Description
Delicious grilled baby red potatoes seasoned with rosemary, basil, onion powder, and black pepper, then cooked to perfection in a foil packet on the grill. Finished with a sprinkle of freshly shredded Parmesan cheese and fresh parsley for a flavorful, easy-to-make side dish perfect for any barbecue or outdoor meal.
Ingredients
Scale
Potatoes
- 1 ½ pound baby red potatoes, rinsed and dried
Seasoning
- 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
Garnish
- ¼ cup freshly shredded Parmesan cheese (optional)
- 1 teaspoon chopped fresh parsley
Instructions
- Prepare the Fire or Grill: If using a fire pit or charcoal grill, light the wood or charcoal and allow it to burn down to hot, grey coals to ensure even, consistent heat for grilling.
- Slice the Potatoes: Cut the baby red potatoes in half lengthwise to ensure they cook evenly and absorb the seasoning better.
- Toss with Olive Oil: Place the sliced potatoes in a large bowl, drizzle with extra virgin olive oil, and toss thoroughly to coat all pieces evenly.
- Mix Seasonings: In a small bowl, combine dried rosemary, kosher salt, onion powder, fresh cracked black pepper, and dried basil. Stir well to blend the herbs and spices.
- Season the Potatoes: Sprinkle the herb and spice mixture over the oiled potatoes, tossing again until fully coated with the seasoning blend.
- Prepare the Foil Packet: Tear off three pieces of heavy-duty aluminum foil, about 24 inches each. Overlap two pieces for the packet base, spray with nonstick cooking spray, then spread the potatoes in an even layer cut side down. Cover with the remaining foil piece, overlapping edges and folding them together tightly to create a sealed packet.
- Grill the Potatoes: Place the foil packet directly on the hot grill coals. Cook for 20 minutes, then rotate the packet halfway through to ensure even cooking.
- Flip and Continue Cooking: Using tongs, carefully flip the foil packet over. Cook for an additional 10 to 15 minutes, checking at 10 minutes to ensure the potatoes are nicely golden brown and not burning.
- Finish and Serve: Remove the foil packet from the grill once the potatoes are tender and golden. Open carefully to avoid steam burns, then garnish with freshly shredded Parmesan cheese and chopped fresh parsley. Serve hot for best flavor.
Notes
- Make sure to use heavy-duty aluminum foil to prevent tearing and leaking during grilling.
- Adjust cooking time based on the size of the potatoes and grill heat intensity; smaller potatoes may cook faster.
- Try different herbs like thyme or oregano for a unique flavor twist.
- For a dairy-free option, omit the Parmesan cheese garnish.
- Serve these grilled potatoes as a hearty side with grilled meats, fish, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Keywords: grilled potatoes, baby red potatoes, foil packet potatoes, grilled side dish, summer barbecue side
