Name: Grilled Baby Potatoes with Fresh Herbs and Parmesan Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ pound baby red potatoes, rinsed and dried; 3 tablespoons extra virgin olive oil; 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); 1 teaspoon chopped fresh parsley

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Introduction

Grilled potatoes make a perfect side dish for any outdoor meal, offering a deliciously smoky flavor with a tender inside. This simple recipe uses herbs and olive oil to elevate baby red potatoes, making them irresistible and easy to prepare on the grill.

A white bowl filled with roasted baby potatoes, some whole with shiny, brown skins, and many cut in half showing golden, crispy edges with seared marks. The potatoes are coated with herbs and small bits of green parsley sprinkled all over. A gold spoon rests inside the bowl, lifting several halved potatoes, highlighting their browned, slightly textured surfaces. Small white flakes of seasoning or cheese are sprinkled on top. The bowl sits on a white marbled surface background with a checkered cloth partially visible at the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pound baby red potatoes, rinsed and dried
3 tablespoons extra virgin olive oil
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

Step 1: If using a fire pit or charcoal grill, light the wood or charcoal and allow it to burn down to hot, grey coals.
Step 2: Slice the baby potatoes in half lengthwise and place them in a large bowl.
Step 3: Drizzle the olive oil over the potatoes and toss to coat evenly.
Step 4: In a small bowl, mix together the rosemary, salt, onion powder, black pepper, and basil.
Step 5: Sprinkle the herb mixture over the potatoes and toss again to coat them thoroughly.
Step 6: Tear off three pieces of heavy-duty foil, about 24 inches each. Overlap two pieces for the bottom layer and spray with nonstick spray. Spread the potatoes in an even layer with cut sides down. Top with the remaining foil piece, overlapping edges and folding them together to seal the packet.
Step 7: Place the foil packet on the grill and cook for 20 minutes, rotating halfway through for even cooking.
Step 8: Using tongs, carefully flip the packet over and cook for an additional 10 to 15 minutes. Check at 10 minutes to ensure potatoes are golden brown and not burning.
Step 9: Remove the foil packet when the potatoes are golden brown. Garnish with shredded parmesan cheese and chopped fresh parsley. Serve immediately while hot.

Tips & Variations

For a smoky flavor boost, add a small handful of wood chips to your charcoal grill before cooking.
Swap baby red potatoes for baby Yukon gold or fingerlings for a different texture.
Try adding minced garlic or smoked paprika to the herb mix for extra depth.
If you prefer crispier potatoes, open the foil packet during the last 5 minutes of grilling.
Parmesan cheese adds a nutty richness but can be omitted for a dairy-free option.

Storage

Store any leftover grilled potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, unwrap the foil packet and warm the potatoes in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Reheating on the grill wrapped in foil also works well and helps retain moisture.

How to Serve

A close-up of golden-brown roasted baby potatoes with a crispy texture, showing some cut halves with a slightly caramelized surface. The potatoes have a mix of warm brown and yellow-gold colors, sprinkled with small green herb pieces and coarse salt flakes. They rest inside a shiny metal foil container, with a wooden spoon partially lifting some potatoes, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a gas grill instead of charcoal?

Yes, this recipe works great on a gas grill. Just preheat the grill to medium-high heat and follow the same cooking times, adjusting as needed based on your grill’s heat.

What if I don’t have fresh parsley for garnish?

You can substitute fresh parsley with dried parsley or fresh herbs like chives or cilantro. The garnish is optional but adds a fresh pop of flavor and color.