When we fire up the grill for a backyard barbecue, we often focus on the star proteins while potatoes get relegated to boring side dish status. But we’re here to change that game completely! Potatoes are actually perfect BBQ companions that can steal the spotlight with their incredible versatility and crowd-pleasing appeal.
From smoky grilled potato wedges that develop those coveted char marks to creamy loaded potato packets that steam to perfection in foil, these spuds transform into something magical when they meet the heat of your grill. We’ve discovered that potatoes absorb those delicious smoky flavors better than almost any other vegetable while maintaining their satisfying texture.
Essential Equipment for BBQ Potato Recipes
Success with BBQ potato recipes starts with having the right tools at your disposal. We recommend assembling these essential pieces of equipment before firing up your grill.
Grill Setup and Cooking Surfaces
Your primary grilling surface forms the foundation of great potato preparation. Gas grills offer precise temperature control that works perfectly for delicate potato slices and small cuts. Charcoal grills provide that authentic smoky flavor we love in our BBQ potatoes. We suggest using a two-zone setup with direct and indirect heat areas for maximum cooking flexibility.
Grill baskets become invaluable when working with smaller potato pieces or diced varieties. These perforated containers prevent precious potato chunks from falling through grill grates while allowing heat and smoke to circulate freely. Cast iron grill pans serve as excellent alternatives for achieving beautiful sear marks on potato wedges and thick slices.
Heat Management Tools
Temperature monitoring ensures our potato recipes turn out perfectly every time. Digital probe thermometers help us track internal temperatures for larger whole potatoes or thick cuts. Infrared thermometers allow quick surface temperature checks across different grill zones.
Long-handled tongs provide safe maneuvering of hot potatoes without risking burns. We prefer tongs with silicone tips that grip securely without piercing delicate potato skins. Heavy-duty spatulas work best for flipping potato planks and transferring finished dishes.
Preparation and Serving Essentials
Aluminum foil packets create perfect steaming environments for tender potato preparations. Heavy-duty foil withstands high heat while creating tight seals that lock in flavors and moisture. We recommend keeping both regular and extra-wide rolls on hand for different packet sizes.
Sharp knives make quick work of potato prep tasks. A quality chef’s knife handles most cutting needs while a paring knife manages detailed work like removing eyes or creating decorative cuts. Cutting boards with grooves catch potato juices and prevent slipping during preparation.
Serving platters and heat-resistant bowls complete our equipment list. Large platters showcase beautifully grilled potato presentations while insulated serving bowls keep finished dishes warm throughout your barbecue gathering.
Ingredients for BBQ Potato Dishes
Creating exceptional BBQ potato dishes starts with selecting the right ingredients that complement grilled flavors. We’ll explore the essential components that transform ordinary potatoes into memorable barbecue side dishes.
Basic Potato Varieties
Yukon Gold potatoes deliver creamy texture while maintaining their shape during grilling. We recommend these golden beauties for their ability to hold up against direct heat without falling apart.
Russet potatoes work exceptionally well for whole baking or grilling applications due to their starchy composition. Their fluffy interior creates the perfect contrast to crispy grilled exteriors.
Red potatoes excel in foil packet preparations because of their waxy texture that keeps them intact. Small yellow potatoes offer versatility for grilling whole or halved portions.
Sweet potatoes bring natural sweetness to your BBQ spread when grilled in slices or foil bundles. These orange gems caramelize beautifully over open flames.
| Potato Variety | Best Cooking Method | Key Characteristics |
|---|---|---|
| Yukon Gold | Direct grilling | Creamy texture, holds shape |
| Russet | Whole baking/grilling | Starchy, fluffy interior |
| Red | Foil packets | Waxy, stays intact |
| Small Yellow | Whole or halved | Versatile, even cooking |
| Sweet | Sliced or foil bundles | Natural sweetness, caramelizes |
Seasonings and Marinades
Olive oil or vegetable oil serves as the foundation for coating potatoes and helping seasonings adhere properly. We use this base to create even coverage across all potato surfaces.
