If you ask me, grilled potatoes are one of the best side dishes you can make for summer cookouts.
These garlic herb potatoes bring together simple ingredients that pack a lot of flavor. Tender potato chunks get tossed with olive oil, fresh garlic, and Italian seasoning before hitting the grill.
A touch of smoked paprika and red pepper flakes add a little warmth, while grated Parmesan gives them a salty, cheesy finish. Fresh parsley at the end keeps things bright and fresh.
They’re easy to throw together and go with just about anything you’re grilling, making them perfect for backyard barbecues or weeknight dinners.
Why You’ll Love These Grilled Potatoes
- Quick and easy – Ready in just 30-40 minutes, these potatoes are perfect for busy weeknights when you want a tasty side dish without spending hours in the kitchen.
- Simple ingredients – You probably already have everything you need in your pantry – just potatoes, olive oil, garlic, and a few basic seasonings.
- Perfect for grilling season – These potatoes cook right on the grill alongside your main dish, so you don’t have to heat up your kitchen or juggle multiple cooking methods.
- Packed with flavor – The combination of garlic, Italian herbs, and Parmesan creates a savory, restaurant-quality side that pairs well with just about any grilled meat or fish.
What Kind of Potatoes Should I Use?
For grilled potatoes, you’ll want to stick with waxy potatoes like red or yellow varieties, which hold their shape beautifully on the grill. These types have less starch than russets, so they won’t fall apart or get mushy when you’re flipping them around in your foil packet. Red potatoes have a slightly firmer texture, while yellow potatoes (like Yukon Golds) are a bit creamier and buttery in flavor – both work great, so just grab whichever looks freshest at the store. Try to pick potatoes that are similar in size so when you cut them into chunks, they’ll all cook evenly at the same rate.
Options for Substitutions
This recipe is pretty forgiving, so here are some easy swaps you can make:
- Red or yellow potatoes: Yukon golds work great here, or you can use russet potatoes if that’s what you have. Just keep in mind that russets might get a bit crispier on the outside, which isn’t a bad thing at all.
- Italian seasoning: No Italian seasoning? Mix up your own with equal parts dried basil, oregano, and thyme. Or just use whatever dried herbs you have on hand – rosemary and thyme make a nice combo too.
- Olive oil: Avocado oil or melted butter both work well for grilling. Butter will give you a richer flavor, while avocado oil has a higher smoke point.
- Parmesan cheese: Feel free to swap in Romano cheese, Asiago, or even crumbled feta for a different flavor profile. You can also skip the cheese entirely if you’re keeping things dairy-free.
- Fresh parsley: Fresh chives, cilantro, or green onions make nice alternatives for garnish. Dried parsley works in a pinch, but use about half the amount.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling potatoes is cutting them too large, which leaves you with burnt outsides and hard, undercooked centers – stick to 1-inch pieces or even slightly smaller for the most even cooking.
Make sure to seal your foil packets tightly with the seams on top so the steam stays trapped inside, and don’t skip flipping them halfway through or you’ll end up with unevenly cooked potatoes.
Another common error is opening the packets too early to check on them, which releases all the steam and adds extra cooking time – trust the 20-25 minute window and only peek once near the end if you’re unsure.
For extra flavor, try parboiling your potato pieces for just 5 minutes before grilling, which guarantees they’ll be tender inside while still getting that nice char on the outside.
What to Serve With Grilled Garlic Herb Potatoes?
These potatoes are the perfect side dish for just about any grilled protein you can think of. They pair really well with grilled chicken breasts, steak, or pork chops since the garlic and herbs complement those flavors nicely. If you’re going for a full backyard BBQ spread, serve them alongside some grilled vegetables like zucchini, bell peppers, or corn on the cob. For a lighter meal, these potatoes also work great next to a simple green salad or some roasted asparagus to balance out the richness of the Parmesan.
Storage Instructions
Store: Keep any leftover grilled potatoes in an airtight container in the fridge for up to 4 days. They make a great side dish throughout the week and taste delicious cold in a potato salad or warmed up for dinner.
Freeze: These potatoes freeze pretty well for up to 2 months. Just let them cool completely first, then store in a freezer-safe container or bag. The texture might be a bit softer after freezing, but they’re still good!
