20 Flavorful Grilled Potato Recipes Perfect for Summer

Summer is all about firing up the grill, and potatoes are the ultimate crowd-pleaser—crispy, smoky, and endlessly versatile. Whether you’re craving quick weeknight sides, loaded BBQ favorites, or cozy campfire-inspired bites, these 20 flavorful grilled potato recipes will steal the spotlight at any cookout. Ready to take your spud game to the next level? Let’s dig in!

Garlic Herb Grilled Potatoes

These crispy-on-the-outside, tender-on-the-inside potatoes are infused with garlic and fresh herbs—perfect for tossing on the grill while your main dish cooks.

Ingredients

• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Preheat grill to medium-high (about 400°F). In a large bowl, toss potatoes with 3 tbsp olive oil, 3 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Place potatoes cut-side down on a grill basket or directly on the grates. Grill for 15 minutes, flipping once halfway, until deeply golden and fork-tender.
3. Transfer to a serving dish and drizzle with an extra splash of olive oil if desired.

The high-heat grill gives these potatoes an irresistible smoky char, while the garlic and fresh herbs keep them bright and flavorful. Tip: For extra crispiness, let them sit undisturbed for the first 5 minutes of grilling!

Spicy Cajun Grilled Potato Wedges

These smoky, spicy potato wedges are a game-changer for your next cookout—crispy on the outside, tender inside, and packed with bold Cajun flavor.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into 1-inch wedges
• 3 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional, for extra heat)

Instructions:

1. Prep the potatoes: Toss potato wedges with 3 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp cayenne pepper (if using) until evenly coated.
2. Grill: Preheat grill to medium-high (about 400°F). Arrange wedges in a single layer on the grates (use a grill basket if needed). Grill for 8–10 minutes per side, flipping once, until deeply charred and fork-tender.
3. Serve: Transfer to a platter and let cool slightly—the edges will crisp up even more as they rest.

The magic here? Grilling gives these wedges an irresistible smoky crunch that oven fries just can’t match. Perfect for dunking in cool ranch or spicy aioli!

Tip: For extra-crispy results, soak the cut potatoes in cold water for 30 minutes before seasoning to remove excess starch.

Cheesy Bacon Grilled Potatoes in Foil

These smoky, melty foil-pack potatoes are a backyard BBQ must—minimal cleanup, maximum flavor, and guaranteed crowd appeal.

Ingredients

• 1.5 lbs baby potatoes, halved
• 6 slices bacon, chopped
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions

1. Prep grill: Preheat to medium-high (400°F). Tear off 4 large sheets of heavy-duty foil (about 12×12 inches).
2. Mix potatoes: In a bowl, toss potatoes with olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Assemble packs: Divide potatoes among foil sheets. Top each with chopped bacon and 1/4 cup cheddar cheese. Seal tightly into packets, leaving space for steam.
4. Grill: Place packs on grill grates. Close lid and cook 25 minutes, flipping once halfway, until potatoes are tender and bacon crisps.
5. Finish: Carefully open packs (watch for steam!) and sprinkle with remaining cheese and chives. Let sit 2 minutes to melt.

The magic here? The bacon fat renders into the potatoes as they cook, infusing every bite with smoky richness—no fancy techniques required.

Tip: For extra crunch, open the foil packs during the last 5 minutes to crisp the cheese edges.

Rosemary and Parmesan Grilled Potatoes

These Rosemary and Parmesan Grilled Potatoes are crispy on the outside, tender on the inside, and packed with savory flavor—perfect for your next backyard BBQ or weeknight side dish.

• 1 ½ lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 2 garlic cloves, minced
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese

1. Preheat grill to medium-high heat (about 400°F).
2. In a large bowl, toss potatoes with olive oil, rosemary, garlic, salt, and black pepper until evenly coated.
3. Place potatoes cut-side down on the grill grates. Close the lid and cook for 12–15 minutes, flipping halfway, until grill marks appear and potatoes are fork-tender.
4. Sprinkle Parmesan cheese over the potatoes in the last 2 minutes of cooking, letting it melt slightly.
5. Remove from the grill and serve immediately.

