Grilled Baby Red Potatoes with Herbs and Parmesan Recipe

Introduction

Grilled potatoes are a simple and flavorful side dish perfect for any barbecue or outdoor meal. With a blend of herbs and a touch of parmesan, these tender potatoes come out golden and delicious every time.

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

1. 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.
2. Step 2: Slice the baby potatoes in half lengthwise and place them in a large bowl.
3. Step 3: Drizzle the potatoes with olive oil and toss to coat evenly.
4. Step 4: In a small bowl, combine rosemary, salt, onion powder, black pepper, and dried basil.
5. Step 5: Sprinkle the herb mixture over the potatoes and toss again to coat thoroughly.
6. 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 cut side down in an even layer over the foil. Top with the remaining piece of foil, overlapping the edges, and fold the edges together to seal the packet.
7. Step 7: Place the foil packet on the grill and cook for 20 minutes, rotating halfway through to promote even cooking.
8. Step 8: Using tongs, carefully flip the packet and cook for an additional 10 to 15 minutes. Check at 10 minutes to ensure the potatoes are golden brown and not burning.
9. Step 9: Remove the packet from the grill once potatoes are golden brown. Garnish with shredded parmesan and chopped fresh parsley. Serve hot.

Tips & Variations

• For extra smoky flavor, add a small sprig of fresh rosemary inside the foil packet before grilling.
• Swap parmesan with crumbled feta or goat cheese for a creamy twist.
• If you prefer, add minced garlic or garlic powder to the herb mixture to enhance flavor.
• Use an oven grill pan if you don’t have access to a charcoal or fire pit grill—adjust cooking times accordingly.

Storage

Store leftover grilled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to retain crispness. Avoid microwaving as it can make the potatoes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger potatoes instead of baby red potatoes?

Yes, but be sure to cut larger potatoes into smaller, uniform pieces to ensure even cooking. Adjust grilling time accordingly.

Is it necessary to use foil packets for grilling the potatoes?

Using foil packets helps to steam the potatoes while allowing them to get a slight char, resulting in tender and flavorful results. You can grill them uncovered, but monitor closely to prevent drying out or burning.

Grilled Baby Red Potatoes with Herbs and Parmesan Recipe

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This flavorful grilled potatoes recipe features baby red potatoes tossed in a blend of olive oil, dried rosemary, onion powder, black pepper, and basil, then cooked in a foil packet on the grill until tender and golden. Finished with a sprinkle of freshly shredded parmesan cheese and chopped parsley, these grilled potatoes are a perfect savory side dish for any barbecue or outdoor meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 1 ½ pound baby red potatoes, rinsed and dried

Seasonings

• 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 (Optional)

• ¼ cup freshly shredded parmesan cheese
• 1 teaspoon chopped fresh parsley

Instructions

1. Prepare the grill: If using a fire pit or charcoal grill, light the wood or charcoal and allow it to burn down until you have hot, grey coals ready for cooking.
2. Slice the potatoes: Slice the baby red potatoes in half lengthwise and place them in a large mixing bowl.
3. Coat with olive oil: Drizzle the olive oil over the potatoes and toss thoroughly to ensure all pieces are evenly coated.
4. Mix seasonings: In a small bowl, combine the dried rosemary, kosher salt, onion powder, cracked black pepper, and dried basil. Stir until well mixed.
5. Season the potatoes: Sprinkle the herb and spice mixture evenly over the potatoes and toss again to coat all surfaces with the seasoning.
6. Prepare the foil packet: Tear off three pieces of heavy-duty aluminum foil, about 24 inches each. Overlap two pieces to form the bottom layer and spray lightly with nonstick cooking spray. Spread the potatoes cut side down in a single even layer over the foil. Top with the remaining piece of foil, overlapping edges, and fold all edges tightly to create a sealed packet.
7. Grill the potatoes: Place the foil packet directly on the grill grate. Cook for 20 minutes over the hot coals, rotating the packet halfway through for even cooking.
8. Flip and continue cooking: Using tongs, carefully flip the packet over and cook for another 10 to 15 minutes. Check at the 10-minute mark to ensure the potatoes are golden brown and not burning.
9. Serve: Remove the foil packet from the grill once the potatoes are tender and golden brown. Open carefully, garnish with freshly shredded parmesan cheese and chopped fresh parsley, and serve immediately while hot.

Notes

• Using a heavy-duty aluminum foil is essential to prevent tearing and leaking during grilling.
• Adjust cooking time based on the size of the potatoes and the heat of your grill.
• For a smoky flavor, use charcoal or wood chips rather than a gas grill.
• The parmesan cheese garnish is optional but adds a savory, umami finish.
• If you prefer, replace fresh parsley with dried, but fresh offers better flavor and color.

Keywords: grilled potatoes, baby red potatoes, foil packet potatoes, grilled side dish, barbecue potatoes, rosemary potatoes, parmesan garnish