I've done it two ways.

I've par-boiled the potatoes (thick-cross-sliced big red or white) first and then either dredged them in seasoned flour or brushed them with mayo+mustard. Watch them carefully on the grill.

And I've cut long, skinny longitudinal wedges from baking potatoes and marinated them in oil and spices and then put them into one of those flippable vegetable baskets. I drain them WELL before putting on the grill. Best done over direct heat for a bit to get the grill marks and then indirect heat to cook them through without turning them black.

Joe

I cut mine in wedges thick enough not to fall into the grill, toss them with olive oil & herbs/spices and just grill them straight on the barbecue. I heat the grill very hot so it will sear the potatoes and put the attractive grill marks on them, then I move them away from the flame and cover the grill so they bake. Very tasty. I can't give you timing and such, because I just sort of do it...but all that takes is a bit of practice. Any batch that doesn't come out just right can be turned into homefries for breakfast!

I use a cast iron fry pan...oil, kosher salt, rosemary and garlic....
akes a while...like 309 to 40 minutes of tossing and cooking but with something like a whole chicken it can't be beat.
I also have a grill basket, but it doesn't hold on to the oil like a cast iron pan...:)
Linda C

I parboil small potatoes with the skins on and chill them for a few hours or overnight; then thread them on skewers and grill, brushing with 1/2 BBQ sauce and 1/2 olive oil or melted butter.

I parboil them and put them in a wire mesh basket if I am cooking them outdoors, as I assume you are, since it is indeed outdoor grilling season (now that daylight savings time is in effect). If I grill them indoors, I use an iron grill pan, but it doesn't take 309 minutes! If you cook them in an iron frying pan, then they are equivalent to German fried potatoes (as opposed to French Fries).

Lars

I use an old cake pan using the usual suspects: sliced or wedged potatoes, olive oil, garlic powder, salt and pepper (sometimes crushed red pepper.
Preheat the BBQ, turn one side off and set the pan of potatoes on that side...use the other side for the meat.

We do a combo of potato slices, onions, pepper and carrots, along with herbs in an oiled foil wrap on the grill with a whole chicken or meat loaf. We turn it frequently to prevent burning or sticking and it takes about 45 minutes at approx. 350. We've had great success and enjoy the whole outdoor cooking experience.
The secret is to give hubbydo the job of turning the potato packets frequently, and supply the beer and timer.
Annie'71

309 minutes...I deserved that!
I need to proof read better.
Done in the iron fry pan they are more like oven roasted with a bit of grill flavor....quite different from fries.
It's pretty much a matter of just heating one "appliance."
Linda C

Ruthanna, that sounds great! I can't imagine why I never thought of brushing the potatoes with bbq sauce, but I'm definitely going to try it!

I do the foil package thing. Perhaps you have your package to thick. Seldom just potatoes... usually potatoes, cabbage, onions, carrots, a gob of garlic, and some butter. Wrapped tight and pushed off to the side so it cooks from indirect heat. When the potatoes are soft I open it up and pull it over some coals and let it grill for a couple minutes until the bottom layer has crisped... often overdone as I drink beer while grilling. Use a spatula and mitt to get it off the grill.... or if you are slightly drunk just burn your finger tips snatching it off.

: )
lyra

Emily, you've gotten quite a few methods, so I'll just add mine. Smiles.

I hate when stuff falls through the grate so I do have a nice basket now that I can use,so that the heat actually touches the food. Before I had one I would slice the wedges of potatoes and thread them onto skewers. I have some nice metal flat ones that are perfect, transmit the heat and the potatoes/food stays on them. If using the bamboo ones or round ones, I use two paralell skewers so that the stuff won't turn around and around when you turn them over. So, I brush them with oil or butter and herbs if I want, grill them on a nice hot fire and then move the skewers to a not heated side or up on the rack for baking potatoes and cook till done, then put them back down to the hot fire briefly to crisp up. Sounds a little complicated, but it's really not and works for all kinds of food that takes a bit to cook. I like stuff in packets, but it's not the same as over the flame/heat.

I've also just put them up on that upper rack or on the not heated part and let them cook first then put them on the hot part to get them crispy and grilled. The skewers are the main thing. Keep your eyes peeled for metal skewers if you don't have any.

I combine Deborah and Annie1971's methods - I line a sheet pan with Reynolds Release Aluminum Wrap, drizzle taters or veggies with olive oil and herbs and put the pan right on the grate. The food does become crusty and crispy if I choose.

Best thing since sliced bread is disposable diapers and Reynolds Wrap Release.

I microwave mine but stop them before they're done all the way thru. I don't like boiling anything unless there's no other choice. For instance I bake my butternut squash - I find it comes out creamier and isn't watery. Anyway, back to the potatoes - I let them cool a bit so I can handle them, then I cut them in half longways as if you were going to eat a baked potatoe. I brush them all over with a little olive oil and fresh cracked pepper and salt and I grill them on each side until they're done to my liking. They're pretty big still so they don't fall thru the grill and they hold up well to turning without falling to pieces.

I've grilled veggie chunks in the basket I have, but not potatoes. I find things don't "crisp" or "brown" very much in the basket. Then again, I don't think my method makes a really "crisp" potato either, but it's browned enough to get good flavor. I don't think you can get really "crisp" without a lot of oil and a long roasting or frying on the stovetop. I just can't use that amount of oil when I cook. I suppose if I left them on the grill longer, they'd crisp up more. I'll have to experiment and see!

Lisa

I slice about 1/2" thick and oil/season.
Grill over hot fire to get 'marks', then move away from heat to cook through (and free up space for something else). They take forever, but so good. I do zucchini the same way, only they don't take as long!

lyra, I'll eat the charred taters if ya get too buzzed!
Won't bother me a bit! LOL

Deanna

I use russets, cut about 1/4 inch thick. I don't do anything special with them, I just place them right on the grill over medium heat with the lid down. Turn once or twice until potatoes are tender. Very easy.

Oh, gee whiz Ann! I just ate lunch and I'd still take a serving of that!! Looks delicious.

Deanna

Emily, you got me going for grilled potatoes, and made my husband a happy man tonight since he hasn't had them all winter. :D