• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Elo
  • Recipes
  • About
    • About Me
    • Work With Me
menu icon
go to homepage
  • Recipes
  • E-book
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • E-book
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Vegan Grilling

    Grilled Russet Potatoes (Without Foil)

    July 3, 2023 by cookingwithelo Leave a Comment This post may contain affiliate links.

    Jump to Recipe

    These grilled Russet potatoes are the perfect side dish and the only grilled potato recipe you’ll need. Complete with pretty grill marks; these potato wedges are crispy on the outside and tender on the inside. They are a quick and easy way to grill potatoes without foil and are full of garlicky flavor.

    Grilled potato wedges in a rectangular serving dish with sprigs of rosemary and thyme, and some sea salt.

    If you love the summer grill season as I do, check out my vegan grilling recipe series, including the ULTIMATE vegan black bean burger, grilled tofu, grilled veggies, and more. There are so many great recipes, and I hope you’ll be inspired to try some!

    Jump to:
    • Why you’ll love this recipe
    • Potato grilling FAQs
    • Key ingredients and substitutions
    • Elo’s tips
    • How to grill cabbage (step-by-step instructions)
    • Equipment
    • Serving suggestions
    • The recipe

    Why you’ll love this recipe

    • Flavor: Grilling Russet potatoes enhances their natural flavor by charring them slightly.
    • Texture: Grilling gives them an incredible texture. The skin becomes crispy and slightly charred, while the potato flesh is tender. This is the perfect contrast.
    • Versatility: Enjoy these vegan grilled russet potatoes as a side dish alongside grilled meats, burgers, or salads. Use them as a base for toppings like plant-based cheese or vegan sour cream. Load them with fresh herbs (fresh chives go well).
    • Ultimate side dish: Who doesn’t love a potato with crispy skin? These will be the center of attention at your next barbecue or lunch party and a great alternative to traditional whole potatoes in aluminum foil packets.
    • Health benefits: Grilling reduces the need for added fats, making it a healthier cooking method than frying while still delivering crispy grilled potatoes. 
    • Leftover potential: If you have any grilled Russet potatoes leftover, they can be repurposed in many different ways. Use them in a breakfast hash, make potato salad, or even use them as a filling for tofu omelets or frittatas.

    Potato grilling FAQs

    What are the best potatoes for grilling?

    Russet potatoes are the best kind of potato for grilling. Their generous size serves several people and reduces the amount of prep time, their thick skin crisps up beautifully on the grill, and their sturdy texture prevents them from getting mushy or falling apart.

    Should I cook potatoes before grilling?

    You absolutely need to parboil large potatoes such as Russet potatoes before grilling. Boiling will pre-cook the potatoes and make sure they are completely soft inside once they start to crisp up on the grill (which happens pretty quickly). Plus, the salted water will season the potatoes from the inside and make them even more flavorful.

    How long do I need to pre-cook the potatoes?

    Long and thin potato wedges take about 10 minutes to pre-cook. You know that the potatoes are done when they are softer but not quite fork-tender yet (you cannot insert a fork without applying pressure).

    Do I need to peel the potatoes before grilling?

    No, you don’t need to peel Russet potatoes before grilling. The crispy skin is the best part and it saves you time in the kitchen.

    What’s the best spot on the grill to grill potatoes?

    You want to grill the potatoes over direct heat, meaning over the flame at medium-high heat. If they get dark too quickly (quicker than the indicated time in the recipe), you can move them to the side or the back of your grill, which are cooler areas with indirect heat. You can also swap the potatoes at the front of the grill with those at the back if you feel like the heat is not evenly distributed.

    Why aren’t my potatoes crispy?

    Your grill probably wasn’t hot enough when you placed the potatoes on the grill. This can happen if you’re grilling multiple things at the same time and opening the lid of your grill often. Make sure the grill is at 475-500°F (245-260°C) when starting to obtain beautiful grill marks.

    Key ingredients and substitutions

    Ingredients for grilled potatoes on a marble platter with descriptive labels.
    • Russet potatoes: Thick-skinned potatoes like these get really crispy on the grill. You can also make this recipe with red potatoes or Yukon gold potatoes. 
    • Avocado oil: This abundantly healthy oil is neutral in taste and doesn’t overwhelm the mild, earthy potato flavor. It also has a high smoke point, making it ideal for grilling. Olive oil is an alternative.
    • Garlic powder: For an easy, savory seasoning. Garlic seasoning is the ideal sidekick to these potatoes. If you want to use fresh garlic, you can. To prevent fresh garlic from burning on the hot grill, chop it finely and mix it with a little oil. Baste the potatoes with this mixture close to the end of their grill time. Watch the grilled potatoes closely to see that the garlic doesn’t burn. Use a ratio of 1 clove of fresh garlic: ¼ teaspoon garlic powder.
    • Herbes de Provence: It's the perfect mix of dried herbs to elevate the flavors of these potatoes. It's usually made of thyme, oregano, summer savory, and rosemary. For an alternative, use Italian seasoning, BBQ seasoning, or (vegan) ranch seasoning.
    • Paprika: For glowy, golden grilled russet potatoes, paprika is key.
    • Cayenne pepper and black pepper: Bring the heat and spice! Dial the spice level up or down by swapping out cayenne pepper for smoked paprika, adding chili powder, or mixing them. 

