Ready to take your potato game to WILD new heights? These BBQ potatoes are about to become your new obsession—crispy on the outside, fluffy on the inside, and packed with that incredible smoky flavor that’ll have everyone begging for seconds! Get ready to fire up that grill and create some serious potato magic that’ll steal the show at any cookout, party, or family dinner!
Why This Recipe Works
- CRISPY PERFECTION ACHIEVED: The secret double-cooking method creates an irresistible crispy exterior while keeping the insides perfectly fluffy and tender—no more soggy grilled potatoes ruining your barbecue dreams!
- SMOKY FLAVOR BOMB: Our special spice blend featuring smoked paprika, garlic powder, and a touch of brown sugar creates layers of flavor that penetrate deep into every potato wedge, giving you that authentic barbecue taste in every single bite!
- TEXTURE PARTY IN YOUR MOUTH: The combination of olive oil coating and high-heat grilling creates that amazing crunchy texture while maintaining that soft, pillowy interior that makes potatoes the ultimate comfort food!
- VERSATILITY CHAMPION: These potatoes pair perfectly with everything from grilled steak to burgers, salads, or even stand alone as the star of the show—they’re the ultimate side dish that adapts to any meal occasion!
- EASY ENTERTAINING HERO: With minimal hands-on time and maximum flavor payoff, this recipe lets you be the grill master while impressing your guests with minimal effort—perfect for parties, family gatherings, or weeknight dinners!
Ingredients
- 3 pounds russet potatoes, scrubbed clean and cut into 1-inch wedges
- 1/4 cup olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/4 cup chopped fresh parsley for garnish
- 2 tablespoons grated Parmesan cheese for finishing
Equipment Needed
- Large mixing bowl
- Rimmed baking sheet
- Grill (gas or charcoal)
- Tongs
- Measuring cups and spoons
- Sharp knife and cutting board
- Aluminum foil
Instructions
Preparing Your Potatoes for Maximum Flavor
Get ready to transform those humble potatoes into flavor-packed wonders! Start by thoroughly scrubbing all 3 pounds of russet potatoes under cold running water to remove any dirt—we want clean canvas for our flavor masterpiece! Using a sharp knife and steady cutting board, carefully slice each potato into beautiful 1-inch wedges, making sure they’re all roughly the same size for even cooking. Now for the secret weapon: in that large mixing bowl, combine your olive oil with that incredible spice blend of smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and if you’re feeling adventurous, that optional cayenne pepper for a little kick! Toss those potato wedges in this magical mixture until every single surface is coated in that gorgeous red-orange hue—don’t be shy, really get in there and make sure every nook and cranny gets some love! PRO TIP: Let the coated potatoes sit for about 10 minutes to allow the flavors to really penetrate and the starch to release slightly, which helps create that amazing crispy texture we’re after!
Par-Cooking for Perfect Texture
This step is your golden ticket to potato perfection—we’re going to par-cook these beauties to ensure they’re cooked through without burning on the grill! Preheat your oven to 400°F and line that rimmed baking sheet with aluminum foil for easy cleanup. Arrange your spice-coated potato wedges in a single layer, making sure they’re not overcrowded—we want hot air circulating around each piece for maximum crispiness! Slide them into the oven and bake for exactly 20-25 minutes until they’re just beginning to soften but still firm enough to hold their shape. You’ll know they’re ready when you can pierce them with a fork but they still offer some resistance—think al dente pasta texture! This par-cooking method ensures the insides become perfectly fluffy while setting the stage for that incredible grill-crisped exterior! PRO TIP: If you’re short on time, you can microwave the coated potatoes for 5-7 minutes instead, but the oven method gives you better texture control!
Firing Up the Grill for Smoky Goodness
Now we’re getting to the exciting part—it’s grill time! While your potatoes are finishing their oven session, fire up that grill to medium-high heat, aiming for about 400-450°F. If you’re using a gas grill, preheat with the lid closed for at least 10-15 minutes to get those grates screaming hot! For charcoal enthusiasts, wait until those coals are covered with white ash and glowing red—that’s your sweet spot! Lightly oil the grill grates using tongs and a paper towel dipped in vegetable oil to prevent sticking—nobody wants their beautiful potato wedges stuck to the grill! Make sure your grill is clean and ready to work its magic because we’re about to create some serious smoky flavor that’ll have your neighbors peeking over the fence! This high-heat preparation ensures those beautiful grill marks and that authentic barbecue char that makes these potatoes absolutely irresistible!
