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These Grilled potatoes are one of the easiest summer side dishes. Tossed in olive oil and a mix of herbs, then wrapped in foil and cooked directly on the grill until golden and crispy. No oven, no fuss, just simple, flavor-packed potatoes straight from the fire.
Why You’ll Love These Grilled Potatoes
- Crispy on the outside, soft and fork-tender on the inside
- Cooked in foil right on the on the grill grates, no need to boil or drain
- Quick to prep using simple pantry ingredients
- Pairs perfectly with grilled meats, burgers, or vegetables
- A crowd-pleasing BBQ side dish ready in about 30 minutes
Ingredients Notes
- Baby red potatoes – creamy and perfect for grilling. Yukon gold potatoes or fingerling potatoes work well for different textures, while russet potatoes may fall apart. For a sweeter twist, try grilled sweet potatoes.
- Extra virgin olive oil
- Dried rosemary – or use fresh rosemary for a brighter, more aromatic flavor
- Kosher salt
- Onion powder – or swap with garlic powder
- Fresh cracked black pepper
- Dried basil – or swap in thyme or a pinch of dill for a different herb flavor
- Freshly shredded parmesan cheese (optional, adds salty richness)
- Chopped fresh parsley – for a fresh finish
See the recipe card for full information on ingredients and quantities.
How to Grill Potatoes
- Prep the fire: If using a fire pit or charcoal grill, light it and let it burn down to hot, grey coals.
- Slice and season: Cut the baby potatoes in half lengthwise and toss with olive oil. In a small bowl, mix together the rosemary, salt, onion powder, black pepper, and basil. Sprinkle the seasoning over the potatoes and toss to coat.
- Wrap in foil: Layer two large sheets of heavy-duty aluminum foil and spray with nonstick cooking spray. Spread the potatoes cut side down in a single layer. Cover with a third piece of foil and fold the edges to seal the packet tightly.
- Grill: Place the foil packet on the grill. Cook for 20 minutes, rotating halfway through. Flip the packet and cook for another 10 to 15 minutes. Check at the 10-minute mark to make sure the potatoes are golden and not burning.
- Finish and serve: Carefully open the foil packet. Sprinkle with shredded parmesan, fresh parsley, or your favorite garnishes. For extra flair, serve with your favorite dipping sauces. Enjoy.
Recipe Tips
- Use heavy-duty foil to prevent tearing over the open flame
- Flip and rotate the foil packet for even cooking and golden color
- Check for doneness early; every grill heats differently, so peek at the 10-minute mark after flipping to ensure they’re tender and full of taste.
- Add cheese or fresh herbs at the end to avoid burning or bitter flavors
- Want smoky flavor? Toss in a sprig of fresh rosemary before sealing the foil packet
- Want to serve them spicy? Add ⅛ teaspoon of crushed red pepper flakes, dried chipotle powder, or chili powder to the seasoning mix
How to Store and Reheat Grilled Potatoes
- Store: Place leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in a 350°F oven for about 10 minutes, or microwave for 1 to 1½ minutes until heated through.
- Freeze: Not recommended! Grilled potatoes tend to become mushy after thawing.
More Easy Side Dishes
- Zucchini Fritters
- How to Grill Corn on the Cob
- Bacon-Wrapped Asparagus
- KFC Coleslaw (Copycat)
- Easy Baked Beans
- Parmesan Corn on the Cob
- Bundt Pan Nachos
If you’ve tried this Grilled Potatoes Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Grilled Potatoes
Serves — 6
Crispy grilled potatoes tossed in fragrant herbs and olive oil, sealed in foil, and cooked to golden perfection on the grill. Easy, flavorful, and delicious every time!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 1½ pounds baby red potatoes rinsed and dried
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried rosemary
- ¾ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon dried basil
- ¼ cup freshly shredded parmesan cheese optional garnish
- 1 teaspoon chopped fresh parsley
Instructions
- If using a fire pit or charcoal grill, light the wood or charcoal and allow it to burn down to hot, grey coals.
- Slice the baby potatoes in half lengthwise and place in a large bowl.
- Drizzle the potatoes with the olive oil and toss to coat.
- In a small bowl add the rosemary, salt, onion powder, pepper and basil. Stir to combine.
- Sprinkle the herbs over the potatoes and toss to coat.
- Tear off 3 pieces of heavy-duty foil, about 24 inches each. Overlap 2 pieces for the bottom layer, and spray with nonstick spray. Spread the potatoes in an even layer, cut sides down.Top the potatoes with the remaining piece of foil, overlapping as well. Fold the edges together to make a packet.
- Place the foil packet on the grill. Cook for 20 minutes, rotating halfway through to promote even cooking.
- Use tongs to carefully flip the packet over and cook for an additional 10 to 15 minutes. Check the packet at the 10 minute mark to ensure the potatoes are golden brown and not burning.
- Remove the foil packet when the potatoes are golden brown, and garnish with the shredded parmesan cheese and chopped fresh parsley. Serve while hot.
Jenn’s Notes
Storage:
- Store: Place leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in a 350°F oven for about 10 minutes, or microwave for 1 to 1½ minutes until heated through.
- Freeze: Not recommended! Grilled potatoes tend to become mushy after thawing.
- Use heavy-duty foil to prevent tearing over the open flame
- Flip and rotate the foil packet for even cooking and golden color
- Check for doneness early; every grill heats differently, so peek at the 10-minute mark after flipping to ensure they’re tender and full of taste.
- Add cheese or fresh herbs at the end to avoid burning or bitter flavors
- Toss in a sprig of fresh rosemary before sealing the foil packet
- Add ⅛ teaspoon of crushed red pepper flakes, dried chipotle powder, or chili powder to the seasoning mix
Nutrition Info
Calories: 159kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 378mg | Potassium: 526mg | Fiber: 2g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 1mg