Garlic salt and garlic powder provide savory depth that complements smoky BBQ flavors. Onion powder adds another layer of umami richness to enhance the overall taste profile.
Smoked paprika infuses potatoes with authentic barbecue essence without requiring hours of smoking. BBQ seasoning blends like McCormick Grill Mates BBQ Seasoning deliver robust smoky and spicy notes that transform plain potatoes.
Salt and freshly cracked black pepper remain essential for balancing flavors and improving natural potato taste. Cooked bacon bits incorporated into seasonings add smoky richness that elevates the entire dish.
Toppings and Garnishes
Shredded cheddar cheese creates the perfect melted topping when added during the final minutes of grilling. We recommend adding cheese just before removing potatoes from heat to achieve optimal melting.
Scallions or green onions provide fresh bite that cuts through rich barbecue flavors. Fresh herbs such as parsley, chives, or dill contribute color and aromatic appeal to finished dishes.
Additional seasoning adjustments with salt and pepper allow for final flavor customization before serving. We serve potatoes directly in foil packets for rustic presentation or transfer to plates for more formal plating.
These carefully selected ingredients combine to create versatile BBQ potato recipes that range from simple grilled slices to loaded potato dishes topped with cheese and bacon.
Prep Work for Perfect BBQ Potatoes
Successful BBQ potatoes begin with thorough preparation and attention to detail. We’ve found that proper prep work makes the difference between ordinary grilled potatoes and extraordinary ones that steal the show at your barbecue.
Washing and Cutting Techniques
We always start by thoroughly washing and drying our potatoes to remove all dirt and debris before they hit the grill. This essential first step prevents any gritty texture and ensures clean flavors.
For sliced potatoes, we cut them into ¼ to ½ inch thick pieces to achieve even cooking and maximum crispiness. The thickness matters significantly for consistent results across all pieces. We slice crosswise or lengthwise depending on our preferred presentation and cooking method.
When preparing foil packet recipes, we cube our potatoes into roughly ½ inch pieces for quicker cooking times. These smaller cubes combine beautifully with other ingredients like onions and bacon while ensuring everything cooks evenly within the packet.
Pre-Cooking Methods
We poke whole potatoes multiple times with a fork before wrapping them tightly in aluminum foil to retain moisture during grilling. This technique prevents the potatoes from drying out and promotes even cooking throughout.
For sliced potatoes, we toss them thoroughly with oil and seasonings before grilling to ensure flavor penetration and achieve beautiful caramelization. The oil coating helps create those coveted crispy edges while keeping the interior tender.
Foil packets work exceptionally well for cubed potatoes combined with seasonings and other ingredients. We cook these covered on the grill until they become fork tender and fully infused with all the delicious flavors.
Seasoning Tips
Our basic seasoning foundation includes olive oil, salt, pepper, and granulated garlic for aromatic depth and balanced flavor. These core ingredients provide the perfect base for any BBQ potato preparation.
We enhance our potatoes with flavorful extras like garlic salt, fresh herbs, chopped scallions, bacon bits, shredded cheese, or spicy seasonings for exciting variety. Each addition transforms the basic recipe into something uniquely delicious.
Thorough tossing of potato slices or cubes in seasonings and oil before cooking ensures even coating and enhanced taste throughout. We make sure every surface gets attention for maximum flavor impact in every bite.
Grilled Potato Wedges
Our favorite grilled potato wedges deliver the perfect combination of crispy exteriors and fluffy interiors with those coveted grill marks. These wedges cook directly on the grill grates for maximum smoky flavor.
Ingredients
- 4-6 medium Yukon Gold or Russet potatoes, sliced into wedges
- 3 tablespoons olive oil
- 2 teaspoons granulated garlic or garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 2 tablespoons fresh rosemary or oregano, chopped
Instructions
- Preheat the grill to medium-high heat, targeting 500°F (260°C) for optimal cooking temperature.
