Get ready for great grilled potatoes! Creamy inside and crispy outside, they are about to become your new favorite summer side dish.
Par-cooked baby potatoes are lightly seasoned, then grilled on skewers for portable spuds that are a delicious buttery treat.
Perfect Grilled Potatoes
- Summertime grilling calls for quick, easy, and delicious sides like grilled potatoes.
- When company’s coming, make a double (or triple!) batch of budget-friendly spuds that everyone will love, or enjoy extras all week long in other recipes.
- This shortcut version pre-cooks potatoes in the microwave instead of baking them, which saves time and keeps the oven off during warmer summer weather. A bonus is that baby spuds taste so much better unpeeled.
- Potatoes are the ultimate side dish that goes with everything from grilled chicken to burgers to ribs.
Grilled Potatoes Ingredients
Potatoes: Look for thin-skinned varieties like baby Yukon golds or baby reds. Choose ones that are about the same size so they cook evenly. Fingerlings are also a good choice and look more dramatic on a skewer. Sweet potatoes can also be used – simply cut them into even-sized chunks and cook them in Step 2 before grilling them, with skins on or off.
Seasonings: Butter and/or olive oil will add savory flavor to grilled potatoes. Keep it simple with a little garlic powder or a little cayenne pepper for color and a little kick of heat. Why not jazz up the menu and whip up a homemade zesty Cajun Seasoning or a spicy taco seasoning to toss the potatoes in Step 3?
Variations: Thread skewers with chunks of red or yellow onions, bell peppers, or small, whole mushrooms. Make it a main and add thick slices of summer sausage, ham, or cooked meatballs between the potatoes on the skewers. Instead of, (or in addition to) butter, toss the potatoes in bacon drippings to add a smoky taste.
How to Make Potatoes on the Grill
- Poke baby potatoes with a fork and microwave.
- Toss potatoes in butter and seasonings (full recipe below) and thread onto skewers.
- Roast potatoes on the grill until nicely browned on all sides.
- Serve with sour cream, green onions, chives, or parsley.
Grilled Potato Toppings
Grilled potatoes have infinite possibilities for toppings. Besides sour cream and onions, sprinkle on a little parmesan cheese with some bacon bits, a swipe of BBQ sauce, and a lemon garlic aioli, or serve them as an appetizer with a cheesy Velveeta rotel dip.
Leftovers?
- Keep leftover grilled baby potatoes in a covered container in the refrigerator for up to 4 days or freeze in a zippered bag for up to two months.
- Reheat them in the microwave in a bowl with a little water to steam them, or in a foil packet in the oven with other leftover veggies like roasted carrots or cabbage.
- Cut them up and enjoy them cold on a black bean corn salad, or add them to corned beef hash, potato pancakes, or potato salad.
Perfect Potato Pairings
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Grilled Potatoes
Equipment
Ingredients
- 1½ pounds baby potatoes
- 1 tablespoon unsalted butter melted
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Optional garnish
- ¼ cup sour cream
- green onions chopped, or chives
- fresh parsley chopped
Instructions
- Preheat barbecue to 400˚F*. If using wooden skewers, cover with water to soak and set aside.
- Clean potatoes and poke each potato a couple of times. In a large microwave-safe bowl, cook baby potatoes for 5-8 minutes on high, or until the potatoes are soft but slightly firm.
- Add butter, garlic powder, salt, and pepper and gently toss to combine.
- Using metal or wooden skewers, carefully thread potatoes on skewers.
- Grill potatoes on the barbecue for 3-4 minutes per side, or until nicely browned.
- Garnish with sour cream, green onions, chives, or fresh parsley if desired.
Notes
- *If you do not have skewers, cook using a grilling basket on medium high heat. If using wooden skewers, prep ahead of time by soaking in water for 10 – 30 minutes.
- Potatoes can be prepped ahead of time by parboiling in water until heated through but still firm.
- Leftovers will keep in the refrigerator for up to 4 days, or in the freezer for up to 2 months.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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