Side dishes can make or break a cookout. I’ve served plenty of burgers and steaks over the years, but it’s the sides people always ask me about. And I get it. Nobody wants to stand over a hot stove when the grill is already fired up and everyone’s outside.
That’s why I love throwing everything on the grill, including the sides. These grilled potatoes and peppers are one of my go-to recipes when I’m feeding a crowd. The potatoes get crispy on the outside, the peppers get a little char, and everything picks up that smoky flavor from the grill. Plus, you can prep everything in advance and toss it all in foil packets.
Want something that pairs with just about any grilled meat? This is it. It’s easy, it feeds a bunch of people, and you won’t be stuck in the kitchen while everyone else is having fun.
Why You’ll Love These Grilled Potatoes and Peppers
- Perfect for outdoor cooking – This recipe keeps your kitchen cool during warm weather and adds that smoky grilled flavor you can’t get from the oven.
- Simple ingredients – You probably have most of these pantry staples and fresh vegetables on hand already, making this an easy go-to side dish.
- Naturally vegetarian and healthy – Packed with veggies and using just a touch of olive oil, this is a guilt-free side that pairs well with any grilled protein.
- Great for gatherings – Whether it’s a backyard barbecue or a casual weeknight dinner, this colorful dish feeds a crowd and looks great on the table.
What Kind of Potatoes Should I Use?
Red potatoes are perfect for grilling because they hold their shape well and have a naturally creamy texture that doesn’t fall apart on the grill. You can use any size red potatoes you find at the store – just adjust your wedge cuts so they’re all roughly the same size for even cooking. If you can’t find red potatoes, Yukon Gold potatoes are a great substitute since they also have a waxy texture that grills beautifully. Whatever you choose, there’s no need to peel them – the skin adds great flavor and helps the wedges stay intact while they’re cooking on the grill.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:
- Red potatoes: Yukon golds work great here, or you can use russets if that’s what you’ve got. Just keep in mind that russets are a bit starchier and may fall apart more easily on the grill, so cut them into slightly larger wedges.
- Green peppers: Any color bell pepper works perfectly – red, yellow, or orange peppers will add a sweeter flavor if you prefer that over the slight bitterness of green.
- Steak seasoning: Don’t have steak seasoning? Mix together equal parts garlic powder, onion powder, and black pepper with a pinch of crushed red pepper flakes for a similar effect.
- Italian seasoning: If you’re out of Italian seasoning, combine equal parts dried basil, oregano, and thyme. Or just use whatever dried herbs you have on hand – rosemary or parsley work nicely too.
- Onion: Yellow or white onions are fine substitutes for the standard onion. Red onions will add a slightly sweeter, milder taste if you prefer.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling potatoes is cutting them too thick, which leaves you with burnt outsides and raw centers – aim for wedges no thicker than 3/4 inch so they cook through in the 40-45 minute timeframe.
Another common error is not sealing your foil packets tightly enough, allowing steam to escape and resulting in dried-out vegetables instead of tender, flavorful ones – make sure to crimp the edges well and leave some room inside for steam to circulate.
To get even cooking, try to keep your potato and pepper pieces roughly the same size, and don’t skip tossing everything thoroughly with the oil and seasonings before wrapping.
Finally, resist the urge to open the packets early to check on them, as this releases all the built-up steam that’s doing the actual cooking work.
What to Serve With Grilled Potatoes and Peppers?
These grilled potatoes and peppers make a fantastic side dish for just about any grilled meat you can think of. I love serving them alongside juicy grilled chicken breasts, steak, or even Italian sausages since the paprika and Italian seasoning complement those proteins perfectly. If you want to make it a complete meal without adding meat, try topping the potatoes and peppers with a fried egg and some crumbled feta cheese for a hearty vegetarian dinner. A simple side salad with a light vinaigrette is also a nice addition to round out the plate and add some freshness to balance the smoky grilled flavors.
Storage Instructions
Store: Keep your leftover grilled potatoes and peppers in an airtight container in the fridge for up to 4 days. They make a great side dish throughout the week and pair nicely with just about any protein you’re having for dinner.
Freeze: While you can freeze these for up to 2 months in a freezer-safe container, just know that the peppers and onions might get a bit softer after thawing. The potatoes hold up pretty well though, so it’s still worth doing if you have extras!
