BBQ Potatoes Recipes Crispy Golden and Crowd Approved

I love a good BBQ potato—crispy outside, fluffy inside, and easy to riff on for a crowd. I’ll walk you through wedges, smashed bites, foil packets, and cheesy skins that all get that golden finish and big flavor.

Practical tips on par‑cooking, seasoning, and finishing will save time and stress. Stick around—there’s a trick that makes every batch reliably crunchy and irresistible.

Classic Crispy Grilled Potato Wedges

Crispy grilled potato wedges are a simple, crowd-pleasing side that pairs perfectly with burgers, grilled meats, or a summer salad; this version uses a light oil coating, smoky spices, and high heat to achieve a golden exterior and fluffy interior while cooking on a gas or charcoal grill.

• 2 pounds russet or Yukon Gold potatoes, scrubbed
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley (optional)
• Lemon wedges (optional)

Cut potatoes into even wedges, toss in oil and spices, then preheat the grill to medium-high (about 400–450°F); arrange wedges cut-side down on a lightly oiled grate or on a grill basket, cook 10–12 minutes per side until charred and tender, flipping once, and use a fork to test doneness before removing to a tray to rest 5 minutes and sprinkle with parsley and lemon.

For best results choose same-size potatoes for even cooking, soak wedges 20–30 minutes in cold water to remove starch for extra crispiness then pat thoroughly dry, and keep an eye on flare-ups—move wedges to a cooler part of the grill if they brown too quickly. Grilling vegetables over charcoal adds a deeper smoky flavor and is a classic technique for great-tasting BBQ Vegetables.

Smoked Baby Potatoes With Herb Butter

Smoked baby potatoes with herb butter are a simple, flavorful side that showcase tender, smoky potatoes tossed in a bright, garlicky herb butter; they cook low and slow in a smoker or on a grill set up for indirect smoking until the skins are wrinkled and the insides are creamy, then finish with a glossy herb butter and a sprinkle of fresh herbs for a beautiful, rich finish.

• 2 pounds baby potatoes (mixed red and yellow), scrubbed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (optional)
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon zest
• Lemon wedges, for serving

Preheat smoker or grill for indirect heat to 225–250°F and place potatoes in a shallow foil pan or on a perforated tray tossed with olive oil, salt, pepper, and smoked paprika; smoke for 1 to 1¼ hours until skins are wrinkled and potatoes are tender when pierced.

Then melt butter in a small pan with garlic and herbs, toss hot potatoes in the herb butter to coat evenly and finish with lemon zest and extra parsley.

Tip: Use evenly sized baby potatoes for uniform cooking and check at the 45–60 minute mark—if you prefer a firmer texture reduce smoking time slightly; keep them covered or in a warm place after tossing with butter to stay glossy until serving.

A barbecue smoker is ideal for this recipe because it imparts deep smoke flavor that complements the herb butter.

BBQ Potato Skins With Cheddar and Bacon

Crispy BBQ potato skins loaded with melted cheddar and smoky bacon make a perfect appetizer or hearty snack for backyard gatherings; potatoes are baked until tender, halved and scooped, brushed with oil and BBQ seasoning, crisped on the grill, then filled with sharp cheddar, crumbled bacon, and green onions before a final melt that yields bubbly, savory pockets of flavor.

• 4 large russet potatoes, scrubbed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 6 slices bacon, cooked until crisp and crumbled
• 1 1/2 cups shredded sharp cheddar cheese
• 3 tablespoons sour cream (optional, for serving)
• 2 tablespoons chopped green onions
• BBQ sauce for drizzling
• Chopped fresh parsley for garnish

Bake potatoes at 400°F (or preheat your grill for indirect heat) until tender, about 45–60 minutes depending on size, cool slightly, halve lengthwise and scoop out most of the flesh leaving a 1/4-inch shell, toss the scooped potato with a little olive oil and reserved seasoning and spread back into the skins if desired.

