Barbecue Potatoes Recipe: Smoky Grill-Side Crispiness

There’s nothing like the smell of potatoes sizzling on the grill, picking up that signature smoky flavor. I developed this method to achieve crispy edges and fluffy centers without the fuss.

These grill-side potatoes transform from simple to spectacular with just a few professional techniques. The key is par-cooking before they hit the grill for that perfect barbecue finish.

Ingredients for Barbecue Potatoes

Transform humble potatoes into smoky, crisp-edged grill masterpieces with these ingredients.

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Potato selection is critical here. Yukon Golds strike the perfect balance between fluffy interior and crisp exterior—avoid waxy red potatoes as they won’t achieve the desired texture. Source them from Whole Foods or your local farmers market for optimal freshness. The smoked paprika is non-negotiable for that authentic barbecue flavor; Penzeys offers superior quality if available in your area.

Substitutions are limited but possible. No smoked paprika? Use regular paprika plus one-eighth teaspoon liquid smoke. Fresh herbs can replace dried at three times the quantity, though the texture differs. For a dairy-free version, olive oil can replace the butter entirely—though you’ll lose some richness. The vegetable stock can be swapped for water, but expect less depth in the final dish.

Par-cook the potatoes up to 8 hours ahead and store refrigerated until grilling. Leftover finished potatoes keep well for 3-4 days in an airtight container, though they’re best served immediately. Reheat in a skillet to revive some crispness—microwaving makes them soggy.

Step-by-Step Instructions for Barbecue Potatoes

Master the technique for achieving that ideal combination of smoky flavor and crispy exterior.

Step 1: Parboil and Season the Yukon Gold Potatoes

Cut the 2 lb Yukon Gold Potatoes into even 1-inch chunks to ensure uniform cooking. Bring a pot of salted water to a boil and add the potatoes. Parboil for 8-10 minutes until the edges just begin to soften but the centers remain firm.

Drain thoroughly and transfer to a large bowl. While the potatoes are still hot, drizzle with the 3 tbsp Olive Oil, 1 tbsp Lemon Juice, 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Smoked Paprika, 1 tsp Onion Powder, 0.5 tsp Dried Rosemary, and 0.5 tsp Dried Thyme. Toss gently to coat evenly.

Step 2: Preheat and Prepare the Grill

Preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly and oil them lightly to prevent sticking. This step ensures the potatoes develop that coveted crispy crust rather than sticking to the grill.

If using a charcoal grill, bank the coals to one side for indirect heat. For gas grills, preheat all burners then adjust to maintain consistent medium-high heat throughout the cooking process. The even heat distribution is crucial for achieving uniform browning.

Step 3: Grill the Potatoes to Crispy Perfection

Arrange the seasoned potatoes on the grill in a single layer, leaving space between pieces for proper air circulation. Close the lid and cook for 10-12 minutes, flipping halfway through, until the potatoes are golden brown with visible grill marks.

During the last 2-3 minutes of cooking, add the 2 tbsp Unsalted Butter to the grill near the potatoes. As it melts, use a basting brush to coat the potatoes, enhancing flavor and promoting additional browning. The butter should foam but not burn—watch it carefully.

Step 4: Finish with Vegetable Stock

Transfer the potatoes to a serving dish. Pour the 0.25 cup Vegetable Stock over the hot potatoes and let it sit for 2-3 minutes. The stock will create a light, flavorful steam that softens the interior while maintaining the crispy exterior.

Gently toss the potatoes to distribute the stock evenly. The liquid should be mostly absorbed, with just a light sheen remaining. This final step ensures every bite is infused with the smoky, savory flavors that define this dish.

Essential Equipment for This Dish

Grill Essentials

You need a quality grill with precise temperature control for this recipe. I use my Weber Genesis EX-335 gas grill, which holds 400°F consistently. For charcoal, a Weber Original Kettle gives that authentic smoky flavor I grew up with at family cookouts.

Grill Tools

A long-handled grill spatula and tongs are non-negotiable for flipping potatoes safely. I keep a basting brush handy for that buttery finish. Look for stainless steel tools—they last forever and won’t melt near high heat.

Temperature Control

Invest in a dual-probe thermometer like the ThermoWorks Smoke. One probe monitors grill temp, while the other tracks potato doneness. This takes the guesswork out of maintaining that perfect medium-high heat. 🌡️

Prep Tools

Use a sharp chef’s knife to cut potatoes into even 1-inch chunks. A large mixing bowl ensures seasoning coats every piece. I also keep a grill brush nearby for cleaning between batches.

Optional Upgrades

For extra smoke flavor, add hickory or applewood chunks to your charcoal. A cast iron griddle can help achieve even browning if your grill has hot spots. These aren’t essential but elevate the dish significantly.

Safety Gear

Always wear heat-resistant gloves when handling hot grill grates. Keep a spray bottle of water nearby for flare-ups. Safety first—this way, you can focus on perfecting that crispy texture without worry. 🔥

Frequently Asked Questions