How To Barbecue Potatoes | Crisp Skins, Fluffy Centers

Grilled potatoes turn out best when you par-cook first, then finish on the grill until the skins blister and the centers go tender.

Barbecue potatoes can be a little rude. High heat browns the outside long before the inside softens, so you end up with charred edges and a stubborn middle. The fix is a two-step cook that gives you control: soften first, brown second.

Below you’ll get the core method, smart cuts, two-zone grill setups, and a recipe card you can run while the rest of dinner cooks. No tricks. Just potatoes that come off the grate with crisp bits and a soft center.

How To Barbecue Potatoes Without Burning Them

Raw potato and direct flame don’t play nice. A short par-cook gets heat into the center, so the grill can spend its time browning and crisping.

Do These Steps In Order

1. Cut to one size. Mixed sizes cook at mixed speeds.
2. Par-cook. Simmer or microwave until a fork meets mild resistance.
3. Let steam escape. A drier surface browns faster and sticks less.
4. Oil, then salt. A thin coat helps browning and keeps spices in place.
5. Use two heat zones. Brown over direct heat, finish over indirect heat with the lid down.
6. Pull on tenderness. A skewer should slide in with light resistance.

Par-Cook Doneness Checks

For wedges and chunks, a fork should go in halfway without forcing it. For small whole potatoes, the outside should feel tender, but the center should still push back a bit. Drain well, then leave the potatoes open to the air for 5–10 minutes.

Pick Potatoes That Grill Well

You can barbecue any potato, but starch level changes texture. Waxy types hold shape. Starchy types turn fluffy and break easier.

Waxy Potatoes For Coins, Cubes, And Skewers

Red potatoes, fingerlings, and many yellow varieties stay together when you toss and flip. They’re a solid choice for baskets and skewers.

Starchy Potatoes For Smashed And Split Potatoes

Russets and other starchy potatoes shine when you want an airy center. They’re also great for smashed potatoes, since the rough surface browns into crunchy bits.

Prep Steps That Make Grill Cooking Even

Potatoes cook from the outside in. Your cut size decides whether the center keeps up.

Cut Sizes That Work

• Coins: 1/2-inch thick
• Planks: 3/8-inch to 1/2-inch
• Cubes: 3/4-inch to 1-inch (basket or skewers)
• Wedges: 6–8 wedges from a medium potato

Two Par-Cook Options

Stovetop simmer: Start in cold salted water, bring to a gentle simmer, then stop when the outside is tender and the center still has a touch of bite. Drain well.

Microwave steam: Put cut potatoes in a microwave-safe bowl with a splash of water. Set a microwave-safe plate on top, cook in short bursts, and stir between rounds. Drain, then let them air-dry.

Seasoning That Browns And Stays Put

Potatoes taste flat without enough salt, and they brown better with a bit of fat. Oil first, salt second, spices last.

Simple Seasoning Ideas

• Smoky: paprika, garlic powder, onion powder, black pepper
• Herby: dried rosemary or thyme, garlic, lemon zest added after grilling
• Spicy: chili powder, cumin, pinch of cayenne, lime juice after grilling

Finish After The Grill

Fresh herbs, lemon juice, and vinegar can scorch over direct heat. Toss them in right after the potatoes come off, while they’re still hot.

Set Up Your Grill For Two Heat Zones

Two-zone cooking gives you a hot side for browning and a cooler side for finishing. It’s the easiest way to avoid burnt edges and firm centers.

Gas Grill Setup

Turn one burner to medium-high and keep the other at low or off. Preheat with the lid closed for 10–15 minutes. Scrub the grates, then oil them with a folded paper towel held by tongs.

Charcoal Grill Setup

Bank the coals on one side and leave the other side clear. Put the lid on and heat the grate. A smaller coal pile gives gentler heat, which is nice for thick wedges.

Target Heat Ranges

A medium to medium-high fire is a friendly range for potatoes. On many grills, that lands near 375–450°F at the grate. If you’re guessing, hold your hand 5 inches above the grate: 3–4 seconds before you pull away feels like medium-high.

