How to Make Perfect Grilled Potatoes: A Crispy, Flavorful BBQ Side
A quick boil step transforms ordinary potatoes into tender bites with smoky char.
Grilled Potatoes: The Crispiest Summer Side for Your Next BBQ
When summer grilling season arrives, few recipes can rival the hearty, crispy satisfaction of grilled potatoes. Whether you’re planning a backyard barbecue with steak, chicken, or pork chops, these savory skewered and char-grilled potatoes deliver bold flavors without heating up your kitchen. Inspired by Ree Drummond’s approach and reminiscent of her beloved Crash Hot Potatoes, grilled potatoes are the perfect answer to the perennial question: what’s the best BBQ side dish?
Why Grilled Potatoes Are a Summer Favorite
- No oven required – keep your kitchen cool!
- Extra crispy texture – boiling first ensures tender interiors and crunchy skin once grilled.
- Hands-off grilling – easily cook potatoes alongside other grill favorites.
- Customizable flavor – experiment with citrus, cheese, herbs, or spice blends for endless variations.
The Science Behind Perfect Grilled Potatoes
Getting potatoes just right on the grill is tricky. Direct grilling alone often leads to dry, charred outsides and raw centers. The secret? Boil the potatoes first. Boiling lets you achieve fork-tender flesh and lets skins dry out, so they crisp up beautifully over a hot grill. Once the potatoes cool, the texture firms up, making them easy to skewer without falling apart.
Should You Boil Potatoes Before Grilling?
Yes. Boiling is essential for even cooking and prevents dried-out or burnt potatoes.
Boil until fork-tender (15–20 minutes), cool, and then proceed to grilling. Start checking small potatoes at the 15-minute mark; larger ones may take longer.
Can You Put Potatoes Directly on the Grill?
Yes, as long as the potatoes are wider than the grill grates to avoid slipping through. Using skewers makes grilling easier, especially with baby potatoes, preventing them from rolling and making turning a breeze.
How Long Do Potatoes Take on the Grill?
Once your grill is hot (400–450°F), grilled potatoes need 6 to 8 minutes per side to develop golden, crispy exteriors and delightful charred grill marks.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Baby red potatoes | 3 lb. | Or similar waxy, small potatoes |
| Salt | to taste | For boiling and seasoning |
| Wooden skewers | 8–10 (12-inch) | Soaked if wooden |
| Salted butter | 1/4 cup | For garlic butter basting |
| Garlic | 1 clove, chopped | To infuse butter |
| Black pepper | to taste | |
| Parmesan cheese | 2 Tbsp., grated | For finishing |
| Fresh herbs | 2 Tbsp., chopped | Parsley or chives preferred |
Step-by-Step Directions
- Boil the Potatoes
Place potatoes in a large pot or Dutch oven. Cover with water by about an inch and add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook until fork-tender (15–20 minutes for most, but check smaller potatoes at 15 minutes). - Cool the Potatoes
Drain and transfer to a plate. Let cool to room temperature so the skins dry and the flesh firms up (prevents breakage on skewers). - Prep Grill and Skewers
Preheat your grill to medium-high (400–450°F). If using wooden skewers, soak in water to prevent burning. - Make Garlic Butter
Place butter and chopped garlic in a microwave-safe bowl. Cover and microwave until melted (30–60 seconds). Stir in black pepper. - Skewer the Potatoes
Thread 3–4 cooled potatoes onto each skewer. Brush generously with garlic butter. - Grill the Potatoes
Arrange skewers over direct heat. Grill until golden and slightly charred, 6–8 minutes per side. Rotate for even charring. - Finish and Serve
Transfer to a platter and brush with remaining garlic butter. Sprinkle with grated parmesan and chopped herbs.
Pro Tips for Grilled Potato Perfection
- Choose potatoes of similar size for even cooking.
- Let boiled potatoes cool thoroughly before skewering; this prevents them from splitting open on the grill.
- Don’t overcrowd the skewers—leave a little space between potatoes for better heat circulation.
- Use metal skewers for maximum durability and easier turning, especially if grilling frequently.
- Test doneness by piercing the largest potato with a knife—look for a crispy skin and fluffy, hot center.
What others are reading
Flavor Variations and Serving Ideas
- Cheesy Upgrade: Substitute gruyere, cheddar, or goat cheese for parmesan for new flavor profiles.
