Why Grilled Potatoes Deserve a Spot on Your Grill

Grilled potatoes are a game-changer for any cookout. Unlike boiled or baked versions, grilling delivers smoky, crispy exteriors with tender interiors that complement any main dish. This step-by-step recipe ensures perfect results every time.

Ingredients

2 lbs Yukon Gold or Russet potatoes
3 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp sea salt
Fresh parsley or cilantro for garnish

Step-by-Step Instructions

Prepare potatoes: Wash and scrub potatoes thoroughly. Cut into 1/2-inch thick wedges or cubes for even cooking.
Parboil (optional but recommended): Boil potatoes in salted water for 5-7 minutes until slightly tender. Drain and pat completely dry with a towel.
Season: In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, chili powder, oregano, and salt. Toss potatoes until evenly coated.
Grill setup: Preheat grill to medium-high heat (375-400°F). Clean grates and lightly oil them to prevent sticking.
Grill method: Place potatoes directly on grill grates or in a grill basket. Cook for 20-25 minutes, turning every 5-7 minutes until golden brown and fork-tender.
Finish: Sprinkle with fresh parsley or cilantro before serving. For extra crispiness, use the "char and cool" technique: sear on high heat for 2 minutes, then move to indirect heat to finish cooking.

Flavor Profile	Key Ingredients	Best Pairings
Classic BBQ	Smoked paprika, brown sugar, chili powder	Burgers, ribs, pulled pork
Mediterranean	Oregano, lemon zest, rosemary	Fish, lamb, roasted vegetables
Tex-Mex	Ancho chili, cumin, lime zest	Tacos, fajitas, corn
Garlic Parmesan	Minced garlic, grated parmesan, black pepper	Steak, pasta, creamy sauces

Pro Tips for Perfect Results

Dry potatoes thoroughly: Moisture prevents crispiness - pat dry after parboiling and before oiling.
Use a grill basket: Ideal for small pieces to prevent falling through grates.
Don't overcrowd: Leave space between pieces for even heat circulation.
Check doneness: Insert a fork - should slide in easily with no resistance.

Storage & Spice Management

Store spices in airtight glass jars away from heat and light
Label jars with purchase dates (spices last 6-12 months)
Freeze dried herbs and garlic powder for extended freshness

Frequently Asked Questions

What potato varieties work best for grilling?

Yukon Gold and Russet potatoes are ideal. Yukon Golds offer buttery texture and hold shape well, while Russets provide crispiness due to high starch content. Avoid waxy potatoes like red potatoes as they become soggy.

How do I prevent grilled potatoes from sticking?

Clean and oil grill grates before heating. Pat potatoes completely dry after washing. Use a grill basket for small pieces. For wooden skewers, soak for 30 minutes before use.

How long should I grill potatoes?

For 1/2-inch wedges: 20-25 minutes at medium-high heat (375-400°F), turning every 5-7 minutes. Smaller cubes take 15-20 minutes. Parboiling reduces grilling time by 8-10 minutes.

Do I need to parboil potatoes before grilling?

Parboiling (5-7 minutes) is recommended for thicker cuts to ensure even cooking. For thin slices or small cubes, direct grilling works well using the "char and cool" technique.

How do I get extra crispy potatoes?

1) Dry potatoes thoroughly before oiling, 2) Use high initial heat for searing (450°F+), then move to indirect heat, 3) Apply oil before grilling, not during. The char and cool technique is most effective for maximum crispness.

Maya Gonzalez

A Latin American cuisine specialist who has spent a decade researching indigenous spice traditions from Mexico to Argentina. Maya's field research has taken her from remote Andean villages to the coastal communities of Brazil, documenting how pre-Columbian spice traditions merged with European, African, and Asian influences. Her expertise in chili varieties is unparalleled - she can identify over 60 types by appearance, aroma, and heat patterns. Maya excels at explaining the historical and cultural significance behind signature Latin American spice blends like recado rojo and epazote combinations. Her hands-on demonstrations show how traditional preparation methods like dry toasting and stone grinding enhance flavor profiles. Maya is particularly passionate about preserving endangered varieties of local Latin American spices and the traditional knowledge associated with their use.