Grilled Potatoes
Ingredients
- 1 1/2 pounds baby red potatoes
or baby gold potatoes
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- Grated parmesan
optional for serving
- Chopped fresh herbs such as parsley
rosemary, or basil, optional for serving
Directions
- 1
Rinse and dry the potatoes (no need to peel). Cut crosswise into ½-inch slices (if your potatoes are smaller than a golf ball, you can halve or quarter them). Place in a large bowl.
- 2
In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano.
- 3
Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat.
- 4
Preheat the grill to medium-high (about 375 to 400°F).
- 5
Place two large (about 22 to 24 inches long) sheets of heavy-duty foil down on a large baking sheet (you'll use the baking sheet for easy transport) so that the foil pieces are slightly overlapping down the center to create a wider sheet. Coat with non-stick spray. Spread the potatoes onto the foil in a single layer (if you prefer not to have the food touch the foil, you can add a layer of parchment in between). Place two more overlapping sheets of foil on top, then fold up the edges all the way around to seal and create a packet. Leave some space towards the top of the packet to allow the air to circulate.
- 6
Using the baking sheet, carry the potatoes out to the grill, then with tongs slide the packet onto the grill. Cover then cook for 15 minutes.
- 7
Carefully open the foil then use the tongs to flip the potatoes over. They should be deeply golden on the first side (if not, continue to cook them for 3 to 5 minutes more). Place the foil loosely back over the top, close the grill, and cook for 5 to 10 additional minutes, until the potatoes are tender when pieced with a fork.
- 8
Slide the potato packet back onto the baking sheet, then transfer them to a serving bowl (or serve them right off of the foil). Serve warm, with a sprinkle of Parmesan and chopped fresh herbs as desired.
Grilled Potatoes
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About this Recipe
Craving the perfect side dish for your next backyard BBQ that's both effortless and utterly delicious? These grilled potatoes deliver golden-crisp exteriors and wonderfully tender interiors, requiring no pre-boiling or messy cleanup.
This recipe works wonders because it simplifies the process without sacrificing flavor or texture. By tossing baby red or gold potatoes directly on the grill, you achieve that coveted crispy skin and fluffy inside with minimal fuss, seasoned perfectly with a savory blend of herbs and spices.
What you'll discover are potatoes infused with a rustic, herbaceous aroma, balanced by savory garlic and a hint of pepper. Each bite offers a delightful contrast—a slightly charred, seasoned crust giving way to a soft, fluffy potato heart. It's a satisfyingly simple dish that complements any grilled main course, proving that the best sides don't need to be complicated.
You can easily customize these grilled potatoes to your taste. While baby red potatoes are classic, feel free to use baby gold potatoes for a slightly different flavor profile. For an extra layer of richness, sprinkle with grated Parmesan cheese immediately after grilling. A scattering of fresh chopped herbs like parsley, rosemary, or basil also adds a vibrant finish and aroma.
Serve these simple yet flavorful grilled potatoes alongside your favorite BBQ chicken, steak, or grilled vegetables for a complete meal. They're ideal for casual weeknight dinners or larger summer gatherings, adding an easy elegance to your plate.