Smoky Grilled New Potatoes with Garlic and Chives
This grilled potatoes recipe is the kind of summer side dish that looks impressive but is actually super simple to pull off. The potatoes turn tender with a creamy center, the edges pick up smoky char, and the garlic and fresh chives melt into every bite.
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I’ve been making these easy grilled potatoes for years because they go with almost everything—grilled pork chops, turkey burgers, hot dogs, steaks, and just about anything coming off the barbecue. The foil packet method keeps the potatoes soft and flavorful while still giving you those crispy edges everyone fights over.
Grilled potatoes deserve a permanent spot in your warm-weather cooking lineup. Like my Greek Lemon Oregano Roasted Potatoes, they are side dish that often outshines the main. Plus they cook in foil packets right on the grill which means zero clean-up!
Why You’ll Love This Recipe
- Crispy grilled potatoes with soft, creamy centers
- Foil packets make cleanup incredibly simple
- A perfect summer side dish for cookouts and weeknight dinners
- Pantry-friendly ingredients with tons of flavor
- Works on both a charcoal grill and gas grill
Ingredients for Grilled Potatoes
- New Potatoes: Yukon Gold potatoes, yellow potatoes, and small red potatoes all work especially well for this grilled potatoes recipe. Russet potatoes will work too, but the centers turn fluffier and less creamy than Yukon Golds or red potatoes.
- Yellow Onion: Adds sweetness and softens beautifully inside the foil packet.
- Garlic: Fresh garlic gives the potatoes rich savory flavor while grilling. If needed, garlic powder and a little onion powder make a good pantry-friendly swap.
- Fresh Chives: Fresh herbs brighten the potatoes and balance the smoky grilled flavor. Chives are my favorite, but parsley or dill also work well, you could also substitute green onions.
- Olive Oil: I usually use California Ranch Extra Virgin Olive Oil.
- Paprika: Adds warmth and a deeper color. Smoked paprika is especially delicious if you’re cooking over a charcoal grill.
- Kosher Salt and Black Pepper: I typically use Morton kosher and freshly cracked ground pepper
How to Make Grilled New Potatoes
1. Heat the Grill. Prepare a charcoal grill or gas grill to medium-high heat leaving one side for indirect grilling.
2. Toss the Potato Mixture. In a large bowl, combine the new potatoes, onion, garlic, chives, olive oil, paprika, kosher salt, and black pepper. Toss until everything is evenly coated.
3. Make the Foil Packets. Tear two large sheets of aluminum foil about, 16-inches long each. Divide the potato mixture between them in a mostly single layer. Fold the foil tightly into sealed foil packets so the steam stays trapped inside during the cooking process.
4. Grill Until Tender. Place the foil packets directly on the grill grates and cook for about 10 minutes per side, or until the potatoes are fork-tender with crispy edges. If your grill runs especially hot, move the foil packet to indirect heat so the garlic doesn’t burn before the potatoes finish cooking.
5. Serve. Carefully open the foil packet before serving and add extra fresh herbs, sour cream, a pat of salted butter or black pepper if you’d like.
Storing and Reheating Leftovers
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in a hot skillet with a little olive oil or avocado oil until crisp again. You can also spread them on a baking sheet and warm in the oven until heated through.
What to Serve with Grilled Potatoes
I love these potatoes on their own, but they’re even better with something creamy or smoky on the side. Ketchup is classic, but chipotle sauce, ranch dip, or even a spoonful of pesto aioli makes them next level. Never underestimate a good sauce!
They’re especially good alongside beef skewers, skirt steak, grilled burgers, roasted turkey, or grilled chicken. Add a big bowl of pasta salad, Waldorf salad or strawberry-spinach salad and suddenly you’ve got the full cookout situation handled.
If you happen to have leftover grilled potatoes, toss them into Instant Pot Potato and Eggplant Curry, stir them into Slow Cooker Split Pea Soup, or crisp them up in a skillet the next morning with eggs. The smoky flavor gives leftovers way more personality than standard roasted potatoes.
And if you’re still in a potato mood, check out these 10 Best Potato Recipes for even more ideas.
Grilled Potatoes FAQs
What are the best potatoes for grilling?
New potatoes (aka baby potatoes) are my favorite. You can find baby Yukon Golds, yellow potatoes, small red potatoes, or even purple potatoes. They are all excellent because they stay creamy inside while crisping on the outside. Fingerling potatoes also work.
Can I make these without foil?
Yes. You can cook them in a grill basket instead of a foil packet, though the potatoes may cook slightly faster.
Can I prep these ahead of time?
Absolutely. Assemble the foil packet a few hours ahead and refrigerate until ready to grill.
Can I boil the potatoes first?
You can parboil them in salted water if you want faster grill time, but I usually skip that extra step.
Grilled New Potatoes with Garlic and Chives
Ingredients
- 10-12 small-medium sized new potatoes, large dice
- 1 medium yellow onion, diced
- 3 cloves garlic, chopped
- 1/2 cup snipped chives
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare a charcoal or gas grill to medium heat. Keep one side open for indirect cooking.
- Toss all ingredients together in a large bowl. Tear two lengths of foil, about 16-inches long each. Divide potato mixture between the two sheets of foil and fold the sides up over the potatoes to create a secure package so no steam can escape.
- Grill potatoes over medium heat for about 10 minutes. Flip and grill another 10-15 minutes, or until potatoes are tender when pierced with a fork. Transfer to the indirect heating side if the garlic is starting to burn before the potatoes are tender. Taste and add more salt and pepper if needed. Serve hot with pork chops, steaks, or burgers.
Notes
- Size Matters: Aim for a “large dice” that is uniform—roughly 1-inch cubes. If the pieces vary too much in size, the small ones will turn to mush before the large ones are fork-tender.
- Don’t Skimp on the Seal: Make sure your foil “envelope” is tightly crimped. The steam trapped inside is actually what cooks the center of the potato; the grill heat just provides the exterior color and smoky aroma.
- Lemon potatoes: A quick zest of a lemon over the finished potatoes brightens the earthy garlic and onion flavors.
- The Finish: Stir in a pat of salted butter and a sprinkle of extra chopped chives and flaky salt before serving.
