Roasted Potatoes on the Grill

These are simple and delicious. Potatoes go with any kind of grilled meat, so it’s a good thing to know how to make them on the grill. With a little space management, the potatoes fit on one side of the grill and the meat on the other side.–Frank Pellegrino, Jr.

LC Too Hot In The Kitchen Note

‘Member how, back during the summers of your childhood, your mom would lazily slice potatoes onto a large sheet of foil, add several generous blobs of butter (or–gack–margarine) along with a few taps of paprika from the Watkins tin, wrap it all up into a crinkly package, and toss it on the grill for dad to watch while he sipped beer from a can and charred steaks to the texture of rawhide? (Uh, do you remember that? Or was that just us?) It was as close as it got to mom’s night off from cooking. These potatoes, while far more enticing than what ended up on our plates as kids, are sorta like that. Though this approach gets fancied up with olive oil and a branch or three of fresh rosemary (or any other fresh herb that you fancy), it’s still a handy little how-to when mom (that is, you) just can’t bear to turn on the oven.

Roasted Potatoes on the Grill Recipe

  • Quick Glance
  • 15 M
  • 40 M
  • Makes 4 to 6 servings


  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, peeled and crushed
  • 6 unpeeled waxy potatoes, each quartered lengthwise
  • Kosher salt and freshly ground black pepper
  • 1 to 2 sprigs fresh rosemary, chopped if desired (optional)


  • 1. Prepare a grill for direct cooking over high heat [500º F (260ºC)].
  • 2. Combine the oil and garlic in a large flameproof roasting pan. Place the pan on the grill grate, close the lid, and let it heat until the oil begins to shimmer, about 2 minutes. Carefully add the potatoes to the pan and gently stir to coat with the oil. Close the lid and “grill” the potatoes, keeping the lid closed except to occasionally turn the potatoes with a thin metal spatula, until they’re golden brown and tender, 20 to 25 minutes.
  • 3. Season the potatoes to taste with salt and pepper and, if desired, a sprinkle of rosemary. Using a slotted spoon, transfer the potatoes to a bowl or platter and serve hot.
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