These are the crispy grilled potatoes We make every single time we fire up the grill. Fluffy in the middle, golden and crunchy on the outside, loaded with garlic and herbs – and on the table in about 30 minutes!

The trick that makes our grilled potatoes actually crispy (and not soft, steamed potatoes) is a quick parboil first. Five to eight minutes in boiling water before they hit the grill is all it takes to break down the starch, so you get that solid fluffy inside when the outside gets a gorgeous char on the grates.

These work on a propane grill, charcoal grill, smoker, or indoor grill – we've tested them on all and the results are as good.

Whether you use a foil packet, a grill basket, or put them directly on the grates, we've got you covered below!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

What stands out

Actually crispy. The parboil-then-grill method is the only way to get a genuinely crunchy exterior without the inside staying raw. This is the move.
Ready in 30 minutes. And you can parboil them up to four days ahead, which makes weeknight grilling even faster.
Works on any grill. Gas, charcoal, indoor electric, smoker – same method, same great results.
Endlessly customizable. Italian herbs, smoky paprika, ranch, garlic butter, cajun – these potatoes are a blank canvas for whatever you're in the mood for.
Naturally vegan and gluten-free. They fit into almost every diet as-is.

Potatoes for Grilling (and Which to Skip)

Not all potatoes grill equally. The biggest difference is starch content — waxy potatoes hold their shape and get crispy edges, while starchy potatoes can get gummy or fall apart on the grates.

Potato TypeBest For Grilling?NotesYukon Gold????? BestButtery flavor, holds shape, crisps beautifully – our top pickBaby Dutch / Petite????? BestSmall = more surface area = more crispy edges. Great for skewers too.Red Potatoes????? GreatWaxy, firm, holds up well. Slightly less buttery than Yukon.Fingerling????? GreatLong shape crisps evenly. Impressive presentation.Russet / Idaho????? OKHigh starch = can get mushy. Cut small and watch carefully.Sweet Potato????? OKGreat flavor but softer – grill in foil pouch to prevent breaking.

Our pick: Yukon Gold or Baby Dutch potatoes. Both are available at every grocery store, crisp reliably, and have that rich, buttery flavor that makes grilled potatoes irresistible.

Ingredients You'll Need

1 lb Yukon Gold, red, or baby Dutch potatoes, halved — small potatoes crisp fastest. If using larger ones, cut into 1-inch chunks.
4 tbsp avocado oil (or olive oil) — avocado oil has a higher smoke point and a clean, neutral flavor that won't compete with your seasonings. Olive oil works great too.
2 tbsp fresh garlic, minced — fresh beats jarred here. It caramelizes on the grill and adds good flavor.
1 tbsp coarse sea salt — coarse salt gives a satisfying crunch. Don't skimp.
Fresh cracked black pepper — use a grinder for the best flavor and a little heat.
2 tbsp Italian herb seasoning blend — OR 1 tsp each dried basil, oregano, thyme, parsley, and ½ tsp sage.
Heavy-duty aluminum foil — for outdoor grills. Not needed for indoor grills or grill baskets.

How to Make Grilled Potatoes

Once you've gathered your ingredients, we will use the following process:

Parboil

Preheat grill to hot – 400 degrees. Bring a large pot of water to boil. Scrub potatoes well to clean. Add to pot of boiling water. Let potatoes boil until soft to the touch when poked with a fork, about 5-8 minutes. Drain potatoes well. (If desired, you can place parboiled potatoes in the refrigerator and save to grill for later)

Prep

Cut potatoes in fourths, then into 1″ chunks. Add potatoes to a large bowl. Drizzle with olive oil and herbs or any other seasonings you'd like.

Grill

Grill for 5-8 minutes, until potatoes are golden brown. Flip potatoes. Grill another 5-8 minutes, until potatoes are crispy, crunchy, and golden brown on all sides.

You can find the rest of our grill and smoker recipe archives here.

Foil Packet vs. Grill Basket vs. Direct – Which Is Best?

There are three ways to grill potatoes, and they all give you slightly different results. Here's the breakdown:

MethodProsConsFoil PacketEasy cleanup, potatoes steam slightly = creamy interior, nothing falls throughLess crispy on the outside; steam can make them soft if sealed too tightGrill BasketBest of all worlds — crispy edges, easy to toss, nothing falls through gratesRequires owning a grill basket; some smaller pieces may still escapeDirect on GratesMaximum char and crunch on all exposed surfacesRisk of falling through; need larger chunks; works best after parboilingIndoor GrillNo weather issues, precise heat, easy cleanupSmaller capacity; no smoke flavor unless using a smoker attachment

Our recommendation: Grill basket if you have one. Foil packet if you don't. Either way, the parboil is what makes them crispy — the cooking method is secondary.

