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Potatoes on the Grill? Six Failproof Methods

And here you thought potatoes were only good for French fries. No—potatoes on the grill turn up across Planet Barbecue, and live fire makes them amazing. It seems like potatoes should be easy to grill, but they require special techniques. Potatoes are dense, slow to soften, and quick to scorch if the fire is too hot. It you’re not careful, you can end up with spuds that look browned on the outside but are still hard and cold in the center.

Match the technique to the potato

The secret to better grilled potatoes is not one magic method. It’s matching the technique to the potato.

For whole potatoes, like russets (bakers), Yukon Golds, and fingerlings, you’ll want to set up your grill for indirect grilling.

Digging back to my boy scout days, hobo packs work well for potatoes. You slice them and wrap them in foil with sliced onions, butter, and salt and pepper. Cook them on the grill grate or even nestle them on the embers caveman style.

Should you parboil?

For potato wedges or planks, consider parboiling them first, then searing (make that charring) them over a hot fire. Potatoes are dense, and a short parboil gives the centers a head start before the outside hits the heat of the grill. The timing depends on the size. Baby potatoes need 6 to 8 minutes. Larger chunks or wedges usually take a little longer. The goal is to soften them, not cook until soft and falling apart. You want them just barely tender when pierced with a knife or skewer, with enough structure so they hold together on the grill.

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

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