Roasted Potatoes on the Grill

These roasted potatoes on the grill are a cinch to make–simply potatoes, garlic, oil, and rosemary—that turn crispy on the outside, blissfully tender on the inside. And they’re made without foil or turning on the oven or running back and forth between backyard and kitchen for the side dish next time you grill.

These roasted potatoes on the grill rival any crisp, tender, golden brown roasted potatoes in the oven. Even better, you can rely on this technique when it’s sweltering outside and you crave roasted potatoes but want a respite from turning on the oven—and, by extension, heating up the entire kitchen. It also means no running back and forth between stove and grill for the side dish next time you’re grilling. And it’s done without foil, which means no waste. (We thought you’d like all that.)–Renee Schettler

Roasted Potatoes on the Grill

A platter of quartered roasted potatoes on the grill, seasoned with pepper and rosemary.
These roasted potatoes on the grill are a cinch to make--simply potatoes, garlic, oil, and rosemary—that turn crispy on the outside, blissfully tender on the inside. And they're made without foil or turning on the oven or running back and forth between backyard and kitchen for the side dish next time you grill.
Frank Pellegrino, Jr.

Prep 15 mins
Cook 25 mins
Total 40 mins
Sides
American
6 servings
311 kcal
4.78 / 9 votes
Print RecipeBuy the Rao’s on the Grill cookbook

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Ingredients 

  • 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
  • 2 sprigs rosemary chopped if desired (optional)

Directions
 

  • Prepare the grill for direct cooking over high heat so it maintains a steady temperature of 500º F (260ºC).
  • 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.
  • Season the potatoes to taste with salt and pepper and, if desired, a sprinkle of rosemary. Using a slotted spoon, move the potatoes into a bowl or platter and serve hot.
Print RecipeBuy the Rao’s on the Grill cookbook

Want it? Click it.

Notes

*What are waxy potatoes?

Waxy potatoes are generally the first choice for potato dishes where you want your spuds to keep their shape—roasted, grilled, potato salads, ar gratins. This category includes fingerlings, new potatoes, and red-skinned potatoes. But if you're at the grocery store and you can't remember a specific name, here's a little trick—a waxy potato has a thinner skin that can be easily pierced or scratched with your fingernail.

Show Nutrition

Serving: 1servingCalories: 311kcal (16%)Carbohydrates: 34g (11%)Protein: 4g (8%)Fat: 18g (28%)Saturated Fat: 3g (19%)Sodium: 599mg (26%)Potassium: 976mg (28%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 16IUVitamin C: 19mg (23%)Calcium: 25mg (3%)Iron: 2mg (11%)

Recipe Testers' Reviews

Why have I not made 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. The only note of caution is to stir the pan or shake it to make sure the garlic doesn’t burn.


Originally published August 14, 2012

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Comments

  1. 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 :/

    1. 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.

  2. 5 stars
    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!!

    1. 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…

  3. 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! 😉

    1. 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.

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