How to Grill Potatoes?

These crispy grilled potatoes are tossed in the best potato seasoning and cooked in foil. Enjoy perfectly crisp potatoes without heating your Kitchen! Some things are better than extra crispy potatoes, hot off the grill, and I love to dip mine in ketchup. These potatoes combine everything a scorching hot pan of ovenroasted potatoes has to offer with the smokiness of the grill. They are golden and crisp on the outside and creamy on the inside. Red potatoes keep their shape nicely after being cut, chopped, and grilled, making them perfect for roasting. Baby potatoes are excellent grilling possibilities as well. Due to their high starch content, russet potatoes don’t hold up quite well when grilled.

How to Grill Potatoes

How to Grill Potatoes?

It takes 30 minutes to grill red potatoes cut into 1/2 inch pieces. After around 20 minutes, the first side is nicely crisp. Then they are turned over and cooked for 5 to 10 minutes. The best results come from using leftovers within three days and keeping them in an airtight container in the refrigerator.

To reheat, put them in a fresh, lightly greased foil packet and heat for about 5-7 minutes, or until well heated, in a 350° oven or on the top rack of a hot grill. For storage, roasted potatoes freeze incredibly well! Please place them in a line on a plate, then quickly freeze them for 30 minutes.

Potatoes should be cooked for 5 to 7 minutes, until they are al dente, in a pot of boiling, well-salted water.
Drain and allow to cool gently. Oil grates and heat grill to medium-high. Combine garlic powder, salt, and pepper in a large bowl. Stir in the olive oil Potatoes should be added and gently coated.

Remove the potatoes from the oil, reserving the extra in an oil basin. Cook potatoes on the grill for about 5 minutes, tossing once, until golden brown. Reintroduce the potatoes to the oil mixture after adding the herbs, stirring once more.

Please put them in a freezer bag with a label for up to three months. To reheat, place the frozen potatoes on a foil packet that has been gently coated and heat for about 15 minutes at 350 degrees Fahrenheit or on the top rack of a hot grill.

It’s easy to prepare a delightful, smoky side dish by grilling potatoes. To add depth and complexity to your dish, you may also cook your potatoes before adding them to a potato salad, like in a filling grilled potato and onion salad.

They require much less effort than French fries but go just as well with burgers (and grease). But the one issue we consistently hear about grilled potatoes is that their interiors don’t cook quickly enough to prevent their skins from scorching.


  • 1 pound of red potatoes
  • Olive oil, 1/4 cup

Potato Seasoning

  • one tablespoon rosemary
  • 1/4 tsp. oregano
  • 1/4 cup dried thyme
  • 1/4 cup of sage
  • nutmeg, 1/8 teaspoon
  • One salt shaker
  • pepper, 1/8 teaspoon


  1. The potato seasoning’s ingredients should be combined.
  2. Over the spice mixture, drizzle the lion’s share of the olive oil and toss to blend.
  3. If more oil is required, only add it to the potatoes.
  4. Cut the potatoes into slices that are 1/2 inch thick.
  5. To ensure that each side of the potato can lay level on the grill, I like to chop off the round ends thinly.
  6. Put the potato slices in a big basin and add the olive oil and seasoning.
  7. Toss to combine evenly.
  8. Set the grill’s temperature to medium-high.
  9. Put down two large pieces of foil and sprinkle cooking spray on them.
  10. If you can, arrange the potatoes in a single layer on top of the foil.
  11. Seal it shut by covering it with a second foil sheet.
  12. Close the grill’s lid after placing the foil packet on it. For 20 minutes, heat.
  13. Use kitchen tongs to flip the potatoes after removing the top layer of foil.
  14. Remove the top foil and continue to heat with the lid closed for 5 to 10 minutes.
  15. Serve after removing it from the grill!

Do You Need to Boil Potatoes before Grilling?

The potatoes should only be partially boiled until they start to get soft. Why must potatoes be parboiled before being grilled? We understand that it’s an extra step. If you don’t parboil the potatoes, they will come out burned and hard on the interior. Starting with a brief boil ensures that your potatoes will be scorched on the exterior and creamy on the inside. If you skip it, your potatoes will be burned on the outside and have raw or excessively dry interiors. Additionally, because grilling raw potatoes can take a long time, parboiling will speed up the cooking process.

The basic rule of thumb is to parboil potatoes for anything from 15 minutes for tiny potatoes to 25–30 minutes for large whole potatoes, or until they are fork-tender but not falling apart. You can ensure that your potatoes have a gorgeous, crisp exterior by briefly boiling them before roasting. The outside peel of your potatoes will remain rough if you don’t parboil them, making it impossible for any fat you use to penetrate the fissures.