Brush skins with oil, sprinkle with seasoning, place directly on the hot grill over indirect heat or on a baking sheet and cook until the edges are crisp, fill skins with cheddar and bacon, close the grill or move to a hot spot until cheese is melted and bubbly, then finish with green onions, a drizzle of BBQ sauce and a dollop of sour cream if using.

Tip: To save time, bake potatoes ahead and refrigerate, crisp and assemble on the grill just before serving so skins stay crunchy and cheese melts quickly.

For a complementary side, serve these potato skins alongside BBQ corn on the cob to bring classic summer flavors together.

Charred Potato and Corn Foil Packets

Charred Potato and Corn Foil Packets are an easy, hands-off BBQ side that let starchy potatoes and sweet corn roast together with smoky char and bright herbs; individual foil parcels make them perfect for grilling at a backyard cookout or throwing on the campfire, and they’re easily customized with bacon, cheese, or spicy chiles for extra kick.

• 1 1/2 pounds baby potatoes, halved or quartered if large
• 2 ears fresh corn, kernels cut off (or 1 1/2 cups frozen)
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter, divided into small pats
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh cilantro (optional)
• 1 teaspoon lemon or lime juice
• 4 pieces heavy-duty aluminum foil (about 12×12 inches each)

Toss potatoes, corn kernels, onion, garlic, olive oil, smoked paprika, cumin, salt and pepper in a bowl until evenly coated, divide the mixture among the foil squares, nestle a small pat of butter on top of each portion, fold the foil into tight packets sealing edges to trap steam and smoke, place packets over indirect heat on a preheated grill (or over medium coals) and cook for 20–25 minutes until potatoes are tender, then open carefully, stir in parsley, cilantro and citrus, reseal briefly if you want more char, or serve straight from the packets.

Tip: Use heavy-duty foil and double-wrap if grilling directly over coals, par-cook potatoes in the microwave for 3–4 minutes to shorten grill time, and add crumbled bacon or shredded cheese after opening packets for an extra savory finish.

These foil packets pair wonderfully with other classic summer sides like coleslaw and potato salads to round out your BBQ spread.

Smashed Herb-Roasted BBQ Potatoes

Smashed Herb-Roasted BBQ Potatoes are crispy-on-the-outside, fluffy-on-the-inside baby potatoes roasted with plenty of garlic, fresh herbs, and a hit of smoky BBQ flavor; they’re par‑baked until tender, smashed to increase surface area, then brushed with oil and herbs and finished under high heat on the grill or in the oven until golden and crunchy, making them an ideal hands-on side for summer cookouts or weeknight dinners.

• 1 1/2 pounds baby potatoes (Yukon gold or red), scrubbed
• 2 tablespoons olive oil, plus more for brushing
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh rosemary or thyme
• 1 tablespoon butter, melted (optional)
• 1 teaspoon lemon juice or apple cider vinegar
• Flaky sea salt for finishing

Par‑boil potatoes in salted water until just tender (12–15 minutes), drain and let steam dry briefly then place on a parchment‑lined baking sheet and gently smash each potato with the bottom of a glass to about 1/2 inch thickness.

Whisk olive oil, garlic, smoked paprika, cumin, salt and pepper and brush over potatoes, sprinkle herbs, and either grill over medium‑high heat in a grill basket or roast in a 475°F oven until edges are deeply browned and crisp (10–15 minutes), turning once and brushing with melted butter and a squeeze of lemon or vinegar before serving.

Tip: Use even‑sized small potatoes for uniform cooking, dry them well so they crisp, and don’t smash them too thin—about 1/2 inch gives the best contrast of creamy interior and crunchy edges.

These potatoes pair especially well with classic barbecue mains and other summer sides like coleslaw and crowd-pleasing salads.

Spicy Chipotle Sweet Potato Fries

Spicy Chipotle Sweet Potato Fries are a smoky, spicy twist on classic fries—sweet potatoes are cut into evenly sized sticks, tossed in a chipotle‑lime spiced oil, then roasted or air‑fried until crisp at the edges and tender inside, making a bold, flavorful side that pairs well with grilled meats, burgers, or a cooling yogurt dip.

