Best 11 Bbq Roasted Potatoes Recipes

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Bbq roasted potatoes are an incredibly flavorful and easy-to-make dish that can be enjoyed by people of all ages. Whether you're cooking for a family gathering, a party, or just a weeknight dinner, these delicious potatoes are sure to be a hit. With their crispy exterior, fluffy interior, and smoky BBQ flavor, they're a treat that will satisfy even the most discerning palate.

Here are our top 11 tried and tested recipes!

BBQ POTATO ROAST



BBQ Potato Roast image

This is an all time favorite with everyone I have ever served it to. Seasoning and oil may be changed depending on taste preference. Serve with sour cream.

Provided by Christine

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 5

Number Of Ingredients 3

10 potatoes, peeled and halved
½ cup vegetable oil
2 tablespoons seasoned salt

Steps:

  • Preheat grill for high heat.
  • Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm.
  • Drain potatoes, and pat dry. Coat thoroughly with vegetable oil and seasoned salt.
  • Place potatoes on the preheated grill. Cook approximately 20 minutes, turning periodically.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 78.4 g, Fat 22.3 g, Fiber 7.8 g, Protein 7.3 g, SaturatedFat 3.5 g, Sodium 2021.3 mg, Sugar 3.3 g

ROASTED POTATOES ON THE GRILL



Roasted Potatoes on the Grill image

These roasted potatoes on the grill are a cinch to make--simply potatoes, garlic, oil, and rosemary-that turn crispy on the outside, blissfully tender on the inside.

Provided by Frank Pellegrino, Jr.

Categories     Sides

Time 40m

Number Of Ingredients 5

1/2 cup extra-virgin olive oil
3 garlic cloves (peeled and crushed)
6 unpeeled waxy potatoes* (quartered lengthwise)
Kosher salt and freshly ground black pepper
2 sprigs rosemary (chopped if desired (optional))

Steps:

  • Prepare the grill for direct cooking over high heat so it maintains a steady temperature of 500º F (260ºC).
  • Pour the oil and garlic in a large flameproof roasting pan. Place the pan on the grill grate, close the lid, and let it heat until the oil begins to shimmer, about 2 minutes.
  • Carefully add the potatoes to the pan and gently stir to coat with the oil. Close the lid on the grill and let the potatoes roast, keeping the lid closed except to occasionally turn the potatoes with a thin metal spatula, until they're golden brown and tender, 20 to 25 minutes.
  • Season the potatoes to taste with salt and pepper and, if desired, a sprinkle of rosemary. Using a slotted spoon, move the potatoes into a bowl or platter and serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 311 kcal, Carbohydrate 34 g, Protein 4 g, Fat 18 g, SaturatedFat 3 g, Sodium 599 mg, Fiber 4 g, Sugar 3 g

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

SEASONED GRILLED NEW POTATOES



Seasoned Grilled New Potatoes image

You might already have these four simple ingredients on hand for these grilled new potatoes. Thanks to red potatoes, butter, garlic and salt this delicious side is the perfect complement to any main dish. Feel free to add chopped herbs to this dish! Our favorites to incorporate to new potatoes on the grill are rosemary, thyme and/or sage. 50 minutes and four ingredients are all that's standing between you and this sure-fire hit.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 4

2 lb new red potatoes
1/4 cup butter or margarine, melted
2 garlic cloves, minced
1 teaspoon seasoned salt

Steps:

  • Heat gas or charcoal grill. If potatoes are large, cut in half or quarter for uniform pieces. Place potatoes in 8-inch square disposable foil pan or in center of large sheet of heavy-duty foil.
  • In small bowl, mix butter, garlic and salt; pour over potatoes. Cover pan with foil or seal foil packet with double-fold seals, allowing room for heat expansion.
  • When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals. Cook 35 to 45 minutes or until potatoes are tender, stirring potatoes in foil pan or turning foil packet several times during cooking.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 1 g, TransFat 0 g

GRILLED BABY POTATOES WITH DIJON MUSTARD & THYME



Grilled Baby Potatoes with Dijon Mustard & Thyme image

A thick Dijon mustard marinade gives these grilled baby potatoes great texture and flavor. Perfect for a summer cookout!

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 35m

Yield 4-6

Number Of Ingredients 8

1 pound baby Yukon Gold potatoes
¼ cup mayonnaise, best quality such as Hellman's or Duke's
¼ cup Dijon mustard
1 tablespoon + 1 teaspoon salt
¼ teaspoon freshly ground black pepper
3 cloves garlic, minced
2 teaspoons chopped fresh thyme (rosemary would also work well, or a combination)
1 tablespoon chopped fresh Italian parsley, for garnish (optional)

Steps:

  • Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
  • Preheat the grill to medium-high heat.
  • In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
  • Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
  • Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).
  • Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.

