Cooking Russet Potatoes on the grill gives them smoky charred edges and fluffy, tender insides that taste great with a sprinkle of cheese or drizzle of sour cream. Grill them on kabob skewers for the perfect addition to any barbecue or summer cookout.
No matter what type of potatoes you grill, they need to be roughly the same size so that they cook evenly. Russet potatoes need to be cut into 1" pieces prior to grilling while fingerling potatoes may not need to be cut at all.
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Russet Potatoes on the Grill
There’s something undeniably satisfying about these crispy Grilled Russet Potatoes. They’ve got perfectly crispy outsides with fluffy and creamy insides, creating a mouthwatering contrast of textures.
Whether you are hosting a backyard BBQ or looking for a simple side dish, this recipe is a great choice. Serve as is, or feel free to get creative and serve with your favorite dipping sauce and fresh herbs. If you are looking for more grilled veggie kabobs, these Grilled Vegetable Kabobs and Fingerling Potato Kabobs are also amazing and super simple.
Main Ingredients Needed
- Russet Potatoes - I love to grill Russet potatoes because the skin gets nice and crispy while the insides are soft. Other potato varieties that would work well are Yukon gold, new potatoes, and red potatoes - you just need to keep an eye on the cooking time.
- Avocado Oil - you can also use olive oil for this recipe.
- Italian Seasoning - this is an easy way to add loads of flavor. You could also substitute any variation of dried herbs or even fresh herbs.
- Garlic Powder - this adds a nice sweet garlic flavor without any bits of garlic that would burn on the grill.
- Salt and Pepper
How to Cook Russet Potatoes on the Grill
- Soak the bamboo/wooden skewers. Place the bamboo or wooden skewers in a shallow baking dish and cover with water. Soak for at least 30 minutes.
- Parboil the potatoes. Meanwhile, in a pot of boiling water, add the 1" diced potatoes and cook for about 12 minutes, or until al dente and still slightly firm.
- Season the potatoes. 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.
- Grill. Thread the potatoes onto the soaked wooden skewers, spacing the potatoes evenly. Spray the preheated grill with cooking oil to prevent the potatoes from sticking, then cook the russet potatoes on the grill 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.
- Serve. Remove the kabobs from the grill and serve warm. Enjoy!
Recipe Variations
Experiment with these easy variations and find your favorite way to enjoy Grilled Russet Potatoes!
- Grilled potatoes in foil. If you would rather grill your Russet potatoes in foil packets, you can skip the parboil stage and head straight to seasoning. From there, take two large (about 24”) pieces of foil and divide the potatoes evenly between them. Seal at the top and place on a preheated grill. Cook for about 45 minutes - 1 hour, checking occasionally.
- Make them spicy. For those who like it hot, coat the russet potatoes with a mixture of melted butter, cayenne pepper, paprika, and a pinch of garlic powder. Serve with a cooling dip like sour cream or ranch dressing.
- Add fresh herbs. Toss the potatoes with a little olive oil and chopped fresh rosemary, thyme, sage, or dill before grilling.
- Cheesy grilled potatoes. Take your grilled potatoes to the next level by adding a layer of melted cheese. Simply sprinkle grated cheddar or mozzarella cheese on top of the russet potatoes during the last few minutes of grilling. Let the cheese melt and get slightly golden, then garnish with fresh chives.
- Fully loaded. Load up your grilled potatoes with all your favorite toppings. After grilling, carefully slice the potatoes open and stuff them with crispy cooked bacon, shredded cheese, sour cream, and chopped green onions. It's like a mini loaded baked potato on the grill!
Frequently Asked Questions
It’s a good idea to parboil Russet potatoes before grilling them so that the insides have a chance to get nice and soft before the outside gets too crispy. You need to make sure and only cook until they are al dente because they will still be cooking on the grill. For potatoes cut to about 1”-1.25” it should take about 10-12 minutes to cook until al dente in boiling water.
If you are grilling Russet potatoes, I highly recommend parboiling them so that the insides have a chance to get nice and tender. They are a firm potato that take a bit longer to cook than other varieties so they really do benefit for boiling for at least 10 minutes first.
I like to use Russet potatoes cut into about 1” to 1.25” chunks because they are sturdy enough to hold up and the skin gets nice and crispy. You could also use Yukon gold, new potatoes, or baby red potatoes, cutting them into similar bite-sized pieces.
Nope! When you grill Russet potatoes I recommend leaving the skin on. Not only does the skin help hold the potato together, it also gets nice and crispy when grilled.
Storing and Reheating Instructions
- Refrigerator: store leftover grilled potatoes in an airtight container in the fridge for up to 3 days.
- To reheat: you can reheat leftovers in the microwave or in a preheated 350 degree oven for about 15 minutes, or until warm.
Grilled Russet Potatoes Recipe
Equipment
- 4 Bamboo Kabobs soaked
Ingredients
- 2 pounds Russet Potatoes cut into 1" pieces
- 2 Tablespoons Avocado Oil
- ½ teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- Salt to taste
- Pepper to taste
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, in a pot of boiling water, add the 1" diced potatoes and cook for about 12 minutes, or until al dente and still slightly firm.
- 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!
Nutrition
More Easy Summer Side Dishes
- Bacon Chicken Pineapple Kabobs
- Lemon Rosemary Chicken Kabobs
- Southwest Chicken Kabobs
- Teriyaki Chicken Kabobs
- Asian Beef Kabobs
- Grilled Pineapple
- Homemade Flaky Biscuits
- Baked Beans
- Zucchini Fries
- Fruit Salad
- More Potato Side Dish Recipes
- More Easy Summer Recipes
This Grilled Russet Potatoes recipe is an easy side dish and one of my favorite russet potato recipes. They are cooked on skewers until crispy on the outside and tender on the inside.
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