How Long to Grill Potatoes (Temperature & Timing Guide)

The most common question we get about grilling potatoes: how do you know when they're done? Here's the full breakdown:

Grill temp: 400°F minimum. High heat = crispy crust. Medium heat = soft, steamed potatoes. Go hot.
Parboiled potatoes: 5–8 minutes per side at 400°F. Total: 10–16 minutes.
Raw potatoes (skipping parboil): 15–20 minutes per side in a sealed foil packet at 400°F. Total: 30–40 minutes. Less crispy.
Baby potatoes: halved, 5–6 minutes per side. They're small — watch them closely.
Larger chunks (1–1.5 inch): 7–9 minutes per side.
Done when: deeply golden brown on the outside, easily pierced with a fork, with crispy edges. If they're pale and soft, give them 3 more minutes.

Note on flipping: Don't flip too early. Let the potatoes sit until they release naturally from the surface — that's how you know they're properly seared. Forcing them early will tear off the crust.

Kitchen notes

Parboil. Always. Skip it and you get one of two things: raw in the middle, or overcooked and mushy on the outside. The parboil is what makes this recipe work.
Let them steam dry after draining. Wet potato surfaces = steam, not crisping. Let them sit in the colander for a few minutes before you season and grill.
Go high heat. 400°F minimum, 450°F if your grill can handle it. Lower temps = soft potatoes.
Don't flip too early. Wait until they release on their own. That's the crust forming. Pulling them away too soon tears it off.
Parboil ahead. Parboiled potatoes keep in the fridge for 4 days. Cold parboiled potatoes actually crisp even better because the surface is drier. Meal prep win.
Don't crowd the grill. Give the potatoes space. Crowding causes steaming, not crisping.

10 Seasoning Variations for Grilled Potatoes

The base recipe uses Italian herbs and garlic, but these potatoes take flavor in basically any direction you want. Here are 10 variations worth trying:

Classic Garlic Herb (Base Recipe) – Italian seasoning blend, garlic, salt, pepper, avocado oil. Simple, crowd-pleasing, goes with everything.
Smoky Paprika & Chipotle – 2 tsp smoked paprika, 1 tsp chipotle powder, 1 tsp garlic powder, salt, oil. Deeply smoky with a gentle heat. solid with grilled chicken or ribs.
Ranch-Style – 2 tbsp dry ranch seasoning mix, oil, salt, fresh chives after grilling. Cool and tangy. Kids lose their minds for these.
Cajun – 2 tsp cajun seasoning, ½ tsp cayenne, garlic powder, oil. Spicy, bold, and good alongside grilled shrimp or sausage.
Lemon Parmesan – Garlic, oil, salt, zest of 1 lemon, and shower with freshly grated Parmesan right off the grill. Bright and savory.
Greek – Dried oregano, garlic, lemon juice, olive oil, salt, crumbled feta after grilling. Mediterranean vibes, pairs beautifully with grilled lamb or chicken.
Garlic Butter – Melt 3 tbsp butter with 4 cloves garlic. Toss potatoes in garlic butter before grilling, and drizzle more on right before serving. Rich, indulgent, and worth it.
Rosemary & Sea Salt – Fresh rosemary (not dried — it burns), flaky sea salt, garlic, olive oil. Elegant and aromatic. Great with steak.
Curry – 2 tsp curry powder, 1 tsp turmeric, garlic, oil. Warm and aromatic — surprisingly good off the grill.
BBQ Rub – Use your favorite dry BBQ rub in place of the herbs. Brown sugar + smoked paprika + garlic + salt = good caramelized crust.

How to Make Loaded Grilled Potatoes

Want to turn these into a full side dish showstopper? Make a loaded version. Here's how:

Grill the potatoes per the base recipe until crispy.
While still hot, pile them into a foil pan or cast iron skillet.
Top with shredded cheddar cheese. Cover and let melt for 2–3 minutes on the grill.
Add toppings: crispy bacon bits, sour cream, chives, jalapeños, and extra salt.

