Garlic Grilled Potatoes

Here are my favorite grilled potatoes, with tender Yukon Golds seasoned with garlic, onion powder, smoked paprika, and herbs, then grilled until they’re crispy on the outside and perfectly soft inside.

These grilled potatoes are a huge hit at our summer cookouts. I make them almost every weekend when the weather’s nice because they’re so easy and everyone loves them. Plus, you can keep the kitchen cool by cooking everything outside!

What Kind of Potatoes Should I Use?

For grilled potatoes, you’ll want to stick with small yellow or red potatoes since they hold up really well on the grill and have a naturally creamy texture. Yellow potatoes like Yukon Golds are buttery and smooth, while red potatoes have a slightly firmer texture that some people prefer. The key is to look for potatoes that are roughly the same size so they cook evenly – aim for ones about 1 to 2 inches in diameter. If you can only find larger potatoes, no problem, just cut them into similar-sized chunks so everything finishes cooking at the same time.

Options for Substitutions

This recipe is pretty straightforward, but here are some ways you can mix things up:

• Small yellow or red potatoes: You can use any small potato variety you find at the store – fingerlings, baby Yukon golds, or even halved regular potatoes work great. Just keep the pieces similar in size so they cook evenly.
• Extra-virgin olive oil: Regular olive oil, avocado oil, or melted butter all work well here. The key is having enough fat to help the potatoes crisp up and prevent sticking.
• Garlic powder and onion powder: Fresh minced garlic and finely chopped onion can replace the powders, but add them after grilling since they can burn easily. Use about 2 cloves of garlic and 2 tablespoons of onion.
• Smoked paprika: Regular paprika works if you don’t have the smoked version, or try other spices like cumin, Italian seasoning, or cajun spice for a different flavor profile.
• Fresh herbs: Any fresh herbs you have on hand work nicely – rosemary, thyme, basil, or cilantro are all good choices. Dried herbs can work too, but use about half the amount.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with grilled potatoes is skipping the parboiling step, which leaves you with potatoes that are charred on the outside but still hard and undercooked in the center – always boil them first until they’re just fork-tender.

Another common error is not drying the potatoes well after draining, as excess moisture creates steam instead of those crispy, golden grill marks you’re after, so pat them dry with a towel before tossing with oil.

Don’t overcrowd the grill or move the potatoes around too much – let them sit undisturbed for the full 5-6 minutes on each side to develop a proper crust, and make sure your grill grates are well-oiled and preheated to prevent sticking.

Finally, resist the urge to cut your potatoes too small, as pieces smaller than a half will fall through the grates or cook too quickly and dry out.

What to Serve With Grilled Potatoes?

Grilled potatoes are the perfect side dish for just about any backyard barbecue or cookout. They pair really well with grilled chicken, steak, or burgers since you’re already firing up the grill anyway. I love serving them alongside a fresh cucumber and tomato salad or some grilled vegetables like zucchini and bell peppers to round out the meal. If you want to make it more of a complete dish, top the potatoes with sour cream, shredded cheese, and bacon bits for a loaded potato vibe that everyone will love.

Storage Instructions

Store: Leftover grilled potatoes keep well in an airtight container in the fridge for up to 4 days. They’re great to have on hand for quick meals throughout the week, and honestly taste pretty good cold too if you’re in a hurry.

Reheat: To bring back that crispy exterior, reheat the potatoes in a skillet over medium heat with a little olive oil for about 5 minutes, or pop them in the oven at 400°F for 10-15 minutes. The microwave works in a pinch, but they won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 10-13 g
• Fat: 22-26 g
• Carbohydrates: 100-110 g

Ingredients

For the boiling process:

• 2 lb Yukon Gold potatoes
• 1 tsp salt

For the seasoning and grilling:

• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1 tbsp avocado oil (for the grill)

For the garnish:

• 1/4 cup fresh parsley, chopped
• 1/2 fresh lemon (for squeezing)

Step 1: Prepare and Parboil the Potatoes

• 2 lb Yukon Gold potatoes
• 1 tsp salt
• Water

Cut the Yukon Gold potatoes in half lengthwise, keeping the skin on for texture and nutrients.

Place the halved potatoes in a pot of cold water and add 1 teaspoon of salt.

