If you’re looking for a side dish that will absolutely steal the show at your next cookout or weeknight dinner, you’ve got to try my Unbelievably Crispy Grilled Potatoes Recipe. I’m not exaggerating when I say these are some of the crispiest potatoes you’ll ever bite into, with a tender inside and a perfectly golden crust that just can’t be beat. Plus, it’s so straightforward to make—I’m excited to share every little trick that makes this recipe a repeat winner in my kitchen!
Why You’ll Love This Recipe
- Crispy Perfection Every Time: The grilling method creates an irresistible golden crust that stays crunchy, not soggy.
- Simple Ingredients: You only need baby potatoes, olive oil, salt, and pepper—nothing complicated.
- Versatile Dish: Works as a snack, side, or part of your meal prep for busy weeknights.
- No Foil Needed: Grilling directly on the grate or a grilling plate gives better texture and flavor.
Ingredients You’ll Need
These ingredients come together beautifully to deliver maximum flavor and texture. Baby potatoes are perfect here because they cook evenly and get super crispy on the grill. Remember to pick firm potatoes without blemishes for the best results.
- Baby potatoes: Small size means they cook faster and crisp up nicely; I like Yukon gold or red baby potatoes for their thin skins.
- Olive oil: Adds flavor and helps the potatoes crisp instead of sticking to the grill.
- Salt: Enhances natural potato flavor; I prefer kosher salt for even seasoning.
- Fresh pepper: Adds just the right touch of heat—grind fresh for best aroma.
Variations
I love how adaptable this Unbelievably Crispy Grilled Potatoes Recipe is—once you master the basics, it’s easy to mix it up with different herbs, spices, or cooking styles. You can make it your own depending on the season or mood.
- Add Fresh Herbs: Sprinkling chopped rosemary or thyme before grilling gives such a fragrant lift—I often do this for summer dinners.
- Spicy Kick: Toss your potatoes with smoked paprika or cayenne for a smoky, spicy twist that my family really loves.
- Lemon Zest: A dash of lemon zest after grilling brightens the flavor beautifully and adds a nice zing.
- Garlic Boost: Mix in some minced garlic with the olive oil before tossing the potatoes for an extra savory punch.
How to Make Unbelievably Crispy Grilled Potatoes Recipe
Step 1: Boil until tender but not mushy
Bring a large pot of salted water to a boil and drop in your baby potatoes. Simmer them gently for 12-15 minutes. You’ll want to test with a fork—the potatoes should be just tender enough to pierce but still firm to hold their shape on the grill. Overcooking here is the number one mistake I see because it makes the potatoes fall apart later. Drain and rinse under cold water to stop the cooking, then let them rest for a few minutes until cool enough to handle.
Step 2: Prep the potatoes with oil and seasoning
Preheat your grill to high heat (around 500°F if you have a thermometer). Cut each potato in half so you get that exposed surface to crisp up beautifully on the grill. Toss the halves with olive oil, salt, and pepper, making sure they’re evenly coated. This is where flavor starts building, so don’t skimp on the seasoning!
Step 3: Grill them crisp and golden
Place the potatoes cut side down directly on the grill grate or a grilling plate if you prefer. Turn your heat down to medium-high and close the grill lid. After 2-3 minutes, peek to see if they’re developing a gorgeous golden crust—this is the magic moment. Flip the potatoes carefully and keep grilling for another 5-10 minutes. Turn occasionally to crisp up every side until they’re evenly golden and irresistibly crispy. This slow crisping really makes the difference!
Pro Tips for Making Unbelievably Crispy Grilled Potatoes Recipe
- Don’t Skip Cooling: Letting the boiled potatoes cool slightly before tossing helps the skins crisp rather than steam on the grill.
- Oil Generously: I learned that a good coating of olive oil is key—it acts as a barrier so the potatoes don’t dry out and helps with that gorgeous browning.
- Use Medium-High Heat: Too high and the potatoes burn; too low and they won’t crisp. Medium-high is that sweet spot I always aim for.
- Patience is Everything: Resist poking or flipping too soon—the crust forms best when given time to develop undisturbed.
How to Serve Unbelievably Crispy Grilled Potatoes Recipe
Garnishes
I’ve found that a simple sprinkle of fresh parsley or chives right after grilling adds a fresh pop of color and flavor. Sometimes I like to add a little sea salt flakes for an extra crunch or a squeeze of lemon juice for brightness. If you’re feeling fancy, a dollop of sour cream or vegan mayo on the side is heavenly.
