BBQ Potato Roast Recipe -
BBQ Potato Roast Recipe
  • READY IN 45 mins

BBQ Potato Roast

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Preheat grill for high heat.
  2. 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.
  3. Drain potatoes, and pat dry. Coat thoroughly with vegetable oil and seasoned salt.
  4. Place potatoes on the preheated grill. Cook approximately 20 minutes, turning periodically.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2005

Very good, very easy and basic. I cut the potatoes into wedges and boiled them. Then put them in a ziploc bag with olive oil, salt and pepper, lawry's seasoning salt, and garlic powder...and shook it up. Then I put them on the grill until they had darkened a little and gotten crispy. They were delicious!! Those of you that said they weren't flavorful enough....they are potatoes! You have to add the flavor!! Very very good! I was excited to find a potato recipe I could use on the grill.

Most Helpful Critical Review
Dec 03, 2004

Needed a lot more seasoning. Won't make again.


48 Ratings

Nov 28, 2004

We loved this BBQ potato recipe! I used red potatoes, cut into quarters and left the skins on. I then took the zip-lock bag suggestion: used olive oil instead of vegetable and shook the potatoes in a mix of season salt, garlic, and onion powder. Very good. Goes great with any grilled meat. Thanks Christine.

Jul 02, 2004

I microwaved the potatoes in a closed dish with no water after peeling & cutting them instead of boiling, then shook them in a ziploc bag to coat with oil, then put on grill. They were GREAT! My husband said "the best french fries I've ever eaten." Really easy too.

Jan 25, 2004

I cooked these wonderful potatoes in the oven instead of the grill, and used olive oil (also, blanched them for 2 minutes to make peeling easier). A total hit, everyone wanted to know how I made them, and my kids asked that we have them frequently. Thanks, Christine.

Jan 25, 2004

I've made these several times just in the past few weeks. They're delicious! Only variation I made was to use olive oil instead of regular vegetable oil. The first time I made them, I made the mistake of allowing them to boil too long, which made quite a mess because they were too "mushy" to work with. (MY mistake!) Now I make sure they're still somewhat firm when removing them from the boiling water. Great, simple recipe!

Jan 25, 2004

Thanks Christine - we absolutely love our potatoes cooked this way - we even coat red peppers, onions and zuchini the same way - delicious!

Jul 28, 2009

A few simple ingredients and a simple preparation made for some delicious potatoes! I boiled tiny, baby Yukons in liberally salted water until almost tender, 8-10 minutes. Hubby seasoned them with olive oil, Lawry's seasoned salt and Penzeys Chicago steak seasoning, then skewered them on bamboo skewers which had been soaked in water. He grilled these along with Vinegar Grilled Chicken and Grilled Lemon-Pepper Zucchini (recipes also from this site) and it all made for a delicious grilled dinner with no mess in the kitchen! Basic, unembellished way of seasoning and cooking these potatoes but they were anything but ordinary! Loved 'em!


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  • Calories
  • 532 kcal
  • 27%
  • Carbohydrates
  • 78.4 g
  • 25%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 2021 mg
  • 81%

* Percent Daily Values are based on a 2,000 calorie diet.

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