What Temperature Should be Used to Bake Potatoes?

We advise baking potatoes for around an hour at 400 degrees Fahrenheit. Larger baking potatoes over 1 pound may require a bit more time to bake than smaller potatoes. The inside temperature of a properly baked Idaho Russet Burbank should be precisely 210 degrees F. Oven should be heated to 450 degrees. Yes, you did correctly read the temperature. The potato skins need to crisp up quickly, and thus the oven needs to be very hot. Get your baking sheet ready. I strongly advise placing a wire cooling rack on top of a baking sheet if you have one so that the potatoes may cook evenly on all sides.

Directions. Set the oven to 400 degrees Fahrenheit. Add the oil, salt, and pepper to a bowl with the potatoes and toss to coat completely. Place on a baking sheet and bake for 45 minutes or until fork-tender. To reduce the baking time and prevent bursting, prick potatoes with a fork before baking. Bake until tender for about an hour at 400° F.When baking potatoes, avoid wrapping them with aluminum foil. Foil traps moisture and causes the potatoes to steam, giving them a “cooked” flavour and texture.

How Should I Use the Aluminium Foil When Baking Potatoes?

Some cooks bake potatoes with aluminum foil wrapped around them with the dull side facing out in the hope that the heat will reflect off the glossy side and cook the potato more quickly. This is simply untrue. Aluminum foil works equally well for baking potatoes, whether the shiny side is inside or outside. Oven: Preheat the oven to 450°F before baking a potato wrapped in foil. Put foil-wrapped baked potatoes on the oven rack. Cook for 45 to 60 minutes, stirring after 30. To test how soft the potatoes are, stab them with a fork.

Some claim that wrapping baked potatoes in aluminum foil causes them to cook more quickly (metal conducts heat before trapping it). We believe restaurants utilize this technique because it keeps food hotter for longer after it has been removed from the oven. If you prefer softer, steamed skin, wrapping potatoes will provide it. Reynold’s Kitchen claims that the distinction in appearance between the two sides of aluminum foil is merely a byproduct of manufacture and has no functional significance. In other words, you’re doing it correctly whether you cook your meal with the shiny side up or the dull side up.

How Long Should a Potato be Microwaved?

Wash the potato well, then pat it dry. Use a fork to pierce 3 to 4 times. The potato should be microwaved for 7 minutes, with a turnover done halfway through. If your potato isn’t fork-tender after 7 minutes, microwave it for other 1-minute intervals until it is. Start with 5 to 6 minutes for one medium-sized potato. Start with 10–11 minutes of microwave heat for two medium-sized potatoes. Start with 15 to 16 minutes in the microwave for four potatoes. When the allotted time has passed, grab a cloth or oven mitt and gently squeeze the potato’s sides.

Food is cooked swiftly in microwave ovens using electromagnetic waves of energy. While microwaving does not deplete foods, including potatoes, of their nutrients, the heat and water exposure can impact some vitamins. But microwave cooking does not affect potassium, a necessary mineral. Potatoes can be microwaved without any added water, and you have to put them in a microwave-safe bowl and heat them. As a result, the potatoes won’t be able to absorb any extra moisture (which they could if they were heated in water to a certain amount).

Is it Better to Bake a Potato in the Oven Or in Microwave?

Russet potatoes will become soft and mealy if microwaved for the entire cooking time; however, if microwaved for just 5 to 6 minutes before baking, the potato retains its original texture. Potatoes should not be overcooked because the insides will become dry. The cooking time will be shortened, and the skin will get more crusty as the oven temperature rises. Larger potatoes require more baking time, and we advise baking potatoes for around an hour at 400 degrees Fahrenheit.

Larger baking potatoes over 1 pound may require a bit more time to bake than smaller potatoes. The interior temperature of an Idaho Russet Burbank should be precisely 210 degrees F. Start with 5 to 6 minutes for one medium-sized potato. Start with 10–11 minutes of microwave heat for two medium-sized potatoes. Start with 15 to 16 minutes in the microwave for four potatoes. When the allotted time has passed, grab a cloth or oven mitt and gently squeeze the potato’s sides.


The ideal summer side dish is these potatoes. For a smokey summer twist on burgers & fries, toss them on the grill with your best-ever burger. The potatoes create a fantastic side dish by properly absorbing the sear and smoke from the grill. Not to mention how lovely those grill marks are! But take it from us, don’t skip the first step. On the grill alone, it is virtually impossible to get potatoes tender and cooked through; parboiling the potatoes ensures creamy interiors and crisp, charred exteriors. Take extra care not to boil them for too long, or they may become overly soft and crumble when grilled. Watch them vanish as you finish them off with a toss of garlicky herb sauce.