- Toss the potato wedges in a large bowl with olive oil and granulated garlic until each piece is evenly coated. Season generously with salt, pepper, and fresh herbs if using.
- Place wedges directly on the grill grates or arrange them on a foil packet to prevent smaller pieces from falling through.
- Grill for 15-20 minutes, turning occasionally with long-handled tongs to ensure even browning on all sides.
- Check for doneness by piercing with a fork – the potatoes should be tender inside with crispy, golden grill marks on the outside.
- Remove from grill and serve immediately while hot for the best texture and flavor.
BBQ Hasselback Potatoes
We love the dramatic presentation and incredible texture that Hasselback potatoes bring to any BBQ spread. These accordion-style potatoes develop crispy edges while maintaining tender centers when grilled to perfection.
Ingredients
- 4 large Russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons butter, melted
- ¼ cup shredded cheddar cheese
- 2 scallions, finely chopped
- 4 strips bacon, cooked and crumbled
Directions
- Preheat your grill to medium heat around 375°F and prepare a grill-safe baking dish or cast iron pan.
- Wash and dry the potatoes thoroughly, leaving the skin on for extra texture and flavor.
- Create the signature Hasselback cuts by slicing each potato crosswise at ¼ inch intervals, cutting about ¾ of the way through without slicing completely to the bottom.
- Brush the potatoes generously with olive oil, making sure to get oil between the slices for maximum crispiness.
- Season each potato with garlic salt, black pepper, and smoked paprika, working the seasonings into the cuts.
- Place the potatoes in your grill-safe dish and position on the grill grate away from direct heat.
- Cook for 45-60 minutes with the grill lid closed, checking every 15 minutes to ensure even browning.
- Brush with melted butter halfway through cooking to enhance the golden color and add richness.
- Test for doneness by inserting a fork into the thickest part of each potato until it slides in easily.
- Top with shredded cheddar cheese during the last 5 minutes of cooking to melt perfectly.
- Garnish with chopped scallions and crumbled bacon before serving hot from the grill.
Loaded Grilled Potato Skins
These loaded grilled potato skins transform humble potatoes into crispy vessels packed with melted cheese and smoky bacon. We love how this recipe makes perfect use of leftover BBQ proteins while delivering that irresistible combination of textures.
Ingredients
- 4-8 large Russet potatoes
- 2-4 tablespoons olive oil or vegetable oil
- 2 cups shredded cheese (cheddar works best)
- 8 slices bacon, cooked and crumbled (about 1/2 cup)
- 2 tablespoons BBQ sauce (optional)
- 2 tablespoons sour cream or crema (plus more for serving)
- 2 green onions or chives, chopped
- Salt and pepper to taste
Instructions
Prepare the Potatoes
Preheat your grill to 400°F using indirect heat. Wash the Russet potatoes thoroughly and place them directly on the grill grates. Cook for approximately 50 minutes until the potatoes feel soft when gently squeezed. Allow them to cool for 10 minutes before handling.
Create the Shells
Slice each potato in half lengthwise using a sharp knife. Carefully scoop out most of the inner flesh with a spoon, leaving about 1/8 to 1/4 inch of potato attached to the skin. Reserve the scooped potato flesh for another use like mashed potatoes.
Crisp the Skins
Brush both the inside and outside of each potato skin with olive oil. Season lightly with salt and pepper. Place the skins back on the grill cut-side down for 10-15 minutes until they become golden and crispy.
Assembly
Load the Skins
Flip the potato skins so the cut side faces up. Fill each skin with a generous layer of shredded cheese first, creating a base that will help hold other toppings. Add the crumbled bacon evenly across all skins, then top with another layer of cheese.
Final Grilling
Return the loaded skins to the grill and cook for an additional 5-8 minutes until the cheese melts completely and begins to bubble. Watch carefully to prevent burning.
