This grilled potatoes recipe is a total game changer. The technique couldn’t be easier, and you end up with perfectly crispy grilled potatoes (that taste like fries!). You can use Yukon Gold, russet or sweet potatoes for this recipe, and they’re seasoned with a few secret ingredients for maximum flavor. It’s the ultimate side dish or appetizer, and you don’t even need to turn on the stove. Don’t miss the step-by-step VIDEO below!
Thank you to Spark Grills for partnering with me on this post! While I was compensated for this post, all opinions and recipes are mine alone.
Easy grilled potatoes recipe
A few years ago my good friend Jeff mentioned that he often grills potatoes straight on the grill. This was revolutionary, as I had always cooked potatoes in foil packets or parboiled them before grilling. I immediately started experimenting and fell in love. These grilled potatoes are now hands-down my favorite side dish during grill season (which, let’s be honest, is year-round).
Crispy potatoes on the grill
As I mentioned, there’s no need to par-boil or soak the potatoes the potatoes before grilling. You also don’t need any special equipment aside from a grill. You can use any grill you have, but I absolutely love my Spark Grill, which uses charcoal briqs instead of briquettes. The grill preheats in just minutes with a turn of the knob and imparts that delicious smoky charcoal flavor I love. Best of all, since you set the temperature of the grill, you have maximum control over the cooking process.
Grilled fries
These grilled potatoes have a similar flavor to my Oven-Roasted French Fries (which are a blog favorite), but they’re even easier to make! Like with the oven fries, I finish the grilled potatoes with grated parmesan cheese and fresh chives (which are both optional). The parmesan gives the potatoes a cheesy, umami flavor, while the chives provide an oniony bite.
Ingredients
Granulated garlic gives the grilled potatoes a more complex flavor and won’t burn on the grill like fresh garlic would. You can swap it out for garlic oil if you prefer, or omit it (but I highly recommend it!).
How to cook potatoes on the grill
- Cut Yukon Gold, russet or sweet potatoes crosswise into ¼-inch slices (you can cut them lengthwise if you prefer, but the smaller size will get crispier).
- Toss the potatoes with olive oil, granulated garlic, salt and pepper.
- Grill the potatoes in a single layer on a 500˚F grill until they have grill marks and are caramelized on the bottom. Flip the potato slices over and rearrange them on the grill (this will ensure even cooking). Continue cooking until they're caramelized on the other side and tender in the center.
- Transfer the potatoes to a platter and sprinkle with freshly grated parmesan cheese and chopped chives, if you wish!
How do you serve the potatoes?
While you could certainly serve the grilled potatoes with ketchup (hey kids, I see you), I take them over the top with this Herbed Aioli for dipping. The creamy, garlicky sauce is heaven with the hot potatoes. It’s the ultimate side dish or appetizer.
FAQs
You can use Yukon Gold, russet or sweet potatoes in this grilled potatoes recipe. Yukon golds will be more buttery and dense (my favorite!) while russets will be fluffier in the center. Shop for medium to large potatoes, which will be easier to flip on the grill.
There’s no need to soak the potatoes before grilling! Simply toss them in olive oil, salt, pepper and granulated garlic (optional), then arrange them in a single layer on the grill.
The grilled potatoes are delicious on their own, but they’re taken to new heights with grated parmesan cheese and chives (SO GOOD). For a killer side dish or appetizer, serve them with an easy Herbed Aioli for dipping.
Tips for this recipe:
- You can cut the potatoes lengthwise if you prefer, but by cutting them crosswise you will get smaller potatoes that turn crispier.
- I love cooking these potatoes on my Spark Grill, which gives the potatoes a delicious smoky flavor (the grill is a cinch to use and is incredibly precise). If using a kettle grill or gas grill, aim for medium heat.
- Be sure to clean and oil your grill grates before cooking the potatoes to ensure they don’t stick.
- Granulated garlic gives the grilled potatoes a more complex flavor and won’t burn on the grill like fresh garlic would. You can swap it out for garlic oil if you prefer, or omit it (but I highly recommend it!).
- Take the potatoes over the top with this Herbed Aioli for dipping. The creamy, garlicky sauce is heaven with the hot potatoes. The potatoes are also fantastic with this Grilled Romesco Sauce.
- If you like these grilled potatoes, you’ve got to try these Herbed Oven Fries!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other grilled recipe you might like:
- Grilled Peaches with Cardamom Whipped Cream
- Grilled Romesco Sauce
- Grilled Panzanella Salad
- Grilled Skirt Steak with Easy Mojo Sauce
Watch the video!
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Get the recipe!
Life Changing Grilled Potatoes
Equipment
- Grill
Ingredients
Grilled potatoes
- 4 medium Yukon Gold, russet or sweet potatoes, cut crosswise into ¼-inch slices
- 2 tablespoons extra virgin olive oil
- 1 teaspoon granulated garlic
- Salt and freshly ground black pepper
- Neutral vegetable oil for grill
For serving
- Freshly grated parmesan cheese
- Chopped chives
- Herbed Aioli (recipe link in header above)
Instructions
- Preheat your Spark grill to 500˚F, or preheat a regular grill to medium heat.
- In a large bowl, toss the potato slices with the olive oil and granulated garlic. Season well with salt and pepper.
- Clean and oil the grill grates. Arrange the potatoes in a single layer on the grill. Cover and cook until they’re lightly browned with grill marks on the bottom, about 6-8 minutes. Flip the potatoes over and rearrange them on the grates. Cover and continue cooking until the potatoes are caramelized on the other side and are tender in the center, about 5-6 minutes longer—don’t be afraid to flip and move the potatoes around the grill for even cooking (if you’re using a gas grill adjust the heat as needed so that the potatoes don’t darken too quickly).
- Transfer the grilled potatoes to a platter and sprinkle lightly with salt. Garnish with grated parmesan cheese and chopped chives, and serve with Herbed Aioli, if you’d like.
Notes
- You can cut the potatoes lengthwise if you prefer, but by cutting them crosswise you will get smaller potatoes that turn crispier.
- I love cooking these potatoes on my Spark Grill, which gives the potatoes a delicious smoky flavor (the grill is a cinch to use and is incredibly precise). If using a kettle grill or gas grill, aim for medium heat.
- Be sure to clean and oil your grill grates before cooking the potatoes to ensure they don’t stick.
- Granulated garlic gives the grilled potatoes a more complex flavor and won’t burn on the grill like fresh garlic would. You can swap it out for garlic oil if you prefer, or omit it (but I highly recommend it!).
- Take the potatoes over the top with this Herbed Aioli for dipping. The creamy, garlicky sauce is heaven with the hot potatoes. The potatoes are also fantastic with this Grilled Romesco Sauce.
Leave a Reply