The smoky char from the grill pairs perfectly with the nutty Parmesan and earthy rosemary—no one will believe how simple these are to make!

Tip: For extra crispiness, parboil the potatoes for 5 minutes before grilling.

Lemon Pepper Grilled Potato Skewers

These zesty, smoky skewers turn humble potatoes into a showstopping side—perfect for tossing on the grill while your main dish cooks.

Ingredients:

• 1 ½ lbs baby potatoes, halved (or quartered if large)
• 3 tbsp olive oil
• 1 tbsp lemon zest (from about 1 large lemon)
• 2 tsp freshly cracked black pepper
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Prep the potatoes: Parboil potatoes in salted water for 8 minutes until just tender. Drain and let cool slightly.
2. Season: In a large bowl, toss potatoes with 3 tbsp olive oil, 1 tbsp lemon zest, 2 tsp black pepper, 1 tsp salt, and 1 tsp garlic powder until evenly coated.
3. Skewer: Thread potatoes onto soaked wooden or metal skewers, leaving small gaps for even cooking.
4. Grill: Cook skewers over medium-high heat (about 400°F) for 10–12 minutes, turning occasionally, until charred and crispy.
5. Finish: Sprinkle with fresh parsley before serving.

The lemon pepper crust caramelizes into a tangy, peppery glaze, while the centers stay creamy—ideal for soaking up sauces from grilled meats.

Tip: For extra brightness, squeeze a little fresh lemon juice over the skewers right before serving.

Smoky Paprika Grilled Potato Slices

These crispy, smoky potato slices are a grill-side superstar—perfect for tossing on the barbecue while your main dish sizzles away.

Ingredients:

• 2 large russet potatoes, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat grill to medium-high (about 400°F).
2. In a large bowl, toss potato slices with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange slices directly on the grill grates. Cook for 6–8 minutes per side, flipping once, until deeply grill-marked and tender when pierced with a fork.

The smoky paprika gives these spuds a campfire-kissed depth, while the grill locks in a satisfying crunch. (No sad, steamed potatoes here!)

Tip: For extra flavor, sprinkle with a pinch of flaky salt right after grilling.

Greek-Style Grilled Potatoes with Feta

These Greek-Style Grilled Potatoes with Feta are crispy on the outside, tender inside, and packed with Mediterranean flavors—perfect for your next cookout or weeknight side.

• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

1. Preheat grill to medium-high (about 400°F). In a large bowl, toss potatoes with 3 tbsp olive oil, 1 tbsp lemon juice, 2 tsp oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Grill potatoes cut-side down for 12–15 minutes, flipping once, until charred and fork-tender.
3. Transfer to a serving platter and immediately sprinkle with 1/2 cup feta and 2 tbsp parsley. The residual heat will soften the cheese slightly.

The smoky grill marks and tangy feta make these potatoes irresistible—no dipping sauce needed!

Tip: For extra flavor, add a pinch of red pepper flakes with the seasonings.

Honey Mustard Glazed Grilled Potatoes

These smoky-sweet grilled potatoes are a summer BBQ game-changer—crispy on the outside, tender inside, and slathered in a sticky honey mustard glaze.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder

Instructions:

1. Prep potatoes: Toss halved potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Grill: Place potatoes cut-side down on a preheated grill (medium-high, about 400°F). Cover and cook for 12 minutes until grill marks appear.
3. Make glaze: Whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1/2 tsp garlic powder in a small bowl.
4. Glaze & finish: Flip potatoes, brush with half the glaze, and grill uncovered for 5 more minutes. Brush with remaining glaze and grill 3 minutes until caramelized.

The magic here? The double glaze creates a lacquered crust that clings to every nook of the potatoes—no sad, dry bites!

