Delish Grilled Potatoes Made Easy

These are the potatoes you make when you want buttery-soft insides, charry-crisp edges, and that grilled, smoky thing that somehow makes everyone hover by the tongs like it’s a sporting event. It’s a low-effort side that plays well with almost anything on the grill. We’re talking simple seasoning, a glug of good oil, and the option to go basket, foil packet, or straight-up on the grates if you like to live dangerously. Delish Grilled Potatoes Made Easy is weeknight-friendly, cookout-approved, and just the right amount of salty, herby, garlicky comfort.

If we’re grilling, my husband is suddenly the Mayor of the Backyard, which is hilarious because this is basically the least fussy recipe we make. The kids call them “crunch coins” and always steal the crispiest ones straight from the pan while I’m trying to plate. A classic scene: I toss hot potato wedges with a shower of herbs, he’s fluffing his grill-master ego, and our little crew is circling like happy sharks. These potatoes have become the non-negotiable add-on to burgers, salmon, and honestly, any “what’s for dinner” panic I have on a Tuesday.

Kitchen Talk

I’ve tried every potato shape known to humankind out here—coins get the crispiest, wedges feel dippable, and halved baby potatoes are the most “I forgot to plan” friendly. If the grill grates are sticky, I swear by a grill basket because flipping a million tiny potatoes on open grates tests my core values. Foil packets are clutch when I can’t be bothered—steam first, then open at the end for browning.

One time I got cocky and didn’t dry the potatoes after rinsing. Sog city. Pat them down like you mean it. Oh, and if you want that steakhouse vibe, a tiny sprinkle of smoked paprika or a dash of onion powder does big things. Fresh rosemary is magical—but if all you’ve got is dried, rub it between your fingers to wake it up before tossing it in.

Shopping Tips

– Vegetables: Yukon Golds are the gold standard (sorry), but russets work for extra crisp edges. Baby potatoes save chopping time.
– Fresh Herbs: Rosemary and parsley are my go-tos. Grab thyme if you like something woodsy and mellow.
– Fats & Oils: Use a neutral high-heat oil for grilling. Save the fancy extra-virgin for a finishing drizzle.
– Spices: Garlic powder, smoked paprika, and black pepper are the core crew. Check dates—old spices taste dusty.
– Citrus: A lemon for zest or a squeeze at the end brightens everything. Pick ones that feel heavy for their size.

Prep Ahead Ideas

– Par-cook the potatoes earlier in the day (microwave or quick simmer), then chill. They grill faster and brown better.
– Mix a little oil with your spices and chopped herbs ahead; stash in a jar so it’s ready to toss.
– If you cut potatoes the night before, keep them submerged in cold water in the fridge, then drain and dry well before grilling.
– Morning plan: prep potatoes + sauce/dip. Evening: toss, grill, garnish, done.

✔Time-Saving Tricks

– Microwave the cut potatoes until just tender—it gives you that head start and speeds up the grill time.
– Use a grill basket so you can shake/toss instead of flipping every single piece like a potato concierge.
– Foil packet first, then open the packet for the last few minutes to crisp—easy path to tender centers.
– Don’t rush preheating; hot grates = less sticking and better color. Totally worth the extra minute.

✔Common Mistakes

– Skipping the dry-off after rinsing leads to steamed, pale potatoes. Pat them dry and thank yourself later.
– Overcrowding the basket makes them steam. Give them space; do two batches if you need to.
– Going heavy on delicate herbs too early can burn them. Toss most of the fresh stuff at the end.
– I once salted timidly and ended up with meh potatoes. Season confidently, taste, then finish with a pinch more if needed.

What to Serve It With

– Grilled chicken thighs with a lemon-herb marinade.
– Salmon or shrimp skewers and a quick cucumber salad.
– Smash burgers and a crunchy slaw.
– A garlicky yogurt dip or chipotle aioli for dunking.

✔Tips & Mistakes

– Preheat the grill and the basket so the first side sears instead of sticks.
– Cut pieces the same size so they cook evenly—your future self will not be flipping for eternity.
– Salt at the toss and again right off the grill for best flavor.
– If they’re browning too fast, slide to indirect heat and let them cruise to tender.

✔Storage Tips

Leftovers keep in the fridge in a lidded container for a few days. They re-crisp like champs in a skillet or air fryer. Cold straight from the fridge? Weirdly satisfying. Also prime breakfast material—chop and fry with eggs, or toss into a lunch salad with a lemony dressing. If they feel dry, a tiny splash of oil when reheating brings them back.

✔Variations and Substitutions

– Swap Yukon Golds for russets if you want ultra-crispy edges; baby reds for a creamier bite.
– Go garlic-parm: toss hot potatoes with grated parmesan and parsley at the end.
– Smoky BBQ: paprika + chili powder + a hint of brown sugar; finish with green onions.
– Lemon-herb: zest + thyme + rosemary while grilling; squeeze lemon right before serving.
– Dairy-free/vegan: easy—just skip any cheese finish and use your favorite plant-based dip.
– No fresh herbs? Use dried, but cut the amount and add most near the end to prevent bitterness.

Frequently Asked Questions

Delish Grilled Potatoes Made Easy

Crispy-on-the-outside, fluffy-on-the-inside grilled potatoes seasoned with garlic, paprika, and thyme. Parboil for speed, then finish on the grill for perfect texture every time.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pound baby Yukon gold potatoes halved if larger than 1.5 inches
• ▢ 2 tablespoon olive oil
• ▢ 1 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 teaspoon smoked paprika
• ▢ 0.5 teaspoon dried thyme
• ▢ 0.25 teaspoon red pepper flakes optional
• ▢ 1 tablespoon fresh parsley chopped

Instructions

Preparation Steps

• Preheat grill to medium-high heat, about 400 to 425 F. Clean and oil the grates.
• Place potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and parboil until just fork-tender, 8 to 10 minutes. Drain well and let steam-dry 2 minutes.
• In a large bowl, toss potatoes with olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme until evenly coated.
• Transfer potatoes to a grill basket or thread onto skewers. If using red pepper flakes, sprinkle them on now.
• Grill, turning occasionally, until golden with charred spots and tender throughout, 12 to 15 minutes.
• Remove from grill, toss with chopped parsley, and adjust seasoning to taste. Serve hot.

Notes

For small potatoes, a grill basket or heavy-duty foil packet keeps them from falling through the grates. Add 1 tablespoon grated Parmesan and a squeeze of lemon right before serving for a bright finish.