Pellet Grill Potatoes are small new potatoes roasted on a pellet grill until tender with a crisp, seasoned exterior. They’re simple to make, pair beautifully with grilled steaks, and bring a subtle wood-fired flavor without being overpoweringly smoked.
Pellet Grill Potatoes Recipe
Cooking potatoes over live wood on a pellet grill creates a distinctive, savory result. The potatoes don’t taste heavily smoked, but the fire adds depth and a pleasant background flavor. Because more of the potato surface contacts the pan while roasting, you’ll get a satisfying crisp on the outside and a tender interior.
These potatoes are a great alternative to one giant baked potato when you want a shareable side or something that crisps up nicely alongside a ribeye or roasted chicken.
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Recipe Shopping List
Quick check before you start: gather these basic ingredients. Exact amounts are listed in the recipe card below.
- Yellow or red potatoes (small to medium)
- Avocado oil
- Kosher salt
- Garlic powder
- Seasoned salt (such as Lawry’s)
- Salted butter
Serve with our Grilled Ribeye!
How To Make This Recipe
Here’s a concise overview of the process. Follow the full card below while you cook for exact times and quantities.
- Preheat – Heat your pellet grill to 375°F.
- Prep – Scrub potatoes; cut into halves or thirds depending on size and dry them completely.
- Par-cook (optional) – Microwave the potatoes for 3–4 minutes until just fork-tender to shorten grill time.
- Coat – Place the potatoes in a rimmed pan, add oil and melted butter, then toss to coat and season.
- Roast – Put the pan on the preheated grill and roast 25–30 minutes, or until the bottoms are nicely browned and crisp.
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Recipe Tips
These potatoes are straightforward to prepare but a few small steps make a big difference:
- Wash thoroughly: you’ll leave the skins on, so remove any dirt and rinse well.
- Dry completely: moisture on the skin prevents crisping, so let the cut potatoes air-dry or pat them dry before tossing with oil.
- Par-cook for speed: microwaving briefly softens the centers and shortens roasting time, producing crispy exteriors without overcooking.
- Use a rimmed pan: a shallow pan with sides keeps the butter and oil pooled for even coating as you toss the potatoes.
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Recipe FAQ
Yellow or red potatoes of medium size, cut in halves or thirds, are ideal for even cooking and a tender texture. Baby potatoes also work well. Russets can be used, but they may become crumbly with this method.
Store cooled potatoes in a sealed container in the refrigerator for 3–4 days. For longer storage, freeze in portioned bags; removing as much air as possible helps maintain quality.
Reheat in the oven, on the grill, on the stove, or in the microwave. To restore crispiness, reheat in an oven or on a grill or skillet at moderate heat until the skins crisp again.
Leftovers make excellent breakfast hash, added to chowders or stews, or folded into potato salads and casseroles. Chop and sauté with onions and peppers for a quick skillet meal.
Serve This With
These potatoes are a versatile side. They pair wonderfully with grilled steaks, smoked beef tenderloin, beer-can chicken, smoked pork chops, or grilled fish with a creamy sauce. Their texture and mild wood-fired flavor complement robust mains.
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More Potato Recipes
- Blackstone Potatoes O’Brien
- Smoked Boursin Mashed Potatoes
- Pulled Pork Twice Baked Potatoes
- Traeger Shepherd’s Pie Baked Potato
- Traeger Roasted Fingerling Potatoes
- Traeger Smoked Twice Baked Potatoes
Simple Grilled Potatoes
Yield: 6 servings
These easy pellet grill potatoes have a crisp skin, tender center, and a simple seasoning profile that lets the natural potato flavor shine. They’re an ideal, fuss-free side for any grilled or smoked main.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 2 pounds small to medium yellow or red potatoes
- 3 tablespoons avocado oil
- 1 tablespoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon seasoned salt (optional)
- ½ cup salted butter, melted
Instructions
- Preheat your pellet grill to 375°F.
- Wash and dry the potatoes thoroughly. Cut them in half or into thirds so pieces are roughly the same size.
- Optional: Microwave the potatoes on high for 3–4 minutes until they are just fork-tender to speed up grill time.
- Place the potatoes in a rimmed 10×13 pan. Pour in the avocado oil and melted butter, then turn or toss the pan so the potatoes are well coated.
- Sprinkle the kosher salt, garlic powder, and seasoned salt over the potatoes and toss again to distribute the seasoning.
- Roast the pan on the grill for 25–30 minutes, checking that the bottoms brown and crisp. Cook a little longer if you prefer more char.
- Remove from the grill and serve hot.
Notes
If you skip the microwave step, allow an extra 10–20 minutes on the grill for the potatoes to become tender. Use a rimmed pan so the butter and oil stay pooled for even coating.
Nutrition (per serving)
Calories: 337; Total Fat: 22g; Saturated Fat: 11g; Trans Fat: 1g; Unsaturated Fat: 10g; Cholesterol: 41mg; Sodium: 2252mg; Carbohydrates: 32g; Fiber: 3g; Sugar: 2g; Protein: 4g.