• 2 large sweet potatoes (about 1.5–2 lbs), peeled if desired and cut into 1/3–1/2‑inch fries
• 2 tablespoons olive oil
• 1–2 teaspoons chipotle powder or 1 tablespoon adobo paste (adjust to heat preference)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 teaspoon lime zest + 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro (optional)
• Cooking spray or additional oil for baking sheet/air fryer

Preheat oven to 425°F (220°C) or heat air fryer to 400°F; toss cut fries with olive oil, chipotle powder or adobo (if using paste, thin with a little oil), smoked paprika, garlic powder, onion powder, cumin, salt and pepper until evenly coated, spread in a single layer on a parchment‑lined baking sheet (or air fryer basket) ensuring space between pieces, roast for 20–30 minutes turning once at about 12–15 minutes (or air‑fry 12–18 minutes shaking halfway) until edges are browned and crisp but centers remain tender, then toss immediately with lime zest and juice and garnish with chopped cilantro before serving.

Tip: For maximum crispness dry the fries well after cutting, avoid overcrowding the pan, and use a light cornstarch dusting (about 1 teaspoon mixed into the seasoning) if you want extra crunchy exteriors.

These fries make a great complement to any BBQ, especially when served alongside refreshing summer salads.

Grilled Hasselback Potatoes With Garlic Butter

Grilled Hasselback Potatoes with Garlic Butter are an elegant yet easy side: small to medium Yukon Gold or baby russet potatoes are thinly sliced almost to the bottom to create fan-like slices, brushed with a rich garlic-herb butter, then grilled over indirect heat until the edges crisp and the centers are tender, finishing with an extra pour of melted butter and a sprinkle of fresh herbs for flavor and shine.

• 8–10 small Yukon Gold or baby russet potatoes (about 1½–2 lbs)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (optional)
• 1–2 teaspoons fresh thyme leaves, chopped (or 1/2 teaspoon dried)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Cooking oil spray or extra oil for grill grates

Carefully slice each potato into 1/8–1/4-inch slices leaving the base intact by placing each potato on two chopsticks or wooden spoons as guides, brush immediately with a mixture of melted butter, olive oil, minced garlic, salt, pepper and smoked paprika to get the butter into the cuts, then place potatoes on a preheated grill over indirect medium heat (about 375–400°F/190–200°C).

Close the lid and grill for 30–45 minutes turning every 8–10 minutes and basting with reserved butter until the slices are fanned and edges are golden and a skewer meets little resistance; finish over direct heat for 1–2 minutes per side if you want extra char, remove and drizzle with lemon juice and chopped parsley before serving.

Tip: Use room-temperature potatoes and make shallow, evenly spaced cuts using chopstick guides to prevent cutting through, keep a brush handy to baste into the slices frequently, and cook over indirect heat to guarantee tender interiors without burning the edges.

Grilling sides like these are perfect additions to a backyard spread alongside other BBQ Sides to serve a crowd.

Bacon-Wrapped BBQ Potato Bites

Bacon-Wrapped BBQ Potato Bites are a crowd-pleasing appetizer combining tender baby potatoes, smoky bacon, and tangy BBQ glaze; par-cooking the potatoes guarantees they finish crisp and fully cooked on the grill while the bacon renders and caramelizes, and a toothpick or skewer makes them easy to serve at parties.

• 1½ lbs baby Yukon Gold or baby red potatoes
• 12–16 slices thin-cut bacon (or enough to wrap potatoes)
• ¾ cup BBQ sauce (your favorite)
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• Fresh chives or parsley, chopped (for garnish)
• Toothpicks or small skewers

Par-cook whole baby potatoes in salted boiling water until just tender (8–10 minutes), drain and cool slightly, then wrap each potato in a half or full slice of bacon securing with a toothpick; preheat grill to medium indirect heat (~375°F/190°C), brush potatoes with a mix of BBQ sauce, brown sugar, apple cider vinegar, olive oil and spices, place on the cooler side of the grill and cook covered for 20–30 minutes turning and basting every 6–8 minutes until bacon is crisp and glaze sticky, then move briefly to direct heat if needed to finish crisping.