Tip: For extra char, leave potatoes undisturbed the first 5 minutes of grilling.

Loaded Grilled Potato Boats

These smoky, cheesy potato boats are like loaded baked potatoes but with a charred twist—perfect for your next backyard BBQ or weeknight cookout.

Ingredients:

• 4 medium russet potatoes (about 8 oz each)
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup cooked and crumbled bacon (about 2 strips)
• 2 tbsp sour cream
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat grill to medium-high (400°F). Scrub potatoes, pat dry, and pierce each 3–4 times with a fork. Rub with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
2. Wrap each potato tightly in foil. Grill over indirect heat (move to cooler side if using charcoal) for 45–50 minutes, turning once, until tender when pierced with a knife.
3. Unwrap potatoes and let cool slightly. Cut each in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell. Brush insides with remaining 1 tbsp olive oil and sprinkle with remaining 1/2 tsp salt and black pepper.
4. Return potato halves to direct heat, cut-side down, and grill for 3–4 minutes until lightly charred. Flip, fill with cheddar cheese and bacon, and grill another 2 minutes until cheese melts.
5. Top with sour cream and chives. Serve immediately.

The double-grill method gives these boats a crispy shell and melt-in-your-mouth center—no oven required!

Tip: For extra tang, swap sour cream with Greek yogurt and add a dash of hot sauce.

Curry-Spiced Grilled Potato Cubes

These smoky, golden potato cubes are packed with warm curry flavors and just the right amount of crunch—perfect for tossing on the grill while you cook the main course!

Ingredients:

• 1 1/2 lbs Yukon Gold potatoes, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 1/2 tsp curry powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Preheat grill to medium-high (about 400°F). Toss potato cubes with 2 tbsp olive oil, 1 1/2 tsp curry powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Thread potatoes onto skewers (or use a grill basket) and grill for 12–15 minutes, turning occasionally, until tender and lightly charred.
3. Remove from heat, sprinkle with 1 tbsp chopped cilantro, and serve warm.

The curry powder caramelizes slightly on the grill, giving these potatoes a subtly sweet depth that pairs perfectly with their smoky edges.

Tip: Soak wooden skewers in water for 30 minutes beforehand to prevent burning.

Grilled Sweet Potato and Chorizo Medley

This smoky-sweet Grilled Sweet Potato and Chorizo Medley is a weeknight hero—packed with bold flavors and ready in under 30 minutes.

• 2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
• 8 oz fresh chorizo, casings removed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1 tbsp maple syrup
• 1/4 cup chopped fresh cilantro

1. Preheat grill to medium-high (about 400°F). Toss sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, and kosher salt until evenly coated.
2. Grill sweet potatoes in a grill basket or on foil for 15–18 minutes, stirring occasionally, until tender and lightly charred.
3. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook chorizo, breaking it into crumbles, for 5–6 minutes until browned.
4. Toss grilled sweet potatoes with chorizo, drizzle with maple syrup, and sprinkle with cilantro.

The contrast of caramelized sweet potatoes against spicy chorizo and sticky maple glaze makes every bite irresistible. Tip: For extra crunch, top with quick-pickled red onions (just soak thin slices in lime juice for 10 minutes).

Maple Glazed Grilled Sweet Potatoes

These smoky-sweet grilled sweet potatoes get a glossy maple glaze that caramelizes into sticky perfection—ideal for summer BBQs or cozy weeknights.

Ingredients:

• 2 large sweet potatoes (about 1.5 lbs), sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/4 cup pure maple syrup
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Prep grill: Preheat grill to medium-high (400°F). Brush grates lightly with oil.
2. Toss potatoes: In a large bowl, toss sweet potato rounds with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Grill: Arrange potatoes in a single layer on the grill. Cook for 5–6 minutes per side, flipping once, until tender with char marks.
4. Glaze: Whisk together 1/4 cup maple syrup and 1 tbsp Dijon mustard. Brush generously over potatoes during the last 2 minutes of grilling.

