These roasted potatoes on the grill are a cinch to make–just potatoes, garlic, oil, and rosemary–and means you don’t have to turn on the oven for a side dish at your next barbecue.
These roasted potatoes on the grill rival any crisp, tender, golden brown roasted potatoes in the oven. Better yet, you can rely on this technique when you want to fix the entire meal outside instead of running back and forth between stove and grill or when you crave roasted potatoes but want a respite from turning on the oven—and, by extension, heating up the entire kitchen—in the dead of summer. With a little careful space management, the pan of potatoes can cook on one side of the grill and the meat on the other side. Originally published August 14, 2012.–Renee Schettler Rossi
Roasted Potatoes on the Grill
- 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, quartered lengthwise
- Kosher salt and freshly ground black pepper
- 1 to 2 sprigs rosemary, chopped if desired (optional)
- 1. Prepare the grill for direct cooking over high heat. You want your grill to maintain a steady temperature of 500º F (260ºC).
- 2. Pour 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 on the grill and let the potatoes roast, 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.