Published on
Review RecipeGrilled Potatoes
These grilled potatoes are crispy, flavorful, and easy to make with baby red potatoes, olive oil, herbs, and Parmesan—perfect for a simple BBQ side dish.
Jump to Recipe
These grilled potatoes deliver that perfect contrast: a caramelized crust on the outside, tender and creamy in the middle, with just the right hit of seasoning. Whether you’re cooking over a fire pit or flipping burgers on the grill, this recipe makes potatoes feel like the best thing on the plate.
Grilled Potatoes Ingredients
This is how you do potatoes on the grill properly. These are sliced baby reds, tossed in olive oil, rosemary, and seasoning that actually sticks, then laid cut-side down in a packet that’s sealed to roast and flipped to crisp. The result? You open that foil and it smells like a backyard bistro.
You’ll need:
- 1½ lbs baby red potatoes
- 3 tbsp olive oil
- 1 tsp dried rosemary
- ¾ tsp kosher salt
- ½ tsp each: onion powder, black pepper, dried basil
- Optional Garnish: shredded parmesan and fresh parsley
Ingredient Notes
Use baby red potatoes. They’re waxy, which means they hold their shape and texture—no mush, no mealy mess.
Don’t skimp on the oil. It’s what helps the potatoes crisp instead of drying out.
Cooking Tips
Cut side down = crusty edges. Always place the cut side of the potatoes against the foil. That’s how you get that irresistible golden crust instead of soft, pale potatoes.
Use two layers of foil underneath. This helps buffer the heat so the bottoms caramelize without scorching. The single top layer traps the steam just enough to cook them through.
Check at the 10-minute mark after flipping. You want browning, not burning. Carefully peel back a corner and peek—if the bottoms are golden and tender, they’re ready. If they’re just pale and soft—give them five more minutes, cut side down, uncovered.
Serving Suggestions
Give the packet a minute or two off the grill before unsealing. It lets the steam settle so the edges stay crisp instead of getting soggy from the rush of heat escaping.
These grilled potatoes don’t need dressing up—but you could hit them with a drizzle of garlic butter, ranch, or hot honey if you’re feeling extra. Keep it simple and plate them next to grilled chicken, macaroni salad or broccoli salad.
How To Use Leftover Potatoes
Toss cold grilled potatoes into a breakfast hash, layer into a frittata, or slice into a summer potato salad with a mustard vinaigrette. They keep well, reheat beautifully, and somehow still crisp back up if you toss them under the broiler or into a skillet.
Storage Instructions
Leftover grilled potatoes keep beautifully. Let them cool completely, then store in an airtight container in the fridge for up to three days. To reheat, toss them into a 350°F oven for about 10 minutes or warm them in a skillet to bring back a bit of that crispy edge. Microwave works too—just note they’ll be softer.
More Potato Recipes
- Crack Potatoes Recipe
- Crispy Fried Potatoes Recipe
- Cheesy Fiesta Potatoes Recipe
- Twice Baked Potatoes Recipe
Grilled Potatoes
These grilled potatoes are crispy, flavorful, and easy to make with baby red potatoes, olive oil, herbs, and Parmesan—perfect for a simple BBQ side dish.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 1 ½ pound baby red potatoes, rinsed and dried
- 3 tablespoons olive oil, extra virgin
- 1 teaspoon dried rosemary
- ¾ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon dried basil
- ¼ cup freshly shredded parmesan cheese, optional garnish
- 1 teaspoon chopped fresh parsley
Instructions
- If using a fire pit or charcoal grill, light the wood or charcoal and allow it to burn down to hot, grey coals.
- Slice the baby potatoes in half lengthwise and place in a large bowl.
- Drizzle the potatoes with the olive oil and toss to coat.
- In a small bowl add the rosemary, salt, onion powder, pepper and basil. Stir to combine.
- Sprinkle the herbs over the potatoes and toss to coat.
- Tear off 3 pieces of heavy-duty foil, about 24 inches each. Overlap 2 pieces for the bottom layer, and spray with nonstick spray. Spread the potatoes in an even layer, cut sides down.Top the potatoes with the remaining piece of foil, overlapping as well. Fold the edges together to make a packet.
- Place the foil packet on the grill. Cook for 20 minutes, rotating halfway through to promote even cooking.
- Use tongs to carefully flip the packet over and cook for an additional 10 to 15 minutes. Check the packet at the 10 minute mark to ensure the potatoes are golden brown and not burning.
- Remove the foil packet when the potatoes are golden brown, and garnish with the shredded parmesan cheese and chopped fresh parsley. Serve while hot.
Notes
- Fresh rosemary can be used instead of dried for a brighter, more aromatic flavor.
- To add extra spice, you can add ⅛ teaspoon of crushed red pepper flakes, dried chipotle powder or chili powder.
Nutrition
Calories: 238kcal | Carbohydrates: 28g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 567mg | Potassium: 789mg | Fiber: 3g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
jay platte says
these potatoes are delicious! im in love!!
Sarah says
These are excellent!