Reheat: The best way to bring these back to life is in a skillet over medium heat with a little drizzle of olive oil until they’re warmed through and crispy again. You can also reheat them in the oven at 400°F for about 10 minutes, or use the microwave if you’re in a hurry.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Easy |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 850-950
- Protein: 18-22 g
- Fat: 28-32 g
- Carbohydrates: 140-160 g
Ingredients
- 8 medium potatoes (cut into 1-inch chunks)
- 2 large green peppers (deseeded and cut into 1-inch pieces)
- 1 large onion (cut into 1-inch wedges)
- 3 tbsp olive oil
- 5 garlic cloves (freshly minced)
- 1 tsp smoked paprika
- 1 1/2 tsp Montreal steak seasoning
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh rosemary (finely chopped)
Step 1: Prepare and Season the Vegetables
- 8 medium potatoes, cut into 1-inch chunks
- 2 large green peppers, deseeded and cut into 1-inch pieces
- 1 large onion, cut into 1-inch wedges
- 3 tbsp olive oil
- 5 garlic cloves, freshly minced
- 1 tsp smoked paprika
- 1 1/2 tsp Montreal steak seasoning
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh rosemary, finely chopped
Cut the potatoes into 1-inch chunks, then deseed and cut the green peppers into 1-inch pieces, and cut the onion into 1-inch wedges.
Mince the garlic and finely chop the fresh rosemary.
In a large bowl, combine all the vegetables with the olive oil, minced garlic, smoked paprika, Montreal steak seasoning, Italian seasoning, salt, black pepper, and fresh rosemary.
Toss everything together until the vegetables are evenly coated with oil and seasonings.
I like to massage the mixture with my hands for about 30 seconds to really work the seasonings into the potatoes—it helps develop better flavor.
Step 2: Create Foil Packets for Grilling
- Seasoned vegetable mixture from Step 1
Tear off two large sheets of heavy-duty aluminum foil (about 18 inches each).
Divide the seasoned vegetable mixture evenly between the two foil sheets, piling the vegetables in the center of each sheet.
Fold the foil up and over the vegetables, then seal the edges tightly by crimping and folding them together.
Make sure the packets are well-sealed so steam can build up inside while grilling.
I always double-check my seals by gently squeezing the packets—if I feel any steam escaping, I reseal that section.
Step 3: Grill the Vegetables Until Tender
- Foil packets from Step 2
Preheat your grill to medium heat.
Place the sealed foil packets directly on the grill grates and cover the grill.
Cook for 40-45 minutes, until the potatoes are fork-tender.
You can gently shake the packets about halfway through cooking to redistribute the vegetables and ensure even cooking.
The foil packet acts as a steamer, trapping moisture and heat to cook the vegetables perfectly while infusing them with all the seasonings.
Step 4: Open and Serve
- Grilled vegetable packets from Step 3
Carefully open the foil packets, being mindful of the hot steam that will escape.
Transfer the grilled vegetables to a serving dish or directly onto plates.
Serve hot while the vegetables are still steaming.
Italian Grilled Potatoes and Peppers
Ingredients
- 8 medium potatoes (cut into 1-inch chunks)
- 2 large green peppers (deseeded and cut into 1-inch pieces)
- 1 large onion (cut into 1-inch wedges)
- 3 tbsp olive oil
- 5 garlic cloves (freshly minced)
- 1 tsp smoked paprika
- 1 1/2 tsp Montreal steak seasoning
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh rosemary (finely chopped)
Instructions
- Cut the potatoes into 1-inch chunks, then deseed and cut the green peppers into 1-inch pieces, and cut the onion into 1-inch wedges. Mince the garlic and finely chop the fresh rosemary. In a large bowl, combine all the vegetables with the olive oil, minced garlic, smoked paprika, Montreal steak seasoning, Italian seasoning, salt, black pepper, and fresh rosemary. Toss everything together until the vegetables are evenly coated with oil and seasonings. I like to massage the mixture with my hands for about 30 seconds to really work the seasonings into the potatoes—it helps develop better flavor.
- Tear off two large sheets of heavy-duty aluminum foil (about 18 inches each). Divide the seasoned vegetable mixture evenly between the two foil sheets, piling the vegetables in the center of each sheet. Fold the foil up and over the vegetables, then seal the edges tightly by crimping and folding them together. Make sure the packets are well-sealed so steam can build up inside while grilling. I always double-check my seals by gently squeezing the packets—if I feel any steam escaping, I reseal that section.
- Preheat your grill to medium heat. Place the sealed foil packets directly on the grill grates and cover the grill. Cook for 40-45 minutes, until the potatoes are fork-tender. You can gently shake the packets about halfway through cooking to redistribute the vegetables and ensure even cooking. The foil packet acts as a steamer, trapping moisture and heat to cook the vegetables perfectly while infusing them with all the seasonings.
- Carefully open the foil packets, being mindful of the hot steam that will escape. Transfer the grilled vegetables to a serving dish or directly onto plates. Serve hot while the vegetables are still steaming.
