Unlock the secret to incredibly flavorful and perfectly textured potatoes with this guide to grilling Russet Potatoes on the grill. Imagine biting into smoky, charred edges that give way to a fluffy, tender interior – a true delight for any palate. Whether you sprinkle them with your favorite cheese, drizzle with cool sour cream, or enjoy them plain, these grilled russets promise to be a standout side dish. Threaded onto kabob skewers, they offer a convenient and impressive addition to any backyard barbecue, summer cookout, or family meal.
The beauty of grilling potatoes lies in their versatility and the unique smoky flavor imparted by the flames. While various potato types can be grilled, Russets are particularly well-suited, offering a fantastic balance of crispiness and tenderness. The key to even cooking, regardless of the potato variety, is ensuring all pieces are roughly the same size. For Russet potatoes, cutting them into approximately 1-inch cubes ensures they cook through evenly and develop those coveted charred edges. Smaller varieties like fingerling potatoes might require little to no cutting, making them another excellent choice for the grill.
The Ultimate Grilled Russet Potatoes: A Summer BBQ Essential
There’s an undeniable allure to these crispy Grilled Russet Potatoes. Each bite delivers a harmonious contrast: a perfectly seasoned, slightly charred exterior giving way to a wonderfully fluffy and creamy inside. This simple yet sophisticated side dish elevates any meal, making it a staple for outdoor entertaining and casual weeknight dinners alike. The grill transforms humble potatoes into a culinary masterpiece, imbuing them with a depth of flavor that baking or frying simply can’t replicate.
These grilled potato kabobs are incredibly versatile. Serve them as is, allowing their natural smoky goodness to shine, or unleash your creativity by pairing them with an array of dipping sauces and fresh herbs. Imagine a dollop of zesty chimichurri, a side of creamy ranch, or a sprinkle of finely chopped chives and parsley. If you’re eager to explore more grilled vegetable options, these Grilled Vegetable Kabobs and vibrant Fingerling Potato Kabobs are equally fantastic and promise to delight your guests with minimal effort.
Beyond their delicious taste, grilled potatoes offer a healthier alternative to fried options, with the added benefit of that irresistible outdoor cooking aroma. They’re a fantastic way to enjoy a wholesome vegetable while still indulging in rich flavors and satisfying textures. This recipe is designed to be straightforward, ensuring even novice grill masters can achieve perfect results.
Essential Ingredients for Perfectly Grilled Potatoes
Crafting delicious grilled Russet potatoes requires just a handful of simple ingredients. Each component plays a crucial role in achieving the desired flavor and texture. Here’s a closer look at what you’ll need:
- Russet Potatoes: These are the star of our dish. I specifically recommend Russet potatoes because their high starch content leads to an incredibly fluffy interior once cooked, while their sturdy skin crisps up beautifully on the grill, providing a delightful textural contrast. When selecting your potatoes, look for ones that are firm and free of sprouts or green spots. Other excellent potato varieties for grilling include Yukon Gold (which offers a buttery flavor and creamy texture), new potatoes, or red potatoes (known for their thin skins and firm flesh). Remember that cooking times may vary slightly with different varieties, so always keep an eye on their doneness.
- Avocado Oil: This oil is ideal for grilling due to its high smoke point, which means it can withstand the grill’s intense heat without burning or imparting a bitter taste. It also helps the seasonings adhere to the potatoes and promotes even browning and crispiness. Olive oil is a perfectly acceptable substitute if avocado oil is not available, though it has a slightly lower smoke point.
- Italian Seasoning: This blend of dried herbs (typically oregano, basil, thyme, rosemary, and marjoram) is a fantastic shortcut to infuse your potatoes with a rich, aromatic flavor profile. It provides an herbaceous depth that complements the smoky notes from the grill. Feel free to experiment with other dried herbs like dried dill, smoked paprika, or a custom blend. For an extra pop of freshness, you can also toss in fresh chopped herbs after grilling.