Reheat: For the best results, warm them up in the oven at 400°F for about 10 minutes until they’re heated through and crispy again. You can also use the microwave if you’re in a hurry, but they won’t be quite as crispy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1450
- Protein: 27-30 g
- Fat: 35-40 g
- Carbohydrates: 220-235 g
Ingredients
For the potatoes:
- 3 lb potatoes (cut into 1-inch chunks for even grilling)
- 3 tbsp olive oil (I prefer Filippio Berio for roasting)
- 4 garlic cloves (freshly minced for best aroma)
- 1 tbsp italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 3/4 tsp salt
- 1/2 tsp pepper
For the garnish:
- 1/4 cup parmesan (I always use Kraft grated for a salty kick)
- 2 tbsp fresh parsley, chopped
Step 1: Prepare Potatoes and Create the Seasoning Mixture
- 3 lb potatoes, cut into 1-inch chunks
- 3 tbsp olive oil
- 4 garlic cloves, freshly minced
- 1 tbsp italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 3/4 tsp salt
- 1/2 tsp pepper
Cut your potatoes into 1-inch chunks, aiming for uniform size so they cook evenly on the grill.
While prepping the potatoes, mince your garlic cloves fresh—you’ll notice the aroma is much more vibrant than pre-minced garlic.
In a large bowl, combine the olive oil, minced garlic, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper.
Whisk together until well combined, creating an aromatic seasoning oil.
Step 2: Coat Potatoes and Prepare Foil Packets
- seasoned potato mixture from Step 1
Add the cut potatoes to the bowl with the seasoning mixture and toss thoroughly until every piece is evenly coated.
Tear out sheets of heavy-duty aluminum foil and divide the seasoned potatoes between them, distributing them in a single layer on each sheet.
Fold the foil up and over the potatoes, sealing the edges tightly to create closed packets—this traps the steam and heat for even cooking.
Step 3: Grill the Potato Packets
- foil packets from Step 2
Heat your grill to medium-high heat (around 400°F if you have a thermometer).
Once hot, place the sealed foil packets directly on the grill grates.
Cook for 10-12 minutes, then carefully flip each packet using tongs—I like to use a thick dish towel to protect my hands when handling the hot foil.
Continue grilling for another 10-12 minutes until the potatoes are tender when pierced with a fork.
Step 4: Finish with Cheese and Herbs
- grilled potatoes from Step 3
- 1/4 cup parmesan
- 2 tbsp fresh parsley, chopped
Carefully open the foil packets by folding back the edges (watch for the steam!).
Immediately sprinkle the Parmesan cheese and fresh chopped parsley over the hot potatoes while they’re still steaming—this helps the cheese melt slightly and the herbs release their fragrance.
Serve directly from the foil packets for a rustic presentation.
Easy Grilled Garlic Herb Potatoes
Ingredients
For the potatoes
- 3 lb potatoes (cut into 1-inch chunks for even grilling)
- 3 tbsp olive oil (I prefer Filippio Berio for roasting)
- 4 garlic cloves (freshly minced for best aroma)
- 1 tbsp italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 3/4 tsp salt
- 1/2 tsp pepper
For the garnish
- 1/4 cup parmesan (I always use Kraft grated for a salty kick)
- 2 tbsp fresh parsley, chopped
Instructions
- Cut your potatoes into 1-inch chunks, aiming for uniform size so they cook evenly on the grill. While prepping the potatoes, mince your garlic cloves fresh—you'll notice the aroma is much more vibrant than pre-minced garlic. In a large bowl, combine the olive oil, minced garlic, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Whisk together until well combined, creating an aromatic seasoning oil.
- Add the cut potatoes to the bowl with the seasoning mixture and toss thoroughly until every piece is evenly coated. Tear out sheets of heavy-duty aluminum foil and divide the seasoned potatoes between them, distributing them in a single layer on each sheet. Fold the foil up and over the potatoes, sealing the edges tightly to create closed packets—this traps the steam and heat for even cooking.
- Heat your grill to medium-high heat (around 400°F if you have a thermometer). Once hot, place the sealed foil packets directly on the grill grates. Cook for 10-12 minutes, then carefully flip each packet using tongs—I like to use a thick dish towel to protect my hands when handling the hot foil. Continue grilling for another 10-12 minutes until the potatoes are tender when pierced with a fork.
- Carefully open the foil packets by folding back the edges (watch for the steam!). Immediately sprinkle the Parmesan cheese and fresh chopped parsley over the hot potatoes while they're still steaming—this helps the cheese melt slightly and the herbs release their fragrance. Serve directly from the foil packets for a rustic presentation.
