May 23, 2023Review Recipe
Table of Contents
These easy grilled potatoes are the perfect side dish alongside any main course you whip up this summer. You can cook these crispy seasoned potatoes on the grill, right next to your burgers and ribs.
Grilled Potatoes Ingredients
- 5 large Idaho potatoes
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 2 tablespoons of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of Italian seasoning
- ½ teaspoon of smoked paprika
- 1½ teaspoons of salt
- 2 teaspoons of lemon juice
- ¼ teaspoon of ground mustard
- ¾ cup of olive oil
- 2 to 3 tablespoons of fresh parsley
- 2 tablespoons of salted butter
Substitutions And Additions
IDAHO POTATOES: Most types of potatoes can be used in this grilled potato recipe, including Yukon Gold and russet potatoes. You could even use red or sweet potatoes if you wish. If you use baby potatoes, you’ll need to cut them in half rather than wedges.
BUTTER: To make this easy recipe vegan-friendly, simply swap the butter for dairy-free margarine.
SMOKED PAPRIKA: If you don’t have this to hand, regular paprika will be just fine for this easy side dish.
ASPARAGUS: Grilled asparagus goes great with crispy potatoes. You can coat your asparagus spears in the very same marinade and cook them on the grill with the potatoes.
CHEESE: Toss the potatoes with parmesan cheese or sprinkle cheddar cheese on top before serving for a cheesy flavor.
How To Make This Grilled Potatoes Recipe
STEP ONE: Wash the potatoes and cut them into long, thick wedges. Place the potato slices in a large pot of cold water to soak for three minutes. Drain and rinse well.
STEP TWO: Fill the pot back up with cold water, add a teaspoon of salt, and stir. Add the potatoes, making sure that they’re at least two inches under the waterline. Bring to a boil over high heat and then boil for eight minutes.
STEP THREE: Drain the potatoes and place them onto a cutting board to dry.
OUR RECIPE DEVELOPER SAYS
If the potatoes are not completely dried of all water they might steam on the grill and not give you the texture you are looking for in a grilled potato.
STEP FOUR: In a large bowl, mix together the black pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, lemon juice, ground mustard, and olive oil.
STEP FIVE: Add the potatoes to the olive oil marinade and mix gently.
Grill plates can be used if your grill bars are too far apart for the small wedges.
STEP SIX: Heat the grill to medium heat, about 375°F. Brush the grill grates with olive oil.
Don’t skip oiling the grill grate as you want to make sure to keep the potatoes from sticking.
STEP SEVEN: Carefully place the potatoes in a single layer onto the hot grill. Set aside the remaining oil mixture for later. Close the grill cover and cook for five minutes.
STEP EIGHT: Lift the grill cover and use a spatula to flip each potato over. Cover the grill and cook for a further five minutes.
Cooking times vary depending on the thickness of your potatoes, so keep checking them as you come towards the end of the cooking time and give them an extra couple of minutes if they need it.
STEP NINE: Remove the hot potatoes from the grill and place them back into the olive oil marinade bowl. Melt the butter and pour it over the potatoes. Finely chop the parsley and sprinkle it on top. Toss gently and serve.
If you’re making these potatoes at a cookout after you take them off the grill, keep them under aluminum foil on a serving platter so that they stay nice and hot for your guests.
How To Serve The Best Grilled Potatoes
Enjoy this delicious side dish along with other side dishes such as our broccoli salad and macaroni salad to accompany grilled salmon or grilled chicken for your main course.
For more potato crowd-pleasers, take a look at these cheesy funeral potatoes or these campfire potatoes.
MORE SIDE DISH RECIPES
Storing BBQ Potatoes
IN THE FRIDGE: Grilled potatoes can be stored in the refrigerator for up to three days in an airtight container.
IN THE FREEZER: Whilst it’s possible, and perfectly safe, to freeze grilled potatoes, you’ll likely find that the texture changes once they’re defrosted and reheated. For this reason, we’d advise against freezing grilled potatoes and suggest storing them in the fridge instead.
Crispy grilled potatoes are an easy and delicious alternative to baked potatoes that the whole family will love. Served as a side dish to all kinds of barbecue food, these potatoes taste even better when dipped in a sauce like sour cream, tomato ketchup, or BBQ sauce.
Frequently Asked Questions
These potatoes will cook well on either type of BBQ that you have.
You can freeze these potatoes if you’d like, although freezing may impact the texture. These potatoes are at their crispiest when they are made fresh.
While we used Idaho potatoes, any type of potatoes would be fine for these grilled potatoes.
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- 5 large Idaho potatoes, washed and cut into wedges
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 1½ teaspoons salt
- 2 teaspoons lemon juice
- ¼ teaspoon ground mustard
- ¾ cup olive oil
- 2 to 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons salted butter, melted
- Wash potatoes and cut them into thick long wedges. Place in a large pot of cold water and let soak for 3 minutes. Drain, rinse well, and fill the pot back up with cold water, making sure to cover the potatoes by at least 2 inches. Add 1 teaspoon of salt to the water and stir well.
- Place the pot with the potatoes over a high heat burner. Bring the water to a boil. Let the potatoes boil for 8 minutes.
- Drain the water from the potatoes and place them on a cutting board to let them dry completely.
- In a large mixing bowl, combine ground black pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, lemon juice, ground mustard, and olive oil. Use a whisk to mix.
- Add the potatoes to the bowl and gently toss in the olive oil marinade.
- Heat your grill to medium heat, about 375°F, and brush the grill grate with olive oil.
- Carefully place the potatoes on the grill. Close the grill cover and let cook for 5 minutes.
- Lift the grill cover and use a spatula to flip each potato over to the other side. Close the grill cover and let cook for 5 additional minutes.
- Remove the potatoes from the grill and place them back into the leftover olive oil marinade bowl. Pour the melted butter over the potatoes. Sprinkle 2 to 3 tablespoons of finely chopped parsley over the top of the butter and toss the potatoes gently to combine.
- Serve immediately.
- If the potatoes are not completely dried of all water they might steam on the grill and not give you the texture you are looking for in a grilled potato.
- Grill plates can be used if your grill bars are too far apart for the small wedges.
- Don’t skip oiling the grill grate as you want to make sure to keep the potatoes from sticking.
- Cooking times vary depending on the thickness of your potatoes, so keep checking them as you come towards the end of the cooking time and give them an extra couple of minutes if they need it.
- If you’re making these potatoes at a cookout after you take them off the grill, keep them under aluminum foil on a serving platter so that they stay nice and hot for your guests.
jay platte says
these potatoes are delicious! im in love!!
These are excellent!