BBQ baked potatoes

    30 min

    I was tired of eating barbecued baked potatoes the old fashioned way with loads of butter, so I created this simple recipe to put a little twist on them. My family and friends love them and I hope you do too.

    1 person made this

    Serves: 6 

    • 4 large baking potatoes, quartered
    • 2 tablespoons olive oil
    • 2 teaspoons freshly ground black pepper
    • 2 teaspoons garlic powder
    • 2 teaspoons dried rosemary
    • salt to taste

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Place the potatoes into a large pot with water to cover. Bring to the boil and cook over medium-high heat for about 10 minutes, or until tender.
    2. Preheat the barbecue to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste.
    3. Place the potatoes skin-side down over indirect heat on the barbecue, reserving any remaining olive oil-herb mixture for using later. Grill for about 15 minutes.
    4. Remove potatoes to a serving plate and sprinkle the reserved olive oil-herb mixture on top.

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    Reviews in English (114)


    We really loved this recipe. I fixed it just as it says,. except I put my potatoes in the microwave for 2 minutes then turned them over for another 2 minutes, cut them in half and brushed the tops with olive oil mixture. They were on the grill for about 10 minutes. Skins were so cruncy and potatoes were so tasty. Will be sure and fix them again.  -  13 Jul 2008  (Review from Allrecipes US | Canada)


    GREAT!!! This is the best with your grilled meats in the summer. I tried it as written, then made my tweaks. New potatoes (red or white) are the best. Added crushed fresh garlic instead of powder, and grilled both the skin and the "flesh" until nicely browned and crunchy on the outside. In my opinion, there's no need to drizzle the remaining oil afterwards, it tastes great as is. Make sure to add a little salt on top while they're still warm. Made this for a family barbeque, and got rave reviews. Easy to make-ahead- just pre-cook the potatoes and store in fridge with oil mixture until ready to use, then grill. UPDATE 8/19/10 I tried this basic method with sweet potatoes, cut in thick slices. YUM! Fresh Garlic and Rosemary are the best!  -  06 Sep 2006  (Review from Allrecipes US | Canada)


    I've tried this wonderful recipe with reds, yukons and Idahos, and we really prefer the first two. The consistency of those potatoes held up great to the spices and grilling. Super-flavorful, crispy outsides and soft insides. We love this recipe.  -  24 Sep 2004  (Review from Allrecipes US | Canada)