Grilled Baby Red Potatoes (Printable Version)
Savory grilled baby red potatoes tossed with herbs and olive oil, finished with parmesan and parsley.
# What You'll Need:
→ Potatoes
01 -
1 ½ pounds baby red potatoes, rinsed and dried
→ Seasoning
02 -
3 tablespoons extra virgin olive oil
03 -
1 teaspoon dried rosemary
04 -
¾ teaspoon kosher salt
05 -
½ teaspoon onion powder
06 -
½ teaspoon freshly ground black pepper
07 -
½ teaspoon dried basil
→ Garnish
08 -
¼ cup freshly shredded Parmesan cheese (optional)
09 -
1 teaspoon chopped fresh parsley
# Step-by-Step Guide:
01 -
If using a fire pit or charcoal grill, light wood or charcoal and allow to burn down to hot, grey coals.
02 -
Cut baby red potatoes in half lengthwise and place in a large mixing bowl.
03 -
Drizzle potatoes with extra virgin olive oil and toss to coat evenly. In a small bowl, combine dried rosemary, kosher salt, onion powder, black pepper, and dried basil. Sprinkle seasoning blend over potatoes and toss to distribute.
04 -
Tear three pieces of heavy-duty aluminum foil, each about 24 inches long. Overlap two pieces side by side for the bottom layer and spray with nonstick spray. Spread potatoes in an even layer, cut side down. Cover with the remaining foil piece, overlapping edges, and fold securely to form a sealed packet.
05 -
Place foil packet on the grill over hot coals. Cook for 20 minutes, rotating halfway to ensure even cooking.
06 -
Using tongs, carefully flip the foil packet over and grill for an additional 10 to 15 minutes. Check at 10 minutes to confirm potatoes are golden and not burning.
07 -
Remove packet from grill once potatoes are golden brown. Garnish with shredded Parmesan cheese and freshly chopped parsley. Serve immediately while hot.
# Additional Notes:
01 -
Using heavy-duty foil and properly sealing the packet ensures even cooking and prevents juices from leaking.