Grilled Baby Red Potatoes

These golden grilled potatoes are my answer to any casual barbecue or backyard gathering when I want effortless comfort food with big flavor. Crisp on the outside and creamy inside plus just the right blend of herby seasoning these potatoes are always the first dish to disappear from the table.

I first tried making these foil packet potatoes while camping and loved how they cooked up so buttery soft without fuss. Now I make them for every summer cookout.

Ingredients

• Baby red potatoes: for their thin skins and creamy texture Look for firm and unblemished potatoes for best results
• Olive oil: to help crisp the skins and add flavor Choose extra virgin for a subtle fruitiness
• Dried rosemary: brings woodsy notes Go for whole leaves not powder for better texture
• Kosher salt: to bring out all the flavors Larger flakes season more evenly than table salt
• Onion powder: for a savory base Make sure it is fresh smelling not clumpy
• Fresh cracked black pepper: for gentle heat Grind it fresh for the best aroma
• Dried basil: layers in brightness Crush in your palm to awaken the oils
• Freshly shredded parmesan cheese: as an optional garnish Melts just enough for a nutty salty finish
• Chopped fresh parsley: for garnish Adds color and a clean herbal note

Step by Step Instructions

Prepare the Grill:

Let wood or charcoal burn down to hot grey coals for a steady indirect heat that cooks the potatoes evenly and prevents burning.

Prep the Potatoes:

Slice each baby potato in half lengthwise to expose the creamy centers. Place all pieces in a large mixing bowl for even coating.

Season the Potatoes:

Pour olive oil over the potatoes and toss thoroughly using your hands. Mix rosemary salt onion powder pepper and basil in a small bowl for even distribution then sprinkle over the potatoes and toss again so every surface is coated.

Assemble the Foil Packet:

Lay out two overlapping sheets of heavy duty foil about two feet long and spray them generously with nonstick spray to prevent sticking. Arrange the potatoes cut side down in an even layer for maximum browning. Cover with a third sheet of foil overlapping for a tight seal and fold up the edges securely to form a packet.

Grill the Potatoes:

Place the foil packet onto the grill over medium heat. Cook for twenty minutes rotating the packet halfway through so the potatoes cook evenly on all sides.

Finish Cooking:

Carefully flip the packet using tongs and grill another ten to fifteen minutes. Check at ten minutes the potatoes should be golden and crisp on the bottom but not burnt.

Serve:

Remove the packet from the grill and set aside for a minute. Open the foil carefully watching for steam. Transfer potatoes to a serving bowl and top with parmesan and parsley while hot. Serve immediately.

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I am always amazed at how a sprinkle of fresh parsley instantly brightens this dish both in appearance and taste. The parmesan adds a layer of richness that reminds me of summertime gatherings with my family sharing stories over a flame.

Storing Grilled Potatoes

Store leftover potatoes in an airtight container once fully cooled. They keep in the fridge for up to four days. To reheat spread on a baking sheet and warm in a hot oven until sizzling. They are also delicious sliced into a breakfast hash the next morning.

Swapping Ingredients

You can use Yukon gold or fingerling potatoes for this recipe though you may need to adjust the cooking time depending on size. Any sturdy dry herb works in place of rosemary think thyme or oregano. For a dairy free version skip the parmesan and use a sprinkle of nutritional yeast.

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How to Serve

Serve these potatoes as a crowd pleasing side with grilled steak chicken or veggie burgers. I love piling them high with extra chopped parsley and another shower of parmesan just before serving. Add a dollop of sour cream or herbed yogurt if you want to dress them up.

Why Grilled Potatoes Are Classic

Grilling potatoes has roots in traditional outdoor cooking around the world. The foil packet traps in steam making the potatoes as creamy as if slow roasted in the oven yet the bottom layer gets that unmistakable crispy crust from direct heat. Families have been using this method for generations to feed a crowd with minimal effort.

Frequently Asked Questions

→ What type of potatoes works best?

Baby red potatoes are ideal due to their creamy texture and ability to hold shape on the grill. Yukon golds also work well.

→ Can I substitute fresh herbs for dried?

Yes, use fresh chopped rosemary or basil for extra flavor. Adjust quantities to taste for a vibrant result.

→ How do I prevent burning on the grill?

Keep potatoes in a well-sealed foil packet, rotate halfway, and check at the ten-minute mark to avoid burning.

→ Is it necessary to peel the potatoes?

No, baby potatoes have thin skins which add texture and nutrients. Simply rinse and dry before slicing.

→ What can I use instead of parmesan cheese?

Try pecorino, asiago, or omit cheese altogether for a lighter version. Herbs alone provide great flavor.