    Elo’s tips

    1. Do not cut the potatoes in half. It’s important to cut them into long and thin wedges to help them cook quicker and get all the sides extra crispy. 
    2. Cut the wedges into similar sizes to make sure they cook evenly. Cut medium potatoes into 4 wedges and large potatoes into 6 wedges.
    3. Don’t overcook the potatoes. They should not be fully cooked when you drain them or they will fall apart on the grill.
    4. Pre-cook the potatoes up to 24 hours ahead of time to save time when you start grilling.
    5. Let them cool slightly before seasoning. The best way to do so is to place the skin side down on a cutting board (see picture below).
    6. To prevent the potatoes from sticking to the grill grates, scrape them with a grill brush once it’s really hot to remove any burnt pieces of food.
    7. Lay the potato wedges in a single layer on the grill grates. There should be a small space between them, making it easy to flip them. It also prevents overcrowding and steaming.
    Pre-cooked potato wedges cooling down on a wooden cutting board.

    How to grill cabbage (step-by-step instructions)

    Freshly cut Russet potato wedges on a wooden cutting board.

    STEP 1: Prepare the potatoes. Start by gently scrubbing the potatoes with a small brush to remove dirt. Pat them dry with a paper towel and cut them into wedges.

    Potato wedges in a pot with salted water.

    STEP 2: Par cook the potatoes. Boil the potatoes in a pot of salted water for 10 minutes. Drain and cool them for a further 10 minutes.

    Russet potato wedges in a glass bowl with oil and seasoning.

    STEP 3: Season the potatoes. Combine the avocado oil, garlic powder, paprika, cayenne pepper, salt, and pepper in a large bowl. Toss the potato wedges through the mixture to coat them in it. 

    Potatoes wedges on a gas grill.

    STEP 4: Grill the potatoes. Place the potatoes cut side down on the preheated grill. Close the lid.

    Russet potatoes with grill marks on a gas grill.

    STEP 5: Flip the potatoes after 3-5 minutes and make sure all 3 sides touched the grates to obtain beautiful grill marks. Adjust their cooking time depending on the size of your potato wedges.

    Grilled Russet potatoes in a glass bowl with seasoning.

    STEP 6: Finish off. Return the wedges to the bowl with the oil and seasoning, toss through, and serve immediately. Optionally, add fresh herbs (e.g., fresh parsley, thyme, or rosemary). You can store leftovers in an airtight container in the refrigerator for 3 days but they will lose their crispiness.

    Equipment

    • I’m using a Weber gas grill from the Genesis II series with 4 burners but any gas grill will work. You can also cook the potatoes on a charcoal grill, flipping the potatoes more often and watching them carefully.
    • Grilling tongs
    • Large mixing bowl

    Serving suggestions

    Here are a few side dishes and sauces that will go beautifully with these grilled Russet potatoes :

    • Chimichurri tofu. You can either serve them just with the chimichurri sauce or with the tofu as well.
    • Harissa tofu would be a nice spicy contrast to the potatoes.
    • These 4-ingredient black bean burgers make the ultimate grilling experience.
    • You can serve the potatoes with my special burger sauce or this creamy vegan Caesar dressing.
    • Try serving them with a bowl of this fresh zucchini dip with basil for an extra serving of veggies.
    • This Puy lentil salad would make a great main dish with potatoes on the side.
    Grilled potato wedges with coarse salt and fresh rosemary and thyme.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Grilled Russet potatoes in a white rectangular serving dish with fresh rosemary and thyme.

