Unbelievably crispy grilled potatoes with no foil! Sharing my simple method for the crispiest grilled potatoes and how you can use it for meal prep.
Grilled potatoes have been ON REPEAT because they are so dang easy and so dang delicious.
Most grilled potato recipes on the internet involve aluminum foil packets, but I prefer to stay away from foil for both health and environmental reasons. Ref
Another reason I prefer this foil-free way to cook grilled potatoes is because they get unbelievably crispy on the outside, but stay so soft and delicious on the inside!
These grilled potatoes taste so similar to crispy potato wedges, but use very little oil. You’re going to LOVE them!
You’re going to love these crispy grilled potatoes because
- you don’t need any disposable aluminum foil
- they taste just like crispy potato wedges
- you can meal prep them to make them even easier to prep through the week
How to grill potatoes (and get them crispy!)
This method involves 2 steps, but I promise you they are both simple steps and they are both very much worth it.
Here’s how to grill potatoes:
- boil potatoes until a fork will insert easily. I use baby potatoes and cook for 12 or so minutes.
- cool slightly and cut potatoes in half. Toss in olive oil, salt & pepper.
- grill over medium-high heat *cut side down*.
- turn every 3-4 minutes, until potatoes are crispy and perfect. Roughly 10-15 minutes (depends on your grill)
How can you streamline this process?
If you are like me, you don’t want to boil your potatoes. But trust me on this, they end up buttery soft in the middle from this step, and it is *essential*.
So how can we cut down on the steps in this grilled potato recipe?
Boil a big batch of potatoes at the start of the week.
Store in the fridge for up to 4 days, cutting, tossing in oil, and grilling as needed. This takes a 45 minute recipe and makes it 15-20 minutes for weeknights. YES.
What kind of potatoes can I use for this recipe? I’ve only tested with baby potatoes, but I don’t see why it wouldn’t work for larger potatoes as well.
Do I really need to boil the potatoes first? Yes! This is how they cook through in the middle. If you don’t boil them first, they will be so dry and gross by the time they are cooked through on the grill.
What goes well with grilled potatoes?
Here’s what we serve with this recipe:
- grilled salmon– this Chili Rubbed Salmon with Avocado Salsa is on repeat all summer long!
- grilled chicken- stay tuned for my Perfect Grilled Chicken tutorial, but it’s perfect with these grilled potatoes!
- salad- we are obsessed with this Summer Couscous salad, it goes so well with grilled food.
- dip– we love this Green Goddess Dressing, but this Healthier Caesar Dressing would be great with grilled potatoes as well.
Tips and equipment for crispy grilled potatoes
- I used a vegetable grilling pan similar to this one, but you can also grill your potatoes directly on the grill
- when boiling our potatoes ahead, we store in this 8 cup glass meal prep container for up to 4 days
- looking for more summer grilling recipes? Check out these Grilled Brussels Sprouts with Garlic Butter, this Grilled Cauliflower with Jalapeno Lime Butter or this Grilled Broccoli with Parmesan
Unbelievably crispy grilled potatoes
- 1 lb baby potatoes
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- fresh pepper to taste
- Bring a large pot of water to a boil.
- Add potatoes and simmer for 12-15 minutes, until a fork inserts easily.
- Heat grill to high (500°F).
- Drain potatoes, rinse under cold water, and let them sit for a few minutes until they are cool enough to handle.
- Slice potatoes in half. Toss in olive oil, salt and pepper.
- Place cut side down on the grill (either on a grilling plate or directly on the grill), and turn down the grill to medium-high. Cook for 2-3 minutes with the lid down, before checking. Potatoes are ready to flip when they are golden and crispy.
- Cook for another 5-10 minutes, turning as needed, until all potatoes are golden and crispy.
To meal prep
- Store boiled & cooled potatoes in a meal prep container for up to 4 days. Cut in half, toss in olive oil, salt and pepper, and cook as directed above.