Creole Butter Potatoes are a flavorful, easy side dish that pairs perfectly with grilled steaks, ribs, chicken, or smoked sausage. These foil-wrapped baked potatoes are cooked on the grill for a smoky finish and a buttery Creole seasoning boost that the whole family will enjoy.
Loaded Baked Potatoes are another favorite to serve alongside Grilled Ribeyes, Baby Back Ribs, or Sweet and Tangy BBQ Chicken Tenders.
Ingredients Needed
- Russet potatoes (large, baking)
- Butter
- Creole seasoning (about 1 teaspoon)
- Kosher salt (about 1/2 teaspoon)
Step by Step Instructions
- Scrub the potatoes well and pat them dry.
- Slice each potato in half lengthwise.
- Make shallow slices across each half, being careful not to cut all the way through—this helps the butter and seasoning penetrate the potato.
- Combine the butter, Creole seasoning, and kosher salt in a small bowl until smooth.
- Spread the Creole butter over the cut sides of the potato halves, making sure some of the butter gets into the shallow slices.
- Press the halves back together to form whole potatoes.
- Wrap each filled potato tightly in foil.
- Place the foil-wrapped potatoes on a preheated grill with the lid closed. Cook for about 1 hour over medium heat.
- Potatoes are done when they yield to gentle pressure or when an instant-read thermometer inserted into the center reaches about 205°F (96°C).
- Carefully remove the foil packets from the grill, unwrap, and serve immediately.
- Serve hot, alongside your favorite grilled mains.
How to Store and Reheat
- Refrigerate leftovers wrapped in plastic wrap or foil for up to 3 days.
- To reheat, cut the potato into chunks and warm in a skillet with a little olive oil or butter over medium heat, stirring occasionally until heated through.
These Creole Butter Potatoes pair especially well with Grilled Smoked Sausage for an easy weeknight meal. For another quick option, try Blackstone O’Brien Potatoes.
More Easy Side Dishes on the Grill
- Smoked Mac and Cheese
- Pellet Grill Smashed Potatoes
- Grilled Creamed Corn
- Foil Packet Potatoes
- Grilled Ranch Potatoes
Add Creole Butter Potatoes to your next grilling lineup — they’re simple to prepare, full of flavor, and a reliable crowd-pleaser with grilled beef, chicken, or pork.
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Print Recipe
Creole Butter Potatoes
Ingredients
- 2 large russet baking potatoes
- 1 tablespoon butter
- 1 teaspoon Creole seasoning
- ½ teaspoon kosher salt
Instructions
-
Scrub potatoes and dry.
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Cut potatoes in half, lengthwise.
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Make slices in the potato halves, but not cutting all the way through.
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Mix the butter with Creole seasoning and kosher salt.
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Spread butter mixture onto the butter halves.
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Press the potato halves back together.
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Wrap in foil and place on a grill and cook with the lid closed for 1 hour.
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Potatoes will yield when baked through or use a digital thermometer to test the potatoes, cooking until internal temperature reaches 205°.
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Remove from grill and unwrap from the foil.
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Serve immediately.
Notes
How to Store and Reheat:
- Store leftover baked potatoes wrapped in plastic wrap or foil in the refrigerator up to 3 days.
- The easiest way to reheat baked potatoes is to cut the potato into chunks and heat in a skillet coated in olive oil or butter over medium heat. Stir occasionally until heated through.