Finishing Touches
Remove the potato skins from the grill and drizzle with BBQ sauce if desired. Add a dollop of sour cream to each skin and sprinkle with chopped green onions or chives. Serve immediately while the cheese is still hot and gooey.
| Nutritional Information | Per Serving |
|---|---|
| Calories | 530 kcal |
| Carbohydrates | 54g |
| Protein | 24g |
| Fat | 25g |
| Fiber | 3g |
Smoky Potato Foil Packets
These convenient foil packets lock in moisture and smoky flavor while allowing hands-off cooking on the grill. We love how the foil creates a perfect steaming environment that infuses potatoes with rich sausage and seasoning flavors.
Ingredients
- 2 pounds medium potatoes, cut into 1-inch chunks
- 1 pound smoked sausage, sliced into rounds
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons butter, cut into small pieces
- 2 green onions, chopped (for serving)
Prep
Start by preheating your grill to medium heat for consistent cooking temperature. Cut potatoes into uniform 1-inch chunks to ensure even cooking throughout the packet. Slice sausage into ¼-inch thick rounds for optimal flavor distribution.
Mix olive oil with all dry seasonings in a large bowl until well combined. Add potato chunks and sausage slices to the seasoning mixture. Toss everything thoroughly until potatoes and sausage are evenly coated with the smoky seasoning blend.
Tear off four large sheets of heavy-duty aluminum foil, approximately 18 inches each. Divide the seasoned potato and sausage mixture evenly among the foil sheets. Dot each portion with small pieces of butter for extra richness. Wrap each packet tightly, creating a sealed pouch with crimped edges to prevent steam from escaping.
Cook
Place foil packets directly on the preheated grill grates over medium heat. Cook for 25-30 minutes, turning packets once halfway through the cooking time for even heat distribution. Check doneness by carefully opening one packet and testing potatoes with a fork they should be tender and easily pierced.
Remove packets from grill using long-handled tongs to avoid burns from escaping steam. Allow packets to rest for 2-3 minutes before carefully opening to prevent steam burns. Sprinkle chopped green onions over each serving for fresh color and mild onion flavor that complements the smoky sausage perfectly.
Grilled Sweet Potato Planks
Sweet potatoes bring natural sweetness and vibrant color to our BBQ spread while delivering exceptional nutritional value. These planks develop beautiful caramelization on the grill while maintaining their tender interior texture.
Ingredients
- 3-4 large sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh thyme leaves (optional)
- Additional herbs like rosemary or sage (optional)
Directions
Step 1: Prepare the Grill
Preheat your grill to medium-high heat. Clean the grill grates thoroughly to prevent sticking.
Step 2: Prepare Sweet Potatoes
Wash sweet potatoes under cold running water and pat them completely dry. Cut each sweet potato lengthwise into ¼ to ½ inch thick planks for even cooking.
Step 3: Season the Planks
Place sweet potato planks in a large bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle salt and pepper over all surfaces. Add fresh thyme leaves if desired.
Step 4: Initial Grilling
Place seasoned planks directly on preheated grill grates. Cook for 5 to 10 minutes without moving them to develop attractive sear marks.
Step 5: Flip and Continue Cooking
Carefully flip each plank using a wide spatula. Grill for an additional 10 to 15 minutes until tender when pierced with a fork. Cooking time varies based on plank thickness and grill temperature.
Step 6: Final Seasoning and Serving
Remove planks from grill when fork-tender. Brush lightly with additional olive oil if desired. Sprinkle with fresh herbs and serve immediately while hot.
BBQ Potato Salad
This creamy and tangy potato salad brings together the best of both worlds with barbecue sauce adding a smoky twist to the classic picnic favorite. Our BBQ potato salad serves as the perfect cool complement to hot grilled meats and vegetables.
