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GET IT NOWMy Better Method For Crispy, Fluffy Grilled Potatoes
Grilled potatoes sound so simple, but for me, most methods were missing something. I’m not a fan of grilled potatoes in foil on their own. While they’re easy and tender, they tend to taste more steamed than grilled — at which point I’d rather cook them another way altogether. Tossing them directly on the grates isn’t great either, because they burn before the middle gets soft. And parboiling to solve that problem adds extra work.
After testing a few ways, this one gave me the best of both worlds. The packet cooks them through first, then the grates add the grill marks and crispy edges! Here’s why this is my favorite way to cook potatoes on the grill:
- Tender inside, crispy outside, and a smoky flavor – These are exactly how you’d want a grilled potato recipe to taste! Nice and fluffy inside, golden and crisp outside, a hint of herby and garlicky flavor, and of course, smokiness from direct grill contact. They have it all.
- No boiling or special equipment – Many grilled potato recipes parboil first (a little similar to how I grill cauliflower) or require a grill basket, but here I use just the grill for the whole thing. It saves me dishes to wash and requires less hands-on prep inside the house.
- Surprisingly fast – I actually thought I’d have to grill potatoes over indirect heat for the foil part, but that took such a long time, and in the end was completely unnecessary. I had quicker, better results placing the packet directly over the flame. And it only takes about half an hour to cook this way!
- Made for cookouts – When I want a heartier summer side dish that goes with almost anything, from grilled chicken thighs to grilled salmon, it’s hard to beat these easy grilled potatoes.
If you want your grilled potatoes to turn out fluffy but still taste like they actually touched the grill, without extra fuss, this recipe is for you. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my grilled potatoes recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Potatoes – You can use any kind, as long as you cut them to the right size. I used a mix of red and yellow baby potatoes, sliced in half to be 1/2 inch thick. I also tested this recipe with larger Yukon gold potatoes (my other fave!) and it worked great — just slice them crosswise into 1/2-inch rounds instead of halves or chunks, so they soften properly. Feel free to use other varieties, but I don’t recommend russet potatoes, which are too starchy and crumble or scorch easily.
- Olive Oil – This helps the seasonings stick and the cut sides brown. Avocado oil works, too. I also brush a little extra oil on the grates if they look dry.
- Seasonings – I kept it simple here with garlic powder, sea salt, black pepper, and a little Italian seasoning for an herby flavor. I don’t recommend fresh garlic, because it can burn once you place the potatoes on the grill. My starting point is 3/4 teaspoon sea salt and 1/8 teaspoon black pepper per pound of potatoes, then I add more at the end if they need it.
- Unsalted Butter (optional) – You can skip it, but I love (love, love!) tossing the hot grilled potatoes with a little butter at the end. It melts into the crispy edges and makes them taste extra cozy.
How To Cook Potatoes On The Grill
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the potatoes. Preheat the grill over medium-high heat. Toss the cut potatoes with olive oil, Italian seasoning (if using), garlic powder, salt, and pepper. I double check that every cut side looks glossy, because dry spots won’t brown as well later.
- Make the foil packet. Place a very large sheet of heavy-duty foil over a baking sheet, add parchment paper on top, and spread the potatoes over it. (You’ll need a very large piece of foil — large enough for the pieces to fit in a single layer and then fold over the foil on top!) Fold and seal the foil tightly, leaving some space inside for steam to circulate.
- Grill until tender. Carry the packet outside on the sheet pan for support. Place the potatoes in foil on the grill and close the lid. Cook until fork tender — I check by gently poking through the foil. The fork should slide in with almost no resistance.
- Crisp on the grates. Carefully open the packet, then use tongs to move the potatoes directly onto the grates. Grill them for a few minutes on each side, until grill marks form, the surface moisture evaporates, and the edges get crisp. This is the step that gives them the smoky flavor you want in grilled potatoes!
- Finish with butter (optional). Transfer the potatoes to a large bowl. While they’re still hot, add the butter and toss to coat until it melts. Adjust the salt and pepper if needed. I like a sprinkle of fresh parsley at the end!
My Recipe Tips
- Keep the potato pieces about 1/2 inch thick. This is the biggest thing that affects timing. If the pieces are too thick, the outside can get dark before the centers turn soft.
- I recommend using heavy-duty foil. The packet gets moved, heated, opened, and handled with tongs, so regular thin foil can tear more easily.
- I find it helpful to assemble the potato packets on a sheet pan. It makes the trip from kitchen to grill so much easier!
