Grilled Potatoes

Easy and tasty Grilled Potatoes with herbs are cooked in a grill basket or aluminum foil right on top of your charcoal or gas grill. They are the perfect side for all your summer grilling and barbecue recipes.

Course side

Cuisine American

Keyword grilled potatoes, grilled potatoes in foil, how to cook potatoes on the grill, how to grill potatoes

Prep Time 10

Cook Time 25

Servings servings

Calories 268kcal

Author Beth Pierce

Ingredients

2 lbs. Yukon Gold Potatoes
3 tablespoons vegetable oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt or to taste
¼ teaspoon fresh ground black pepper or to taste

Instructions

Wash, dry, and slice your potatoes about 1/3 inch thick. Drizzle with the vegetable oil and stir to coat. Sprinkle with the rosemary, thyme, garlic powder, onion powder, salt, and pepper. Stir to coat.
Preheat the grill to 350-375 degrees. Load the potatoes into the grilling basket and place them on the grill over indirect heat. Watch for a flare up and flip the potatoes several times, rotating the grill basket to keep the potatoes cooking evenly. Cook until fork tender, then carefully remove the grill basket from the grill using oven mitts or pot holders.
If desired, season with more salt and pepper to taste.

Notes

Small Yukon Gold, red potatoes, or sweet potatoes work best for this recipe. After washing and drying, slice about 1/3 inch thick. Russet Potatoes are a little too starchy for this recipe, and they will not hold their shape as well.
You can use vegetable, canola, or olive oil. I prefer vegetable oil because it has a higher smoking point, and it really crisps up and browns the potatoes.
This recipe works best with dried herbs. Fresh herbs add a bright, delicious, and aromatic freshness, but they are best added toward the end or at the end of the cooking time. Feel free to add a sprinkle of fresh herbs at the end.
Do not fret if you do not have a grill basket. Simply make 4 aluminum foil potato packets and divide the potatoes evenly between them. Place the packets on the grill over indirect heat, flipping and rotating several times.
These potatoes are best served straight off the grill while they are crispy, hot, and full of flavor.
Use great care when removing the grill basket or foil packets from the grill. Oven gloves will help get the job done.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, air fryer, or on the stovetop.
To freeze, first cool completely, then flash freeze. Add the contents to a zipper freezer bag and freeze for up to 2 months. Reheat from frozen on a well-greased baking sheet at 350 degrees for about 10 minutes.

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