Smoky Garlic Herb Grilled Potatoes: Crispy, Buttery, Unreal

Forget side dish status—these potatoes steal the whole backyard show. Crispy edges, fluffy centers, garlic that slaps, and herbs that make your grill smell like a five-star steakhouse.

You’ll plate them and pretend to share, then “accidentally” keep half. The kicker?

They’re fast, dirt simple, and wildly satisfying. Give your protein the night off; these smoky grilled beauties came to win.

What Makes This Recipe So Good

• Flavor that punches above its weight: Smoky char, roasted garlic, and fresh herbs deliver steakhouse-level results without a culinary degree.
• Texture goals: Parboiling + grilling = shatter-crisp edges and creamy centers.
  

  It’s the potato equivalent of crunchy-on-the-outside, pillowy-on-the-inside perfection.

• Ridiculously versatile: Works with russets, Yukon Golds, or baby potatoes. Pairs with grilled chicken, salmon, or even a fried egg for brunch.
• Outdoor or indoor friendly: Charcoal grill, gas grill, or cast-iron grill pan.
  

  No excuses.

• Budget-friendly crowd-pleaser: Feeds a crew without raiding your savings. It’s humble ingredients doing elite work.

Smoky Garlic Herb Grilled Potatoes: Crispy, Buttery, Unreal

Recipe by Wendy CarterCourse: Dinner, Vegetarian

Servings

4

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

260

kcal

Ingredients

• 2 pounds potatoes (Yukon Gold or baby potatoes; russets also work)

• 3 tablespoons olive oil (plus more for grates)

• 2 tablespoons unsalted butter, melted

• 4 cloves garlic, minced (or 1 tablespoon garlic paste)

• 1 teaspoon smoked paprika (adds that “grill master” vibe)

• 1 teaspoon kosher salt (plus more to taste)

• 1/2 teaspoon black pepper, freshly ground

• 1 teaspoon dried thyme or 2 teaspoons fresh, chopped

• 1 teaspoon dried rosemary or 2 teaspoons fresh, chopped

• 1 tablespoon fresh parsley, chopped (for finish)

• 1 tablespoon lemon juice or red wine vinegar (optional brightness)

• Red pepper flakes (optional, for a little heat)

Step-by-Step Instructions

• Prep the potatoes: Scrub clean, halve baby potatoes or slice Yukon Gold into 1/2-inch rounds or wedges, keeping sizes uniform so they cook evenly.
• Parboil for texture insurance: Add potatoes to cold salted water, bring to a boil, simmer 7–10 minutes until just tender at the edges but not fully cooked, drain well and let steam-dry 2–3 minutes.
• Mix the flavor bomb: In a large bowl whisk olive oil, melted butter, garlic, smoked paprika, salt, pepper, and herbs, then toss in warm potatoes and coat thoroughly.
• Heat the grill: Preheat to medium-high (400–450°F), clean and oil the grates well to prevent sticking, and for charcoal aim for an even bed of coals with a cooler zone.
• Grill time: Arrange potatoes cut-side down without crowding and grill 4–6 minutes per side until charred and crisp, turning once or twice and moving finished pieces to the cooler zone to stay warm without burning.
• Finish like a pro: Toss hot potatoes with parsley and, if using, lemon juice or vinegar, then taste and adjust salt and pepper and add a pinch of red pepper flakes if you like drama.
• Serve immediately: Serve hot and crisp, drizzling any leftover butter or oil mixture over the top without being shy.

Make-Ahead & Storage Guide

• Make-ahead: Parboil up to 24 hours in advance.
  

  Drain, cool, and store in an airtight container. Toss with oil/seasonings just before grilling.

• Refrigeration: Store leftovers in a sealed container for 3–4 days.
  

  They’ll still be good, but re-crisping is key.

• Reheat: Best in a 425°F oven or air fryer for 6–10 minutes until crisp. Skillet over medium heat with a splash of oil also works.
• Freezing: Not ideal.
  

  Texture gets mealy. If you must, freeze after parboil, then grill from frozen on lower heat.

Why You’ll Love It

• Set-and-sizzle simplicity: Minimal steps, consistent results—no culinary gymnastics required.
• Pairs with everything: Burgers, ribs, salmon, portobello mushrooms—heck, serve with aioli and call it dinner.
• Weeknight or party-ready: Scales like a champ.
  

  Double the batch; nobody complains about extra potatoes. Ever.

• Big flavor, clean ingredients: Pantry staples + fresh herbs = chef-y without being fussy.

Nutrition Stats

Per serving (1/4 of recipe): Approximately 260 calories, 6g fat (2.5g saturated), 45g carbs, 4g protein, 5g fiber, 520mg sodium.

Values vary by potato type and how generous you are with the oil and salt, FYI.

Good to know: Potatoes pack potassium, vitamin C, and resistant starch (especially when cooled and reheated). The olive oil and herbs add anti-inflammatory perks.

Balance the butter with extra-virgin olive oil if you’re being virtuous—no judgment.

Pitfalls to Watch Out For

• Skipping the parboil: Raw-center potatoes with burnt outsides. Hard pass.
• Wet potatoes on the grill: Moisture = steam = soggy.
  

  Let them steam-dry after draining.

• Underseasoning: Potatoes crave salt. Taste and adjust at the end, too.
• Sticky grates: Dirty or dry grates grab.
  

  Preheat properly and oil them. Use a thin metal spatula for clean flips.

• Wrong heat: Too low = pale and soft.
  

  Too high = scorched and raw. Aim for medium-high and use zones.

  
  

Creative Twists

• Parmesan crunch: Toss hot off the grill with 1/4 cup finely grated Parm and extra parsley.
• Chimichurri finish: Swap parsley garnish for a spoonful of chimichurri.
  

  Herby fireworks.

• Smoked bacon + scallion: Fold in crisp bacon bits and sliced scallions. Overachiever status unlocked.
• Lemon-garlic yogurt dip: Greek yogurt, lemon zest, garlic, and dill on the side.
  

  High-protein win.

• Harissa heat: Replace paprika with 1 teaspoon harissa paste. Add a squeeze of honey to balance.
• Cajun street-food style: Cajun seasoning + lime juice + mayo drizzle.
  

  Not subtle, very delicious.

FAQ

Do I have to parboil the potatoes?

Yes, if you want peak texture. Parboiling jump-starts the interior so the grill can focus on crisping the exterior.

Skipping it risks burnt outsides and undercooked centers.

Which potatoes are best for grilling?

Yukon Golds are the sweet spot—creamy yet sturdy. Baby potatoes grill beautifully, too.

Russets work but are more fragile; cut thicker and handle gently.

Can I make these without a grill?

Absolutely. Use a ripping-hot cast-iron grill pan or skillet.

Sear in batches, then finish in a 425°F oven for 5–8 minutes to crisp through.

How do I keep them from sticking?

Preheat the grill, clean the grates, and oil them. Also, don’t flip too early—once a crust forms, they release easily.

Pat potatoes dry and use enough oil in the marinade.

What herbs can I swap in?

Try oregano, dill, basil, or marjoram. If using delicate herbs like basil, add them after grilling to avoid bitterness.

Can I make this vegan?

Yep.

Replace butter with more olive oil or a plant-based butter. Flavor stays big, texture stays crisp.

No compromises.

Closing Notes

These Smoky Garlic Herb Grilled Potatoes turn a simple spud into a headline act—crisp, fragrant, and unapologetically addictive. Keep the parboil, mind the heat, and finish with acid and herbs for the win.

Make extra, because “leftovers” will mysteriously vanish. IMO, this is the side that becomes the main, and nobody’s mad about it.