Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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How to Grill Potatoes

We love potatoes any way we can get ’em, but nothing beats these baby spuds, spiked with rosemary, gently smashed, and grilled over a direct flame. Here’s how to dial in that balance of crispy skin and tender potato perfection in every bite.

Let's get grilling


Boil the potatoes until you can just pierce them with a knife. Make sure not to overcook. They’ll finish on the grill.


Light the grill and prep for direct cooking, spreading your lit coals evenly.


Drain the potatoes, and place onto a board. Use a hard, flat surface (like the bottom of a jar) to lightly smash them so they are even but not pressed too thinly.


Drizzle your smashed potatoes with oil, and season with salt and pepper. Flip them over and repeat. Top them off with finely chopped rosemary. Take it up a notch and brush your smashed potatoes with this sage compound butter instead.


Place the potatoes on the warm grill, and cook until the skin becomes golden and crispy, about 5 minutes per side.


These potatoes are amazing straight off the grill, but add a drizzle of melted butter before serving for an extra luscious finish. If you loved this grilled baby potatoes recipe, we guarantee you’ll also love grilled poutine.

Cooking for 4 people


  • small/baby potatoes
  • oil
  • rosemary
  • salt
  • pepper
  • melted butter (optional) Boil the potatoes until you can just pierce them with a knife. Make sure not to overcook. They’ll finish on the grill.

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