- Be careful not to let any parchment paper poke outside the foil, or it can start on fire. If you’re concerned about it and don’t mind foil touching your food, you can use the foil alone. I’ve done this before and it was mostly fine, but a few grilled potato pieces stuck to the foil – and I prefer not to cook my food directly on aluminum foil.
- Seal the packet, but don’t press it flat. The edges should be tight so steam stays in, but the packet needs a little air space for circulation. This helps the potatoes cook more evenly.
- Don’t place the potatoes on the grill grates until they’re already fork tender. Direct heat is just to make the spuds crispy, so if they’re still firm in the packet, I recommend grilling them in foil for longer first.
- Wait for the surface moisture to cook off. The magic of golden, crispy grilled potatoes happens during the step directly on the grates, and only after the surface moisture evaporates. It usually takes only a few minutes, but can vary depending on how wet they are from steaming inside the foil. I look for grill marks and a crisp surface.
- For extra crispy results, soak the cut potatoes in cold water for 30 minutes before grilling. I don’t usually do this, because half the point of this method for me was to make my grilled potatoes quick and easy! But when I prep in advance, I soak them in the fridge for a few hours or a day before and it actually helps with crispness later. Just be sure to dry them well.
Grilled Potatoes (Crispy, Fluffy, No Boil)
My grilled potatoes have a crispy outside, fluffy inside, smoky flavor, and grill marks in just 30 minutes. No boiling or grill basket!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the grill over medium-high heat for at least 10 minutes.
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In a large bowl, combine the cut potatoes, olive oil, Italian seasoning (if using), garlic powder, salt, and pepper.
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Place a very large sheet of aluminum foil over a baking sheet, with a slightly smaller piece of parchment paper on top. Spread the potatoes over the parchment in a single layer. Fold over the foil to form a packet and seal the edges, ensuring that there is some air space inside the packet to allow for air circulation, and no paper sticks out.
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Take the foil packet outside using the sheet pan for support. Place the packet of potatoes on the grill. Close the lid and cook for 20-30 minutes (can vary by thickness and your grill). Check that the potatoes are fork tender by gently poking through the foil.
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Carefully open the foil packet and use tongs to transfer the potatoes directly onto the grates. Grill for 3-5 minutes per side, until grill marks form, moisture on the surface evaporates, and the potatoes are crispy.
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Transfer the grilled potatoes to a large bowl. While they are still hot, add the butter and toss to coat. Adjust salt and pepper to your taste if needed.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best texture in your grilled potatoes, plus a few of my tricks to make the recipe easier and avoid issues.
- Variations: See my flavor variations below for a few easy ways to change these up.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. I don’t recommend freezing these.
- Meal prep: You can cut and season the potatoes, then assemble the foil packet up to 24 hours ahead and keep in the fridge. More often, though, I just cut them and store them submerged in water in the fridge, as this has a bonus of crispier results!
- Reheat: Reheat in a hot skillet, air fryer, or back on the grill until the edges crisp up again. The microwave works, but the potatoes will be softer.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Grilled Potatoes
Flavor Variations
I made the base seasoning simple on purpose, so you can take these grilled potatoes in a few different directions without changing the method:
- Lemon Herb – Toss the hot potatoes with lemon zest, a squeeze of lemon juice, and any fresh herbs you’ve got (I like fresh parsley or chives for summer). Add the lemon only after grilling, because it can turn bitter with high heat.
- Parmesan Garlic – My personal fave. Add a little extra garlic powder upfront, and then finely grated parmesan with the butter at the end. It melts just a little and sticks to those crispy grilled potato edges.
- Smoky Spiced – Add smoked paprika or chili powder to the seasoning bowl, plus a pinch of cayenne if you want heat. I especially love this version with barbecue mains.
- Ranch – Swap the Italian seasoning for my ranch seasoning mix. It can burn a little quicker, so I keep a closer eye on it when grilling potatoes on the grates with it.
What To Serve With Grilled Potatoes
These grilled potatoes are my go-to way to add something hearty to a cookout. Pair them with:
- Chicken – I make these most often with grilled chicken breast, grilled chicken thighs, or grilled chicken legs. The spuds can finish on the grates while the chicken rests.
- Beef Or Pork – For a classic meat-and-potatoes dinner, pair them with my grilled steak, grilled pork chops, or even simple hamburgers.
- Seafood – Grilled potatoes are great with grilled halibut or shrimp skewers when I want the meal to feel a little lighter, but still filling. Try my lemon herb variation (above), and finish with a squeeze of lemon over everything!
- Grilled Vegetables – Add my grilled zucchini or grilled broccoli once the potatoes are almost done. They cook fast, so they’re easy to fit in at the end.
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