A super easy summer side, these grilled potatoes will pair with virtually any of your meals. Crispy and perfectly seasoned on the outside, they're tender on the inside and the perfect side dish for your summer meal.

While we often grill year-round, making venison steaks or venison burgers soon after we've harvested a deer in October or November, summertime means grill season for virtually everyone and this is the best potato side dish for the grill, hands down .

We have the grill or Traeger going nearly every day in the summer to make our dinner, and we're always wondering what sides to make with it. I don't want to turn the oven on to bake seasoned french fries, and you can only eat so many sauteed vegetables or smoked mac and cheese before you want something a little different.

I love the simplicity of these grilled potatoes and how crispy they are on the outside. You only need some potatoes and a few seasonings to make the perfect side to serve alongside your grilled burgers, smoked ribs, or smoked chicken legs.

What potatoes are best for grilling?

Your best bet is to use russet potatoes for grilling as they are best for browning and crisping. Though you can use other potatoes, the thin skins on most other varieties means less crisp in the finished product.

Do I need to boil the potatoes before grilling?

Yes! The secret to the best, crispy grilled potatoes is parboiling them before grilling. This can be done a day in advance if you choose and the potatoes can be refrigerated until you're ready to grill them.

Parboiling the potatoes enables you to grill them at a higher temperature to give you that crispy outside as they are mostly cooked already before they are grilled.

Another benefit to boiling potatoes, before you grill them, is that it helps flavor them when cooked in heavily salted water.

Can you put the potatoes directly on the grill?

Absolutely. While some people suggest grilling potatoes in aluminum foil, you're not going to get those beautiful, crispy grill marks if you put the potatoes in foil. My personal preference is to avoid the foil whenever possible, this is definitely one of those instances.

Simply place the par-cooked potatoes across the grates to get those nice grill marks and close the lid to allow them to cook. Flip them over halfway through to get marks on the other side and you have yourself a nice, pretty, grilled potato with perfectly crispy outsides and fluffy insides.

Ingredients for the Best Grilled Potatoes

Russet Potatoes. While you can use other varieties like red potatoes or new potatoes, the starch and thick skin in the russet is going to give you the crispiest outside while keeping the inside flavorful and fluffy. They're also the easiest to cut into large wedges which will be best for placing directly on the grill, avoiding the need for foil.

Olive Oil. Just enough to coat the potatoes, this helps everything crisp up well as well keeping the seasoning adhered to the vegetable.

Seasoning. A blend of thyme, oregano, garlic powder, rosemary, old bay seasoning, salt, and parmesan cheese makes for the perfect seasoning for these yummy grilled potatoes. You can use fresh herbs if you choose and have them on hand, but dried work just as well.

Note: If you use fresh herbs, you'll increase the measurements to a full tablespoon instead of a teaspoon, a half tablespoon for the half teaspoon measurements.

Easy Grilled Potatoes Recipe

You can grill these on a standard gas grill or charcoal grill or throw them on your pellet grill as I often do as I'm finishing smoked pork butt to give an additional element of smoky flavor.

Begin by bringing a large 5-quart pot of water to boil over medium heat.

Next, wash two pounds of potatoes, they do not need to be peeled. After they're washed, slice them into large wedges by slicing the potato up lengthwise into approximately 6 wedges per potato.

Heavily salt the boiling water and boil the potatoes for about 8 minutes. They will not be completely cooked, just tender. While they're boiling, preheat the grill or smoker to medium high direct heat around 400°F.

Drain the potatoes in a colander and allow them to sit while the steam releases and they cool slightly. While they're cooling mix together 1 teaspoon of dried thyme, 1 teaspoon of oregano, ½ teaspoon of dried rosemary, 1 teaspoon of garlic powder, 1 teaspoon of old bay seasoning, and 1-½ teaspoons of salt.

Place the potatoes in a large bowl and drizzle them with three tablespoons of and toss them in the seasoning to coat them generously.

Coat the grill grates with a little oil, then place the potato slices lengthwise in a single layer directly across the hot grill grates and close the lid. Grill for approximately 7 to 8 minutes or until potatoes are golden brown. Flip them onto their other side and cover. Grill for an additional 5 to 7 minutes or until both sides are golden brown, grill marks form, and potatoes are tender.

Place the potatoes from the grill back into the bowl and toss them in the remaining seasoning along with two tablespoons of freshly grated parmesan. Serve hot.

Can you reheat leftover grilled potatoes?

You sure can. In addition to being able to par boil potatoes and place them in the refrigerator overnight, you can also save any leftovers.

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, wrap them in foil and place them in a preheated grill around 400°F for 8 to 10 minutes or until heated through.

Grilled potatoes can also be frozen. Simply cool and line them on a cookie sheet. Place in a freezer for 30 minutes. Transfer the flash-frozen potatoes to a ziploc bag, date and store for up to 3 months.

To reheat from frozen, preheat the grill or oven to 400°F and cook for 15 to 20 minutes or until heated through.