Grilled Marinated Potatoes

I microwaved potatoes before grilling them last Tuesday and it actually worked. The grilled marinated potatoes came out smoky without falling apart on the grates. Miracle Whip sounds weird but it’s the right move here.

Why You’ll Love This Recipe

• Microwaving first means no parboiling a giant pot
• The marinade has actual tang from apple cider vinegar and Creole mustard, not just oil and herbs
• You get char on the outside and creamy inside without constant flipping
• It’s vegetarian and feeds six people without much active work
• The potatoes soak up flavor for hours so you’re not scrambling at dinner time
• Honestly tastes way better than foil packet potatoes

Starting With The Microwave Thing

I know it sounds lazy. But here’s what happens when you microwave potato chunks in a bowl with water covering them halfway: they steam and cook through in 18 minutes total without you watching a pot. I did 10 minutes, stirred them around because the ones on top weren’t done yet, then another 8 minutes covered. You want them fork-tender but not falling apart when you poke them. If they’re too soft now they’ll turn to mush on the grill later.

Drain them but save about half a cup of that starchy cooking water. I almost dumped it all down the sink the first time. That water helps the marinade stick and makes it less thick, which matters when you’re trying to coat every piece evenly.

The Marinade Is Doing Most Of The Work

Whisk your Miracle Whip with apple cider vinegar, Creole mustard, minced garlic, kosher salt and black pepper, fine sea salt, and that reserved warm water. It should look smooth and pourable, not gloppy. Pour it over the drained potatoes while they’re still a bit warm so they absorb more. Toss everything until each chunk is coated — I use my hands for this because a spoon just pushes them around.

Cover the bowl and stick it in the fridge for at least 3 hours. I left mine in there for about 5 hours because I got distracted with other stuff. You can go up to 24 hours if you’re prepping ahead. The longer they sit the more the acidity cuts through and the garlic gets into the potato flesh itself.

Grilling Without Losing Half Of Them

30 minutes before you’re ready to grill, soak your skewers in water if you’re using them. I skewered mine because I didn’t want to deal with loose chunks falling through the grates. Thread the potatoes carefully — they’re tender now so don’t stab too hard.

Preheat your grill to medium-high. Oil those grates really well with vegetable oil on a folded paper towel held with tongs. This is where I messed up the first time I tried a potato marinade recipe; I didn’t oil enough and half of them stuck and tore apart when I tried to flip them.

Put the skewers on the grill and listen for the sizzle. Turn them every 3 to 4 minutes so all sides get some char. I basted with the leftover marinade once halfway through but not more than that because too much makes them soggy and they won’t crisp up. The whole grilling part takes about 20 minutes. You’re looking for some blackened spots and edges that are starting to color and get a little crispy.

Grilled Marinated Potatoes

By Emma

Prep:

25 min

Cook:

20 min

Total:

45 min

Servings:

6 servings

Ingredients

• Potatoes, cut into chunks
• Water to cover potatoes halfway in microwave-safe bowl
• Miracle Whip
• Apple cider vinegar
• Creole mustard
• Fresh garlic, minced
• Kosher salt
• Freshly ground black pepper
• Fine sea salt
• Vegetable oil for grill grates

Method

1. 1 Place potato chunks into a microwave-safe bowl, pour water just to cover halfway. Cover the bowl to trap steam and microwave for 10 minutes. Stir the potatoes carefully, cover again and microwave for an additional 8 minutes. You’re looking for potatoes that yield easily to a fork but hold their shape—avoid total mush.
2. 2 Drain the potatoes thoroughly but reserve about half a cup of the cooking water; don't discard it yet.
3. 3 Whisk together Miracle Whip, apple cider vinegar, Creole mustard, minced garlic, kosher salt, black pepper, fine sea salt, and the reserved warm water until fully blended. Pour this marinade over the drained potatoes and toss thoroughly, coating every piece with the tangy mix.
4. 4 Cover and place the marinated potatoes in the fridge. Let them soak in the flavors for at least 3 hours, or if patience allows, up to 24 hours. The potatoes should look more vibrant and develop a subtle acidity that cuts through the richness.
5. 5 If you’re planning to skewer the potatoes, soak thick skewers in water for 30 minutes beforehand to prevent burning on the grill.
6. 6 Thread the potato chunks carefully onto skewers. Keep any leftover marinade close; you’ll use it for basting during grilling.
7. 7 Preheat your grill to medium-high heat. While it warms, generously oil the grates to ensure those potatoes don’t stick — this step is critical based on past charred messes I’ve endured.
8. 8 Set the skewered or loose potatoes over the hot grill. Listen for that steady sizzle, a sign the heat is just right. Grill while turning every 3-4 minutes. Keep a watchful eye for light charring and a tender bite inside—this should take about 20 minutes. Baste sparingly with the reserved marinade to avoid an overly wet finish; the goal is char and some crispy edges, not soggy lumps.
9. 9 Remove the potatoes from the grill and let them cool several minutes to firm up slightly before serving. This resting phase lets flavors settle and texture solidify.
10. 10 If you’ve seasoned and grilled potatoes before, you know how tricky the balance is. This method nails a tangy, smoky, and creamy combination that I’ve come back to repeatedly after tiring of plain grilled spuds.

Nutritional information

Calories

180

Protein

3g

Carbs

28g

Fat

7g

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What To Serve These With

These grilled marinated potatoes work next to anything you’re already grilling. I had them with chicken thighs and a simple salad. They’d be good at a cookout with burgers or hot dogs, or next to grilled vegetables if you’re going full vegetarian. The tangy marinade means you don’t need a heavy sauce on the side.

You could also serve them at room temperature, which is nice for picnics or potlucks where everything sits out for a while. They don’t get weird when they cool down. Some people might want to add chopped green onions or parsley on top but I didn’t bother.

Ways To Change It Up

Swap the Creole mustard for Dijon if that’s what you have. It’ll be a bit sharper but still good. Add some smoked paprika to the marinade if you want more smoke flavor without actual grill smoke. Use sweet potatoes instead of regular potatoes but watch them closer because they cook faster and can burn easier on the grill.

If you don’t have a grill, you can roast these in a 425°F oven on a sheet pan for about 25 minutes after marinating. You won’t get the same char but they’ll still taste good. Skip the skewers and just spread them out in one layer.

FAQ

can you make grilled potatoes without parboiling first

Yeah that’s the whole point of microwaving them. You get the same result in less time with one less pot to wash. The microwave steams them just enough that they finish cooking on the grill without falling apart.

how long do marinated potatoes last in the fridge

After grilling, maybe 3 days in an airtight container. Before grilling, you can marinate them up to 24 hours like I said earlier. Don’t leave them sitting in the marinade for days though because the acid starts breaking them down too much.

what if I don’t have Miracle Whip for potato marinade

You could use mayo mixed with a little sugar to get that sweet-tangy thing Miracle Whip does, but honestly it won’t taste quite the same. Miracle Whip has its own flavor that works here. I wouldn’t sub Greek yogurt or sour cream because they get weird on the grill.