    Grilled Russet Potatoes (Without Foil)

    5 from 3 votes
    These grilled Russet potatoes are the perfect side dish for your BBQ gatherings. They are full of garlicky flavor and a great alternative to whole grilled potatoes in aluminum foil packets.
    Print Pin
    Prep Time: 15 minutes minutes
    Grilling Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Author: Eloïse Jennes

    Equipment

    • Grill brush
    • Grilling tongs

    Ingredients 

    • 5-6 medium-large Russet potatoes
    • 6 tablespoons avocado oil or olive oil
    • 3-4 sprigs of fresh rosemary and thyme

    Seasoning

    • 1 tablespoon paprika
    • 1 tablespoon herbes de Provence a mix of dried thyme, rosemary and oregano.
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • ¼ teaspoon ground black pepper
    • ⅛ teaspoon cayenne pepper sub smoked paprika

    Instructions

    • Prepare the potatoes. Wash the potatoes and remove dirt with a soft brush. Pat them dry. Cut them lengthwise in half and into wedges. Cut medium potatoes into 4 wedges and large potatoes into 6 wedges.
    • Pre-cook the potatoes. Bring a large pot with salted water to a boil. Add in the potato wedges and cook for 10 minutes. Drain the potatoes and let them cool for 10 minutes.
    • Season. Combine the avocado oil, garlic powder, paprika, herbes de Provence, cayenne pepper, salt, and pepper in a large mixing bowl. Add in the potatoes and gently toss with your hands until evenly coated.
    • Preheat the grill to 475-500°F (245-260°C). If needed, brush the grill grates with a grill brush to remove any leftover bits of food. No need to oil the grates.
    • Grill. Place the potatoes cut side down on the grill over medium-high heat. Grill for 10-15 minutes and flip them every 3-5 minutes. Keep the grill between 400°F and 475°F (200-245°C) the whole time.
    • Season. Return the potatoes to the bowl with the oil. Toss to coat. Serve immediately.

    Notes

    1. Cut the wedges into similar sizes to make sure they cook evenly. Cut medium potatoes into 4 wedges and large potatoes into 6 wedges.
    2. Let the potatoes before seasoning. The best way to do so is to place the skin side down on a cutting board (see picture below).
    3. You can pre-cook them up to 24 hours ahead of time to save time when you start grilling.
    4. Storage: You can store leftovers in an airtight container in the refrigerator for 3 days but they will lose their crispiness.

    Nutrition

    Calories: 401kcal | Carbohydrates: 49g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Fiber: 4g | Sugar: 2g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    Loved it? Please rate it!

    If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by leaving a star rating and a comment below. Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.

    More Vegan Grilling Recipes

    • Six pieces of golden brown tofu arrange in a row on an oval white plate with chimichurri on top.
      Chimichurri tofu
    • Spoon pouring a brown sauce onto small tofu planks with grill marks.
      Miso Marinated Tofu
    • Six tofu planks covered in harissa sauce, fresh thyme and basil leaves, and a small bowl with harissa sauce on the side.
      Harissa Tofu
    • Two falafel in a burger bun with mashed avocado an 2 red onion slices.
      Grilled Falafel

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Did you like this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elo-portrait

    Hi, I'm Elo!
    I'm a flexitarian who follows a gluten-free diet and I rarely fit into a box when it comes to my eating habits. However, I strongly believe in a plant-first approach to eating, and for me, the key is to prioritize fresh and whole food ingredients. If you're starting your plant-focused journey, I'm here to guide you every step of the way (without judgment)!

    More about me →

    Popular Vegan & GF Dinners

    • Grey ceramic plate with twisted linguine covered with green basil pesto.
      Pasta Al Pesto (Linguine With Basil Pesto)
    • Galette bretonne on a plate.
      3-Ingredient Buckwheat Galettes
    • Mediterranean tomato cucumber salad
      Easy Mediterranean Tomato Cucumber Salad
    • Shallow white plate of spaghetti with lentil sauce on a beige background.
      30-Minute Vegan Lentil Bolognese

    10-Minute Snacks E-book

    Sign up here to receive the most epic no-bake snack recipes that you can make within 10 minutes!

    Popular Vegan & GF Desserts

    • Aquafaba chocolate mousse texture.
      Aquafaba Chocolate Mousse
    • Two scoops of frozen yogurt made with an ice cream maker in a small glass bowl.
      Frozen Yogurt Recipe (With Ice Cream Maker)
    • Baked cherry crisp where a spoonful is missing.
      Gluten-Free Cherry Crisp
    • Vegan Chocolate Truffles Without Cream

    How to support Cooking With Elo

    If you like my recipes, here are 4 easy ways to support me and my food blog:

    1. Leave a star rating and a comment under recipes you tried and loved.
    2. Share your favorite recipes with friends that are on a vegan and/or gluten-free diet.
    3. Sign up for the newsletter to be the first one to know about new recipes.
    4. Follow along on Instagram, I'd love to connect personally!

    Your support means the world and allows me to continue providing free recipes with you every week!

    Footer

    ^ back to top

    • Recipe Index
    • About Elo
    • Privacy Policy
    • Nutrition Disclaimer
    • Copyright
    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 Cooking With Elo. All rights reserved.