The magic happens when the maple-Dijon glaze bubbles into a lacquered finish, balancing earthy spices with just enough tang. Tip: For extra caramelization, drizzle any remaining glaze over the potatoes after plating.

Herbed Butter Grilled Potato Halves

These Herbed Butter Grilled Potato Halves are crispy on the outside, tender inside, and packed with savory garlic-herb flavor—perfect for tossing on the grill while your main dish cooks.

• 4 medium russet potatoes (about 2 lbs), scrubbed and halved lengthwise
• 4 tbsp unsalted butter, melted
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Preheat grill to medium-high heat (about 400°F).
2. In a small bowl, stir together melted butter, parsley, thyme, garlic, salt, and black pepper.
3. Brush the cut sides of the potatoes generously with the herbed butter mixture.
4. Place potatoes cut-side down on the grill. Close the lid and cook for 12–15 minutes, until grill marks form and edges crisp.
5. Flip potatoes skin-side down, brush with remaining herbed butter, and grill for another 10–12 minutes until tender when pierced with a fork.

The double-brush of herbed butter ensures every bite is rich and fragrant, while the grill gives the potatoes a smoky char you can’t get from the oven.

Tip: For extra crispiness, parboil the potato halves for 5 minutes before grilling—just pat them dry first!

Garlic Parmesan Grilled Potato Rounds

These crispy, cheesy potato rounds are a game-changer for your next cookout—packed with garlicky goodness and a golden parmesan crust.

Ingredients:

• 2 large russet potatoes, sliced into 1/4-inch rounds
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat grill to medium-high (about 400°F). In a large bowl, toss potato rounds with 3 tbsp olive oil, 3 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Grill potatoes in a single layer for 5–6 minutes per side, flipping once, until grill marks appear and edges are crispy.
3. Sprinkle 1/2 cup parmesan cheese evenly over the rounds during the last 2 minutes of grilling, letting it melt and crisp slightly.
4. Transfer to a platter and garnish with 2 tbsp chopped parsley. Serve immediately.

The magic here? The parmesan forms a savory crust while the centers stay tender—no flipping required once the cheese hits the grill!

Tip: For extra crunch, use a grill basket to prevent smaller rounds from slipping through the grates.

Grilled Potato and Vegetable Kabobs

These hearty kabobs are a summer grilling staple—tender potatoes and crisp veggies soak up smoky flavor while staying perfectly charred at the edges.

Ingredients:

• 1 lb baby potatoes, halved
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch chunks
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Pre-boil potatoes: In a pot, cover potatoes with water and boil for 8 minutes until slightly tender. Drain and let cool slightly.
2. Toss veggies: Thread potatoes, bell pepper, zucchini, and onion onto skewers. In a bowl, whisk together 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Brush generously over kabobs.
3. Grill: Preheat grill to medium-high (400°F). Grill kabobs for 10–12 minutes, turning occasionally, until veggies are charred and potatoes are fork-tender.

The balsamic glaze caramelizes into a sweet-smoky crust, making these kabobs irresistible straight off the grill. Tip: Soak wooden skewers for 30 minutes to prevent burning!

Chili Lime Grilled Potato Wedges

These smoky, zesty potato wedges are a game-changer for your next cookout—crispy on the outside, tender inside, and packed with bold flavor.

Ingredients:

• 4 medium russet potatoes, scrubbed and cut into 8 wedges each
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Preheat grill to medium-high (about 400°F). Toss potato wedges with 2 tbsp olive oil, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Grill wedges for 6–8 minutes per side, flipping once, until grill marks appear and potatoes are fork-tender.
3. Transfer to a serving platter. Drizzle with 1 tbsp lime juice, sprinkle with 1 tsp lime zest, and garnish with 2 tbsp cilantro.

The charred edges and bright lime finish make these wedges irresistible—they’re like a cross between fries and a fresh summer salad.

Tip: For extra crispiness, parboil the wedges for 5 minutes before grilling.

