These grilled potatoes are what every summer side dish aspires to be: barely any effort and maximum payoff. The beauty is the balance. You get the cozy softness of roasted potatoes without turning on your oven, plus that faint grill flavor that makes everything taste like summer vacation.
The key is wrapping up the spuds in a foil packet (here with a little olive oil, smoked paprika, garlic powder, and salt and pepper) so they steam and sizzle on the grill without burning. As they cook, the potatoes turn creamy on the inside, with just enough smoky, lightly charred edges to keep things interesting. Serve them as is, with a dish of kielbasa and cabbage, or finish with a shower of herbs, a dip of mustardy mayo, topped with sour cream and chopped bacon, or a mountain of freshly grated Parmesan while they’re still hot.
Tips for making grilled potatoes
Can I use different types of potatoes?
Yes. We’ve called for small red potatoes here, but the technique works with quartered Yukon Golds, halved fingerlings, other baby potatoes, or even chunked russets all work. Just keep pieces relatively even so they cook at the same rate.
Do I really have to use foil?
For this method, yes. The foil packet traps steam, which is what makes the potatoes tender before they start to char. Think of it as a mini oven on the grill.
Should I flip or shake the packet while it cooks?
You don’t have to, but it can help the potatoes cook and brown more evenly. Give the packet a gentle shake halfway through grilling so the potatoes redistribute.
How do I know they’re done?
Start checking around 25 minutes. A fork or cake tester poked right through the foil should slide into a potato easily with no resistance. If they still feel firm, give them a few more minutes.
Can I make these without a grill?
Yes!
To make without a grill
- Preheat oven to 400°. Combine 1 lb. small red potatoes, halved, quartered if larger, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. garlic powder, ½ tsp. smoked paprika, and 3 Tbsp. extra-virgin olive oil in a medium bowl, season generously with freshly ground black pepper, and toss to combine. Spread seasoned potatoes out on a foil-lined rimmed baking sheet; roast until just tender enough to pierce with a knife, 25–30 minutes. Remove from oven.
- Heat broiler; broil until potatoes are lightly charred, 3–5 minutes.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Prepare a grill for medium-high heat; oil grate with vegetable oil. Combine 1 lb. small red potatoes, halved, quartered if larger, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. garlic powder, ½ tsp. smoked paprika, and 3 Tbsp. extra-virgin olive oil in a medium bowl, season generously with freshly ground black pepper, and toss to combine. Scrape out onto a large sheet of foil; reserve bowl. Bring foil edges together to make a packet; crimp to seal tightly. Place on grate; cook potatoes until tender, 25–28 minutes.
Do Ahead: Store potatoes, tightly wrapped, chilled up to 3 days. To reheat, place potatoes in a 400° oven or air fryer until warmed through, 5–10 minutes. Or, use leftover potatoes to make grilled-potato salad.