Side Dishes
These potatoes pair beautifully with anything from grilled chicken and steak to a fresh summer salad or roasted veggies. My go-to is grilled salmon and a crisp green salad—the crispy potatoes make the whole meal feel balanced and satisfying.
Creative Ways to Present
For special occasions, I like to skewer the grilled potatoes with cherry tomatoes, bell peppers, and zucchini to make colorful grilled veggie skewers. Another fun idea is to pile them onto a platter with different dipping sauces—imagine garlic aioli, spicy ketchup, or herby yogurt dips for your guests to customize their bites!
Make Ahead and Storage
Storing Leftovers
Leftover grilled potatoes keep surprisingly well in the fridge when stored in an airtight container. I usually let them cool completely, then pop them in—the key is to keep them dry so they don’t turn soggy. They’ll last about 3-4 days, making this a perfect recipe for meal prep!
Freezing
Freezing grilled potatoes isn’t my favorite option because they lose a bit of their crispness once reheated. But if you must, flash-freeze them on a tray first, then transfer to a freezer bag. Thaw gently in the fridge before reheating.
Reheating
I always reheat leftover grilled potatoes in a hot skillet or under the broiler to bring back the crispiness. The microwave tends to make them mushy, so I avoid it whenever I can. A quick reheat on the grill itself works wonders if you have the time.
FAQs
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Can I use regular potatoes instead of baby potatoes?
Absolutely! Just be sure to cut larger potatoes into uniform bite-sized pieces so they cook evenly and crisp up on the grill like the baby potatoes in the recipe.
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Do I have to boil the potatoes before grilling?
Yes, parboiling is crucial. It ensures the potatoes are cooked through on the inside before they hit the grill to develop crispiness. Skipping this step can leave undercooked, hard potatoes with a burnt exterior.
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Can I make this recipe vegan and gluten-free?
The recipe is naturally vegan and gluten-free as it uses only potatoes, olive oil, salt, and pepper—perfect for a wide range of diets.
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How do I avoid potatoes sticking to the grill?
Make sure to oil the potatoes well and preheat your grill thoroughly before placing them down. A clean grill grate also helps prevent sticking and encourages a better crust.
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What dipping sauces go well with crispy grilled potatoes?
I love garlic aioli, chipotle mayo, or a simple herbed yogurt sauce. You can also keep it classic with ketchup or spicy mustard depending on your crowd.
Final Thoughts
When I first made this Unbelievably Crispy Grilled Potatoes Recipe, I was honestly blown away by how simple ingredients and a few smart steps could create such a crave-worthy dish. It’s become one of my favorite go-to sides that always gets compliments and second helpings. I’m confident you’ll love the way these potatoes turn out—crispy, flavorful, and utterly satisfying. So grab those baby potatoes, fire up your grill, and enjoy this delicious classic with a satisfying twist that you and your family will keep coming back for!
Print
Unbelievably Crispy Grilled Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
These unbelievably crispy grilled baby potatoes are a simple and delicious side dish, perfect for summer barbecues or meal prep. Boiled until tender, then grilled to achieve a perfectly golden, crispy exterior without the need for foil. This recipe is dairy-free, gluten-free, vegan, and packed with flavor from olive oil, salt, and fresh pepper.
Ingredients
Potatoes
- 1 lb baby potatoes
Seasoning
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Boil Potatoes: Bring a large pot of water to a rolling boil. Add the baby potatoes and simmer gently for 12-15 minutes until a fork easily pierces through them. Drain the potatoes, rinse under cold water to cool down, and let them sit until they are cool enough to handle.
- Prepare for Grilling: Preheat your grill to high heat, around 500°F. Slice each potato in half and place them in a bowl. Toss the cut potatoes with olive oil, salt, and freshly ground black pepper to evenly coat them.
- Grill Potatoes: Place the potatoes cut side down directly on the grill or on a grilling plate. Reduce the grill heat to medium-high and close the lid. Grill for 2-3 minutes until the bottom is golden and crispy. Flip the potatoes and continue cooking for another 5 to 10 minutes, turning occasionally, until all sides are golden brown and crispy.
Notes
- No foil needed for crispy grilled potatoes—this method maximizes crispiness.
- This recipe is dairy-free, gluten-free, and vegan, making it suitable for various dietary needs.
- You can meal prep these grilled potatoes by storing them in the refrigerator for up to 3 days; reheat on the grill or in a skillet to retain crispiness.
- Use baby potatoes of similar size for even cooking.
Nutrition
- Serving Size: 1/4 batch (about 4 oz)
- Calories: 149 kcal
- Sugar: 1 g
- Sodium: 152 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
