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Grilled potatoes make a simple yet deeply satisfying side that transforms everyday baby reds into a smoky, herb-kissed delight. This recipe is perfect whenever you want something easy to prepare on the grill that still feels special and full of flavor.
I first made these grilled potatoes during a summer camping trip and found that the smoky aroma brings everyone together around the fire. Now they are a regular on my backyard barbecue rotation.
Ingredients
- Baby red potatoes: one and a half pounds rinsed and dried for a tender inside and crisp exterior
- Extra virgin olive oil: three tablespoons to coat and help develop a golden crust
- Dried rosemary: one teaspoon for a woody aromatic note that pairs beautifully with potatoes
- Kosher salt: three quarters teaspoon to enhance natural flavors
- Onion powder: half a teaspoon adds subtle sweetness and depth
- Fresh cracked black pepper: half a teaspoon for a gentle peppery bite
- Dried basil: half a teaspoon offers a slightly sweet herbal accent
- Freshly shredded Parmesan cheese: quarter cup optional for a salty, nutty garnish
- Chopped fresh parsley: one teaspoon for a burst of color and fresh flavor
Instructions
- Slicing and Seasoning:
- Cut baby potatoes in half lengthwise and place in a large bowl. Drizzle with olive oil and toss to ensure every piece is evenly coated. Mix rosemary salt onion powder black pepper and basil in a small bowl then sprinkle over potatoes. Toss again to distribute herbs thoroughly.
- Creating the Foil Packet:
- Tear three 24-inch pieces of heavy-duty foil. Overlap two pieces and spray with nonstick spray. Spread the potatoes cut side down in a single even layer. Top with the remaining foil piece overlapping the edges and fold tightly creating a sealed packet to lock in steam and flavor.
- Grilling over Coals:
- Place the foil packet on hot grill or fire pit coals. Cook for twenty minutes turning the packet halfway through for even cooking. Use tongs to carefully flip the packet and grill for another ten to fifteen minutes watching closely after ten minutes to avoid burning and achieve a golden brown finish.
- Serving:
- Remove the foil packet when the potatoes are bubbling and golden brown. Garnish with shredded Parmesan and fresh parsley before serving immediately while hot.
I love rosemary for this dish because its piney aroma perfectly complements the smoky grill flavor. One family camping trip stands out when we gathered around the fire enjoying these potatoes fresh off the grill while sharing stories as the sun went down.
Storage tips
Store leftover grilled potatoes in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet or oven to maintain their crispy edges. Avoid microwaving directly as it may make them soggy.
Ingredient substitutions
Swap dried rosemary for fresh if available use about one tablespoon finely chopped which will infuse a brighter flavor. You can replace Parmesan with crumbled feta or omit cheese entirely to keep it dairy free. For olive oil use avocado oil for a subtly different but equally healthy fat.
Serving suggestions
Serve grilled potatoes alongside grilled chicken sausages fresh green salad and a tangy mustard sauce for a balanced meal. They also make a great base for a hearty potato salad topped with chopped green onions and a lemon vinaigrette.
Enjoy these grilled potatoes as a flavorful side that complements any meal with ease and versatility.
FAQs about Recipes
- → What type of potatoes work best for grilling?
Baby red potatoes are ideal due to their size and creamy texture, which grill evenly and retain moisture well.
- → Can I use fresh herbs instead of dried ones?
Yes, fresh rosemary and basil can be used but add them towards the end of cooking to maintain their vibrant flavor.
- → How do I prevent potatoes from sticking to the foil?
Spraying the foil with nonstick spray before adding potatoes helps keep them from sticking during grilling.
- → Is it necessary to use foil packets for grilling?
Foil packets trap steam and flavors, allowing potatoes to cook evenly without drying out; however, grilling directly with care is possible too.
- → What can I use as a garnish for grilled potatoes?
Shredded parmesan cheese and chopped fresh parsley add a savory and fresh touch to finish the dish.