How to Barbecue Potatoes

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Start to Finish: 50 minutes

Serving: 4

Difficulty Level: Beginner

Barbecued potatoes don't require culinary expertise. You can wrap them up in foil paper and let them bake on the grill for 40 minutes. It is important to choose the right type of potato for baking. Starchy potatoes, such as russets and Idaho potatoes, are absorbent, giving you fluffy texture, rather than dry. These varieties also absorb the herbs, spices and oil; therefore, the proper spud, prepared this way, can be a stand-alone dish, or serve as a side to any barbecued meat.


  • 2 large starchy potatoes
  • 3 teaspoons olive oil
  • 2 teaspoons dried mixed herbs
  • 2 teaspoons brown sugar
  • Salt and black pepper, to taste


Preheat the gas grill to a medium to high setting.

Rinse the potatoes under cold water and gently scrub the skin with a brush.

Cut into 1/2-inch or 1-inch cubes, depending on the size you want; keep the skin intact.

Divide the cubed potatoes into 2 rectangular foil pieces large enough to wrap them.

Drizzle olive oil on the potatoes; sprinkle mixed herbs over them; toss to combine the ingredients.

Spread brown sugar over each portion; add salt and black pepper to taste.

Fold all the corners of the foil paper and wrap them tightly into a package.

Put the potatoes on the grate of the grill and cover it. Turn the potatoes with a pair of tongs, 20 minutes into the cooking time; cook through for 40 minutes.

Open up the foil paper to check that the potatoes are cooked through, and serve hot.

Cooking Alternatives

For a charcoal grill, light the coals and make sure they sit at least 6 inches below the grate. Make certain the coals are red before putting the potatoes on the grate.

Bake the potatoes in an oven. If you have a thermometer on your gas grill, you can replicate the temperature in an oven. Otherwise, set your oven to 450 degrees Fahrenheit and bake the potatoes for 1 hour.

Serving Options

Barbecued potatoes go well with barbecued meat, such as grilled chicken, ribs or fish. You could also serve the potatoes with a Greek salad or in pita bread, topped with plain Greek yogurt and spring onions.