These grilled potatoes are crisp on the outside, tender in the middle, and seasoned with simple pantry spices. They make an easy side dish for burgers, chicken, seafood, and summer cookouts.
A quick boil before grilling helps these easy grilled potatoes develop a golden crust while staying soft inside. Serve them with your favorite dipping sauce or grilled mains.
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When I'm already firing up the grill, I like to add a simple side dish that can cook alongside the main meal without much extra effort. This grilled potatoes recipe has become one of my favorites because they have a delicious crisp exterior and a soft, fluffy center. Taking a few minutes to boil the potatoes first makes a big difference in the final texture and helps them brown up better.
I often serve these potatoes with other grilled favorites like my grilled zucchini bites and shrimp skewers for an easy warm-weather meal. The seasoning is simple enough to pair with almost any protein, and the potatoes are the perfect side for grilled meats. I make this recipe any time I want to enjoy potatoes on the grill without ending up with a large bowl of leftovers.
Ingredients
- Baby potatoes
- Olive oil
- Salt and pepper
- Granulated garlic (or garlic powder)
- Dill weed
Scroll down to the recipe card for quantities used.
Instructions
- Boil until the potatoes are tender. Then, let them cool slightly and cut them in half.
- Toss the potatoes with olive oil, salt, pepper, garlic, and dill until evenly coated.
- Place the potatoes cut side down on a preheated grill over medium heat.
- Grill until golden and marked on all sides, turning as needed.
- Serve warm with your favorite dipping sauce or alongside grilled meats and seafood.
Tips
Top tip: These potatoes are best served right away. As they cool, the crisp exterior softens and the texture becomes less distinct.
- Leave the potato skins on. The skins help the potatoes hold together on the grill and add a little extra texture to each bite.
- For a stronger grilled flavor, let the potatoes pick up color on multiple sides rather than focusing only on the cut surface.
- Don't use a foil packet or wrap the potatoes in foil. You want them to be in direct contact with the grill to get char marks and a crispy outside.
Substitutions
- Swap the dill for rosemary or thyme. Either herb pairs well with potatoes and gives the finished dish a more savory, earthy flavor.
- Use avocado oil instead of olive oil. It has a neutral taste and works well for high-heat grilling.
- Replace the granulated garlic with garlic powder or minced fresh garlic. Garlic powder blends easily into the seasoning mix, while fresh garlic provides a stronger flavor.
- Try a different potato variety. You can make grilled potatoes with small Yukon Gold potatoes, red potatoes, new potatoes, and fingerling potatoes.
- Use a seasoning blend in place of the individual spices. Cajun seasoning, ranch seasoning, lemon pepper, or an all-purpose barbecue rub can quickly change the flavor profile.
Variations
- Parmesan grilled potatoes. Toss the hot potatoes with grated Parmesan cheese immediately after grilling for a savory finish.
- Garlic herb potatoes. Sprinkle chopped fresh parsley, chives, or rosemary after grilling for a fresher flavor.
- Spicy grilled potatoes. Mix a pinch of cayenne pepper or red pepper flakes into the seasoning blend for extra heat.
- Lemon dill potatoes. Finish the grilled potatoes with fresh lemon juice and additional dill for a brighter flavor that pairs especially well with seafood.
- Smoky barbecue potatoes. Replace the dill with smoked paprika and serve alongside burgers, ribs, or grilled chicken.
Storage
Store leftover grilled baby potatoes in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in a skillet over medium heat or in an air fryer at 375°F for 3 to 5 minutes until warmed through and the edges crisp up again.
You can also reheat them in the oven, but avoid using the microwave if possible, since it can make the potatoes soft and diminish the crisp exterior. Leftover potatoes also work well chopped into breakfast hash or added to salads and grain bowls.
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Recipe
Grilled Baby Potatoes
Ingredients
- 300 grams baby potatoes about 11 ounces
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt add more to taste
- ¼ teaspoon ground black pepper add more to taste
- ⅛ teaspoon granulated garlic
- ⅛ teaspoon dill weed
FOR BOILING:
- 2.5 cups water if using a small saucepan
- ½ teaspoon kosher salt
Instructions
- Properly wash and clean each baby potato, then pat them dry with paper towels.
- In a saucepan with boiling water, slowly drop the cleaned baby potatoes. Boil for 8 minutes or until the baby potatoes are fork-tender but not mushy.
- Immediately remove from the boiling water once tender and allow to cool.
- Once cool to the touch, slice each baby potato in half.
- Transfer the halved baby potatoes to a bowl and drizzle with olive oil. Season with salt, black pepper, garlic, and dill weed. Gently toss the seasoned baby potatoes to coat evenly.
- In a heated cast-iron grill over medium heat, add the seasoned baby potatoes, cut side down.
- Grill the seasoned baby potatoes undisturbed for 3 minutes, or until the desired grill marks form. Then grill on all sides for 3 minutes undisturbed or until the desired grill marks are achieved and each baby potato is golden crisp.
- Transfer to a plate and serve with your favorite dip or paired with your grilled meat and seafood mains.
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