Grilled Potato Salad with Dijon Dressing

This smoky, tangy twist on potato salad skips the mayo and lets the grill do the heavy lifting for a dish that’s packed with flavor and perfect for summer cookouts.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill

Instructions:

1. Toss potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Preheat grill to medium-high (about 400°F).
2. Grill potatoes cut-side down for 12–15 minutes, flipping once, until tender and charred in spots.
3. Whisk together Dijon mustard, honey, vinegar, and remaining 1 tbsp olive oil in a large bowl.
4. Add grilled potatoes, red onion, and dill to the bowl; toss gently to coat.
5. Serve warm or at room temperature.

The charred edges and punchy Dijon dressing make this salad a standout—no one will miss the traditional mayo version!

Tip: For extra crunch, toss in some crispy bacon or toasted walnuts right before serving.

BBQ Ranch Grilled Potatoes

These smoky, creamy grilled potatoes are the ultimate summer side—packed with tangy BBQ flavor and a cool ranch finish.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup BBQ sauce
• 2 tbsp ranch dressing
• 1 tbsp chopped fresh chives

Instructions:

1. Toss potatoes with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
2. Grill over medium heat (375°F) cut-side down for 12–15 minutes, flipping once, until charred and tender.
3. Brush potatoes with 1/4 cup BBQ sauce and grill 1 more minute to caramelize.
4. Drizzle with 2 tbsp ranch dressing and sprinkle with 1 tbsp chives before serving.

The double-hit of grill marks and sticky BBQ glaze gives these spuds irresistible crisp edges, while the ranch adds a creamy contrast. Tip: For extra flavor, mix a pinch of cayenne into the BBQ sauce before brushing.

Grilled Potato and Onion Foil Packets

These fuss-free foil packets deliver tender potatoes and caramelized onions with minimal cleanup—perfect for backyard BBQs or weeknight dinners.

Ingredients:

• 1.5 lbs russet potatoes, scrubbed and sliced into 1/2-inch rounds
• 1 large yellow onion, thinly sliced
• 3 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat grill to medium-high (400°F). Tear off four 12-inch sheets of heavy-duty aluminum foil.
2. In a large bowl, toss potatoes and onions with 3 tbsp melted butter, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Divide mixture between foil sheets, piling in the center. Fold edges tightly to seal, leaving room for steam.
4. Grill packets for 25–30 minutes, flipping once halfway, until potatoes are fork-tender (carefully check one packet to test).
5. Open packets, sprinkle with 2 tbsp fresh parsley, and serve directly from the foil for a smoky, buttery side dish with zero dishes.

Tip: For extra crispiness, open packets during the last 5 minutes of grilling to let edges brown.

Thyme and Lemon Grilled Potato Slices

These crispy-edged potato slices soak up the bright flavors of lemon and thyme, making them a standout side for any grilled meal.

Ingredients:

• 1 ½ lbs Yukon Gold potatoes, sliced into ¼-inch rounds
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Preheat grill to medium-high (about 400°F). In a large bowl, toss potato slices with 3 tbsp olive oil, 1 tbsp thyme leaves, 1 tsp lemon zest, 2 tbsp lemon juice, 1 tsp salt, and ½ tsp black pepper until evenly coated.
2. Arrange potatoes in a single layer on the grill (use a grill basket if needed). Cook for 5–6 minutes per side, flipping once, until tender with charred edges.
3. Transfer to a platter and drizzle with an extra squeeze of lemon juice if desired.

The lemon’s acidity cuts through the potatoes’ richness, while the thyme adds an earthy depth—perfect for balancing heavier mains like steak or ribs.

Tip: For extra crispiness, pat the potato slices dry with a towel before tossing with the marinade.

Conclusion

With 20 delicious grilled potato recipes, there’s something here for every summer cookout! Whether you’re craving crispy wedges, cheesy skewers, or smoky smashed potatoes, these dishes are sure to be a hit. Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest. Happy grilling!