These crispy grilled potatoes and are tossed in the best potato seasoning and cooked in foil. Enjoy perfectly crisp potatoes without heating up your kitchen!
There are few things better than extra crispy potatoes, hot off the grill. (I personally love to dip mine in ketchup, you?!)
- Red potatoes
- Olive oil– Only use enough to lightly coat the potatoes, too much oil can prevent them from getting nice and crispy.
- 1 teaspoon Kosher salt
- 1 teaspoon Rosemary
- ¾ teaspoons Oregano
- ¾ teaspoons Thyme
- ¾ teaspoons Sage
- 1/8 teaspoon Black Pepper
- 1/8 teaspoons Nutmeg
☝️ This is my grandmother’s amazing seasoning recipe. I love to make it in bulk and use it on chicken, pork, and (of course), potatoes.
Best Potatoes for Grilling
- Red potatoes are ideal for roasting because they hold their shape well after being sliced, diced, and roasted!
- Baby Potatoes are also great candidates for roasting.
Note: Russet Potatoes don’t hold up well when boiled or roasted due to their high starch content.
Check out this visual resource for more information on cooking with different potato varieties.
How Long to Grill Potatoes
- Red potatoes slices into 1/2 inch slices take about 30 minutes to cook on the grill.
- The first side becomes nice and crisp after about 20 minutes. They’re then flipped and finish cooking in about 5-10 minutes.
PRO Tip: This is the Grill Skillet that I love to use when roasting potatoes and vegetables on the grill.
- Leftovers should be stored in an airtight container in the refrigerator and are best if used within 3 days.
- To reheat, place them in a new lightly greased foil packet and heat in a 350° oven or on the top rack of a hot grill for about 10 minutes, until heated through.
Freezing Grilled Potatoes
- Roasted potatoes freeze very well for future use!
- To freeze, line them on a plate and flash freeze them for 30 minutes.
- Drop them into a labeled freezer bag for up to 3 months.
- To reheat, place the frozen potatoes on a lightly greased foil packet and heat in a 350° oven or on the top rack of a hot grill for about 15 minutes, until heated through.
Ways to Use Leftovers
- In an Frittata or Omelette
- Crispy home fries with some eggs. They reheat well in a skillet with some bacon and a sprinkling of green onions.
- Potato Salad
- Add them to Soup
What to Serve with Roasted Potatoes
More Potato Favorites!
- French Fry Seasoning
- The Pioneer Woman’s Twice Baked Potato Casserole
- Copycat Cracker Barrel Hashbrown Casserole
- Easy Potato Salad
- Cheesy Scalloped Potatoes and Ham
- More potato recipes
Get my Free Meal Plan!
- 2 lbs. red potatoes
- ¼ cup olive oil
- 1 teaspoon rosemary
- ¾ teaspoon oregano
- ¾ teaspoons thyme
- ¾ teaspoons sage
- 1/8 teaspoons nutmeg
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Combine the spices for the potato seasoning. Drizzle most of the olive oil over the spice mix and stir well to combine. Only add the remaining oil to the potatoes if necessary.
- Slice the potatoes into ½ inch thick slices. I like to thinly slice the round ends off so that each side of potato is able to lay flat on the grill.
- Place the potato slices into a large bowl and drizzle them with the olive oil/seasoning mix. Toss to combine well.
- Preheat the grill to medium-high heat.
- Layer two large pieces of foil down and lightly coat it with cooking spray.
- Place the potatoes on top of the foil, in a single layer if possible. Cover with another sheet of foil and seal it shut.
- Place the foil packet on the grill and shut the lid. Heat for 20 minutes.
- Remove the top layer of foil and use kitchen tongs to flip the potatoes. Leave the foil off the top and heat for an additional 5-10 minutes with the lid shut.
- Remove from the grill and serve!