Grilled Potatoes

The smell of charcoal drifting over a backyard fence is enough to make anyone drop what they are doing and wander toward the grill.

One July evening my neighbor leaned over the fence and asked what I had thrown on the grill because the smoky aroma had drifted straight into her kitchen window.

Ingredients

• Baby potatoes (1.5 lbs, red, gold, or mixed): Halving them exposes more surface area to the grill so you get that irresistible crispy edge.
• Fresh parsley (2 tbsp, chopped): Adds a bright herbal finish that cuts through the smokiness beautifully.
• Olive oil (3 tbsp): Coats the potatoes evenly and helps the spices stick while promoting a golden crust.
• Garlic powder (1 tsp): Distributes garlic flavor more consistently than fresh cloves would on a hot grill.
• Smoked paprika (1 tsp): This is the secret weapon that deepens the smoky character even if you are using a gas grill.
• Dried thyme (1/2 tsp): Brings an earthy note that rounds out the spice blend without overpowering it.
• Sea salt (3/4 tsp) and black pepper (1/4 tsp): Season generously because potatoes can handle and genuinely need more salt than you think.
• Parmesan cheese (1/4 cup, optional): Melts into the nooks and crannies of each potato half and creates a savory crust.

Instructions

Fire up the grill:

Preheat to medium-high heat around 400 degrees Fahrenheit so the grates are hot enough to sear on contact.

Coat the potatoes:

Toss the halved potatoes with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper in a large bowl until every piece glistens evenly.

Arrange for even cooking:

Thread the potatoes onto skewers or spread them in a single layer inside a grill basket so none of them slip through the grates.

Grill until golden:

Cook for 25 to 30 minutes, turning every 7 to 8 minutes, until the skins are blistered and charred and a fork slides through the centers with zero resistance.

Finish with flair:

Transfer the hot potatoes to a platter and shower them with chopped parsley and Parmesan while the cheese can still soften from the residual heat.

Serve right away:

Pile them alongside grilled chicken, burgers, or a big summer salad and watch them disappear fast.

Pin it

At a campground cookout someone told me these were the best potatoes he had ever eaten and I had to agree they were absurdly good for so little effort.

What to Serve Alongside

These smoky potatoes play well with almost anything coming off the grill but they especially shine next to juicy burgers, charred chicken thighs, or a simple arugula salad dressed with lemon and olive oil.

Adjusting for Dietary Needs

Skipping the Parmesan keeps this dish fully vegan and gluten-free without sacrificing any of the charred crunch that makes it special.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days and reheat beautifully in a hot skillet to bring back the crispy edges.

• A quick toss in a hot pan with a splash of oil restores more crunch than the microwave ever will.
• Leftover potatoes make an unexpectedly good breakfast when crisped up and served alongside eggs.
• Always let the potatoes cool completely before storing so they do not steam and turn mushy.

Pin it

Some recipes earn a permanent spot in your summer rotation and these smoky crispy potatoes have earned theirs many times over.

Recipe Q&A Section

→ Which potatoes work best?

Baby potatoes or small new potatoes are ideal because their size cooks evenly; halving increases surface area for a crisp, charred exterior while keeping the centers tender.

→ Skewers or grill basket — which to use?

Skewers allow direct contact with grates and easy turning for char; a grill basket prevents pieces from falling through and provides even heat for smaller batches. Both yield excellent results.

→ How do I know when they're done?

The exterior should be crisp and charred in spots and a fork should slide into the center with minimal resistance. Aim for 25–30 minutes over medium-high heat, turning regularly.

→ Any seasoning variations?

Add chopped rosemary or thyme for herbaceous notes, a pinch of chili flakes for heat, or swap smoked paprika for sweet paprika for a milder finish; finish with lemon zest for brightness.

→ Can I make them dairy-free?

Yes. Omit the Parmesan or substitute a plant-based grated alternative. The core flavor comes from the oil, smoked paprika and grill char.

→ Best way to reheat leftovers?

Reheat on a hot grill or in a hot oven (425°F/220°C) for a few minutes to restore crispness. Avoid the microwave if you want to keep the exterior crunchy.