Grilling to Crispy Perfection
The moment of truth has arrived—time to work that grill magic! Using your trusty tongs, carefully place those par-cooked potato wedges directly onto the hot grill grates, arranging them in a single layer with space between each piece. Close that lid and let them cook for 5-7 minutes—resist the urge to peek too often because we need that heat to work its crispy magic! After the first side has developed those beautiful grill marks and started to crisp up, carefully flip each wedge using your tongs. Continue grilling for another 5-7 minutes with the lid closed until both sides are gorgeously charred and crispy. You’ll know they’re ready when the edges are slightly darkened and they have that perfect crunchy texture when you tap them with your tongs! The combination of the pre-cooking and high-heat grilling creates that incredible textural contrast that’ll make these the best potatoes you’ve ever tasted!
Finishing Touches and Serving
We’re in the home stretch and the aroma is absolutely intoxicating! Once your potato wedges have achieved that perfect crispy, charred perfection, carefully transfer them to a serving platter using your tongs. Immediately sprinkle them with that fresh chopped parsley and grated Parmesan cheese while they’re still piping hot—the heat will help the cheese melt slightly and the parsley will release its fresh aroma! The contrast between the smoky, spicy potatoes and the fresh, herby finish is what takes this dish from great to absolutely legendary! Serve these beauties immediately while they’re still hot and crispy—they’re perfect alongside grilled meats, as part of a barbecue spread, or even as the main event with your favorite dipping sauces! PRO TIP: For extra flavor, you can drizzle with a little extra olive oil or sprinkle with flaky sea salt right before serving!
Tips and Tricks
Ready to take your BBQ potato game to expert level? Let me share some next-level secrets that’ll make you the potato master of your neighborhood! First up—potato selection is CRUCIAL! While russets are fantastic for their fluffy texture, don’t be afraid to experiment with Yukon Gold potatoes for a creamier interior or red potatoes for a waxier, firmer bite that holds up beautifully on the grill. The key is choosing potatoes that are all roughly the same size for consistent cooking—nobody wants some wedges overcooked while others are still raw in the middle! When it comes to cutting, make sure your knife is sharp to create clean cuts rather than crushing the potato fibers—this helps maintain structural integrity during the intense heat of grilling. For the oil coating, don’t just dump and stir—massage that spice mixture into every single wedge like you’re giving them a luxurious spa treatment! This ensures maximum flavor adhesion and even cooking. Now let’s talk grill mastery: if you’re dealing with flare-ups from the oil dripping, create a two-zone fire by piling coals on one side or turning off burners on one side of your gas grill. This gives you a safety zone to move potatoes if they start getting too charred. Temperature control is everything—use an instant-read thermometer to check your grill surface temperature, aiming for that sweet spot between 400-450°F. Too low and you’ll steam rather than grill; too high and you’ll burn the spices before the potatoes cook through. For extra smoky flavor, consider adding wood chips to your charcoal or using a smoker box on your gas grill—hickory or mesquite chips work wonders with potatoes! When it comes to flipping, be gentle but confident—use a firm grip with your tongs and flip in one smooth motion to avoid breaking those beautiful wedges. And here’s a game-changer: if you’re feeding a crowd, par-cook the potatoes earlier in the day and store them in the refrigerator—the cool temperature actually helps develop the starch structure for even crispier results when they hit the grill! Finally, don’t underestimate the power of resting—let your grilled potatoes sit for 2-3 minutes before serving to allow the starches to set and the flavors to meld together perfectly!
Recipe Variations
- CHEESY GARLIC PARMESAN BOMB: Transform these into the ultimate cheesy delight by mixing 1/2 cup grated Parmesan cheese, 2 tablespoons garlic powder, and 1 teaspoon Italian seasoning into your spice blend! After grilling, sprinkle with an additional 1/4 cup mozzarella cheese and broil for 1-2 minutes until bubbly and golden—this creates a gooey, cheesy crust that’ll have everyone fighting for the last wedge! Perfect for pizza night or when you want that extra comfort food vibe!
- SWEET AND SPICY KICK: For those who love balancing heat with sweetness, replace the brown sugar with 2 tablespoons maple syrup and add 1 teaspoon chili powder plus 1/2 teaspoon chipotle powder to the spice mixture! The maple caramelizes beautifully on the grill while the chipotle adds that smoky heat that builds with each bite—serve with a cool ranch or blue cheese dip to balance the spice explosion!
