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The easiest summer side dish! These grilled potatoes are crispy on the outside and tender on the inside — and they require very little effort. Enjoy “baked potatoes” on the grill so that you don’t have to heat up your kitchen! They’re perfect served with a big green salad and steak, chicken, bbq, or fish.

Close up front shot of grilled potatoes on a plate with butter and chives

Potatoes on the Grill

We enjoy a lot of grilled steaks and burgers during the summer months, and we often pair them with these grilled baked potatoes. I’ve shown the potatoes a number of times in my regular roundups of Our Week in Meals, and I always receive requests for the details. I hesitated initially, because there’s hardly a “recipe” at all, but you ask and you shall receive!

This method starts by “baking” the potatoes in the microwave until they’re tender. They are then finished on the grill to quickly achieve that crispy exterior and smoky flavor! You can use regular russet “baking potatoes,” or make grilled sweet potatoes. The method works well for either variety.

Ingredients

This is a quick overview of the ingredients that you’ll need for our favorite grilled potatoes. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Potatoes: use either russet potatoes (“baking potatoes” or “Idaho potatoes”) or sweet potatoes. You can prepare as many potatoes as you need — from 1 to 100!
  • Olive oil: adds flavor to the potatoes, helps the seasoning adhere, prevents the potatoes from sticking to the grill, and helps the exterior get nice and crispy.
  • Kosher salt, ground black pepper, and garlic powder: these are the simple seasonings that we like on our baked potatoes, but you can use any seasonings that you enjoy.
  • Optional toppings: such as butter, sour cream, fresh chives, cheese, or chopped bacon.
Baked potato cut in half with grill marks on top

The Best Potato for Baked Potato on Grill

Russet potatoes (sometimes called “Idaho potatoes”) make the best baked potatoes! These potatoes have a thick skin, which gets nice and crispy on the grill. Russets also has a high starch content, which creates a dry, fluffy interior.

Grilled Sweet Potatoes

If you prefer sweet potatoes, you can use this same method for those. I find that sweet potatoes cook a little bit faster, so you will likely need to adjust the microwave time accordingly (about 5 minutes rather than 7 minutes). The rest of the process is the same!

Do you need to boil potatoes before grilling?

It’s helpful to par-cook the potatoes before grilling so that they don’t need as much time on the grill. This way they don’t get too charred, and instead they can just crisp up on the grill quickly — about 5 minutes per side. Instead of boiling, we use the microwave to get them nice and tender before grilling. Otherwise, you’ll need to wrap the potatoes in foil and keep them on the grill for much longer.

Pricking a russet potato with a fork

How to Grill Baked Potatoes

These are truly the best grilled potatoes ever, and the process couldn’t be easier!

  1. Scrub the potatoes clean.
  2. Prick holes in each potato with a fork.
  3. Wrap the potatoes in damp paper towels, and microwave on high for about 6 minutes (or 5 minutes if you’re using sweet potatoes). The potatoes should be fork-tender and done cooking at this point, so you can just finish them off on the grill.
  4. Once the potatoes are cool enough to handle, slice them in half lengthwise. Rub each potato half with olive oil and season with salt, pepper, and just a pinch of garlic powder.
  5. Place the potatoes flesh-side down on the grill until charred grill marks appear (about 5 minutes). Then flip the potatoes over and move them to the upper rack of the grill (or to indirect heat) to give the skin a chance to crisp (about 5 more minutes).
Baked potato cut in half

Do I need to wrap the potatoes in foil?

No, you do not need to wrap the potatoes in foil. It’s important to let the skin of the potato dehydrate on the grill to create that crisp exterior. Wrapping the potatoes in foil traps steam and moisture, which yields a soft skin.

Toppings for Grilled Baked Potatoes

Love a loaded baked potato? Pile on these toppings:

  • Butter
  • Salt and pepper
  • Sour cream
  • Crispy chopped bacon
  • Grated cheddar cheese
  • Chopped fresh herbs, such as chives, thyme, chopped fresh parsley, rosemary, or thinly sliced green onions
  • Chili and cheese
  • Taco meat, seasoned black beans, guacamole, sour cream, cheese, and salsa
Baked potatoes on the grill served with butter and fresh chives

What to Serve with Grilled Potatoes

These easy, crispy grilled potatoes can be paired with a salad or vegetables and just about any protein that you’re cooking on the grill. Here are a few options to get you started:

Sweet potato with grill marks on a white plate with chives

Storage

Leftover grilled potatoes will keep in an airtight container in the refrigerator for 3-4 days. To reheat the potatoes, place on a baking sheet and warm in a 350°F oven for about 20 minutes.