- Garlic Powder: A culinary essential, garlic powder adds a sweet, savory garlic flavor without the risk of fresh garlic bits burning on the hot grill grates. It distributes evenly and provides a consistent flavor throughout. Onion powder can also be added for an additional layer of aromatic flavor.
- Salt and Pepper: These fundamental seasonings are critical for enhancing all the other flavors. Use kosher salt or sea salt for the best taste, and freshly ground black pepper for a more vibrant kick. Adjust quantities to your personal preference.
Step-by-Step Guide: How to Cook Russet Potatoes on the Grill
Grilling Russet potatoes to perfection is simpler than you might think, especially with these straightforward steps. The key is a bit of preparation to ensure tender insides and a hot grill for crispy outsides.
- Prepare Your Skewers: If using bamboo or wooden skewers, soaking them in water is a crucial first step. This prevents them from burning on the grill. Place the skewers in a shallow baking dish or a tall glass and cover them completely with water. Allow them to soak for at least 30 minutes, or even longer if time permits. This simple trick ensures your kabobs hold together throughout the grilling process.
- Parboil the Potatoes: While your skewers are soaking, prepare the potatoes. Bring a large pot of lightly salted water to a rolling boil. Carefully add your 1-inch diced Russet potatoes to the boiling water and cook for about 10-12 minutes. You’re aiming for an al dente texture – they should be fork-tender but still slightly firm, not mushy. This parboiling step is essential as it significantly reduces the grilling time and guarantees the insides are soft and cooked through before the outsides char too much.
- Season the Potatoes: Once parboiled, carefully drain the cooking water from the potatoes using a colander. Transfer the par-cooked potatoes to a large mixing bowl. Add the avocado oil (or olive oil), garlic powder, Italian seasoning, salt, and black pepper. Gently toss the potatoes to ensure they are evenly coated with the oil and spices. Be careful not to over-mix, as the potatoes are delicate at this stage.
- Thread and Grill: Carefully thread the seasoned potato pieces onto the soaked wooden skewers, leaving a small space between each piece to allow for even cooking and charring. Preheat your grill to medium-high heat. Before placing the skewers, lightly spray the grill grates with cooking oil or brush them with a bit of oil to prevent the potatoes from sticking. Place the potato kabobs on the hot grill. Cook for approximately 10-15 minutes, turning them every few minutes with tongs, until all sides are beautifully golden brown, tender, and slightly charred. The char marks add fantastic smoky flavor and visual appeal.
- Serve and Enjoy: Once the potatoes are cooked to your desired tenderness and char, carefully remove the kabobs from the grill. Serve them warm as a delightful side dish. They are fantastic on their own, but truly shine with your favorite toppings like grated cheese, a dollop of sour cream, or a sprinkle of fresh herbs.
Exciting Recipe Variations for Your Grilled Potatoes
Don’t stop at the basic recipe! Experiment with these easy variations to discover new favorite ways to enjoy your Grilled Russet Potatoes, tailor-made for any occasion or craving.
- Grilled Potatoes in Foil Packets: For a hands-off approach and easy cleanup, try grilling potatoes in foil. Skip the parboiling step entirely for this method. After seasoning your raw 1-inch potato cubes, divide them evenly between two large (approximately 24-inch) pieces of heavy-duty aluminum foil. Bring the edges of the foil together and seal them tightly to form a packet, ensuring no steam escapes. Place these packets directly on a preheated grill over medium heat. Cook for about 45 minutes to 1 hour, flipping the packets halfway through, or until the potatoes are completely tender. You can carefully open a packet to check for doneness. This method results in steamed, tender potatoes that are infused with flavor, perfect for camping or when you want minimal char.
- Make Them Spicy: For those who crave a fiery kick, transform your grilled potatoes into a spicy sensation. After tossing the potatoes with oil, coat them generously with a mixture of melted butter, a good pinch of cayenne pepper, a dash of smoked paprika (for color and depth), and a bit more garlic powder. The butter helps the spices adhere and creates a richer flavor. Grill as directed. Serve these spicy spuds with a cooling contrast like a creamy sour cream dip, cool ranch dressing, or a vibrant Greek yogurt tzatziki to balance the heat.
