVED IT! Cooked up perfectly too!
Serena
I love Yukon gold potatoes. Great recipe for my collection!
Aimee Mars
This is such an amazing side dish! I’m always looking for different potato recipes and this one is awesome. I’m going to make them this week to go with some steaks.
Gina
Those crispy charred edges are the best part of making these on the grill! So easy and now I don’t have to turn the oven on for the side dish either!
Stacy
Love grilled potatoes. The combination of herbs in this recipe really compliment the potatoes.
Biana
Yum! These potatoes have so much flavor with all the spices. Great summer side dish.
Emily Flint
I never really think to grill potatoes but this sounds so amazing I have to do it! I love the flavor combination going on here, I can’t wait!
Heather Johnson
i love grilled potatoes – whenever i throw meat on – i always put potatoes on and eat on them for a few days! the spices in this recipe were tasty!