This Is the Best, Easiest Method for Grilling Potatoes

They're lightly charred and crispy on the outside, tender and creamy on the inside, and perfectly seasoned all over. Joe Lingeman/TNS

Looking for an easy summer side that pairs with pretty much everything? Crispy grilled potato wedges are the answer. It’s no secret that potatoes are one of the most versatile sides around, but instead of cranking up the oven, we’re showing you how to grill potatoes so they’re lightly charred and crispy on the outside, tender and creamy on the inside, and perfectly seasoned all over. Here’s how to do it.

The Best Way to Grill Potatoes

For grilled potatoes with a crispy exterior and soft interior we recommend parboiling wedge-cut russet potatoes first, oiling the potatoes and the grill, seasoning them, and then cooking the potatoes directly on the grill, covered, for 5-7 minutes each side.

The Best Potatoes for Grilling

Of all the types of potatoes, russet potatoes are the best pick for grilling. They’re large enough to yield substantial slices and their thick skins and super-starchy flesh guarantee crisp outsides and fluffy insides.

How to Cut Potatoes for Grilling

To ensure they cook at the same rate, be sure to cut the potatoes into similarly-sized wedges. If using medium potatoes, cut each one lengthwise to form four wedges; cut large ones into six wedges.

Do I Need to Par-cook the Potatoes?

Yes! Par-cooking the potato wedges on the stovetop before throwing them on the grill is the secret to the very best grilled potatoes. Here’s why.

It adds flavor. Cooking the potatoes in a pot of heavily salted water seasons them from the inside out.

It speeds up the grilling process. Because they’re mostly cooked, the potatoes don’t need to cook very long on the grill. As soon as they’ve picked up good grill marks, a little char, and a crisp exterior, they’re done.

It lets you prep ahead. You can par-cook the potatoes during your meal prep session, then stash the cooled wedges in the fridge until you’re ready to toss them on the grill.

Do I Need to Grill the Potatoes in Foil?

Nope! For the easiest, crispiest potatoes, grill the wedges directly on the grates. Arrange them across the grates to prevent them from getting stuck and to make sure you get great-looking grill marks. Then close the lid to trap the heat and help the potatoes finish cooking all the way through so the centers are nice and creamy.

You can grill the potatoes on a standard gas or charcoal grill or a wood pellet grill, such as a Traeger, which will add an extra layer of deep, smoky flavor.

How to Serve Grilled Potatoes

When the potatoes are done, you’ll return them to the sheet pan used to oil and season them, where you’ll toss them with the remaining oil and spices.

Then, transfer the grilled potatoes to a serving platter and serve immediately. They’re great paired with anything else coming off the grill, from veggie burgers to grilled chicken. For even more deliciousness, serve them with your favorite sauce. We’re partial to fry sauce with grilled potatoes.

Grilled Potatoes

Serves 4 to 6

• 2 pounds russet potatoes (4 to 5 medium)
• 2 tablespoons plus 1 1/2 teaspoons kosher salt, divided
• 1/4 cup olive oil, plus more for the grill grates
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Freshly ground black pepper

1. Boil the water. Bring a large pot of water to a boil over high heat. Heat an outdoor grill to medium-high, direct heat (about 400 F). Meanwhile, cut the potatoes.

2. Cut the potatoes. Scrub 2 pounds russet potatoes. If using medium potatoes, cut each one lengthwise to form 4 wedges. If using large potatoes, cut each one lengthwise into 6 wedges.

3. Simmer the potatoes until tender. Add 2 tablespoons of the kosher salt and the potatoes to the boiling water and return to a boil. Reduce the heat to maintain a simmer and cook 8 to 10 minutes to par cook. The potatoes will not be cooked through yet.

4. Drain the potatoes. Drain the potatoes in a colander.

5. Season the potatoes. When cool enough to handle, place the potato wedges on a rimmed baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with the remaining 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and a few grinds of black pepper. Use your hands to toss and thoroughly coat the potatoes.

6. Grill the potatoes. When the grill is ready, scrub the grates clean if needed. Oil the grates with a paper towel dipped in olive oil. Place the potato wedges cut-side down in a single layer on the grill grates, positioning them so they lie across the grates. Reserve the baking sheet. Cover and grill until golden brown and grill marks form on the bottom, 5 to 7 minutes. Flip the potatoes, cover, and grill until browned and tender, about 5 minutes more.

7. Serve the potatoes. Transfer the potatoes back to the baking sheet. Toss with the oil and seasonings left on the baking sheet. Serve immediately.

Recipe Notes

Make ahead: The potatoes can be par-boiled a day in advance of grilling. Cool completely and store in an airtight container in the refrigerator overnight. Let the potatoes sit at room temperature while you heat the grill.

Storage: Refrigerate leftovers in an airtight container for up to four days.

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