Potato Cuts And Methods For The Grill

Use this table to match your cut to the way you want to cook. It’s also handy when you’re cooking a crowd and need different options on the same grill.

Cut Or Method	Best Use	Timing Notes
Small whole potatoes	Split and top like baked potatoes	Par-cook; finish over indirect heat, then sear briefly
Halved baby potatoes	Crisp cut sides, easy flipping	Par-cook; grill cut-side down first
1/2-inch coins	Fast browning, snackable bites	Light par-cook; cook mostly on direct heat
Planks	Big surface area for spices	Short par-cook; move to indirect heat if edges darken
Thick wedges	Soft center with bronzed edges	Longer par-cook; finish indirect with lid down
Cubes in a grill basket	Toss-and-brown potatoes	Par-cook; shake basket often
Foil packet potatoes	Moist texture with seasonings	Raw works, but par-cook shortens packet time
Smashed potatoes	Ragged edges that crisp hard	Boil until tender, smash, then grill to brown

Make-Ahead, Serving, And Leftovers

Grill time feels calmer when the potatoes are halfway done before you light the fire.

Make-Ahead Options

• Par-cook and chill: Par-cook, let steam escape, then refrigerate in a lidded container. Grill within 24 hours for a clean texture.
• Season late: Salt pulls moisture. Seasoning at the last moment helps browning.

Hold And Chill Safely

If cooked potatoes sit out too long, germs can multiply fast. Get them into the fridge within two hours, which is the timing spelled out in FoodSafety.gov’s Two-Hour Rule.

For storage length, USDA guidance on cooked potato storage lists 3–4 days in the refrigerator for cooked potatoes and other cooked vegetables.

Serving Ideas

• Toss hot grilled potatoes with butter and chopped chives.
• Top split whole potatoes with salsa and green onions.
• Serve planks with yogurt, lemon, and dill as a dip.

Recipe Card: Garlic Herb Foil Packet Barbecue Potatoes

Foil packets are handy when the grill is busy with the main dish. The packet traps steam, so the potatoes stay moist. A short finishing step on the grate adds browning.

Timing And Heat Table For Barbecue Potatoes

Use this table as a starting point. Watch color and tenderness, not the minute hand.

Cut	Heat Zone	Typical Grill Time
Par-cooked halved baby potatoes	Direct then indirect	10–14 minutes
Par-cooked 1/2-inch coins	Mostly direct	8–12 minutes
Par-cooked planks	Direct, short finish indirect	9–13 minutes
Par-cooked wedges	Direct then indirect, lid down	14–22 minutes
Par-cooked cubes in basket	Direct, shake often	12–18 minutes
Boiled smashed potatoes	Direct	6–10 minutes
Foil packet potatoes (par-cooked)	Indirect	12–18 minutes

Two Other Ways To Barbecue Potatoes

If foil packets aren’t your style, these two methods give you direct contact with the grate and more browning.

Grill Planks With A Crisp Outside

Cut potatoes into 3/8-inch to 1/2-inch planks, par-cook for 3–4 minutes, then dry, oil, and season. Grill over direct heat with the lid down, turning often. Slide to indirect heat for a minute if the edges darken early.

Smashed Potatoes With Crunchy Edges

Boil small potatoes until tender. Drain, let steam escape for 10 minutes, then smash each potato into a thick disk. Brush with oil, season well, and grill over direct heat until deep golden on both sides.

Fixes For Common Grill Potato Problems

Even with a solid plan, potatoes can misbehave. These fixes work mid-cook.

Outside Dark, Inside Firm

• Move the potatoes to indirect heat and close the lid for 5 minutes.
• Next time, par-cook a bit longer or cut slightly smaller.

Sticking To The Grate

• Wait for browning. Potatoes release when the crust forms.
• Oil the grate during preheat.
• Use a wide spatula for planks and coins.

Soggy Or Pale Potatoes

• Let them dry longer after par-cooking.
• Don’t crowd a basket or the surface steams instead of browning.

Flat Flavor

• Salt a touch more than you think. Potatoes soak it up.
• Add a finishing hit: lemon juice, vinegar, herbs, or grated cheese.