Known fact: Every barbecue needs a potato. Lesser-known but very important fact: Every potato loves a barbecue. Here are 6 easy-as-can-be potato recipes that make the most of your grill. 

We’re getting hot just thinking about turning on our ovens this summer. Now that backyard BBQs are once again becoming a thing, we’re ready to use our grills to their full potential. First item on the agenda? Grilled potatoes.  

Thought cheesy-stuffed potatoes were an oven-only endeavor? Nope! Potato wedges needed a long fry in a vat of oil to get super crispy? Not really! Smashed potatoes were a relic of winters past? Oh, are you in for a grilling treat.

Simple Grilled Potatoes 

Grilling potatoes in a foil pouch keeps them crispy on the outside and tender on the inside. Bonus? 0 cleanup required. 

Preheat grill to medium. Halve or quarter 1 lb multi-colored potatoes depending on size. Place on a piece of aluminum foil and toss with olive oil, minced garlic, rosemary, salt, and pepper. Fold foil to make a packet. Grill until tender, 20-25 minutes.

Creamy Mustard BBQ Potato Salad

Yep, classic potato salad is just as easy to whip up (and perhaps even more delicious) when cooked on a grill.

Preheat grill to medium. Toss 1 lb whole multi-colored potatoes with olive oil, salt, and pepper. Grill until tender, 25-30 minutes. Let potatoes cool to room temperature. Whisk together ¼ cup sour cream, ¼ cup mayonnaise, 1 TBSP olive oil, 1 tsp dijon mustard, lemon juice, sliced scallions, salt, and pepper. Halve or quarter potatoes depending on size; toss with dressing. 

Loaded Smashed Potatoes

Who needs mashed potatoes when you can super smash them? We went and suggested a few toppings, but feel free to load ‘em up with your personal faves. 

Preheat grill to medium-high. Place 1 lb multi-colored potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce to a simmer and cook until just tender, about 15 minutes. Drain potatoes and toss with olive oil, salt, and pepper, then smash with a spatula or measuring cup. Place smashed potatoes directly on grill grates and cook until browned, about 5 minutes per side. Top with sour cream, scallion, bacon bits, and shredded cheddar.  

Smoky Potato Wedges

These potato wedges get a little smoky from the grill and are pretty much perfect for dipping in any condiment. 

Preheat grill to medium-high. Cut 1 lb yukon gold potatoes into wedges. Place on a piece of aluminum foil and toss with olive oil, Fry seasoning, and salt. Fold foil to make a packet. Grill until tender, 25-35 minutes.

Cheesy-Stuffed Potatoes

Whether you choose Monterey Jack, cheddar, or mozzarella, these grilled spuds are the best kind of cheesy. 

Preheat grill to medium-high. Pierce 1 lb russet potatoes all over with a fork, then coat in oil and salt. Wrap in aluminum foil. Grill until tender, rotating potatoes a few times, 30-40 minutes. Let cool a few minutes, then unwrap and cut potatoes almost in half. Use a potato masher or fork to mush up the insides. Nestle in a pat of butter and top with cheese. 

Herb Butter Hasselback Potatoes

Hasselback potatoes are great for sharing (cut off as many crispy slices as you like!) and look incredibly impressive as part of a picnic spread.

Preheat grill to medium-high. Cut 1 lb russet potatoes into thin slices, leaving about a quarter inch of the potato bottom intact. Combine chopped garlic, chopped parsley, softened butter, and dijon mustard (or use garlic herb butter!). Spread butter mixture between each potato slice, then sprinkle all over with salt. Place directly on grill grates and grill until tender and crispy, 35-45 minutes.

Now that you have potatoes on lock, how about filling in the rest of your spread? Time to learn How to Grill (Almost) Everything.