Serve directly from the skillet as a communal side. It feeds a crowd and disappears fast.

Variation: For a Southwest loaded version, use pepper jack cheese, pico de gallo, and a drizzle of chipotle crema instead of sour cream.

Can You Grill Potatoes Without Boiling Them First?

Yes – but the results are different, and it takes a lot longer. Here's the honest breakdown:

Without parboiling: Seal raw potato chunks in a foil packet with oil and seasonings. Grill over medium-high heat for 30–40 minutes, flipping the packet halfway through. The potatoes will be tender and flavorful — but not crispy.
With parboiling: 10–16 minutes total grill time, and you get both the fluffy interior AND the crispy exterior. Hands down better.

The parboil adds 10 minutes to your prep time but saves 20+ minutes on the grill and makes a dramatically better potato. We always parboil.

Keeping leftovers

Refrigerator – Store in an airtight container for up to 4 days. They keep well and reheat beautifully.

Reheating for Crispiness – The microwave will make them soft. For the best reheat, spread on a baking sheet and roast at 425°F for 8–10 minutes, or toss back on a hot grill for 3–4 minutes. They crisp back up almost as well as fresh.

Freezer – Grilled potatoes don't freeze well — the texture gets grainy after thawing. Parboiled but un-grilled potatoes freeze fine for up to 3 months.

A few answers

Do we have to parboil the potatoes first?

You don't have to, but you should. Skipping parboiling means either raw centers or overcooked, split skins. Parboiling for 5-8 minutes is what gives you that fluffy interior and crispy exterior. It's the most important step.

Can we use an indoor grill for this recipe?

Yes! We've tested this on a and loved the results. No foil needed. Same method, same timing – add the seasoned potatoes directly to the grill grates.

Should we use a foil pouch or a grill basket?

Either works. A grill basket gives you crispier edges because the potatoes have more direct contact with heat. A foil packet is easier to set up and clean up, with a slightly softer, steamier result. Both are good.

What potatoes are best for grilling?

Yukon Gold and baby Dutch potatoes are the best – they have a waxy, buttery texture that crisps well and holds its shape. Avoid russets for this recipe; they're too starchy and tend to fall apart on the grill.

Can we season grilled potatoes with something other than Italian herbs?

– see the 10 seasoning variations section above. Ranch, cajun, smoky chipotle, garlic butter, Greek, rosemary sea salt, and curry all work beautifully. The base oil + salt + garlic foundation works with any flavor direction.

How do we stop potatoes from sticking to the grill?

Make sure your grill grates are clean and hot before adding potatoes. Oil the potatoes generously (not the grates – oil on hot grates flares up). Use a foil sheet or grill basket if you're worried. And don't force them off early — they'll release naturally when the crust has formed.

Can we prep grilled potatoes ahead of time?

Yes – parboil up to 4 days ahead and refrigerate. When you're ready to grill, season and throw them on. Cold parboiled potatoes actually crisp slightly better because the surface is drier. It's one of our favorite meal prep tricks.

Are grilled potatoes gluten-free and vegan?

Yes on both, as written. double-check your seasoning blend to make sure there are no hidden fillers or additives. All the core ingredients – potatoes, oil, garlic, herbs, salt – are naturally gluten-free and vegan.

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Ingredients

1 lb red yukon gold potatoes, or baby dutch potatoes, halved
1 tbsp celtic sea salt and fresh cracked pepper
4 tbsp avocado or olive oil
2 tbsp garlic, diced
1 tsp basil*, dried
1 tsp oregano*, dried
1 tsp thyme*, dried
1 tsp parsley*, dried
½ tsp sage*, dried

Method

Preheat grill to hot – 400 degrees.
Bring a large pot of water to boil.
Scrub potatoes well to clean.
Add to pot of boiling water.
Let potatoes boil until soft to the touch when poked with a fork, about 5-8 minutes.
Drain potatoes well. (If desired, you can place parboiled potatoes in the refrigerator and save to grill for later – we personally love to do this up to a day before grilling, so we don't have to fuss with the parboil prepping of boiling the potatoes ahead of time.)
Cut potatoes in fourths, then into 1" chunks.
Add potatoes to a large bowl.
Drizzle with olive oil and herbs or any other seasonings you'd like.
Grill for 5-8 minutes, until potatoes are golden brown. Flip potatoes. Grill another 5-8 minutes, until potatoes are crispy, crunchy, and golden brown on all sides.