- LOADED BAKED POTATO STYLE: Take these back to classic baked potato territory by omitting the paprika and cayenne, then after grilling, top with crispy cooked bacon bits, shredded cheddar cheese, chopped chives, and a dollop of sour cream! This variation turns your grilled potatoes into a complete meal that satisfies all those loaded potato cravings while adding that incredible grilled flavor dimension!
- LEMON HERB MEDITERRANEAN TWIST: For a brighter, fresher take, replace the smoked paprika with 2 tablespoons dried oregano and 1 tablespoon lemon zest, then after grilling, drizzle with fresh lemon juice and sprinkle with crumbled feta cheese and chopped fresh dill! This lighter version pairs beautifully with grilled fish or chicken and brings those vibrant Mediterranean flavors to your barbecue spread!
- BUFFALO RANCH CRUNCH: For game day or party perfection, toss your grilled potatoes in 1/4 cup buffalo sauce mixed with 2 tablespoons melted butter, then serve with ranch dressing for dipping and celery sticks on the side! This variation gives you all the buffalo wing flavor without the mess, and the crispy potato texture holds up beautifully to the bold sauce—absolute crowd-pleaser!
Frequently Asked Questions
Can I make these BBQ potatoes in the oven instead of on the grill?
Absolutely, and they still come out fantastic! For oven-only preparation, follow the same par-cooking step but instead of transferring to the grill, increase your oven temperature to 450°F after the initial 20-25 minutes. Arrange the potatoes in a single layer on a wire rack set over a baking sheet—this allows hot air to circulate completely around each wedge for maximum crispiness. Bake for an additional 15-20 minutes, flipping halfway through, until they’re deeply golden and crispy on all sides. The key differences are you’ll miss that authentic smoky grill flavor, but you can compensate by adding 1 teaspoon liquid smoke to your initial spice mixture or using smoked salt in your seasoning blend. The texture will be slightly different—more roasted than grilled—but still absolutely delicious and perfect for those rainy days when grilling isn’t an option!
How far in advance can I prepare these potatoes for a party?
These potatoes are actually fantastic for make-ahead party planning! You can par-cook the seasoned potato wedges up to 24 hours in advance—just let them cool completely after the initial oven session, then store them in an airtight container in the refrigerator. The cool temperature actually helps the starches retrograde, which means they’ll get even crispier when you finally grill them! When party time arrives, simply take them straight from the fridge to the preheated grill—you might need to add 2-3 extra minutes to the grilling time since they’re starting cold. For fully cooked potatoes, they’re best served immediately, but if you must hold them, keep them in a single layer on a wire rack in a 200°F oven for up to 30 minutes—any longer and they’ll start to lose that incredible crispy texture we work so hard to achieve!
What’s the best way to store and reheat leftovers?
Leftover BBQ potatoes (though I doubt you’ll have any!) store beautifully for up to 3 days in an airtight container in the refrigerator. The key to successful reheating is avoiding the microwave, which will turn them soggy—instead, spread them in a single layer on a baking sheet and reheat at 400°F for 8-10 minutes until crispy and hot. For even better results, use your air fryer at 375°F for 5-7 minutes, which does an amazing job of restoring that crispy exterior while heating the interior perfectly. If you’re reheating a large batch, you can also return them to the grill for 3-4 minutes per side over medium heat—this method actually revives that grilled flavor beautifully! Just remember that reheated potatoes won’t be quite as perfect as fresh-off-the-grill, but they’re still miles better than most leftover side dishes!
Can I use other types of potatoes for this recipe?
You absolutely can experiment with different potato varieties, and each brings its own unique qualities to the party! Russet potatoes are ideal because their high starch content and low moisture create that perfect fluffy interior and crispy exterior. Yukon Gold potatoes will give you a creamier, richer texture with a beautiful golden color but may not get quite as crispy. Red potatoes hold their shape beautifully and have a waxier texture that’s fantastic if you prefer firmer potatoes, though they require slightly longer cooking times. Sweet potatoes are an excellent alternative—they caramelize beautifully on the grill and pair wonderfully with smoky spices, though watch them carefully as they can burn more easily due to their higher sugar content. The key is adjusting cooking times based on the potato variety and always making sure they’re par-cooked to the right tenderness before grilling!
Summary
These incredible BBQ potatoes deliver crispy, smoky perfection that’ll transform any meal into a celebration! With our double-cooking method and explosive spice blend, you’ll achieve restaurant-quality results that’ll have everyone begging for your secret—fire up that grill and get ready for potato magic!
