Grilled Baby Red Potatoes with Herbs and Parmesan Recipe
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.
- 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
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
- 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.
- Slice the potatoes: Slice the baby red potatoes in half lengthwise and place them in a large mixing bowl.
- Coat with olive oil: Drizzle the olive oil over the potatoes and toss thoroughly to ensure all pieces are evenly coated.
- Mix seasonings: In a small bowl, combine the dried rosemary, kosher salt, onion powder, cracked black pepper, and dried basil. Stir until well mixed.
- Season the potatoes: Sprinkle the herb and spice mixture evenly over the potatoes and toss again to coat all surfaces with the seasoning.
- 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.
- 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.
- 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.
- 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