- Infuse with Fresh Herbs: Elevate the aromatic profile of your potatoes by adding fresh herbs. Instead of (or in addition to) Italian seasoning, toss the par-cooked potato cubes with a generous drizzle of good quality olive oil and finely chopped fresh rosemary, thyme, sage, or dill. The fresh herbs release their fragrant oils as they cook, imparting a vibrant, garden-fresh flavor to every bite. For best results, add more fresh herbs after grilling for a final burst of flavor and visual appeal.
- Cheesy Grilled Potatoes: Take your grilled potatoes to the next level of indulgence with a layer of melted cheese. During the last few minutes of grilling, when the potatoes are nearly done, carefully sprinkle a generous amount of grated cheddar, mozzarella, Parmesan, or a blend of your favorite cheeses over the potato kabobs. Close the grill lid for a few minutes to allow the cheese to melt and become gloriously gooey and slightly golden. Garnish with fresh chives for a classic loaded potato feel.
- Fully Loaded Grilled Potato Bites: Turn your grilled potatoes into a miniature version of a fully loaded baked potato. Once the potato kabobs are removed from the grill, carefully slide the hot potato pieces off the skewers. If the pieces are large enough, you can make a small incision in each potato chunk. Then, pile on your favorite toppings: crispy cooked bacon bits, shredded cheese (allow it to melt from the residual heat), a dollop of sour cream, and plenty of chopped green onions. This creates a satisfying and customizable appetizer or a hearty side dish that’s sure to be a crowd-pleaser.
Frequently Asked Questions About Grilling Russet Potatoes
Here are some common questions to help you master the art of grilling Russet potatoes:
How long should you cook potatoes before grilling?
Parboiling Russet potatoes before grilling is highly recommended to ensure a tender interior and reduce overall grilling time. For 1-inch to 1.25-inch diced potatoes, boiling them for approximately 10-12 minutes is usually sufficient. You want them to be al dente – tender when pierced with a fork but still slightly firm and not falling apart. Remember, they will continue to cook and soften on the grill, so don’t overcook them during the parboiling stage.
Do you need to parboil potatoes before grilling?
While it’s possible to grill raw potatoes, I strongly recommend parboiling Russet potatoes first. Russets are denser and take longer to cook through than some other varieties. Parboiling ensures the insides become wonderfully tender and soft before the outside gets excessively charred or burnt on the high heat of the grill. This pre-cooking step guarantees a superior texture and quicker, more consistent results. If you skip this step, you risk having potatoes that are burnt on the outside and still hard in the center.
What are the best potatoes for grilling?
Russet potatoes, cut into 1-inch to 1.25-inch chunks, are excellent for grilling because their starchy flesh becomes fluffy, and their skin crisps up beautifully. They are also sturdy enough to hold their shape on skewers. Other great options include Yukon Gold potatoes (known for their buttery flavor and creamy texture), small new potatoes, or baby red potatoes. Regardless of the variety, ensure they are cut into similar bite-sized pieces for even cooking.
Should you peel the potatoes first?
Absolutely not! When grilling Russet potatoes, I highly recommend leaving the skin on. The skin serves several purposes: it helps the potato pieces maintain their shape on the skewers, prevents them from falling apart, and, most importantly, gets delightfully crispy and flavorful when exposed to the grill’s heat. Plus, leaving the skin on adds valuable fiber and nutrients!
How do you prevent potatoes from sticking to the grill?
There are a few key steps to prevent sticking. First, ensure your grill grates are clean before preheating. Second, preheat the grill to the correct temperature (medium-high for these potatoes). Third, and critically, oil your grill grates right before placing the potatoes on them. You can use a cooking spray or a paper towel dipped in high-smoke-point oil (like avocado or canola) and held with tongs to wipe down the hot grates. Finally, ensure your potatoes are adequately coated in oil before grilling; this creates a barrier against sticking.
