Grilled Potatoes Recipe for Easy, Crispy BBQ Sides

Name: Grilled Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 5 to 6 large russet potatoes, cut into wedges; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt, plus more for the boiling water; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh rosemary; 1/4 cup chopped fresh parsley, added only after grilling

By:

Ruby Bennett

Published:

May 20, 2026

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Why you will love this recipe

Whenever I fire up the grill, I know I can count on grilled potatoes to round out the meal. They are the ultimate crowd-pleaser: crispy edges, creamy centers, and endless ways to customize. This grilled potatoes recipe is a budget-friendly side that comes together for under $10 and is ready in about 30 minutes, parboiling included. It uses simple ingredients I always have on hand: russet potatoes, olive oil, lemon juice, and fresh rosemary. No matter what protein you are grilling, this is the one to try.

This is my take on the simple grilled potatoes recipe I have loved for years. My version adds a bright lemony marinade and finishes with fresh parsley after grilling so the flavor stays bold and vibrant. The parboiling step guarantees the interior is perfectly tender while the outside crisps up beautifully on the hot grates.

A one-cup serving (without added butter or oil) clocks in at about 130 calories, 3 grams of fiber, and 3 grams of protein. You can easily adapt it for a lighter meal by using sweet potatoes, which bring extra fiber and vitamin A to the table.

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What you will need

Here is everything I reach for when making these grilled potatoes. I keep the ingredients simple, but each one plays an important role.

5 to 6 large russet potatoes, cut into wedges (Yukon Gold or red potatoes also work beautifully)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt, plus more for the boiling water
1/2 teaspoon black pepper
2 tablespoons chopped fresh rosemary
1/4 cup chopped fresh parsley, added only after grilling

Make sure to add the parsley after the potatoes come off the grill. If you add it earlier, the heat will turn it dark and slightly bitter, and you lose that fresh pop of flavor.

How to make

This method walks you through parboiling, marinating, and grilling in five clear steps. I promise, once you try it, you will never go back to plain baked fries on the grill.

Parboil the potatoes. Place the potato wedges in a large pot and cover with cold salted water. Bring to a boil and cook for exactly 10 minutes. You want them to be slightly tender but not falling apart. Drain and let them cool completely. I sometimes spread them on a baking sheet to speed up cooling.
Make the marinade. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, onion powder, kosher salt, black pepper, and chopped rosemary. Reserve about 2 tablespoons of the marinade for later.
Marinate the potatoes. Toss the cooled potato wedges in the marinade until every piece is well coated. Let them sit for at least 10 minutes while you preheat the grill. No matter what, do not skip this rest; it infuses the potatoes with flavor.
Preheat the grill. Heat your gas or charcoal grill to medium-high, around 400 degrees F. Oil the grill grates thoroughly using a paper towel dipped in oil held with long tongs. I also like to oil the potatoes themselves a little extra to reduce flare-ups.
Grill to golden perfection. Place the potato wedges directly on the hot grates in a single layer. Do not overcrowd them. Grill for about 20 minutes, flipping every 5 minutes so they develop an even, crispy crust on all sides. Remove from the grill and immediately toss with the reserved marinade and the fresh chopped parsley.

This results in the most tender grilled potatoes side dish I know. The edges get beautifully charred while the inside stays creamy, just the way my family loves them.

Expert tip

Extra crispy grilled potatoes

If you crave that shatteringly crisp outside, I have a few tricks that make all the difference. First, soak your raw potato wedges in cold water for 20 minutes before parboiling. This removes excess surface starch, which can turn gummy on the grill. Second, after parboiling and draining, dry the wedges thoroughly with a clean kitchen towel. The drier the potato, the crispier it will get. Finally, grill at a true high heat (400 degrees F) and resist the urge to move the potatoes too early. Let them sit for a full 5 minutes before the first flip, so a deep golden crust forms.

For another delicious method, try this crispy grilled potato wedges recipe. It uses a similar approach with great results.

More tips to consider:

Oil the grill grates, not just the potatoes. I rub the hot grates with an oil-soaked paper towel right before adding the wedges. It prevents sticking without causing flare-ups.
Stick with powdered garlic and onion. Fresh minced garlic burns fast on a hot grill and turns acrid. Powdered versions spread evenly and give clean flavor without the bitterness.
Always parboil. Skipping the pre-cook step almost always results in potatoes that are raw inside and burnt outside. The 10-minute boil is your insurance for perfect texture.
If you prefer a set-and-forget method, try the foil pack approach. Toss the seasoned potatoes in heavy-duty foil, seal tightly, and grill for 20 to 30 minutes over indirect heat. For more details, see this foil pack grilled potatoes guide.

