BBQ Potato Recipe 2026: Top 3 Versions | Popular BBQ
Quick Answer
Last updated: September 2, 2026 · Originally published November 18, 2025
The most popular way to make BBQ potatoes is grilled foil-pack potatoes: halve about 2½ pounds of baby Yukon Gold or red potatoes, toss them with olive oil (or melted butter), minced garlic, kosher salt, pepper, smoked paprika, and fresh rosemary and thyme, then seal them in a foil packet and grill at around 425°F until fork-tender — roughly 30–40 minutes, turning once. Finish with grated Parmesan if you like. The same seasoned potatoes also work smoked on a Traeger for deeper flavor or crisped on a Blackstone griddle for crunchy edges.
BBQ potatoes: key questions
How long do potatoes take on the grill?
Foil-pack potatoes cut into halves or chunks take about 30–40 minutes over medium-high heat (around 425°F), turning the packet once. Smaller pieces cook faster; test with a fork for tenderness.
What temperature should you grill BBQ potatoes?
Around 425°F works well for foil-pack grilled potatoes — hot enough to soften the insides and lightly caramelize the edges without burning the seasoning.
What are the best potatoes for BBQ?
Waxy potatoes like baby Yukon Golds or red potatoes hold their shape best on the grill. Russets work too but are starchier and better suited to smoked baked potatoes.
Do you have to wrap BBQ potatoes in foil?
No — foil packets steam-roast them evenly and are the easiest method, but you can also smoke whole potatoes on a Traeger or crisp sliced potatoes directly on a griddle for different textures.
The most searched BBQ potato recipe is grilled potatoes in foil, with Traeger smoked baked potatoes and Blackstone griddle potatoes close behind.
All three are below. What matters in each is the same short list: the foil timing, the internal temperature a smoked russet is actually done at, and the parboil step that makes griddle potatoes crisp instead of steamy.
1. Grilled Potatoes in Foil – The Most Searched BBQ Potato Recipe
Grilled potatoes in foil – the version most people are looking for.
Ingredients
- 2½ lbs baby Yukon Gold or red potatoes
- ¼ cup olive oil or melted butter
- 4 cloves garlic, minced
- 1½ tsp kosher salt & ½ tsp pepper
- 1 tsp smoked paprika
- 2 tsp fresh rosemary + 2 tsp thyme (or 1 tsp each dried)
- ¼ cup grated Parmesan (optional)
Step-by-Step
- Wash & halve potatoes
- Preheat grill to 425°F
- Toss potatoes with everything except Parmesan
- Make 3–4 foil packets, seal well
- Grill 28–35 min, flip once
- Open packets, add Parmesan, optional final 3-min direct grill for crisp
- Loaded: shredded cheddar + bacon + sour cream
- Mexican street style: lime + cotija + tajín + cilantro
- Mediterranean: feta + olives + red onion + oregano
- Breakfast style: top with fried eggs + hot sauce
2. Traeger Smoked Baked Potatoes – Best Smoked BBQ Potato Recipe
Ultra-fluffy Traeger smoked baked potatoes with crispy skin and toppings.
Ingredients
- 6 large russet potatoes (8–10 oz each)
- 2 Tbsp olive oil or bacon grease
- 3 Tbsp kosher salt or your favorite BBQ rub
Step-by-Step
- Preheat Traeger or pellet smoker to 250°F
- Scrub, dry thoroughly, poke 10 times with fork
- Rub with oil → coat heavily in salt/rub
- Smoke 3–3.5 hrs until internal temp hits 208–210°F
- Optional crisp skin: crank to 400°F for final 12 min
- Brisket-stuffed + BBQ sauce + cheddar
- Chili-cheese + jalapeños
- Broccoli cheddar
- Truffle oil + parmesan
3. Crispy Blackstone Griddle Potatoes – The Griddle BBQ Potato Recipe
Crispy Blackstone griddle potatoes with golden edges.
Ingredients
- 3 lbs Yukon Gold potatoes
- 1 large onion, diced
- 1 bell pepper, diced (optional)
- 5 Tbsp high-smoke-point oil
- 2 tsp kosher salt, 1 tsp pepper, 2 tsp garlic powder, 2 tsp paprika, 1 tsp onion powder
Step-by-Step
- Cut into ½-inch cubes → parboil 6–8 min → cool & dry completely
- Preheat griddle to 400–425°F
- Oil griddle → single layer → 8–10 min untouched
- Flip → add onion/pepper → season → cook 10–15 more min
- Loaded breakfast: cheese + bacon + fried eggs
- Philly style: thin ribeye + provolone
- Southwest: black beans + corn + chipotle mayo
- Garlic Parmesan finish
Quick Health Notes for Every BBQ Potato Recipe
- Potatoes with skin = excellent source of potassium, vitamin C, B6, and fiber
- Grilled & smoked versions are naturally lower-fat than deep-fried
- Let cooked potatoes cool 10+ min → forms resistant starch (better blood-sugar control)
- Swap butter → olive oil, sour cream → Greek yogurt to cut calories
Which BBQ Potato Recipe Should You Make?
Pick by the cooker you already have lit: foil packets if the grill is going, russets if the smoker is running long anyway, griddle cubes if you want them done in half an hour.More BBQ sides & mains to serve with these potatoes: Pair them with creamy smoked mac and cheese, smoky BBQ mashed potatoes, charred grilled corn on the cob, and a centerpiece smoked brisket or fall-off-the-bone smoked baby back ribs.
More than two out of three of you are putting the turkey on the smoker this year.
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BBQ Temperature Charts & Guides
Four quick-reference tools every cook bookmarks — target temps, pull temps, and how long leftovers keep, plus the full BBQ glossary.
| Cut | Pull | Time |
|---|---|---|
| Brisket | 203°F | 12–16h |
| Spare ribs | 195–203°F | ~6h |
| Pork butt | 203°F | 12–14h |
Target temps & times for 17 cuts, sortable by meat, weight and doneness.
View full chart →| Doneness | Target |
|---|---|
| Rare | 125–130°F |
| Medium-rare | 130–135°F |
| Well-done | 160°F+ |
Rare to well-done, burger safety (160°F) and resting times.
View full chart →| Food | Fridge | Freezer |
|---|---|---|
| Brisket, ribs | 3–4 days | 2–3 mo |
| Smoked sausage | 1 week | 1–2 mo |
| Potato salad | 3–4 days | no freeze |
How long smoked meats & sides keep — fridge and freezer, USDA-based.
View full chart →Every pit term decoded — cooking methods, gear, cuts, wood, and technique, A to Z.
Open the glossary →