How to Freeze

Allow the potatoes to cool completely, wrap individually with plastic wrap and foil, and freeze for up to 1 month. To reheat the potatoes directly from the freezer, unwrap the potatoes, place on a baking sheet, and tent loosely with foil. Warm the frozen potatoes in a 425°F oven for 25 to 35 minutes. If the skin isn’t crisping back up, remove the foil during the final few minutes.

How to Enjoy Leftovers

There are so many great ways to take advantage of leftover grilled baked potatoes. Use the potatoes in Baked Potato Soup, prepare Taco Stuffed Potatoes or Chicken, Broccoli and Cheese Stuffed Potatoes, or use the leftovers for Twice Baked Potatoes.

Recipe Variations

  • Use either sweet potatoes or russet potatoes (or a combination of both!). I’ve included instructions for both types of potatoes in the recipe below.
  • Season your grilled potatoes with any of your favorite herbs and spices. I keep it simple with just salt, pepper and garlic powder, but you can use steak seasoning, Italian seasoning, chili powder, garlic salt, or my boys’ favorite — Old Bay!
  • Whole Baked Potatoes on the Grill: 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.

Cook’s Tips and Recipe Variations:

  • Prick each potato with a fork before cooking. This allows steam to escape so that your potato doesn’t explode in the microwave.
  • Top your grilled potatoes with any of your favorite baked potato toppings — including butter, sour cream, fresh chives, cheese, or bacon bits.
  • Scale the recipe for the size of your group. You can prepare just one potato at a time, or you can grill as many as you might need to feed a larger family.
  • Are grilled potatoes healthy? Yes! A medium plain baked potato that has been rubbed with about 1 teaspoon of olive oil has about 150 calories. Potatoes also include fiber and protein, as well as potassium, vitamin B6, vitamin C and iron (source).
Front shot of grilled potatoes on a plate topped with butter and chives

More Potato Recipes to Try

Close up front shot of grilled potatoes on a plate with butter and chives

Grilled Potatoes

5 from 2 votes
Prep: 7 minutes
Cook: 10 minutes
Cooling Time 10 minutes
Total: 27 minutes
Servings 2 people
Calories 149.8 kcal
The easiest summer side dish! These grilled potatoes are crispy on the outside and tender on the inside — and they require very little effort.

Ingredients
  

  • 2 potatoes (russet or sweet potatoes will both work)
  • Olive oil
  • Salt, pepper, and garlic powder (to taste)
  • For serving: butter, chives, sour cream, cheese, bacon bits

Instructions

  • Wash potatoes. Use a fork to prick holes on all sides of the potatoes.
  • Wrap potatoes individually in damp paper towels.
  • Microwave potatoes on high, one at a time, until tender (about 7 minutes per russet potato or 5 minutes per sweet potato).
  • Remove paper towel and allow potatoes to rest until cool enough to handle.
  • Slice each potato in half lengthwise. Brush or rub all sides of the potatoes with about 1 – 2 teaspoons of 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 for about 5 minutes (or until there are visible grill marks). Flip the potatoes over and place on upper rack of the grill (or on indirect heat) to keep them warm and to allow the skin a chance to get crispy (about 5 more minutes).
  • Finish potatoes with optional toppings.

Notes

  • Prick each potato with a fork before cooking. This allows steam to escape so that your potato doesn’t explode in the microwave.
  • Top your grilled potatoes with any of your favorite baked potato toppings — including butter, sour cream, fresh chives, cheese, or bacon bits.
  • Scale the recipe for the size of your group. You can prepare just one potato at a time, or you can grill as many as you might need to feed a larger family.
  • Season your grilled potatoes with any of your favorite herbs and spices. I keep it simple with just salt, pepper and garlic powder, but you can use steak seasoning, Italian seasoning, garlic salt, or my boys’ favorite — Old Bay!
  • Whole Baked Potatoes on the Grill: 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.

Nutrition

Serving: 1gCalories: 149.8kcalCarbohydrates: 26gProtein: 3gFat: 4.5gSaturated Fat: 0.6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3.3gSodium: 155mgPotassium: 620mgFiber: 2gSugar: 1g
Keyword: baked potatoes on the grill, grilled baked potatoes, grilled potatoes
Course: Sides
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. We usually do foil packet potatoes on the grill, butt this sounds like a great alternative–and much less labor intensive!

    1. 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.

      1. 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!

  2. 5 stars
    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.

    1. 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!❤️

  3. 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!

    1. 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. 🙂

  4. 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.