Garlic Butter Baked Potatoes put a flavorful twist on the classic baked potato. They’re packed with garlic and rosemary, buttery and tender, and surprisingly simple to make—perfect as a reliable side for steaks, pork chops, or grilled chicken.
These potatoes pair especially well with grilled ribeye, brown sugar pork chops, or smoked chicken and are one of our favorite side dishes for a cookout.
Ingredients for Garlic Butter Baked Potatoes:
- Russet potatoes
- Butter, softened
- Fresh garlic, minced
- Fresh rosemary, minced
- Kosher salt
- Black pepper
How to Grill Garlic Butter Baked Potatoes:
- Scrub the potatoes and dry them thoroughly.
- Cut each potato in half lengthwise.
- Scoop out about a 1/2-inch wedge from the center of each half to create a small cavity for the butter.
- Make shallow grid cuts in the potato flesh, taking care not to cut through to the skin or through the edges.
- In a small bowl, combine softened butter with minced garlic, minced rosemary, salt and pepper.
- Mix until everything is evenly incorporated.
- Spread the garlic-rosemary butter over the cut side of each potato half.
- Press the halves back together and wrap each potato tightly in foil.
- Place the foil-wrapped potatoes on the grill over indirect heat with the lid closed.
- Cook at approximately 350°–400°F (175°–200°C) for 45 minutes to one hour, or until the potatoes are tender when pierced with a fork.
- Carefully remove the foil and serve immediately.
These garlic butter potatoes are delicious served alongside apple cider pork chops or any grilled main. The recipe is easy to double and reheats well, so consider making extra for another meal later in the week.
Conventional Oven Method:
If you’re not using a grill, follow the same preparation and bake the foil-wrapped potatoes in a 400°F oven for 45 minutes to one hour, until tender.
How to Store and Reheat:
Store leftover potatoes wrapped in foil or plastic wrap in the refrigerator for up to four days.
To reheat, cut potatoes into chunks and sauté in a skillet with a little olive oil or butter over medium heat, stirring occasionally until heated through—about 5 minutes.
Preparing the entire meal on the grill keeps cleanup minimal and delivers a full, flavorful dinner with very little fuss.
If you like variations, try smoked sausage potato rounds or loaded baked potatoes for other tasty side options.
Add these easy grilled Garlic Butter Baked Potatoes to your next cookout—the recipe is straightforward and delivers big flavor with minimal effort.
Print Recipe
Garlic Butter Baked Potatoes
Ingredients
- 2 large russet potatoes
- 2 tablespoons softened butter
- 1 clove garlic minced
- 1 teaspoon minced fresh rosemary
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
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Scrub potatoes and dry well.
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Cut potatoes in half lengthwise.
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Scoop out about 1/2 inch wedge from the center of each half.
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Slice potatoes in a grid pattern, but not all the way through and not all the way to the edges.
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Mix butter, garlic, rosemary, salt and pepper together.
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Spread over the entire surface of each cut side.
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Press potato halves back together.
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Wrap each potato tightly in foil, sealing the ends.
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Cook over an indirect fire with the grill closed at about 350°–400° for 45 minutes to one hour until potatoes are tender.
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Remove from grill and carefully remove from foil.
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Serve immediately.
Notes
If you aren’t grilling, bake the foil-wrapped potatoes at 400°F for 45 minutes to one hour.
This recipe can be doubled and reheats well—consider making extras to enjoy later in the week.
Store leftover potatoes in foil or plastic wrap in the refrigerator for up to 4 days.
To reheat, slice potatoes into chunks and heat in a skillet with olive oil or butter over medium heat, stirring occasionally for about 5 minutes.