Nutrition Facts : Calories 134, Fat 8g, Carbohydrate 14g, Protein 2g, Sugar 1g, Fiber 2g, Sodium 503mg, Cholesterol 4mg

GRILLED RED POTATOES



Grilled Red Potatoes image

Provided by Martina McBride

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds medium to small red potatoes, halved
1 teaspoon garlic powder
1 teaspoon kosher salt
3/4 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley

Steps:

  • Preheat a grill to medium-high heat.
  • In a microwave-safe casserole dish, add the potatoes in a single layer. Cover with a damp paper towel and microwave until tender, 12 to 15 minutes. Let cool for 5 minutes.
  • In a small bowl, combine the garlic powder, salt, smoked paprika and black pepper.
  • Drizzle the olive oil over the potatoes and toss to coat well. Add the spice mixture, rosemary and thyme and toss gently to coat.
  • Add the potatoes to the grill cut-side down and cook until grill marks form, about 4 minutes. Flip and cook for 3 more minutes. Garnish with the parsley.

GRILLED POTATOES OR ROASTED POTATOES ON THE GRILL



Grilled Potatoes or Roasted Potatoes on the Grill image

My favorite way to have potatoes. It works the best to do the first step (microwaving the potatoes) earlier in the day.

Provided by Marg CaymanDesigns

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

4 large red potatoes, cooked and cubed
1/2 sweet onion, cut into large pieces
2 -4 tablespoons olive oil
seasoning salt

Steps:

  • Cook potatoes in microwave until tender but firm (about 3-4 minutes).
  • Cool (at least an hour works best) and cube.
  • Microwave onion pieces for about 1-2 minutes so they are slightly soft.
  • Mix with cubed potatoes.
  • Coat thoroughly (but lightly) with olive oil and as much seasoning salt as you like.
  • Place mixture on grill, I recommend using a vegetable/seafood grate, over hot coals. Cover to prevent flair-ups due to the oil.
  • Cook approximately 20 minutes, until golden, turning about every 5 minutes.
  • Serve with sour cream and/or ketchup.
  • This method can be used for squash, broccoli, carrots etc.
  • You can also use garlic salt or other spices like oregano in place of, or in addition to, the seasoning salt.

Nutrition Facts : Calories 331.1, Fat 7.3, SaturatedFat 1, Sodium 22.7, Carbohydrate 60.1, Fiber 6.5, Sugar 4.3, Protein 7.1

BBQ ROASTED BABY POTATOES



BBQ Roasted Baby Potatoes image

Provided by envision

Categories     Side Dishes

Time 25m

Number Of Ingredients 9

1 lb baby potatoes (cut in half)
6 cloves garlic
3 tbsp olive oil
2 tsp margarine
2 sprigs thyme (fresh, left whole)
1 sprig rosemary (fresh, left whole)
1 lemon (Zest from a fresh lemon)
salt and pepper (to taste)
pinch paprika

Steps:

  • Place all ingredients in a bowl, toss well.
  • Put potato mixture in the centre of a piece of aluminum foil.
  • Fold the foil in half to cover the potatoes.
  • Crimp the edges to create a sealed pouch. Fold all the edges over one more time to ensure that all steam will stay in the pouch.
  • Place the pouch flat side down on a pre-heated barbeque grill or on a grill over a campfire at medium temperature and close the lid for four minutes.
  • Open the lid and continue cooking the pouch for another 15-20 minutes.
  • Remove the pouch and don't open until ready to serve.

Nutrition Facts : Calories 173 kcal, Carbohydrate 14.2 g, Protein 2.9 g, Fat 12.5 g, SaturatedFat 1.8 g, Sodium 274 mg, Fiber 2.9 g, ServingSize 1 serving

GRILLED POTATOES



Grilled Potatoes image

Crispy grilled potatoes are easy and a perfect side to any BBQ recipe. Golden outside, tender inside, with no boiling or clean up required!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 30m

Number Of Ingredients 9

1 1/2 pounds baby red potatoes (or baby gold potatoes)
1 teaspoon dried rosemary
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
Grated parmesan (optional for serving)
Chopped fresh herbs such as parsley (rosemary, or basil, optional for serving)

Steps:

