Roasted Potatoes on the Grill

Roasted Potatoes on the Grill Recipe

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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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Sita Krishnaswamy

Aug 14, 2012

Oh my. A delicious and easy way to cook potatoes. While the potatoes were roasting, I snipped some rosemary and added it to the pan, which I shook every now and then enough to sauté the potatoes, and voilà. I had potatoes done easy peasy. I grilled some fish alongside them during the last few minutes and made a salad and everything was ready for alfresco dining. This will become a favorite. Only note of caution is to stir the pan or shake it, just to make sure the garlic doesn’t burn.

Testers Choice
Patton C.

Aug 14, 2012

What a great recipe. Easy, minimal ingredients, and super taste and texture. I let my potatoes grill a few minutes longer to get a bit crispier. I used a combination of Yukon Golds and red potatoes—I liked the red potatoes better. Be careful when adding the potatoes to the oil, and do layer on the rosemary sprigs. Use the leftover oil to fry up any remaining potatoes for breakfast.

Testers Choice
Cindy Zaiffdeen

Aug 14, 2012

This recipe is fabulous. If you’ve ever made roasted potatoes in the oven, you’ll really like this method. I followed the recipe exactly and the potatoes turned out the most beautiful brown color; I wanted to eat them all myself! My only caution is to watch the garlic and oil at the very beginning, as the garlic can turn black right before your eyes if you’re not careful. The only thing I’d change next time is to season the potatoes with the salt, pepper, and rosemary at the beginning rather than the end. Other than that, this recipe is great! We’ll be making it again and again this summer.

Testers Choice
Trudy Ngo-Brown

Aug 14, 2012

This was a nice way to have roasted, crispy potatoes in the summer without the heat of the oven. I’d definitely play around with the seasonings and herbs, though I did enjoy the crispy bits of garlic. I didn’t have a flameproof roasting pan, so I used a wide stainless steel sauté pan instead and was able to fit all of the potatoes snugly in there. While not mind-blowingly delicious, I’m giving this a nod for technique and the flavor potential in the future.

Testers Choice
Lori Widmeyer

Aug 14, 2012

I put the potatoes in one of those large grill pans that has all the holes and hoped this would still work well. The only problem we had was with the oil causing the grill to flame up a bit, but that was fine. My son did the grill cooking and the potatoes came out perfect—soft and well cooked in the middle and crisp on the outside. I wondered if the garlic would be too much—3 cloves for 6 potatoes seemed like a lot—but it was still very good. Next time I may cut back a bit just for personal preference. A perfect addition to any summer meal and it kept the mess and heat out of the kitchen.

Testers Choice
Sofia Reino

Aug 14, 2012

And why had I not made these before? Wow…wow…wow! The very best roasted potatoes I’ve ever had. Seriously, these were amazing, nice, and crisp, with an amazing garlic and herb flavor. It all just worked amazingly well. We served them with grilled red snappers and it was simply perfect. Oddly enough, there were some leftovers and we had them the next day, both cold and warmed up in the microwave, and though not as crispy as the day before, they still tasted just as good.

  1. Rick Casner says:

    Also…sweet potatoes, beets, yams…Also, also, almost any grilled tuber makes a tasty potato salad.

  2. Mary says:

    Really simple and delicious!
    I’m already hungry.

    • Renee Schettler Rossi says:

      It’s a keeper of a recipe, Mary. Barely a recipe, actually. More a technique. But whatever you call it, yes, it is delicious!

  3. Anne M. says:

    I don’t honestly know why I have never tried doing this, lol…so easy, and I can only imagine the aroma of the rosemary (which I love!) wafting thru the air…the neighbors will be jealous! ;)

    • Renee Schettler Rossi says:

      Well, Anne M., it’s so inexpensive, you could always invite the neighbors over…just make sure you’re not throwing steaks on the grill to go with these heavenly spuds.

  4. Yummy is what I say!!! My husband did something similar but put them on the BBQ and I was surprised how well they turned out. We have a huge rosemary bush in our garden and we use rosemary a lot. Thanks for the great recipe!!

    • Renee Schettler Rossi says:

      You are very welcome, Rita! Love to receive comments such as yours. Love it. Thanks so much for taking the time to let us know, and please do so again next time you try a recipe from our site…

  5. Gabriella says:

    Wow…this definitely sounds great and easy make too ! I’ll defiantly be trying it tonight…the only thing I’m worried about is burning the garlic :/

    • David Leite David Leite says:

      Gabriella, I’ve never had that problem. But what you can do is make sure the garlic is crushed in big pieces so that if they start to burn you can pull them and then add then back to the dish just before serving.

  6. Colleen says:

    Great, easy recipe. I used tricolor fingerling potatoes and it made a very restaurant-quality potato.

    • Renee Schettler Rossi says:

      Lovely, Colleen. Thanks for taking the time to let us know! Looking forward to hearing which recipe on the site you try next.

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