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.
Recipe Testers Reviews
And why have I not made these roasted potatoes on the grill 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 snapper and they were 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 crisp as the day before, they still tasted just as good.
Oh my. These roasted potatoes on the grill are delicious and an 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 to sauté the potatoes, and voilà! I had roasted potatoes, 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 to make sure the garlic doesn’t burn.
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 crisper. 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 from these roasted potatoes on the grill to fry up any remaining potatoes for breakfast.
This recipe for roasted potatoes on the grill 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 to be 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.
A perfect addition to any summer meal that keeps the mess and heat out of the kitchen. My son did the grilling and the potatoes came out perfect—soft in the middle and crisp on the outside. 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.)
I wondered if the garlic would be too much—3 cloves for 6 potatoes seemed like a lot—but it was very good. Next time, I may cut back a bit just for personal preference.
This technique for roasted potatoes on the grill was a nice way to have crisp roasted 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 crisp 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.