Start to Finish: 1 hour
Servings: 4 (1 potato per person)
Difficulty Level: Beginner

Roasted potatoes on the grill are the perfect accompaniment to grilled steaks, chops, chicken and even burgers. Unlike typical baked potatoes that are usually cooked whole, grilled potatoes are tastiest when they are cut into halves or quarters and seasoned with roasted garlic, onions, herbs and olive oil or butter. Wrapped in foil or placed directly onto a grill pan, roasted potatoes are proof that you don’t have to be a veteran pit master to achieve a chef-caliber side dish.

  • 4 Large or medium baking potatoes such as Yukon Gold, red shinned or russet, skins on
  • 2 tablespoons olive oil or 2 to 4 tablespoons butter
  • Seasoned salt or regular salt to taste
  • 4 garlic cloves, skins on (optional)
  • 1 medium onion, sliced (optional)
  • 4 sprigs fresh thyme, rosemary or dill (optional)
  • 1 lemon, juiced or quartered (optional)

Preheat the grill to 450 degrees Fahrenheit.

Place foil-wrapped potatoes onto the grates. Turn the potatoes every 15 minutes until they are tender, about 45 minutes to 1 hour. If you are using garlic, when the potatoes are done, carefully open the foil pouch and when the garlic is cool enough to handle, squeeze the roasted garlic onto a small cutting board. Chop the garlic and return it to the potatoes.

Place a grill pan onto the grates for non-foil-wrapped potatoes. Pour potato pieces onto the grill pan in a single layer. Turn the potato pieces every 10 to 15 minutes until they are browned and tender, about 30 to 45 minutes.

Although you can roast any variety of potato on the grill, Yukon Gold potatoes tend to retain their flavor and maintain a creamy texture.

Use lemon-flavored olive oil in place of the fresh lemon.

Add black pepper to the potatoes, if desired.

Make extra potatoes and store them in the refrigerator for up to a week. Slice them for quick and easy fried potatoes.


If flare-ups occur during grilling on gas or charcoal, move the potatoes to indirect heat. On a gas grill, turn off one side, if necessary; on a charcoal grill, move the potatoes to the coolest spot.