Grilled Potatoes

During the summer, we’ll take any chance we get to fire up the grill. From grilled veggies to burgers to grilled chicken dinners, the grill imparts a smoky, charred flavor we just can’t get enough of. Out of all our easy summer sides, one of our favorite examples of the power of the grill has to be these potatoes. A staple addition to your summer meal, not only are these potatoes packed with flavor, but the grill marks make for a stunning presentation at your next BBQ. Read on for how to ace them?

The best potatoes to grill.
We like the sturdiness (and size) of an Idaho or russet potato, but if you prefer to use a thin-skinned, waxy variety feel free! Fingerlings are totally poppable and can be sliced in half and used in this recipe. If you don't know the difference between potato types, check out our explainer here.

Parboil your potatoes.
Trust us—don’t skip this step. It's pretty much impossible to get potatoes tender and cooked through on the grill alone; parboiling the potatoes guarantees creamy centers and crisp, charred outsides. Just be extra careful not to boil them too much, or else they might be too tender and fall apart on the grill. Check them after 5 minutes—if they’re still too tough, give them a couple more minutes before checking on them again. 

Storage.
Have some leftovers? Store them in the fridge in an airtight container for up to 5 days and reheat on the grill or in the oven! 

Made it? Tell us how it went (and give us a rating) in the comment section below!

Editor's Note: The time for parboiling has been adjusted based on user comments.