Ingredients
We recommend gathering these ingredients for our BBQ potato salad recipe:
- 5 pounds unpeeled potatoes, cubed
- 6 large eggs, hard-cooked, peeled, and finely diced
- 1½ cups mayonnaise
- 1 small red onion, diced
- ½ cup barbecue sauce
- 6 strips bacon, cooked and crumbled (optional)
- 2 celery stalks, diced (optional)
- ¼ cup sweet pickles, chopped (optional)
- 2 tablespoons yellow mustard (optional)
- 1 tablespoon sugar (optional)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt to taste
- 2 tablespoons sour cream (optional)
- 1 packet dry ranch dressing mix (optional)
Instructions
We follow these steps to create our perfect BBQ potato salad:
Cook the Potatoes: Place unpeeled cubed potatoes in a large pot with salted water. Boil for approximately 40 minutes or until fork-tender but not mushy. Drain thoroughly and allow to cool completely.
Prepare the Eggs: Hard-boil eggs using your preferred method. Cool completely in ice water, peel carefully, and dice finely.
Combine Base Ingredients: Transfer cooled potatoes to a large mixing bowl. Add diced eggs, red onion, and any optional ingredients like celery, pickles, or bacon.
Create the Dressing: Whisk together mayonnaise, barbecue sauce, mustard, sugar, garlic powder, and black pepper in a separate bowl. Add sour cream or ranch dressing mix if using.
Dress the Salad: Pour dressing over potato mixture and fold gently to combine. Avoid overmixing to prevent mashing the potatoes.
Season and Chill: Taste and adjust seasoning with salt and pepper as needed. Cover tightly and refrigerate for at least 2 hours before serving.
Make-Ahead Tips
| Storage Method | Duration | Benefits |
|---|---|---|
| Day-ahead preparation | 24 hours | Enhanced flavor development |
| Refrigerator storage | Up to 3 days | Maintains freshness |
| Airtight container | Maximum freshness | Prevents flavor absorption |
We always prepare our BBQ potato salad a day in advance for optimal flavor development. The ingredients meld together beautifully when given time to chill thoroughly. Store the salad in an airtight container in the refrigerator to maintain freshness and prevent it from absorbing other flavors.
Gently toss the salad before serving if the dressing appears separated. Double the recipe easily for larger gatherings, and customize by adjusting seasonings or adding your favorite mix-ins. Garnish with extra bacon bits, fresh chives, or a drizzle of additional barbecue sauce just before serving for enhanced visual appeal.
Campfire Potato Skewers
These versatile potato skewers bring portability and fun to outdoor cooking while delivering perfectly grilled potatoes with maximum flavor. We love how this method allows every potato piece to develop beautiful char marks and absorb smoky flavors.
Ingredients
- 2 pounds medium red potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- 2 tablespoons fresh rosemary chopped
- ½ cup shredded cheddar cheese
- 4 strips bacon cooked and crumbled
- 2 green onions sliced thin
- Metal or soaked wooden skewers
Prep
We start by washing potatoes thoroughly and cutting them into 1-inch thick rounds for optimal skewer threading. Pierce each potato slice with skewers leaving small gaps between pieces to ensure even cooking and proper heat circulation.
Our seasoning blend combines olive oil with garlic salt, smoked paprika, black pepper, and onion powder in a large bowl. Toss potato skewers in this mixture until every surface gets coated with the flavorful oil and spice combination.
Fresh rosemary sprigs can be threaded directly onto skewers between potato pieces for enhanced aromatic flavor during grilling. We recommend preparing bacon and cheese toppings ahead of time so they’re ready for the finishing touches.
Cook
Position skewers over medium-high heat on the grill grate or campfire cooking surface for direct heat cooking. We rotate skewers every 5-7 minutes to develop even browning and prevent burning on any single side.
Total cooking time ranges from 20-25 minutes depending on potato thickness and heat intensity. Test doneness by piercing with a fork; properly cooked potatoes should offer slight resistance while feeling tender throughout.
