Crispy Grilled Potatoes are a staple of backyard barbecues and camping cookouts! Golden brown with a burst of savory flavor is what makes this classic grilled potatoes recipe the star of any fireside get together.
Grilled Potatoes Recipe
Whether you’re setting off on a summer adventure in your new camper, traveling to a cozy cabin tucked away in the woods, or just firing up the grill in your own backyard oasis, nothing says summer like a good grilling recipe.
There’s just something about those extra long, sun filled days that just make me want to do everything outside! Especially cooking, and more importantly, eating. The smell of a juicy burger or the sound of a steak sizzling on the grill gets my mouth watering.
These easy grilled potatoes are one of my favorite additions to any backyard meal! With a satisfyingly crispy outside and fluffy, tender inside, you get the best of both textures in one amazing bite! Savory and oh-so delicious, family and friends will be begging for these potatoes all summer long.
Grilled Potatoes Ingredients
These grilled potatoes may be small, but they sure do pack in the flavor! Golden brown, buttery flavor mixed with a blend of savory Italian seasonings and a surprising splash of citrus make this classic side dish the star of any fireside get together.
You can find the full printable recipe at the end of this post. Let’s take a quick look at what you’ll need:
- red potatoes – About four medium sized potatoes will do the trick here! I like to use red potatoes, as they are the best at holding their shape once you slice and roast them but you can use any potatoes you like for this recipe. If you are using russet potatoes, make sure to give them a good scrub.
- salted butter – Feel free to use unsalted butter, but add a little bit of extra salt to maintain the flavor. You can also use vegetable oil, canola oil, or grape seed oil if you prefer.
- lemon juice – About one small lemon is all you need. The fresh taste of the juice really does wonders for the flavor of this side dish! Lime juice is a great substitution for lemon juice. You can use fresh juice or juice from concentrate.
- salt – To taste. You can also sprinkle a pinch over the potatoes after grilling.
- Italian seasoning – You can use whatever seasoning combination you like, but this is my particular favorite. The herbaceous taste of Italian seasoning on potatoes is hard to beat.
- paprika – Original or smoked paprika adds the perfect savory flavor.
- minced parsley and fresh lemon – This is optional, but I really love to sprinkle a little of both on top for an extra flavor bursting garnish.
How To Grill Potatoes
Golden brown goodness in a warm, poppable bite. You won’t be able to get enough! Easy crispy potatoes on the grill are the perfect side dish for your next BBQ. Let’s take a quick look at how easy they are to make:
- Preheat your grill to medium high heat, between 350°F to 400°F. While the grill is heating up, bring a large pot of salted water to boil on the stove.
- In the meantime, slice your potatoes into ¼ inch slices. It’s important to get them as evenly sliced as possible so they cook evenly. Use a mandoline if you have one!
- Add the potatoes to the boiling water and cook for about 5 to 6 minutes. You’ll want them almost al dente but not fully cooked, since they’ll finish cooking on the grill. We don’t want overcooked potatoes that fall apart as soon as you touch them, of course!
- Remove the potato slices from the boiling water and pat dry with a paper towel. Set aside until ready to season.
- In a large bowl, whisk together the melted salted butter, lemon juice, salt, Italian seasoning, and paprika.
- Add the potato slices to the bowl and toss gently until they are all fully coated.
- Place your slices on a heated grill to cook for 3 minutes on each side or until they reach a beautiful golden brown. Use grill tongs to safely and easily flip the potatoes over.
- Serve straight off the grill with minced parsley and a splash of lemon juice. Enjoy!
Grilled Red Potatoes FAQs
How long will these grilled potatoes stay fresh? Can they be reheated?
You’ll want to store these crispy grilled red potatoes in an airtight container for up to three days in the refrigerator. You can even freeze a batch for up to three months! When reheating, make sure to avoid the microwave, or the potatoes won’t retain their crisp yet tender texture. Simply reheat in the oven, air fryer or on your grill for about 10 minutes or until heated through.
What if I don’t have a grill?
Not to worry! If you don’t have a grill or don’t have access to one, you can always oven bake these potatoes. Pop them in the oven at 400°F for about 20 to 25 minutes, or until they are golden brown and tender with a fork. A grill pan is also a great idea for the rainy season. You still get the great grill flavor and marks but can make the potatoes indoors.
- 4 red potatoes medium sized, or any potatoes of your choosing
- 6 tablespoons salted butter melted
- 1 tablespoon lemon juice
- 1 ¼ teaspoons salt
- ¾ teaspoon Italian seasoning
- ½ teaspoon paprika
- minced parsley and fresh lemon optional garnish
- Preheat the grill to medium high heat (350-400 degrees Fahrenheit) and bring a large pot of salted water to a boil on the stove.
- While heating the water, cut the potatoes into ¼ inch slices. Use a mandoline if you have one.
- Add the potatoes to the boiling water and cook for 5-6 minutes or until almost al dente. They should not be fully cooked as they will finish cooking on the grill and if they are overcooked they will fall apart while being handled.
- Remove the potato slices from the boiling water and pat dry with a paper towel. Set aside while you make the seasoning mixture.
- Whisk the melted salted butter, lemon juice, salt, Italian seasoning, and paprika together in a large bowl.
- Add the potato slices to the bowl and gently toss until coated.
- Place on the heated grill and cook for 3 minutes on each side or until they start to turn golden brown and are fork tender. Use tongs to flip the potatoes over.
- Plate with minced parsley and a splash of fresh lemon, optional. Best when served straight off the grill.
- I made a very simple dip of mayo and sriracha for an easy spicy dip.
- If you do not have a grill, you can bake your potatoes at 400 degrees for 20-25 minutes or until golden brown and fork tender or cook on a grill pan.