Storing and Reheating Your Grilled Potatoes
Proper storage and reheating ensure you can enjoy your delicious grilled Russet potatoes even after the initial meal.
- Refrigerator: To store any leftover grilled potatoes, allow them to cool completely to room temperature. Then, transfer them to an airtight container and place them in the refrigerator. They will remain fresh and flavorful for up to 3 days.
- To Reheat: For best results, reheat leftover grilled potatoes in a preheated 350-degree Fahrenheit (175°C) oven or air fryer for about 10-15 minutes, or until they are thoroughly warm and some of their crispiness has returned. You can also reheat them in the microwave, though this method may result in a softer texture rather than crispy. If using a microwave, heat in 30-second intervals until warmed through.
Grilled Russet Potatoes Recipe
The Carefree Kitchen
Pin
Rate
10 mins
12 mins
22 mins
8
people
Ingredients
-
2
pounds
russet potatoes,
cut into 1″ pieces -
2
tablespoons
avocado oil -
1/2
teaspoon
garlic powder -
1/2
teaspoon
Italian seasoning -
1/2
teaspoon
salt -
1/8
teaspoon
black pepper
Equipment
- 4 Bamboo Kabobs soaked
Instructions
- Preheat the grill to medium heat.
- Place the bamboo or wooden skewers in a shallow baking dish and cover with water. Soak for at least 30 minutes.
- Meanwhile, add the 1″ diced potatoes to a pot and fill with water. Bring to a simmer, then cook for about 12 minutes, or until slightly firm (al dente).
- Drain the cooking water and transfer the par-cooked potatoes to a large bowl. Add the oil, garlic powder, Italian seasoning, salt, and pepper and gently toss to combine.
- Thread the potatoes onto the soaked wooden skewers, spacing the potatoes evenly.
- Spray the grill with cooking oil to prevent the potatoes from sticking, then grill the kabobs over medium-high heat until tender and slightly charred. Use tongs to turn the potatoes and continue to grill until all sides are lightly golden brown.
- Remove the kabobs from the grill and serve warm. Enjoy!
Notes
Reheating: reheat leftovers in the microwave or in a preheated 350 degree oven for about 15 minutes, or until warm.
Nutrition
Calories:
121
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
6
mg
|
Potassium:
477
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
3
IU
|
Vitamin C:
6
mg
|
Calcium:
17
mg
|
Iron:
1
mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Side Dish
American
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More Easy Summer Side Dishes and Grilling Recipes
Once you’ve mastered these incredible grilled Russet potatoes, explore other fantastic grilling recipes and easy summer side dishes to complete your outdoor feasts:
- Bacon Chicken Pineapple Kabobs: A sweet and savory combination that’s always a hit.
- Lemon Rosemary Chicken Kabobs: Bright, herbaceous, and perfectly tender chicken skewers.
- Southwest Chicken Kabobs: Bold flavors with a Tex-Mex flair.
- Teriyaki Chicken Kabobs: Classic sweet and savory Asian-inspired skewers.
- Asian Beef Kabobs: Marinated beef grilled to juicy perfection.
- Grilled Pineapple: A naturally sweet and caramelized treat.
- Homemade Flaky Biscuits: A comforting, buttery classic.
- Baked Beans: A staple BBQ side, rich and satisfying.
- Zucchini Fries: A healthier, crispy alternative to potato fries.
- Fruit Salad: A refreshing and colorful addition to any meal.
- Discover more delightful Potato Side Dish Recipes for every occasion.
- Browse our collection of Easy Summer Recipes for effortless entertaining.
This Grilled Russet Potatoes recipe is more than just an easy side dish; it’s a testament to how simple ingredients, combined with the magic of the grill, can create truly memorable flavors. With their perfectly crispy outsides and irresistibly tender insides, these potato kabobs are guaranteed to become a favorite russet potato recipe in your culinary repertoire. Enjoy the smoky goodness at your next gathering!