Grilling potatoes in a foil packet with butter and herbs steams them tender while the fire adds smoky flavor. If you’ve ever wondered how to cook potatoes on the grill, you’re in the right place. This guide covers everything from choosing the right potato to serving them hot off the grates. Let’s get started.
Potatoes are a grill staple, but they need a little care. Direct heat can burn them before they cook through. That’s why methods like foil packets or parboiling work so well. You’ll get crispy outsides and fluffy insides every time.
We’ll walk through five main techniques. Each one suits a different mood or meal. Pick your favorite and fire up the grill.
Why Grill Potatoes?
Grilling adds a smoky depth you can’t get from an oven. The high heat caramelizes natural sugars. Plus, you keep the heat outside on hot days.
Potatoes are cheap and versatile. They pair with almost any protein. And they’re forgiving—even if you mess up, they usually taste good.
Let’s look at the best potato types for grilling.
Best Potatoes For The Grill
Not all potatoes grill the same. Waxy varieties hold their shape better. Starchy ones get fluffy but can fall apart.
- Yukon Gold – Buttery flavor, holds up well
- Red Potatoes – Waxy, great for halves or wedges
- Russet – Best for baked potatoes, needs foil
- Fingerlings – Small, quick, and elegant
- Sweet Potatoes – Works too, adjust time
Wash them well. Scrub dirt off, but leave the skin on for texture and nutrients.
How To Cook Potatoes On The Grill
This section covers the core methods. Each one is simple and reliable. Follow the steps for perfect results.
Method 1: Foil Packet Potatoes
This is the easiest method for beginners. You seal potatoes with butter and seasonings, then grill until tender.
- Wash and slice potatoes into 1/2-inch rounds or cubes.
- Toss with olive oil, salt, pepper, and herbs (rosemary or thyme work well).
- Place on a large sheet of heavy-duty foil.
- Add a few pats of butter on top.
- Fold foil into a sealed packet, leaving room for steam.
- Grill over medium heat (about 400°F) for 20-25 minutes.
- Flip the packet halfway through.
- Check doneness with a fork—should pierce easily.
Pro tip: Add minced garlic or sliced onions for extra flavor. You can also toss in cheese in the last 5 minutes.
Method 2: Grilled Potato Wedges
These get a crispy exterior and soft center. Parboiling first is key.
- Cut potatoes into wedges, about 1-inch thick.
- Boil in salted water for 8-10 minutes until slightly tender.
- Drain and pat dry.
- Toss with oil, salt, paprika, and garlic powder.
- Grill over medium-high heat, turning every 4-5 minutes.
- Cook for 15-20 minutes total until golden and charred.
Serve with dipping sauce like ranch or aioli. These are great for burgers or steak.
Method 3: Whole Grilled Potatoes
Perfect for a baked potato texture. Use medium Russets or sweet potatoes.
- Scrub potatoes and prick with a fork several times.
- Microwave for 5 minutes to speed up cooking (optional).
- Rub with oil and salt.
- Wrap each potato in foil.
- Grill over indirect medium heat for 45-60 minutes.
- Turn every 15 minutes for even cooking.
- Unwrap and test with a knife—should slide in easily.
Split open and add butter, sour cream, cheese, or chives. This method is hands-off and crowd-pleasing.
Method 4: Grilled Potato Slices
These cook fast and get nice grill marks. Use for sides or on burgers.
- Slice potatoes into 1/4-inch rounds.
- Toss with oil, salt, pepper, and any seasoning.
- Grill directly on oiled grates over medium heat.
- Cook 4-5 minutes per side until tender and marked.
- Watch closely—thin slices burn easily.
Stack them or serve as a side. They’re also good cold in salads.
Method 5: Skewered Potatoes
Fun for kabobs. Combine with veggies or meat.
- Cut potatoes into 1-inch cubes.
- Parboil for 5 minutes, then drain.
- Toss with oil and seasonings.
- Thread onto skewers, leaving space between pieces.
- Grill over medium heat, turning often.
- Cook 12-15 minutes until tender and lightly charred.
Use metal skewers or soak wooden ones in water for 30 minutes first.
Seasoning Ideas For Grilled Potatoes
Simple salt and pepper work, but try these combos:
- Garlic Parmesan – Garlic powder, grated parmesan, parsley
- Spicy Cajun – Paprika, cayenne, onion powder, oregano
- Lemon Herb – Lemon zest, rosemary, thyme, black pepper
- Smoky BBQ – Smoked paprika, brown sugar, chili powder
- Everything Bagel – Sesame seeds, poppy seeds, garlic flakes, salt
Add seasonings before grilling. For foil packets, you can also add a splash of broth or wine for extra moisture.
Common Mistakes And How To Avoid Them
Even simple recipes can go wrong. Here’s what to watch for.
Mistake 1: Uneven Cooking
Cut potatoes into uniform sizes. If pieces vary, some will burn while others stay raw.
Mistake 2: Too Much Direct Heat
Potatoes need moderate heat. High flames char the outside before the inside cooks. Use indirect heat for whole potatoes.
Mistake 3: Skipping The Oil
Oil helps crisp the skin and prevents sticking. Don’t skip it, even for foil packets.
Mistake 4: Overcrowding The Grill
Leave space between pieces. Steam escapes better, and you get more browning.
Mistake 5: Not Testing Doneness
Use a fork or knife to check. Potatoes should be tender all the way through. Undercooked potatoes are unpleasant.
How To Serve Grilled Potatoes
Grilled potatoes are versatile. Here are a few serving ideas:
- As a side with grilled steak, chicken, or fish
- In a breakfast hash with eggs and bacon
- Topped with chili and cheese for a loaded potato
- Chopped into salads for texture
- As a base for a potato bar with toppings
Leftovers keep in the fridge for 3-4 days. Reheat in a skillet or oven to restore crispness.
Frequently Asked Questions
Can I grill potatoes without foil?
Yes, but you need to parboil them first. Direct grilling works for slices and wedges if they’re pre-cooked. Whole potatoes without foil take longer and may burn.
How long does it take to grill potatoes?
It depends on size and method. Foil packets take 20-25 minutes. Whole potatoes need 45-60 minutes. Slices cook in 8-10 minutes. Always test with a fork.
What temperature should the grill be for potatoes?
Medium heat (350-400°F) is best. Too hot burns the outside. Too low and they steam instead of browning. Use a grill thermometer for accuracy.
Do I need to boil potatoes before grilling?
Not always. Foil packets and whole potatoes cook fine without boiling. For wedges and slices, parboiling ensures even cooking and a crispy exterior.
Can I grill sweet potatoes the same way?
Yes, but adjust time. Sweet potatoes cook faster and are more delicate. Cut them slightly larger and check earlier. They caramelize beautifully.
Final Tips For Perfect Grilled Potatoes
Practice makes perfect. Start with a simple method like foil packets. Once you’re comfortable, try wedges or whole potatoes.
Keep a spray bottle of water handy for flare-ups. Potatoes drip oil and can cause flames.
Let potatoes rest for a few minutes after grilling. They finish cooking and the flavors settle.
Experiment with different herbs and spices. Fresh rosemary, dill, or smoked salt can change the whole dish.
Grilling potatoes is easy once you know the basics. You’ll get consistent results with a little attention to heat and timing.
Now you know how to cook potatoes on the grill like a pro. Fire up the grill, grab some spuds, and enjoy a smoky, satisfying side dish.