The grill isn’t just for meat! Today, I’m sharing two fantastic grilled potato recipes that will become your new favorites for any backyard cookout or weeknight meal.
Whether you like your potatoes crispy and seasoned or tender in a convenient packet, I have easy ideas for you to make this grilling season. You’re going to love how simple and delicious these are.
Jump to Recipe:
Grilled Garlic Rosemary Smashed Potatoes
These potatoes are so good, crispy on the outside and wonderfully soft inside. They are perfect alongside any grilled main dish you plan.
Key Ingredients & Tips for Smashed Potatoes
- Boiling Potatoes: Boil them until they are tender when you pierce them with a fork, but make sure they don’t fall apart. This makes smashing them much easier.
- Rosemary Freshness: Always use fresh rosemary for the best taste; dried rosemary can have a very strong flavor here.
- Grill Press for Crispiness: If you have one, a heavy spatula or a grill press will help you get them extra flat and wonderfully crispy on the grill.
What You Need to Make Smashed Potatoes
- 1.5 lbs small potatoes (like Yukon Gold or red baby potatoes)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- Salt and black pepper to taste
⏱️ Time: 45 mins🍽️ Yields: 4 servings
How to Make Grilled Smashed Potatoes
Step 1: Boil & Smash Potatoes
Boil the potatoes in salted water until they are tender enough to pierce with a fork, which takes about 15-20 minutes. Drain them well. On a clean, flat surface, gently smash each potato with the bottom of a glass or a potato masher until it is about 1/2 inch thick.
Step 2: Season & Prepare for Grill
In a large bowl, mix together the olive oil, minced garlic, chopped fresh rosemary, salt, and pepper. Gently toss the smashed potatoes in this mixture, making sure every potato is coated evenly.
Step 3: Grill to Crispy Perfection
Preheat your grill to medium-high heat. Carefully place the seasoned smashed potatoes directly on the grill grates. Grill them for about 5-7 minutes per side, or until they are a beautiful golden brown color and wonderfully crispy.
📝 Final Note on Smashed Potatoes
You can also bake these in an oven at 400°F (200°C) for a similar crisp texture if a grill isn’t available.
Grilled Potatoes In Foil Potato Packets
Make clean up incredibly easy with these handy foil potato packets. The potatoes always come out tender and full of great flavor inside.
Key Ingredients & Tips for Foil Packets
- Potato Type Matters: Waxy potatoes, like red or Yukon Gold, are best because they keep their shape well during cooking. Starchy potatoes can get too soft.
- Even Slices for Cooking: Cut your potatoes into even, thin slices. This helps them cook quickly and ensures they are all tender at the same time.
- Use Double Foil: Always use two layers of aluminum foil for each packet. This prevents any tearing and keeps all the wonderful steam and flavor locked inside.
What You Need for Potato Foil Packets
- 2 lbs potatoes, thinly sliced
- 1/4 cup olive oil
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced (any color works)
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper to taste
⏱️ Time: 50 mins🍽️ Yields: 4 servings
How to Make Grilled Potato Packets
Step 1: Mix All Ingredients
In a large bowl, combine the thinly sliced potatoes, onion, bell pepper, olive oil, garlic powder, paprika, salt, and pepper. Toss everything together really well with your hands or a spoon to make sure all the vegetables are coated evenly with the seasonings.
Step 2: Create Foil Packets
Tear off four large pieces of heavy-duty aluminum foil (or use two layers of regular foil if yours isn’t heavy-duty). Divide the potato mixture evenly among the four foil pieces. Bring the edges of the foil up and fold them tightly to create sealed packets, trapping the steam inside.
Step 3: Grill Until Tender
Place the foil packets directly on a preheated grill over medium heat. Cook them for 25-35 minutes, making sure to flip them over once halfway through cooking. The potatoes should be perfectly tender when you can easily pierce them with a fork through the foil.
📝 Final Note on Foil Packets
For an extra treat, add some cooked bacon bits or shredded cheese to the packets during the last 5 minutes of cooking.
