When I think about summer meals, my mind often goes straight to the grill. And what goes perfectly with almost any grilled main dish? You guessed it: potatoes! Grilling potatoes adds a unique smoky taste that you just can’t get any other way.
Today, I’m sharing two fantastic grilled potato recipes that are easy to make and full of flavor. Whether you like them classic and fluffy or crispy and herb-packed, I have a recipe here for you. Let’s get grilling!
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Grilled Baked Potatoes for Your Cookout
Making classic baked potatoes on the grill gives them a wonderful smoky flavor. This easy method is perfect for cookouts or a simple weeknight meal at home.
You will love how simple these are to prepare, and the grill does all the hard work for you.
Key Ingredients & Tips for Baked Potatoes
- Potato Choice: Russet potatoes are best for a fluffy inside. They get super soft when cooked this way.
- Oil & Salt: Don’t skip rubbing them with oil and a good amount of salt. This helps the skin get crispy and tasty.
- Grill Placement: Cook them over indirect heat to make sure they cook all the way through without burning on the outside.
What You Need for Grilled Baked Potatoes
- 4 large Russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Aluminum foil (optional, for softer skin)
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 4 servings
How to Make Grilled Baked Potatoes
Step 1: Prepare Your Potatoes
Wash your potatoes very well and pat them completely dry. Use a fork to pierce each potato several times all over. Rub each potato generously with olive oil, then sprinkle with salt and pepper.
Step 2: Set Up the Grill
Preheat your grill to medium heat, aiming for about 375-400°F. If you’re using a charcoal grill, set it up for indirect grilling. Place the prepared potatoes directly onto the grill grates over the indirect heat.
Step 3: Cook Until Tender
Close the grill lid and cook for 60-75 minutes. The potatoes are ready when they feel very tender if you squeeze them gently. Remember to turn them every 15-20 minutes to ensure even cooking. Serve them hot with your favorite toppings.
📝 Final Note on Grilled Baked Potatoes
For an even crispier skin, you can remove any foil during the last 15 minutes of cooking, or place the unwrapped potatoes over direct heat for a few minutes at the very end.
Grilled Garlic Rosemary Smashed Potatoes
These smashed potatoes are wonderfully crispy on the outside and tender inside, full of garlic and rosemary taste. Grilling them gives them an amazing smoky touch you’ll really appreciate.
They make a perfect side dish for any grilled meat or a simple plant-based meal.
Key Ingredients & Tips for Smashed Potatoes
- Small Potatoes: Use small potatoes like Yukon Gold or red new potatoes. They cook faster and are much easier to smash.
- Pre-Boiling: Boiling them first is very important. It makes them soft enough to smash and helps them cook evenly on the grill.
- Generous Seasoning: Don’t hold back on the garlic, rosemary, and salt. These seasonings give the potatoes their amazing taste.
What You Need for Grilled Garlic Rosemary Smashed Potatoes
- 1.5 pounds small potatoes (like Yukon Gold or red new potatoes)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper
⏱️ Time: 45 minutes🍽️ Yields: 4-6 servings
How to Make Grilled Garlic Rosemary Smashed Potatoes
Step 1: Boil Your Potatoes
Wash the potatoes and place them in a large pot. Cover them with cold, salted water. Bring the water to a boil and cook the potatoes for 15-20 minutes, or until they are fork-tender. Drain them very well.
Step 2: Smash and Season
Place the cooked potatoes onto a baking sheet. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it’s flattened but still stays together. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and pepper. Brush this flavorful mixture generously over both sides of the smashed potatoes.
Step 3: Grill to Crispy Perfection
Preheat your grill to medium-high heat, about 400-425°F. Grill the smashed potatoes for 5-7 minutes per side. You want them to be golden brown and wonderfully crispy. Keep a close eye on them to prevent burning.
📝 Final Note on Smashed Potatoes
These grilled smashed potatoes are best served right away so you can enjoy their perfectly crispy texture. They make an excellent side dish for any summer meal.