- Fresh Herbs: Mix parsley with basil, mint, chives, or cilantro; adjust based on season and what’s in your garden.
- Citrus Punch: Add a squeeze of lemon to melted butter for bright, summery flavor.
- Spicy Kick: Sprinkle with crushed red pepper flakes or drizzle with hot sauce post-grilling.
- Hearty Sides: Serve grilled potatoes alongside grilled meats, vegetables, and fresh salads for a complete meal.
Grilling FAQs
Do you need to boil potatoes before grilling?
Yes, to prevent uneven cooking and dry interiors. Boiling ensures the potatoes stay moist inside and crisp up on the outside when grilled.
Can I put potatoes directly on the grill?
Direct grilling works if the potatoes are larger than the grates. For small potatoes, use skewers for easy handling and turning.
How do I keep potatoes from falling apart or getting mushy?
Let boiled potatoes cool completely before skewering and grilling. This firming step is key for maintaining shape and texture.
What’s the best cheese for grilled potatoes?
Parmesan provides a salty, umami kick. Experiment with feta, gruyere, or smoked gouda for extra flair.
How should leftovers be stored?
Refrigerate leftover grilled potatoes in an airtight container for up to 3 days. To reheat, use a skillet or oven to retain crispiness.
Nutrition and Health Considerations
Grilled potatoes are naturally gluten-free and vegetarian-friendly. Adjust the fat content and sodium by controlling the amount of butter, cheese, and added salt. For vegan options, substitute olive oil or plant-based butter, and opt for nutritional yeast instead of cheese. Fresh herbs add antioxidants and essential vitamins, making this side not only tasty but also nutritious.
Serving Suggestions
- Pair grilled potatoes with grilled chicken, steak, or barbecue pork chops for the ultimate summer spread.
- Mix with other grilled vegetables (zucchini, peppers, onions) for a vibrant platter.
- Drizzle with garlic herb butter right before serving for an unforgettable flavor boost.
- Sprinkle with lemon zest for brightness, or smoked paprika for a dash of depth.
Frequently Asked Questions (FAQs)
Q: Can I prep grilled potatoes ahead for a party?
A: Yes! Boil and cool potatoes, then refrigerate. Skewer and grill them just before serving for maximum crispiness.
Q: What potatoes work best for grilling?
A: Waxy varieties like baby reds, Yukon golds, or fingerlings hold their shape well and develop crispy skins.
Q: Can grilled potatoes be made vegan?
A: Absolutely. Use plant-based butter or olive oil, and nutritional yeast instead of cheese for seasoning.
Q: Are grilled potatoes gluten-free?
A: Yes, potatoes are naturally gluten-free; check your seasoning ingredients for hidden gluten sources.
Q: How can I add smoky flavor?
A: Grill potatoes over natural hardwood charcoal or sprinkle with smoked paprika post-grilling.
Expert Tips: Avoiding Common Mistakes
- Don’t skip boiling – direct grilling alone leads to burnt outsides, raw centers.
- Don’t overcrowd skewers – space ensures even cooking and proper crisping.
- Use a thermometer – grill temperature should hover between 400–450°F for best results.
- Vary your toppings – cheese, herbs, citrus, and spices let grilled potatoes suit any menu.
Make It Your Own: Creative Grilled Potato Twists
- Herb-Infused Butter: Mix butter with parsley, basil, mint, or chives for garden-fresh flavor.
- Garlic Lovers: Add extra cloves to melted butter, or blend in roasted garlic for sweetness.
- Cheese Options: Go beyond parmesan with blue cheese crumbles or creamy feta.
- Crispy Skins: Let potatoes dry out fully after boiling to maximize crunch.
- Grill Pan Substitute: Use a well-oiled grill pan indoors if outdoor grilling isn’t possible.
Nutritional Information
One serving of grilled potatoes (approximately 1/2 cup) provides:
- Energy: ~120 calories
- Protein: 3g
- Fat: 5g (with butter)
- Carbohydrates: 18g
- Fiber: 2g
- Sodium: variable, based on seasoning
Final Thoughts
Grilled potatoes are the ultimate easy, crowd-pleasing BBQ side. With a simple boil-and-grill technique, customizable flavors, and foolproof crispiness, they’re perfect for casual cookouts or festive gatherings. Try this method at your next grill session and watch these golden, charred potato skewers disappear fast!
References
Similar Articles
Read full bio of Sneha Tete
