I don’t know about you, but a fantastic potato side dish can make any meal better. Especially when it’s grilled! Today, I’m excited to share two of my absolute favorite grilled potato recipes that are perfect for your next barbecue, picnic, or weeknight dinner.
These easy recipes focus on simple ingredients and big flavors, making them a must-try. You’ll love how these potatoes turn out – perfectly cooked, seasoned just right, and ready to complement almost anything.
Jump to Recipe:
- 1. Garlic Herb Grilled Potatoes In Foil: Simple & Flavorful
- 2. Grilled Garlic Rosemary Smashed Potatoes: Crispy Perfection
Garlic Herb Grilled Potatoes In Foil: Simple & Flavorful
This method keeps your potatoes wonderfully moist and infused with herbs and garlic, all cooked neatly in a foil packet. It’s an incredibly simple way to get perfectly tender, grilled potatoes without much fuss.
Key Ingredients & Tips for Foil Potatoes
- Potato Choice: Use small, waxy potatoes like red new potatoes or Yukon Golds for best results. They hold their shape and cook evenly.
- Fresh Herbs: Fresh parsley, chives, or a mix really makes these potatoes pop. Don’t be shy with them!
- Foil Packet Sealing: Make sure your foil packet is sealed well to trap all the steam and flavors inside. This helps the potatoes cook through.
What You Need for Garlic Herb Grilled Potatoes
- 1.5 lbs small potatoes (red or Yukon Gold), cut into 1-inch pieces
- 2-3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh chives, chopped
- Salt and black pepper to taste
- Heavy-duty aluminum foil
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make Garlic Herb Grilled Potatoes
Step 1: Prep the Potatoes & Season
Preheat your grill to medium-high heat (about 400°F). In a large bowl, combine the cut potatoes, minced garlic, chopped parsley, chopped chives, olive oil, salt, and pepper. Toss everything together until the potatoes are well coated.
Step 2: Create the Foil Packet
Tear off a large piece of heavy-duty aluminum foil, about 2 feet long. If you don’t have heavy-duty foil, use two layers. Place the seasoned potatoes in the center of the foil. Bring the sides of the foil up and seal them tightly, creating a sealed packet.
Step 3: Grill Until Tender
Place the foil packet directly on the grill grates. Grill for 20-25 minutes, flipping the packet once or twice, until the potatoes are tender when pierced with a fork. Carefully open the packet (watch out for steam!) and serve immediately.
📝 Final Note
For an extra bit of flavor, add a pat of butter to the foil packet before sealing it. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Grilled Garlic Rosemary Smashed Potatoes: Crispy & Flavorful
These potatoes get boiled until tender, then gently smashed to create more surface area for crisping up on the grill. The garlic and rosemary add an amazing aroma and taste that pairs wonderfully with their crispy texture.
Key Ingredients & Tips for Smashed Potatoes
- The Smash Technique: Don’t smash too hard! You want them flattened but still mostly intact. A potato masher or the bottom of a glass works perfectly.
- Rosemary Power: Fresh rosemary is key here. Its strong, woody fragrance and taste are perfect with potatoes and garlic.
- Grill Grates: Make sure your grill grates are clean and lightly oiled to prevent the smashed potatoes from sticking.
What You Need for Grilled Smashed Potatoes
- 1.5 lbs small waxy potatoes (e.g., baby Yukon Gold, red new potatoes)
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
⏱️ Time: 45 minutes🍽️ Yields: 4 servings
How to Make Grilled Garlic Rosemary Smashed Potatoes
Step 1: Boil the Potatoes
Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well and let them cool for a few minutes.
Step 2: Smash & Season
Preheat your grill to medium heat (around 375°F). Lightly coat a baking sheet with 1 tablespoon of olive oil. Place the boiled potatoes on the sheet and gently smash each one with the bottom of a glass or a potato masher until flattened but still holding together.
Step 3: Grill to Perfection
In a small bowl, mix the remaining 2 tablespoons of olive oil with minced garlic, chopped rosemary, sea salt, and black pepper. Brush this mixture generously over both sides of the smashed potatoes. Carefully place the potatoes directly on the grill grates. Grill for 5-7 minutes per side, or until golden brown and crispy.
📝 Final Note
For extra flavor, you can finish these with a sprinkle of Parmesan cheese or a squeeze of fresh lemon juice right after grilling.
