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Grilled Potatoes

overhead shot of a plate of Grilled Potatoes garnished with parsley
If you are looking for a side to go with your next BBQ, these grilled potatoes are full of smoky flavor and fork tender texture.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 4
Calories 643 kcal


  • 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
  • teaspoons salt
  • 2 teaspoons lemon juice
  • ¼ teaspoon ground mustard
  • ¾ cup olive oil
  • 2-3 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, dried parsley, 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 2-3 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.


Sodium: 1518mgCalcium: 61mgVitamin C: 19mgVitamin A: 481IUSugar: 2gFiber: 5gPotassium: 1211mgCholesterol: 15mgCalories: 643kcalTrans Fat: 1gMonounsaturated Fat: 31gPolyunsaturated Fat: 5gSaturated Fat: 9gFat: 47gProtein: 7gCarbohydrates: 54gIron: 3mg