These grilled potatoes are crispy on the outside, fluffy on the inside, and one of the easiest side dishes you’ll make all summer! By cooking the potatoes in the microwave first and finishing them on the grill, you get all of that smoky grilled flavor without heating up the kitchen or waiting forever for the potatoes to cook through.
More Potato Recipes:
Before You Get Started
A few quick tips will help you get perfectly crispy grilled potatoes every time:
- Russet potatoes are my favorite because they develop crisp skins and fluffy interiors. Sweet potatoes will work too, but they need less microwave time.
- Microwaving first ensures the potatoes are fully cooked before they hit the grill.
- Skip the foil if you want crispy skins.
How to Make Grilled Potatoes
This method works on either a gas grill or charcoal grill and comes together much faster than grilling raw potatoes from start to finish. Here’s how we do it:
Step 1: Microwave the Potatoes Until Tender
Wash the potatoes and prick them all over with a fork.
Wrap each potato in a damp paper towel and microwave until fork-tender.
Par-cooking the potatoes first is the secret to success. Instead of waiting for raw potatoes to cook through on the grill, you’re simply finishing them with flavor and texture.
** Tip: Sweet potatoes usually need about 5 minutes in the microwave, while russet potatoes typically take 6 to 7 minutes.
Step 2: Slice and Season
Once the potatoes are cool enough to handle, slice them in half lengthwise. Brush all sides with olive oil and season with salt, pepper, and garlic powder.
The oil helps the potatoes crisp up beautifully and keeps them from sticking to the grates.
Try it another way
Try steak seasoning, Italian seasoning, Cajun seasoning, or Old Bay for a fun flavor twist.
Step 3: Grill the Cut Side
Place the potatoes cut-side down over direct heat until grill marks appear and the flesh develops a lightly crisp crust.
** Tip: Let the potatoes sit undisturbed while grilling. Moving them too soon can prevent those nice grill marks from forming.
Step 4: Finish Over Indirect Heat
Flip the potatoes and move them to indirect heat or an upper rack to finish crisping the skins.
** Tip: Avoid wrapping the potatoes in foil. Foil traps steam and moisture, which softens the skins instead of crisping them.
⇢ Topping Ideas: These potatoes are delicious with nothing more than butter and a sprinkle of salt, but they’re also easy to customize. Try topping them with sour cream, chives, green onions, bacon, or cheese.
Serve Them Alongside:
Storage and Reheating Tips
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Wrap cooled potatoes individually and freeze for up to 1 month.
Reheating: Warm refrigerated potatoes in a 350°F oven until heated through.
From Frozen: Bake at 425°F, loosely covered with foil, until hot throughout. Remove the foil during the final few minutes of reheating to help the skins crisp back up.
How to Use Leftover Grilled Potatoes:
Had this tonight for dinner with the steaks my husband was grilling. They were delicious and very easy to make. They didn’t need any butter or other potato toppings. I would highly recommend them…
– Beth
Frequently Asked Questions
Can I cook whole baked potatoes on the grill (rather than cutting them in half)?
Yes! Microwave the potatoes for just 4 minutes, coat with oil on the outside, and season with salt and pepper. Wrap the potatoes in two layers of aluminum foil. Heat the grill to 350°F. Place the foil-wrapped potatoes directly on the grill grates, close the lid, and cook the potatoes for about 30-40 minutes, or until very tender.
Can you grill potatoes without boiling them first?
Yes. This recipe uses the microwave instead of boiling, which is faster and creates a drier potato that crisps beautifully on the grill.
Should potatoes be wrapped in foil on the grill?
Not for this recipe. Leaving the potatoes uncovered allows the skins to crisp rather than steam.
What are the best potatoes for grilling?
Russet potatoes are ideal because they have thick skins and fluffy interiors. Sweet potatoes are another great option.
Can I make grilled potatoes ahead of time?
Yes. Microwave the potatoes earlier in the day, then finish them on the grill just before serving.
More Potato Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Grilled Baked Potatoes
Ingredients
- 2 potatoes (russet or sweet potatoes will both work)
- 1-2 tablespoons olive oil
- Kosher salt, ground black pepper, and garlic powder, to taste
- Optional, for serving: butter, chives, sour cream, cheese, bacon bits
Instructions
- Wash the potatoes. Use a fork to prick holes on all sides of the potatoes.
- Wrap the potatoes individually in damp paper towels. Microwave each potato on high, one at a time, until fork-tender, about 6-7 minutes per russet potato or 5 minutes per sweet potato. Remove the paper towels and allow the potatoes to rest until cool enough to handle.
- Slice each potato in half lengthwise. Brush or rub all sides of the potatoes with olive oil. Sprinkle with salt, pepper, and garlic powder, to taste.
- Preheat a grill (or indoor grill pan) over medium-high heat. Grill the potatoes flesh-side down until you can see grill marks, about 5 minutes. Flip the potatoes over and place them on the upper rack of the grill (or on indirect heat) to keep them warm and to allow the skin to get crispy, about 5 more minutes.
- Garnish the potatoes with optional toppings just before serving.
Notes
- Russet potatoes create the crispiest skin and fluffiest interior.
- Sweet potatoes work well but usually need less microwave time.
- Microwaving first dramatically shortens the grill time.
- Do not wrap the potatoes in foil on the grill if you want crispy skins.
- Olive oil helps prevent sticking and encourages browning.
- Season with steak seasoning, Old Bay, Cajun seasoning, Italian seasoning, or your favorite all-purpose blend.
- Let the potatoes sit undisturbed while grilling to create grill marks.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze individually wrapped potatoes for up to 1 month.
- Top with butter, sour cream, cheese, bacon, chives, chili, or taco meat.
Nutrition
Originally published in July, 2019, this post was updated in July, 2026.
We usually do foil packet potatoes on the grill, butt this sounds like a great alternative–and much less labor intensive!
I hope you’ll give them a try! 🙂
Hi.. question – can I make “prep” them in the AM with the Micro and then went we get to the campsite grill then for dinner? If so any thoughts on tips?
Thanks
These sounds great.
Hi, Shan! Absolutely — I think that would work well. My only tip is to let them cool completely after you microwave them before you package them up to transport them. You don’t want to wrap up hot potatoes and have them continue steaming as you carry them. Hope you enjoy, and have fun camping!
Had this tonight for dinner with the steaks my husband was grilling. They were delicious and very easy to make. They didn’t need any butter or other potato toppings. I would highly recommend them. Blair, I love your website and your recipes. Keep up the great work.
Thank you, Beth! I’m so glad that you made them and that you enjoyed the potatoes as much as we do. It’s such an easy summer side dish!❤️
Hello, I have a question… I do not have a microwave, do you have a recommendation for how to precook the potatoes before going ot the grill? Boil them for a bit? Bake them a bit?
Thank you!
Hi, Jennifer! I think I would bake them for a bit first. Boiling would probably work okay, but I worry that the potatoes would be wet and therefore steam on the grill rather than crisp up. 🙂
Love this recipe, it took me a long time to find one using half potato instead of quartered or sliced. Thank you I will do these this sunday for guests.
Thanks, Charlie! I hope your guests enjoy them on Sunday! 🙂