Grilled Potatoes
Updated Jul 08, 2025
These grilled potatoes are made with baby potatoes that have been seasoned and charred on the grill for an easy grilled side dish.
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Make grilled baby potatoes!
One of my favorite grilling accessories is hands-down the grill basket, and grilled potatoes are probably the thing I make in it the most. They’re super simple, and letting them crisp up on the grill makes them taste better than when I roast them in the oven.
I usually season the baby potatoes with a mix of garlic powder, oregano, and thyme, whatever I’ve got in the spice drawer, and throw them on the grill while the rest of dinner cooks. They get a little char on the outside from the grill, even in the basket!
Happy Cooking!
– Yumna
Grilled Potatoes Ingredients
- Baby potatoes: I use baby yellow potatoes, but you can use any type you like. I recommend small baby potatoes because they get crispier all around and cook faster than larger ones. Look for potatoes with thin skin; the thinner the skin, the crispier they’ll get.
- Olive oil: This coats the potatoes so the seasoning sticks better.
- Spices: I use oregano, thyme, paprika, garlic powder, salt, and pepper for a full-bodied flavor. You can also try Cajun seasoning, Italian seasoning, or Lebanese 7-spice seasoning.
How to Make Grilled Potatoes
Grilled Potatoes Recipe
Video
Ingredients
- 2 pounds baby yellow potatoes halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- chopped parsley for serving
Instructions
- In a large bowl, add the potatoes, olive oil and seasoning, and toss well to combine.
- Preheat grill or grill pan to medium-high heat.
- Place the potatoes on a grill basket or aluminum foil in a single layer. Grill for 10 minutes with the lid closed, then flip the potatoes and grill with the lid closed until the potatoes are fork tender, about 10 more minutes.
- Serve immediately with fresh parsley, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use small baby potatoes. They get crisper all around and cook much faster compared to larger ones.
- Boil the potatoes before grilling. This step is optional, and it’s not necessary if you’re in a hurry. However, if you boil the potatoes first, it softens the outside crust, which lets the olive oil get into the inside cracks of the potatoes and form a perfect crust on the outside.
- Use your hands to toss the potatoes. Tossing by hand helps get the seasoning and olive oil over every part of the potatoes.
Serving Ideas
- Chicken: Grilled Dijon Chicken, Pecan Crusted Chicken, Pesto Grilled Chicken
- Seafood: Grilled Cod, Air Fryer Greek Salmon, Grilled Fish Tacos
- Side salad: Cucumber Tomato Avocado Salad, Watermelon Feta Salad, Strawberry Arugula Salad
FAQs
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven until heated through.
You can peel them before grilling if the skins are thick, tough, or blemished, or if that’s your personal preference. Otherwise, it’s not necessary.
No, but I find it helpful because it keeps the potatoes from falling through the cracks of the grill. If you don’t have either of those things, you can just place the potatoes directly on the grill grates.
Comments
Absolutely wonderful! Delicious, easy and beautiful! Perfect for company!
Yay, so happy you enjoyed it!! Thank you!
WOW! GREAT FLAVOR AND EXCELLENT DIRECTIONS FOR PREP. WE TRIED THE LAST NIGHT AND MY WIFE’S FIRST COMMENT WAS “THESE ARE BETTER THAN ANYTHING WE’VE TRIED!”
WAY TO GO!
Thanks so much, Kevin! Glad you guys enjoyed them!
Will definitely try them out 👌🏻👌🏻
Can’t wait to hear what you think!