Ingredients

For the Potatoes

• 2 pounds baby potatoes (red, yellow, or a mix), halved
• 2 tablespoons olive oil
• 2 tablespoons melted butter
• 3 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried Italian seasoning
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Optional Garnishes

• Grated Parmesan cheese
• Chopped fresh chives
• Crumbled bacon
• Sour cream
• Fresh rosemary or thyme
• Lemon wedges
• Red pepper flakes

Instructions

Step 1: Prepare the Potatoes

Wash the potatoes thoroughly and cut any larger potatoes into evenly sized pieces so they cook at the same rate.

Bring a large pot of salted water to a boil. Add the potatoes and cook for 8–10 minutes, or until they are just fork-tender but not falling apart.

Drain well and let the potatoes steam dry for a few minutes.

Step 2: Season the Potatoes

In a large bowl, combine the olive oil, melted butter, garlic, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper.

Add the warm potatoes and gently toss until every piece is evenly coated with the seasoning mixture.

Step 3: Preheat the Grill

Preheat your grill to medium-high heat (about 400°F/200°C).

Lightly oil the grill grates or use a grill basket to prevent sticking.

Step 4: Grill the Potatoes

Arrange the potatoes cut-side down on the grill or place them in a grill basket.

Cook for 20–25 minutes, turning every 5–6 minutes until the potatoes are crispy, golden brown, and lightly charred on all sides.

If using a grill basket, shake it occasionally to ensure even cooking.

Step 5: Finish and Serve

Transfer the grilled potatoes to a serving bowl.

Sprinkle with fresh parsley and add your favorite garnishes such as Parmesan cheese, chives, or crispy bacon.

Serve immediately while hot and crispy.

Tips for the Best Grilled Potatoes

• Parboiling the potatoes first ensures a fluffy interior and reduces grilling time.
• Dry the potatoes well after boiling so they crisp up on the grill.
• Keep the potato pieces similar in size for even cooking.
• A grill basket makes turning smaller potatoes much easier.
• Don’t overcrowd the grill, as this prevents proper browning.
• Finish with fresh herbs just before serving for the brightest flavor.

Recipe Variations

Garlic Parmesan Potatoes

Toss the grilled potatoes with grated Parmesan cheese, extra garlic, and parsley before serving.

Spicy Grilled Potatoes

Add cayenne pepper, chili powder, or crushed red pepper flakes to the seasoning mix.

Herb Butter Potatoes

Replace the olive oil with garlic herb butter and finish with fresh rosemary and thyme.

Ranch Grilled Potatoes

Season the potatoes with ranch seasoning and serve with ranch dressing for dipping.

Lemon Herb Potatoes

Add fresh lemon zest and lemon juice after grilling for a bright, refreshing flavor.

Cheesy Grilled Potatoes

Top the hot potatoes with shredded cheddar cheese and let it melt before serving.

Serving Suggestions

These Grilled Potatoes pair perfectly with:

• Grilled steak
• Barbecue chicken
• Burgers
• Grilled salmon
• Pork chops
• Sausages
• Grilled shrimp
• Roasted vegetables
• Coleslaw
• Corn on the cob
• Fresh green salad

They’re also a delicious addition to picnics, backyard barbecues, holiday cookouts, and family gatherings.

Storage

Store leftover grilled potatoes in an airtight container in the refrigerator for up to 4 days.

To freeze, cool completely and store in a freezer-safe container for up to 2 months.

To Reheat

• Oven: Bake at 375°F (190°C) for 10–15 minutes until hot and crispy.
• Air Fryer: Reheat at 375°F (190°C) for 5–7 minutes.
• Skillet: Cook over medium heat with a little butter or oil until warmed through and crisp.
• Microwave: Heat for 1–2 minutes, though the potatoes will be softer than when freshly grilled.