How To Cook Potatoes On The Grill

ByLily

Grilling potatoes adds a smoky char that pairs well with burgers, steaks, and just about anything else off the barbecue. If you want to know how to cook potatoes on the grill, the good news is that it is easier than most people think. You don’t need fancy tools or a culinary degree. You just need the right potato, a little oil, and some patience.

This guide covers the best methods, from foil packets to direct grilling. You will also learn how to pick the right spud and how to avoid common mistakes. Let’s get cooking.

How To Cook Potatoes On The Grill

There are a few main ways to grill potatoes. Each method gives you a different texture. Some give you crispy skins. Others give you soft, steamy insides. Pick the one that fits your meal.

Method 1: Foil Packets (Easiest For Beginners)

Foil packets are the most forgiving method. The steam inside the foil cooks the potatoes evenly. You can also add onions, garlic, or herbs right in the packet.

  1. Preheat your grill to medium heat, around 375°F to 400°F.
  2. Wash and cut 2 pounds of potatoes into 1-inch chunks. Leave the skin on for extra texture.
  3. Toss the chunks in a bowl with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  4. Tear off a large sheet of heavy-duty aluminum foil. Place the potatoes in the center.
  5. Add sliced onions or a few pats of butter if you like.
  6. Fold the foil into a tight packet. Seal all edges so steam cannot escape.
  7. Place the packet on the grill grates. Close the lid.
  8. Cook for 25 to 30 minutes. Flip the packet once halfway through.
  9. Open carefully. The steam is very hot. Check if the potatoes are fork-tender.

If they are still firm, reseal and cook for another 5 to 10 minutes. This method works great for camping or a busy weeknight.

Method 2: Direct Grilling (Best For Crispy Skins)

Direct grilling gives you a nice char on the outside. The key is to parboil the potatoes first. Raw potatoes on direct heat will burn outside before they cook inside. Parboiling solves that problem.

  1. Boil whole baby potatoes in salted water for 10 to 12 minutes. They should be slightly soft but not falling apart.
  2. Drain them well. Let them sit in a colander for 5 minutes to dry.
  3. Cut them in half. Toss with oil, salt, pepper, and any spices you like.
  4. Heat your grill to medium-high heat, around 425°F.
  5. Place the potatoes cut-side down on the grates.
  6. Grill for 4 to 5 minutes without moving them. This builds the char marks.
  7. Flip and grill for another 3 to 4 minutes.
  8. Remove when the skins are crispy and the insides are soft.

This method is perfect for small red or yellow potatoes. They hold their shape well on the grill.

Method 3: Skewers (Fun For Parties)

Skewers make potatoes easy to serve and eat. They also cook faster because the pieces are smaller. Soak wooden skewers in water for 30 minutes before you start. This stops them from burning.

  • Use small potatoes or cut larger ones into wedges.
  • Thread them onto skewers, leaving a small gap between each piece.
  • Brush with oil and season generously.
  • Grill over medium heat for 15 to 20 minutes. Turn every 5 minutes.

You can mix potatoes with cherry tomatoes, mushrooms, or chunks of sausage on the same skewer. Just make sure all pieces are similar in size.

Choosing The Right Potato For Grilling

Not all potatoes grill the same. Some turn mushy. Others stay firm and crispy. Here is a quick guide.

Best Potatoes For Grilling

  • Baby Red Potatoes: They have thin skins and hold their shape. Great for direct grilling and skewers.
  • Yukon Gold: A good middle ground. They get creamy inside and brown nicely outside.
  • Fingerling Potatoes: These are small and elongated. They grill fast and look nice on a platter.
  • Purple Potatoes: They add color and have a nutty flavor. They work well in foil packets.

Potatoes To Avoid

Russet potatoes are not the best choice for direct grilling. They are high in starch and tend to fall apart. If you only have russets, use the foil packet method. The steam helps them hold together.

Seasoning Ideas That Work

Salt and pepper are fine, but you can do more. Here are some simple combos that taste great on grilled potatoes.

  • Garlic powder, onion powder, and smoked paprika.
  • Fresh rosemary and thyme with a squeeze of lemon after grilling.
  • Chili powder, cumin, and a pinch of cayenne for heat.
  • Parmesan cheese and parsley, added right after they come off the grill.
  • Balsamic vinegar and honey glaze, brushed on during the last few minutes.

Add fresh herbs after cooking. High heat kills their flavor. Dried spices can go on before grilling so they toast and bloom.

Common Mistakes To Avoid

Even simple recipes can go wrong. Watch out for these issues.

  • Not drying the potatoes: Wet potatoes steam instead of crisp. Pat them dry with a towel.
  • Crowding the grill: Too many pieces at once lowers the heat. Cook in batches if needed.
  • Using too little oil: Oil helps the skin brown and stops sticking. Use enough to coat, but not soak.
  • Flipping too often: Let the potatoes sit to form a crust. Flip only once or twice.
  • Cutting uneven pieces: Small pieces burn before large ones cook. Keep sizes consistent.

How Long To Grill Potatoes

Time depends on the method and the size of your cuts. Use this as a rough guide.

  • Foil packets: 25 to 30 minutes at medium heat.
  • Parboiled halves: 8 to 10 minutes total over medium-high heat.
  • Skewers: 15 to 20 minutes over medium heat.
  • Whole small potatoes: 30 to 40 minutes over indirect heat.

Always test with a fork. If it slides in with no resistance, they are done. If not, give them more time. Grills vary in temperature, so your first batch is a learning curve.

Serving And Storing Leftovers

Grilled potatoes taste best right off the grill. But you can store leftovers in the fridge for up to 4 days. Reheat them in a hot skillet or on the grill again. The microwave makes them soft, so avoid it if you want crispy edges.

Serve them with grilled chicken, steak, or fish. They also work as a side for breakfast with eggs. A dollop of sour cream or a sprinkle of fresh chives never hurts.

Now you know how to cook potatoes on the grill with confidence. Pick a method, grab your spuds, and fire up the barbecue. The smoky flavor is worth the small effort.

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