Bring to a boil, then reduce heat and simmer for 8-12 minutes until the potatoes are fork-tender but still firm enough to hold their shape on the grill.

You want them cooked through but not soft—they’ll continue cooking on the grill.

Drain well and pat dry with paper towels, as moisture will prevent proper browning.

Step 2: Season and Prepare for Grilling

• Parboiled potatoes from Step 1
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1/2 tsp dried oregano

In a large bowl, combine the olive oil with the garlic powder, onion powder, smoked paprika, salt, black pepper, and dried oregano.

I like to make this spice mixture generous because it creates a flavorful crust on the potatoes as they char.

Add the drained potatoes from Step 1 and toss gently to coat all surfaces evenly with the oil and spice mixture.

Let them sit for 2-3 minutes while you prepare the grill.

Step 3: Heat and Oil the Grill

• 1 tbsp avocado oil

Preheat your grill to medium heat (around 375-400°F) for about 5-10 minutes.

Once heated, use a grill brush to clean the grates thoroughly, then use tongs to rub the avocado oil across the grates to prevent sticking.

The oil should shimmer and just begin to smoke—this indicates the grill is properly seasoned and ready.

Step 4: Grill and Develop Color

• Seasoned potatoes from Step 2

Place the seasoned potatoes cut-side down on the grill and resist the urge to move them—let them sit undisturbed for 5-6 minutes to develop a deep, caramelized crust.

This is where the real flavor magic happens.

Flip the potatoes skin-side down and grill for another 4-5 minutes until the skin is charred and crispy.

I find that letting the first side get a really good sear makes them taste so much better than if you flip them too early.

Step 5: Finish with Fresh Herbs and Lemon

• Grilled potatoes from Step 4
• 1/4 cup fresh parsley, chopped
• 1/2 fresh lemon

Transfer the grilled potatoes to a serving plate or platter.

Taste one first and adjust the seasoning if needed with additional salt and pepper.

Sprinkle the fresh chopped parsley over the potatoes and squeeze the lemon juice over everything just before serving.

The fresh herbs and bright acidity of the lemon cut through the richness of the oil and complement the smoky, charred flavors beautifully.

Garlic Grilled Potatoes

Delicious Garlic Grilled Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4.5 servings

Calories 700 kcal

Ingredients

  

For the boiling process

• 2 lb Yukon Gold potatoes
• 1 tsp salt

For the seasoning and grilling

• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1 tbsp avocado oil (for the grill)

For the garnish

• 1/4 cup fresh parsley, chopped
• 1/2 fresh lemon (for squeezing)

Instructions

 

• Cut the Yukon Gold potatoes in half lengthwise, keeping the skin on for texture and nutrients. Place the halved potatoes in a pot of cold water and add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 8-12 minutes until the potatoes are fork-tender but still firm enough to hold their shape on the grill. You want them cooked through but not soft—they'll continue cooking on the grill. Drain well and pat dry with paper towels, as moisture will prevent proper browning.
• In a large bowl, combine the olive oil with the garlic powder, onion powder, smoked paprika, salt, black pepper, and dried oregano. I like to make this spice mixture generous because it creates a flavorful crust on the potatoes as they char. Add the drained potatoes from Step 1 and toss gently to coat all surfaces evenly with the oil and spice mixture. Let them sit for 2-3 minutes while you prepare the grill.
• Preheat your grill to medium heat (around 375-400°F) for about 5-10 minutes. Once heated, use a grill brush to clean the grates thoroughly, then use tongs to rub the avocado oil across the grates to prevent sticking. The oil should shimmer and just begin to smoke—this indicates the grill is properly seasoned and ready.
• Place the seasoned potatoes cut-side down on the grill and resist the urge to move them—let them sit undisturbed for 5-6 minutes to develop a deep, caramelized crust. This is where the real flavor magic happens. Flip the potatoes skin-side down and grill for another 4-5 minutes until the skin is charred and crispy. I find that letting the first side get a really good sear makes them taste so much better than if you flip them too early.
• Transfer the grilled potatoes to a serving plate or platter. Taste one first and adjust the seasoning if needed with additional salt and pepper. Sprinkle the fresh chopped parsley over the potatoes and squeeze the lemon juice over everything just before serving. The fresh herbs and bright acidity of the lemon cut through the richness of the oil and complement the smoky, charred flavors beautifully.