During the final 2 minutes of cooking we sprinkle cheese directly onto hot potato surfaces allowing it to melt and bubble. Remove skewers from heat and immediately top with crumbled bacon and fresh green onions for the perfect finishing touch.
Temperature and Timing Guidelines
Mastering the perfect temperature and timing transforms ordinary potatoes into extraordinary BBQ masterpieces. We’ve compiled comprehensive guidelines to ensure your grilled potatoes achieve that ideal balance of crispy exterior and fluffy interior every time.
Whole Baked Potatoes
When grilling whole baked potatoes, we recommend setting your grill to 350-400°F for optimal results. Large russet potatoes require approximately 60 minutes of indirect heat cooking, with rotation at the halfway point to ensure even heat distribution. After the initial cooking period, we move the potatoes to direct heat for 4-5 minutes total, turning every 1-2 minutes to achieve that coveted crispy skin. The internal temperature should reach 210°F for perfect doneness.
Foil-Pack Sliced Potatoes
Foil-packed potato preparations demand medium-high heat at 375-400°F. We start with 15 minutes of covered grilling, then carefully open the foil to flip the potato pieces. Additional cooking time ranges from 3-5 minutes if the potatoes need more browning, followed by another 5-10 minutes of covered cooking until tender. This method ensures even cooking while maintaining moisture.
Lower Temperature Approach
For a more controlled cooking environment, we sometimes opt for 300°F grilling with whole potatoes. This approach requires 60 minutes of indirect heat, with flipping after 45 minutes and additional oil or BBQ rub application for enhanced flavor development.
| Potato Style | Grill Temp (°F) | Timing | Cooking Method | Notes |
|---|---|---|---|---|
| Whole Baked Potatoes | 350-400 | 60 min indirect + 5 min direct | Wrapped in foil + direct heat finish | Aim for 210°F internal temp |
| Foil-Pack Sliced Potatoes | 375-400 | 15 min + 3-5 + 5-10 min | Foil packet, indirect heat | Flip once, add herbs or cheese |
| Whole Potatoes (BBQ Rub) | 300 | 60 min indirect, flip after 45 min | Wrapped or unwrapped | Season and brush with oil/rub |
Heat Zone Management
Two-zone cooking becomes essential for achieving professional results. We establish indirect heat for the majority of cooking time, allowing potatoes to cook through without burning. Direct heat serves as our finishing technique, creating that restaurant-quality crispy exterior that elevates the entire dish.
Size and Cooking Time Correlation
Smaller potatoes or pre-cut pieces significantly reduce cooking time to 15-30 minutes compared to whole potatoes requiring up to one hour. We adjust our timing based on potato size and desired texture, with smaller pieces cooking faster but requiring more attention to prevent overcooking.
Storage and Reheating Instructions
After perfecting our BBQ potato creations we need to store and reheat them properly to maintain their delicious flavors and textures. Proper storage techniques preserve the smoky char and tender interior we worked so hard to achieve on the grill.
Proper Storage Methods
We recommend letting all cooked potatoes cool completely before storing them in the refrigerator. Hot potatoes create condensation that leads to soggy textures and potential bacterial growth. Once cooled we should store our grilled potatoes in airtight containers or wrap them tightly in aluminum foil or plastic wrap.
Our BBQ potatoes maintain their best quality when consumed within 3 to 4 days of cooking. We suggest labeling storage containers with the cooking date to track freshness. Foil packet potatoes can remain wrapped in their original foil for convenient storage and reheating.
Reheating Techniques for Best Results
We achieve the best reheating results by using our oven or returning potatoes to the grill rather than using a microwave. Setting our oven or grill to medium heat around 350°F allows the potatoes to warm through evenly in 10 to 15 minutes. This method preserves the crispy exterior and fluffy interior texture we created during the initial cooking process.
