There’s a reason grilled potatoes are beloved across continents—from the smoky skewers of Seoul to backyard BBQs in Alabama. Crisped on the outside, tender on the inside, these potatoes pick up that irresistible char that only fire can deliver.
The method? Simple, yet rooted in flavor: a quick toss in oil and spices, then onto the grill where magic happens. It tastes just as good as our other side dish heroes—Mushrooms In Oyster Sauce and Colcannon—rich, hearty, and deeply satisfying.
Whether you’re chasing a campfire vibe or sprucing up your weeknight meals, these potatoes bring big flavor with minimal effort. They’re humble, but every bite feels like a world tour of umami and warmth.
Flavor Bomb Alert!
- I first made these on a whim for a last-minute cookout, and they vanished before the burgers even hit the grill—total crowd magnet!
- They’re now my weekend staple because they pair with everything, from eggs at brunch to grilled paneer or portobello for dinner.
- I’ve tried tossing them in chimichurri, za’atar, and even a touch of gochujang—this base is a blank canvas for flavor play.
- Adding them to meal prep gave my lunches serious upgrade vibes—plus, they keep well and reheat like a dream.
- And let’s be honest: they taste amazing like smoky, crispy bites of comfort with a world of flavor tucked inside.
Grilled Potatoes Recipe
Golden, smoky, and crisp on the outside with a tender, fluffy center, these grilled potatoes are the perfect savory side. Lightly seasoned and flame-kissed, they pair beautifully with any grilled dish or stand strong on their own with a sprinkle of fresh herbs.
Equipment
- Large pot
- Sharp knife
- Cutting board
- Colander
- Large mixing bowl
- Grill or grill pan
- Tongs
- Basting brush
Ingredients
- 2 pounds small yellow or red potatoes
- 2 teaspoons sea salt
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika optional
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1 teaspoon garlic powder
- Avocado oil or cooking spray for the grill
- Chopped fresh herbs such as parsley, chives, and/or dill, optional, for garnish
Instructions
- Place the potatoes in a large pot and cover them with cold water by 1 inch.
- Stir in 1 teaspoon of the sea salt.
- Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 8 to 15 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool until easy to handle.
- Slice each potato in half.
- Preheat a grill or grill pan to medium heat.
- In a large bowl, toss the halved potatoes with olive oil, garlic powder, onion powder, smoked paprika (if using), the remaining 1 teaspoon of salt, and freshly ground black pepper.
- Brush or spray the grill grates with avocado oil.
- Place the potatoes cut-side down on the grill and cook for 5 to 6 minutes, or until char marks appear.
- Flip the potatoes and grill for another 5 minutes, or until they’re well-charred and tender.
- Season to taste and garnish with fresh herbs, if desired.
Notes
- Use baby or new potatoes for quicker, more even cooking and natural bite-sized portions.
- Parboiling before grilling ensures the insides stay creamy while the outside crisps up perfectly.
| Calories | 220kcal |
| Carbohydrates | 32g |
| Fiber | 3.5g |
| Fat | 9g |
| Protein | 3g |