  • Rinse and dry the potatoes (no need to peel). Cut crosswise into ½-inch slices (if your potatoes are smaller than a golf ball, you can halve or quarter them). Place in a large bowl.
  • In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano.
  • Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat.
  • Preheat the grill to medium-high (about 375 to 400 degrees F).
  • Place two large (about 22 to 24 inches long) sheets of heavy-duty foil down on a large baking sheet (you'll use the baking sheet for easy transport) so that the foil pieces are slightly overlapping down the center to create a wider sheet. Coat with non-stick spray. Spread the potatoes onto the foil in a single layer (if you prefer not to have the food touch the foil, you can add a layer of parchment in between). Place two more overlapping sheets of foil on top, then fold up the edges all the way around to seal and create a packet. Leave some space towards the top of the packet to allow the air to circulate.
  • Using the baking sheet, carry the potatoes out to the grill, then with tongs slide the packet onto the grill. Cover then cook for 15 minutes.
  • Carefully open the foil then use the tongs to flip the potatoes over. They should be deeply golden on the first side (if not, continue to cook them for 3 to 5 minutes more). Place the foil loosely back over the top, close the grill, and cook for 5 to 10 additional minutes, until the potatoes are tender when pieced with a fork.
  • Slide the potato packet back onto the baking sheet, then transfer them to a serving bowl (or serve them right off of the foil). Serve warm, with a sprinkle of Parmesan and chopped fresh herbs as desired.

Nutrition Facts : ServingSize 1 g, Calories 196 kcal, Carbohydrate 31 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 1 g, UnsaturatedFat 6 g

GRILLED POTATO CHIPS WITH GARLIC AIOLI



Grilled Potato Chips With Garlic Aioli image

This is a simple recipe for grilling up fantastic potato chips. Make sure the potatoes are sliced very thin or you'll just end up with grilled potatoes.

Provided by Derrick Riches

Categories     Appetizer

Time 17m

Yield 6

Number Of Ingredients 8

1/2 pound/225 grams large potatoes
2 tablespoons/30 milliliters olive oil
1 teaspoon/5 milliliters kosher salt
For the Aioli:
1/2 cup/120 milliliters mayonnaise
1 tablespoon/15 milliliters lemon juice
2 cloves garlic (minced)
Pinch of salt

Steps:

  • Gather the ingredients.
  • Preheat grill for medium-high heat.
  • Use either a mandolin slicer or sharp knife to cut potatoes lengthwise into very thin slices.
  • Place in a large bowl and coat with olive oil and salt.
  • Place a grill pan on grill and allow to heat.
  • Place potatoes on pan forming a single layer.
  • Allow them to cook for about 5 minutes per side or until browned.
  • Repeat process with additional potato slices.
  • Gather the ingredients.
  • Combine mayonnaise, lemon juice, minced garlic and a pinch of salt. Taste to make sure the flavor is to your liking. Make any adjustments necessary.
  • You can prepare aioli ahead of time and store covered in the refrigerator. Serve with grilled potato chips. The mixture will stay good for up to 3 days after preparation if stored in the refrigerator.
  • Enjoy!

Nutrition Facts : Calories 227 kcal, Carbohydrate 14 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 561 mg, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 15 g

BBQ ROASTED CHICKEN WITH PARMESAN POTATOES



BBQ Roasted Chicken with Parmesan Potatoes image

Enjoy BBQ roasted chicken in just under an hour. This tasty BBQ Roasted Chicken with Parmesan Potatoes has great BBQ flavor without firing up the grill.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 4 servings

Number Of Ingredients 6

1 lb. small red potatoes (about 8), quartered
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1-1/2 tsp. chili powder, divided
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Original Barbecue Sauce
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Toss potatoes with dressing in 13x9-inch nonstick pan; sprinkle with 1/2 tsp. chili powder. Bake 25 min.
  • Stir potatoes; push to sides of pan. Place chicken in single layer in center of pan; sprinkle with remaining chili powder. Drizzle with barbecue sauce.
  • Bake 20 min. or until chicken is done (165ºF) and potatoes are tender. Transfer chicken to platter. Stir potatoes to evenly coat with pan drippings. Spoon around chicken on platter; top with Parmesan.

Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

Tips:

  • Choose the right potatoes: Small, round potatoes like baby potatoes or Yukon Golds work best for roasting, as they cook evenly and have a crispy skin.
  • Cut the potatoes evenly: This will help them cook evenly. If you cut them too small, they will overcook and become mushy.
  • Toss the potatoes in oil and seasonings: This will help them crisp up and develop flavor. Use a good quality olive oil and your favorite seasonings, such as salt, pepper, garlic powder, or paprika.
  • Roast the potatoes at a high temperature: This will help them get crispy on the outside and fluffy on the inside. Aim for a temperature of 425 degrees Fahrenheit or higher.
  • Don't overcrowd the pan: If you overcrowd the pan, the potatoes will steam instead of roasting. Spread them out in a single layer so that they have room to crisp up.
  • Roast the potatoes until they are tender and browned: This will take about 20-30 minutes, depending on the size of the potatoes. Use a fork to check the potatoes for doneness.

Conclusion:

BBQ roasted potatoes are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be tailored to your own taste preferences. Whether you like them crispy or tender, spicy or mild, there is a BBQ roasted potato recipe out there for you. So next time you are looking for a quick and easy side dish, give BBQ roasted potatoes a try. You won't be disappointed!

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