For foil wrapped potatoes we should reheat them while still wrapped to prevent moisture loss and maintain their tender texture. Unwrapped potatoes benefit from a light brush of olive oil before reheating to restore their golden appearance.
Microwave Alternatives
When time constraints require microwave reheating we cover the potatoes loosely to retain moisture and heat them briefly in 30 second intervals. This prevents overcooking while warming the potatoes through. We avoid extended microwave heating as it compromises the crispy textures that make our BBQ potatoes special.
These storage and reheating methods ensure our BBQ potato dishes taste nearly as good as when we first pulled them off the grill.
Conclusion
We’ve shown you that potatoes deserve a starring role at your next BBQ gathering. From crispy wedges to loaded foil packets these versatile tubers bring incredible flavor and texture to your outdoor cooking repertoire.
With the right techniques equipment and seasonings you’ll transform simple potatoes into crowd-pleasing sides that complement any grilled protein. Whether you choose classic preparations or creative twists like Hasselback potatoes and campfire skewers your guests will be impressed.
Remember that proper temperature control and timing are key to achieving that perfect crispy-outside fluffy-inside texture we all crave. Don’t forget our storage tips so you can enjoy these delicious BBQ potato creations for days to come.
Your backyard barbecues will never be the same once you master these potato recipes that we’ve shared with you.
Frequently Asked Questions
What are the best potato varieties for BBQ grilling?
Yukon Gold, Russet, Red, Small Yellow, and Sweet potatoes are ideal for BBQ cooking. Yukon Gold offers creamy texture, Russets provide fluffy interiors, Red potatoes hold their shape well, Small Yellow varieties are perfect for whole grilling, and Sweet potatoes add natural sweetness that caramelizes beautifully on the grill.
What essential equipment do I need for grilling potatoes?
Key equipment includes grill baskets for small pieces, cast iron pans for even heating, digital probe thermometers for temperature monitoring, long-handled tongs for safe flipping, aluminum foil for packet cooking, sharp knives for proper cutting, and serving platters for presentation. These tools ensure optimal cooking results and safety.
How should I prepare potatoes before grilling?
Wash potatoes thoroughly and cut into ¼ to ½ inch thick slices for even cooking and maximum crispiness. For foil packets, cube into ½ inch pieces for quicker cooking. Poke whole potatoes with a fork before wrapping in foil to promote even cooking and moisture retention.
What seasonings work best for BBQ potatoes?
Start with a foundation of olive oil, salt, pepper, and granulated garlic. Enhance with smoked paprika, onion powder, and BBQ seasoning blends. Fresh herbs like rosemary, bacon bits, and cheese toppings elevate the flavor. Thoroughly toss potatoes in seasonings before cooking for even distribution.
What are the optimal grilling temperatures and times for potatoes?
For whole baked potatoes, use medium heat (350-400°F) and cook for 45-60 minutes. Foil-pack sliced potatoes need 20-30 minutes at the same temperature. Use two-zone cooking for professional results: indirect heat for cooking through, then direct heat for crispy finishing. Smaller pieces cook faster.
How do I store and reheat leftover BBQ potatoes?
Cool potatoes completely before storing in airtight containers or wrapping tightly to prevent sogginess. Refrigerate for up to 3-4 days. For reheating, use an oven or grill at medium heat to preserve the crispy exterior. Avoid microwave reheating when possible to maintain texture.
Can I make BBQ potato dishes ahead of time?
Yes, BBQ potato salad actually improves when made a day in advance, allowing flavors to meld. For other dishes, you can prep and season potatoes hours ahead, storing them covered in the refrigerator. Pre-cooking methods like par-boiling can also speed up grilling time.
What toppings work well with grilled potatoes?
Popular toppings include shredded cheddar cheese, crispy bacon bits, chopped scallions, fresh herbs like chives or parsley, sour cream, and butter. For loaded potato variations, combine multiple toppings. Add cheese and bacon during the last few minutes of grilling to melt properly.
