Unbelievably crispy grilled potatoes with no foil! Sharing a simple method to make the crispiest grilled potatoes you've ver had + how to meal prep grilled potatoes! Dairy-free, gluten-free, vegan, and meal prep friendly.
From Instant Pot baby potatoes, to crockpot potatoes, there are endless ways to cook up this crowd-pleasing side dish!
Most grilled potato recipes involve aluminum foil packets, but we prefer to stay away from foil for both health and environmental reasons (read more on that here).
Not only is this recipe foil-free, but the potatoes get unbelievably crispy on the outside, but stay soft and tender on the inside - thanks to our secret two-step method! Best of all, these crispy grilled potatoes taste so similar to crispy potato wedges, but use very little oil!
Reasons you'll love this recipe
- crispy, salty, and tender - they are absolutely irresistible and taste just like potato wedges!
- there's no disposable aluminum foil needed
- you can meal prep them to make them even easier to prep through the week
ingredient notes
- oil - we used extra virgin olive oil for this recipe, but another great oil option for grilling at high heat is avocado oil (it has a high smoke point!)
- potatoes- we've used baby potatoes here, but this recipe also works great with red potatoes (quarterd). Make sure you cut the potatoes into even-sized pieces so they cook through at the same time.
step by step directions
boil
Bring a large pot of water to a boil. Add potatoes and simmer for 12-15 minutes, until a fork inserts easily.
Drain potatoes, rinse under cold water and let them sit for a few minutes until they are cool enough to handle.
Prepare
Pre-heat grill to high (500°F). Slice potatoes in half. Toss in olive oil, salt, and pepper.
Grill
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.
Tip - we used a vegetable grilling plate similar to this one to ensure that the potatoes don't stick to the BBQ grills (and it makes removing them easier)!
Tips To Save Time
Wondering if the boiling step is really necessary? Yes, it is! Your grilled potatoes will turn out buttery soft in the middle if you take the time to boil them, resulting in the perfect texture (crispy on the outside, soft on the inside)!
With that said, we're all about saving time! So, how can we cut down on the steps in this 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.
FAQ
We've tested with baby potatoes and red potatoes (quartered). The baby potatoes turn out crispier, but the red potatoes were still very enjoyable as well.
We like ours with just salt & pepper, but check out this homemade ranch seasoning, this homemade Greek seasoning or this homemade fajita seasoning.
While we have not tested this exact recipe in the air fryer, we do love these golden air fryer roasted potatoes, or crispy air fryer potato wedges!
Storage + Meal Prep
You can meal prep these crispy grilled potatoes by boiling the potatoes ahead, storing the fridge, then grilling them when you're ready to enjoy!
- Store boiled & cooled potatoes in a 6 cup meal prep container for up to 4 days.
- Cut in half, toss in olive oil, salt and pepper, and grill as directed above.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Unbelievably crispy grilled potatoes
Ingredients
- 1 lb baby potatoes * see note 1
- 2 tablespoons olive oil
- ¼ teaspoon salt
- fresh pepper to taste
Instructions
- Boil - Bring a large pot of water to a boil. Add potatoes and simmer for 12-15 minutes, until a fork inserts easily.Drain potatoes, rinse under cold water and let them sit for a few minutes until they are cool enough to handle.
- Prepare - Pre-heat grill to high (500°F). Slice potatoes in half. Toss in olive oil, salt, and pepper.
- Grill - 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.
Tips:
- We've tested with baby potatoes and red potatoes (quartered). The baby potatoes turn out crispier, but the red potatoes were still very enjoyable as well.
- Store boiled & cooled potatoes in a 6 cup meal prep container for up to 4 days.
- Cut in half, toss in olive oil, salt and pepper, and grill as directed above.
Nutrition Information
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Quincy Belcher says
have you tried doing them in an air fryer?
Denise Bustard says
Hi Quincy! I have not tried this exact recipe, but I do have a recipe for air fryer potatoes here: https://sweetpeasandsaffron.com/air-fryer-roasted-potatoes/
Tai says
I need to use up some baking potatoes but it's too hot to turn the oven on. Is there anyway I could cut a baker and a half, parboil, and then follow your recipe?
Denise Bustard says
Hi Tai! I think that would work fine! Last night we made these with full-size red potatoes and I boiled them whole, cut them in 1/4 and then grilled. After parboiling, I'd cut your boilers in 1 inch chunks. I hope you enjoy!
Bruce Brown says
Great recipe!!! Easy and turns out great. Better than just using the grill for a baked potato. Added some garlic salt, parsley and rosemary to it.
Denise says
Oh yay! I'm so happy to hear you enjoyed, Bruce 🙂 I need to fire up my grill soon. Stay safe!