Grilled Potatoes
Grilled Potatoes are the perfect summer side dish, made with potatoes sliced and tossed in olive oil and seasoning, then grilled until tender, ready in under 30 minutes!
Grilled Potatoes are my family’s favorite part of summer dinner, because they come out with an amazing flavor and only take a few quick minutes to prep. From start to finish, this recipe takes less than 30 minutes, and they turn out slightly crispy on the outside with perfect grill marks, while tender and fluffy on the inside. I like to pair these potatoes with my Roasted Garlic Aioli dipping sauce, and some fresh parsley. They’re one of our favorite grilling recipes, and perfect for a weeknight side dish during grilling season!
If you loved this recipe, you’ll also love my Garlic Parmesan Smashed Potatoes, and my Baked Potato Slices (made on a baking sheet)!
Table of contents
Why You’ll Love This Recipe
Budget-Friendly Party Side – Potatoes are a really budget-friendly ingredient, and perfect for BBQ season because when you slice and grill them you have enough servings to feed a crowd!
Meal Prep – These are perfect for meal prep because you can make a large batch at once and they reheat really well. Use them for breakfast with eggs, or dinner with protein.
Ingredient Tips & Substitutions
Potatoes. I like to use Yukon gold potatoes, yellow potatoes, or red potatoes for this recipe. They’re a mix of starchy and waxy, and hold together really well with the heat of the grill.
You can also use russet potatoes or sweet potatoes, but russet potatoes can fall apart more easily. I would use a spatula to gently flip them. You can also use small red potatoes or small gold potatoes cut in half.
Extra Virgin Olive Oil. This helps the seasoning mixture stick to the potatoes. You can also use avocado oil or vegetable oil.
Seasoning. You can use any seasoning that you’d like for this recipe. My go-to blend is usually Italian seasoning, smoked paprika, kosher salt, and black pepper.
Kitchen Tools
For this recipe you’ll need a mixing bowl and a grill.
How to Make Seasoned Grilled Potatoes
Preheat the grill to medium. In a mixing bowl, add the olive oil and seasoning and whisk together. Toss the potatoes in the seasoning.
Place the potato slices on the grill for 6-8 minutes on each side with the grill lid closed. Flip each piece over, then grill for an additional 6-8 minutes.
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Once the potato slices are fork-tender, remove them from the grill and serve.
Recipe Variations
- Try adding garlic powder and then tossing the finished potatoes with melted butter, parsley, and parmesan cheese for a garlic parm version! Use garlic powder, because minced garlic cloves can burn on the grill.
- My Blackened Seasoning will add a lot of smokey spicy flavor that’s perfect for the grill!
- For an easy version just use a little cooking spray and Ranch seasoning. Add smoked paprika for a little smoky flavor and to give them a really nice color.
- If you don’t want to worry about flipping the potatoes, make them in aluminum foil (a foil packet) instead. Season the potatoes, then wrap them completely in a foil pack and cook over direct heat on the grill for about 20 minutes, or until they’re fork-tender.
- Try topping these potato slices with fresh herbs and a squeeze of fresh lemon juice.
- Once they’re hot off the grill, top with shredded cheddar cheese, black beans, pickled jalapenos, and sour cream for a loaded version! Put the potatoes on a baking sheet to melt the cheese in the oven for a few minutes.
- Hot off the grill, try topping these potato slices with my Spinach Pesto, which only takes 5 minutes to make in the food processor!
Recipe Tip! Try to keep the potatoes at an even thickness, so they all finish cooking around the same time. We’re looking for about 1/4 – 1/2 inch thickness.
Frequently Asked Questions
I know a lot of recipes will call for soaking the potatoes to get some of the starch out of them first, but personally, I don’t. I think they turn out just fine without adding the extra steps! But if you’re looking to get really crispy grilled potatoes, you can soak them for about 30 minutes, completely dry them and toss them in seasoning. Add some baking powder to the seasoning to help them crisp up.
Recipe Tip! The potatoes absorb a lot of flavor, so don’t be afraid to season everything generously!
More Potato Recipes
- Baked Sweet Potato Slices
- Crispy Air Fryer Potato Wedges
- Oven Roasted Red Potatoes
- Honey Oven Roasted Potatoes
Storage
Refrigerate leftover grilled potatoes for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- Keep the grill lid closed while the potatoes are cooking, only opening to flip the potato slices or check on them.
- Keep the grill on medium heat, so the potatoes don’t char on the outside before they’re done cooking on the inside.
- Pick potatoes that are on the thicker side, so the slices are wide enough that they don’t fall through the grill grates.
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Grilled Potatoes
Equipment
- 1 Grill gas or charcoal
Ingredients
- 2 pounds Yukon gold or red potatoes, washed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Preheat the grill to medium heat, around 350°F-400°F. In a mixing bowl, add the olive oil and seasoning and whisk together until combined. Add the potato slices to the bowl and toss until the potatoes are completely coated in the seasoning.
- Place the potato slices on the grill in a single layer over direct heat, leaving some room between each one. Grill for 6-8 minutes with the grill lid closed. Flip each piece over, then grill for an additional 6-8 minutes with the grill lid closed.
- Once the potato slices are fork-tender, remove them from the grill and serve.
Notes
- Try to make the potato slices an even thickness, so they all finish cooking around the same time. About 1/4 – 1/2 inch thick.
- Keep the grill on medium heat, so the potatoes don’t char on the outside before they’re done cooking on the inside.
- Pick potatoes that are on the thicker side, so the slices are wide enough that they don’t fall through the grill grates.
- Keep the grill lid closed while the potatoes are cooking, only opening to flip the potato slices or check on them.
Nutrition
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Can you narrate over night? Too long?
*Marinate 🙂
Hi Rene, I’d think they’d be ok. Just make sure they’re coated well so they don’t turn brown.
Why would you use water with oil? They don’t mix? Not trying to be negative but trying to understand the benefit of even bothering with the h20 in this recipe
What temp and time to do these in the oven on a rack? I think they’d go great with my lamb tomorrow, but it’s not exactly grill weather.
I would follow the same time/temp for these, they’re really similar – https://www.dishingdelish.com/baked-potato-slices/
These were great! Thanks for such an easy and tasty recipe. Just became our favorite bbq side to grill