Tip: Use par-cooked potatoes to guarantee the centers are tender without overcooking the bacon, and watch closely during the final direct-heat step to prevent flare-ups and burning of the glaze.

For an easy party variation, you can prepare these ahead and reheat them in a slow cooker to keep them warm and moist, inspired by classic BBQ Weenies Crockpot methods.

Cheesy BBQ Potato Casserole on the Grill

Cheesy BBQ Potato Casserole on the Grill is a smoky, melty side dish that layers sliced potatoes with onions, bacon (or smoked sausage), a tangy BBQ-cheese sauce, and a crisp breadcrumb topping, then cooks gently on the grill until the potatoes are tender and the top is golden and bubbly—it’s a great potluck or summer BBQ accompaniment that travels well and can be finished over direct heat for extra char.

• 3 lbs Yukon Gold or russet potatoes, peeled or scrubbed and thinly sliced (about 1/8–1/4″ thick)
• 1 medium yellow onion, thinly sliced
• 8 oz bacon, cooked crisp and crumbled (or 8 oz smoked sausage, sliced)
• 1½ cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack or smoked Gouda
• 1½ cups half-and-half or whole milk
• 3/4 cup BBQ sauce (your favorite)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley or chives (optional for garnish)
• Aluminum foil or a disposable foil pan for grilling

In a large bowl whisk together melted butter, flour, half-and-half, BBQ sauce, smoked paprika, garlic and onion powders, salt and pepper until smooth; layer half the potato slices in a greased foil pan or cast-iron skillet, top with half the onions, half the bacon, and half the cheeses, pour half the sauce over, repeat layers and finish with remaining cheese and breadcrumbs, cover tightly with foil and place on a preheated grill set up for indirect medium heat (about 350–375°F/175–190°C) for 45–55 minutes until potatoes are tender when pierced, then remove foil and move briefly to direct heat or increase grill temperature to crisp and brown the top for 5–10 minutes while watching for flare-ups.

Tip: Partially cook bacon ahead and keep the foil pan covered during most of grilling to trap steam for tender potatoes, then uncover at the end to brown the crust—use a thermometer (potatoes tender at fork-friendly texture) and rotate the pan for even cooking.

For a perfect pairing try serving with baked BBQ chicken drumsticks for a complete, crowd-pleasing BBQ meal.

Citrus-Lime Grilled Potato Salad

Citrus-Lime Grilled Potato Salad is a bright, slightly smoky side that pairs tender charred potatoes with a zesty lime-cilantro dressing, red onion, fresh herbs, and optional jalapeño for heat — perfect for summer cookouts or as a tangy accompaniment to grilled proteins.

• 2.5 lbs small Yukon Gold or baby potatoes, halved or quartered if large
• 3 tablespoons olive oil, plus extra for grilling
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 limes, zested and juiced (about 3 tablespoons juice)
• 1 orange, juiced (optional for sweeter citrus note)
• 1 tablespoon honey or agave
• 2 tablespoons mayonnaise or Greek yogurt (optional for creaminess)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh parsley or chives
• 1/4 cup finely diced red onion or shallot
• 1 jalapeño, seeded and finely chopped (optional)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (optional)

Toss potatoes with 2 tablespoons olive oil, salt, pepper, and cumin, then par-cook in boiling salted water for 8–10 minutes until just tender, drain and cool slightly before brushing lightly with more oil and grilling over medium-high direct heat for 8–12 minutes, turning occasionally until charred and cooked through.

Meanwhile whisk lime zest and juice, orange juice (if using), honey, mayonnaise (if using), smoked paprika and remaining olive oil into a dressing, fold in red onion, jalapeño, cilantro and parsley, then toss hot grilled potatoes with the dressing so they absorb the flavors and serve warm or at room temperature.

Tip: Par-cooking prevents burnt outsides and underdone centers—cool potatoes briefly so they hold together on the grill and tastefully adjust lime vs. honey to balance brightness and sweetness.

This salad is a great example of classic Summer Side Dishes that complement grilled mains and keep portions light and refreshing.