These Grilled Potatoes with Garlic Sauce are crisp on the outside, tender inside, and full of bright garlic and herb flavor. They’re effortless to prepare and make an ideal accompaniment for summer cookouts, weeknight dinners, or any meal where you want a simple, satisfying side.
Buttery Soft Grilled Potatoes
Potatoes are a family favorite in my house, so I’m always looking for fresh ways to serve them. This grilled potato recipe has become a go-to because it’s straightforward, well flavored, and complements almost any main dish. A simple garlic-parsley sauce brings brightness, and the direct heat of the grill creates irresistible crisp edges.
To speed things up, I usually microwave the baby potatoes until just fork-tender; this softens them enough to thread onto skewers while saving time compared with parboiling. After a light smash to increase the surface area that touches the grill, the potatoes are grilled until golden and then brushed with a garlicky, herby oil and a splash of vinegar. The final brush of sauce after grilling seals in flavor and keeps them tender.
Recipe Overview
A Few Key Ingredients
Below are the main ingredients used in this recipe. Exact quantities are listed in the recipe card further down.
- Baby potatoes: Choose waxy varieties so they hold their shape when skewered and smashed. Pick similarly sized potatoes for even cooking.
- Olive oil: A light olive oil or avocado oil works best for grilling at moderate to high heat.
- Garlic: Fresh garlic gives the sauce its characteristic flavor. Pre-minced garlic can be used if you prefer.
- Parsley: Fresh parsley adds herbaceous brightness. You can substitute basil, cilantro, or chives if desired.
- Vinegar: Apple cider, red wine, white wine, or malt vinegar are all good options. Citrus juice can also be used. Avoid balsamic on a hot grill because it can easily burn.
Common Mistakes to Avoid
Overcooking the potatoes: Aim for potatoes that are just fork-tender before grilling. Overcooked potatoes may fall apart when threaded or pressed.
Smashing too hard: Press gently — flatten just enough for better grill contact. Excessive force can split the potato.
Skipping the post-grill sauce: Brushing the potatoes again immediately after grilling keeps them moist and boosts flavor.
Not preheating the grill: A hot grill helps create browned, crispy edges quickly without drying out the centers.
How to Make Grilled Potatoes
Soak the skewers: If using wooden skewers, soak them in water for at least 10 minutes to prevent burning on the grill.
Cook the potatoes: Arrange the baby potatoes in a single layer in a microwave-safe dish, cover, and microwave until just fork-tender. Let them cool enough to handle. If you prefer, parboil them until tender, drain, and allow to cool slightly before proceeding.
Make the garlic sauce: Whisk together olive oil, chopped parsley, minced garlic, vinegar, salt, and black pepper in a small bowl. This mixture will be used before and after grilling for maximum flavor.
Thread and smash: Thread the cooled potatoes onto skewers, leaving a little space between each. Using the flat bottom of a bowl or a lid, press each potato gently so it flattens slightly but remains intact.
Brush with sauce: Brush the potatoes generously with the garlic-herb oil before placing them on the grill.
Grill: Place the skewers on a preheated grill or hot grill pan set to medium heat. Cook 8–10 minutes, turning occasionally, until the potatoes are golden with a few charred spots.
Finish and serve: Brush the potatoes with the remaining garlic sauce immediately after removing them from the grill and serve warm.
Recipe Notes
Even cooking: Select baby potatoes that are close in size so they finish at the same time.
Mince the garlic finely: Smaller pieces of garlic distribute flavor more evenly in the sauce.
Make it cheesy: Finish with a sprinkle of finely grated Parmesan for a savory touch.
Make it spicy: Add red pepper flakes to the garlic sauce for heat.
Make it buttery: Replace a portion of the oil with melted butter or ghee for a richer flavor.
Storage: Refrigerate cooled leftovers in an airtight container for up to 3 days.
Reheating: Rewarm skewers briefly on a preheated grill pan or outdoor grill over medium-high heat until heated through.
Questions I Get Asked a Lot
Yes — microwaving or parboiling the potatoes until they are just fork-tender ensures the interior is cooked through by the time the exterior chars on the grill.
Allow the potatoes to cool slightly after cooking so they firm up. Use the bottom of a heavy bowl, a flat lid, or a jar to press each potato gently until it flattens slightly without splitting.
Threading the potatoes onto skewers prevents them from falling through. Alternatively, use a grill basket or grill pan to keep smaller pieces secure.
Yes — you can cook, skewer, and gently smash the potatoes up to 24 hours in advance and refrigerate. Store the sauce separately for up to 24 hours.
No — smashing and grilling directly on a grill pan or in a grill basket works well if you prefer not to use skewers.
Baby Yukon Golds or small red potatoes are excellent choices because they have a creamy interior and hold together when pressed.
More Sides
- Southern Potato Salad
- Watermelon Feta Salad
- Grilled Artichokes
- Honey Balsamic Zucchini
- Grilled Lemon Asparagus
- Mango Pico de Gallo
- Avocado Salsa
- Homemade Coleslaw
If you try this recipe, leave a comment describing how it went and consider sharing a photo of your grilled potatoes on social media with tags you prefer — I’d love to see your results.
Grilled Potatoes with Garlic Sauce
By: Rena Awada
Skill Level: Intermediate
Servings: 6
Prep: 15 mins | Cook: 20 mins | Total: 35 mins
Ingredients
- 1½ pounds baby potatoes
Herby Garlic Sauce
- ¼ cup olive oil
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vinegar
- ¼ teaspoon fine kosher salt
- ¼ teaspoon black pepper
Instructions
- Soak wooden skewers in water for at least 10 minutes to prevent burning.
- Arrange the potatoes in a single layer in a microwave-safe shallow dish. Cover and microwave 8–10 minutes, checking frequently and testing for fork tenderness. Let cool slightly.
- In a bowl, combine the olive oil, parsley, garlic, vinegar, salt, and pepper. Stir well and set aside.
- Thread the cooked potatoes onto skewers, leaving a bit of space between them. Gently press each potato with the bottom of a bowl or lid to flatten slightly without breaking them apart.
- Brush the potatoes generously with the herby garlic sauce.
- Grill on a preheated grill or grill pan over medium heat for 8–10 minutes, turning occasionally, until golden and lightly charred.
- Remove from the grill and brush once more with the remaining sauce. Serve warm.
Notes
- Serving size: About 1 skewer or 4–5 small potatoes per serving, depending on size.
- Choose uniformly sized potatoes for even cooking.
- For a richer flavor, replace 2 tablespoons of oil with melted butter or ghee.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat briefly on a grill pan or outdoor grill until warmed through.
Nutrition
Serving: 1 skewer — Calories: 170 kcal; Carbohydrates: 20 g; Protein: 2 g; Fat: 9 g; Saturated Fat: 1 g; Sodium: 105 mg; Fiber: 3 g.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Side Dish
Cuisine: American