Recipe variations and add-ins:

Once you master the basic grilled potatoes, you can spin them a dozen different ways. I love making these a meal on their own by tossing in some protein. Here are my favorite riffs:

Add meat: Toss in chopped cooked chicken, ham, or leftover turkey right before the final toss with parsley. It becomes a hearty one-bowl dinner.
Crack potatoes: After grilling, sprinkle the hot potatoes with crumbled bacon, shredded sharp cheddar, and a drizzle of ranch seasoning. Melt the cheese under a foil tent for a minute.
Spicy poblano: Add thinly sliced poblano pepper and a pinch of red pepper flakes to the marinade. The mild heat and smoky pepper flavor are incredible.
Sweet potato swap: Use sweet potatoes instead of russets. Cut them a little thicker and reduce grilling time by about 5 minutes. They get wonderfully caramelized edges.
Taco taters: Season the potatoes with taco seasoning instead of the lemon-rosemary mix. After grilling, pile on seasoned ground beef, shredded lettuce, diced tomatoes, sour cream, and a squeeze of lime.

No matter which variation you choose, the foundation remains the same: parboiled wedges that turn crispy and tender on the grill.

Serving suggestions:

These grilled potatoes shine alongside just about anything off the grill. I serve them next to juicy burgers, grilled chicken, or a simple pork tenderloin. They also make a fantastic base for loaded plates.

Set out a few dipping sauces to let everyone customize their wedge. A cool tartar sauce, spicy bang bang sauce, or smoky chipotle sauce all work beautifully. For a complete backyard spread, pair them with a fresh crack corn salad. The sweet corn and crispy potatoes are a duo I keep coming back to all summer long.

If you are keeping it lighter, grilled fish or veggie burgers are a perfect match, and the bright lemon-rosemary marinade ties everything together.

How to store leftovers:

Grilled potatoes are even better the next day when you re-crisp them properly. I always save any extras.

Refrigerator: Place leftover potatoes in an airtight container and refrigerate for up to 4 days. I like to wrap them loosely in foil inside the container to maintain a bit of crispness.
Freezer: Spread the cooled wedges on a baking sheet and freeze until solid, then transfer to a freezer bag. They will keep for up to 3 months.
Reheating: For best results, warm them in a 375 degree F oven for about 15 minutes, or toss them back on a hot grill for 10 minutes. Never use the microwave; it turns them chewy and sad.

I always reheat leftovers in my air fryer at 350 degrees F for 5 minutes. It brings the crisp back like they just came off the grill.

Frequently asked questions

What are the best potatoes for grilling?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well on the grill. Russets can also work if you parboil them first to prevent them from drying out.

Should you boil potatoes before grilling?

Parboiling whole or sliced potatoes in salted water for 5 to 10 minutes softens the interior and helps the exterior crisp evenly on the grill. It also reduces overall grilling time and the risk of burnt outsides.

How long do you grill potatoes?

Grilling time varies by size and method. Potato wedges or slices typically take 15 to 25 minutes over medium heat, turning occasionally. Foil packets of diced potatoes need about 20 to 30 minutes.

How do you make crispy grilled potatoes?

For crispiness, parboil the potatoes first, dry them well, then toss in oil and seasonings. Grill in a single layer over medium-high heat without moving them too early, so a golden crust can form.

How do you keep grilled potatoes from burning?

Use medium heat instead of high, slice potatoes into uniform sizes, and flip them regularly. If using a gas grill, you can also move them to a cooler zone if they brown too quickly.

Can you grill potatoes in foil?

Yes, wrapping seasoned potato pieces in heavy-duty foil creates a steamy environment that cooks them through without drying out. For a crispier result, open the foil packet for the last few minutes of grilling.

More easy side dish recipes:

If you loved this recipe, I think you will enjoy these other no-fuss sides that I make all the time:

Strawberry Arugula Salad
Grilled Eggplant
Cheesy Mashed Potato Casserole
Cheesy Broccoli Casserole

Each one is simple, reliable, and pairs beautifully with grilled main dishes.

Grilled Potatoes Recipe for Easy, Crispy BBQ Sides

Why you will love this recipe

What you will need

How to make