How to Make Roasted Potatoes on the Grill

By Lisa Swickard

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.

Ingredients

  • 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)

Preparing the Potatoes

Individual Potatoes

Scrub the potatoes under cool water to remove any dirt.

Cut each potato in half.

Place olive oil into a bowl and toss each potato half in the oil until it is coated.

Sprinkle seasoned or regular salt onto each side of the potato. Place the cut halves together so that they are facing one another.

Alternatively, eliminate the olive oil and slice 1 teaspoon of butter per potato. Sprinkle the cut halves with salt.

Place the pat of butter between the cut halves and position the cut halves so that they are facing one another.

Wrap each potato in foil. Add another layer of foil to reduce dripping, if desired.

Foil-Pouch Method

Scrub the potatoes under cool water to remove any dirt.

Cut each potato into quarters or chunks. Ensure that all pieces are about the same size.

Dredge the potatoes in olive oil until they are well coated.

Place the potatoes onto a double layer of foil. Sprinkle them with seasoned salt or regular salt to taste.

Add garlic cloves, onion slices, herbs and lemon, if desired.

Fold the foil to completely encase the potatoes. Crimp or fold the edges to prevent or reduce drips. Double-wrap it, if desired.

No-Foil Method

Scrub the potatoes under cool water to remove any dirt.

Cut each potato into quarters or chunks. Ensure that all pieces are about the same size.

Place pieces of potato into the olive oil and toss to coat them. Leave the potatoes in the bowl.

Grilling the Potatoes

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.

Suggestions and Variations

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.