Back to Barbecue Basics
After draining, it’s important that you let the potatoes dry well. Wet potatoes steam; dry potatoes sizzle. Once they’re dry, toss them with EVO (extra virgin olive oil—photo of olive oil club oil), salt, pepper, and any seasonings (Like Steven’s Carolina Pit Powder Rub) you want to use before grilling.
Six failproof ways to grill potatoes:
Indirect grilling: This works great for whole potatoes, like the Raichlen stuffers below. Add wood chunks or chips to the fire to lay on a patina of flavorful wood smoke. One special indirect grilled potato is the hasselback—a baker with a series of crosswise slices that opens up like an accordion when grilled. Recipe below.
Direct grilling: Great for potato wedges and slices. Skewer parboiled fingerling potatoes and grill them as kebabs.
Direct grilling in a foil pan: Another great way to grill fingerling potatoes and potato chunks. Place in an aluminum foil pan with whole garlic cloves (skin on please), butter or oil, salt and pepper and a few rosemary branches. Direct grill over medium-high heat, stirring often, until sizzling, browned, and tender.
Hobo pack style (in foil packets): An easy, forgiving way to grill potatoes. They trap steam, butter, and seasonings, which helps the potatoes cook evenly without scorching. The tradeoff is texture. Foil-grilled potatoes come out tender, but they won’t get the same crisp edges you get directly on the grates. If you want more color, open the packet near the end or finish the potatoes briefly over direct heat.
Caveman style: Wrap the spuds in foil and roast directly on the embers, turning often with tongs.
On the griddle: Great for smashed potatoes. For a cool twist, try my griddled papas bravas recipe.
No matter the method, the potatoes will be done when a knife or skewer slides into the center with little resistance. The timing really depends on the size of the pieces, the heat of the grill, and whether the potatoes were parboiled or not.
Recipes
Smashed Potatoes
A great example of the two-step approach: indirect grill the potatoes until tender, then smash and crisp them on the griddle for crackling crisp edges and a creamy center.
Get The Recipe »
Grilled potatoes are actually pretty simple once you get the basics down. Choose the right type of potato, cut everything into similar-sized pieces, and parboil them if they need a head start. From there, it’s mostly about giving them enough time on the grill to cook through and pick up some color. If you grill them directly on the grates, you’ll get those crispy edges and smoky flavor. If you use a foil packet, they’ll come out softer and more tender. Either way, you’re aiming for potatoes that are fluffy inside, nicely browned outside, and a great match for whatever else you’re grilling.
Frequently Asked Questions
Do you have to parboil potatoes before grilling?
Not always. Whole potatoes can be cooked by indirect grilling, in foil packets, caveman-style in the embers, or on the griddle depending on the recipe. But for wedges, planks, larger chunks, or baby potatoes you plan to finish over direct heat, a short parboil helps. It gives the centers a head start so the outside can brown or char without the middle staying hard.
How long should you parboil potatoes before grilling?
Baby potatoes usually need about 6 to 8 minutes. Larger chunks, wedges, or planks may take a few minutes longer, depending on their size. The goal is not to cook the potatoes until they are soft and falling apart. You want them just barely tender when pierced with a knife or skewer, with enough structure left to hold together on the grill.
How long do potatoes take on the grill?
It depends on the method and the size of the potatoes. Parboiled wedges, slices, or fingerlings finished over direct heat may take about 8 to 15 minutes. Foil packets or foil pans often take 20 to 30 minutes. Whole potatoes cooked by indirect grilling or caveman-style in the embers can take 45 minutes or longer, depending on their size and the heat of the fire. Use timing as a guide, but test for tenderness with a knife or skewer.
How do you make grilled potatoes crispy?
For crisp potatoes, parboil wedges, planks, or chunks first, then drain and dry them well before tossing with oil and seasoning. Wet potatoes steam; dry potatoes sizzle. Finish them over direct heat, on a griddle, or in a foil pan, turning as needed, until the edges are browned and crisp. Foil packets will make potatoes tender, but they will not give you the same crisp edges.
Why are my grilled potatoes still hard inside?
The pieces were probably too large, the fire was too hot, or the potatoes needed a head start before grilling. Potatoes are dense, so thick pieces can scorch on the outside before they soften in the center. Next time, cut them smaller, parboil them first, or move them to a cooler part of the grill so they have time to cook through.
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