Grilled Baby Potatoes are a delicious addition to any meal! Slightly charred and crispy outside and creamy and sweet on the inside, they will be your most requested side this summer!
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FEATURED COMMENT:
"These are the BEST grilled potatoes. We have them on regular rotation in the summer at our house. Thanks!"
- Heather ⭐️⭐️⭐️⭐️⭐️ More reviews →
No matter what we are grilling in the summer, my Grilled Baby Potatoes are always on the menu. I consider them a summer staple.
These Grilled Baby Potatoes are so incredibly delicious. There is just something about the crispy charred outsides and the soft, fluffy insides that makes them irresistible. They become really sweet as they cook, and I could quite easily eat an entire plate of them if I didn't begrudgingly have to share.
They also go with literally any grilled food, whether it's burgers, vegan sausages and ribs, vegan seitan steaks, vegan chicken, tofu, salads, portobello mushrooms, kabobs, pizza, vegetables, corn, etc.
They are such a favourite with everyone and always get snapped up first. They are also super convenient because they are really easy to make and can be prepped ahead of time. More time sipping wine in the sun and less work in the kitchen is always a good thing on cookout days!
Prefer a more hands (and eyes) off option? Check out my Grilled Potato Packets!
Mel x
Ingredient Notes
To make grilled baby potatoes, you will need some skewers. Either metal or soaked wooden ones. If you have a mature rosemary bush, you could also use some really sturdy branches as skewers. They do need to be sturdy to handle the weight of potatoes though, and it's easier if you use an actual skewer to make the hole before threading the rosemary stalk through.
You will also need either a freezer bag or a large lidded container that all of the potatoes will fit in comfortably.
As for ingredients, they are super simple:
- Baby potatoes - The smaller the better because they tend to be sweeter and more delicious!
- Olive oil - Essential to get them nice and crispy and for helping the herby flavour infuse.
- Rosemary - Fresh or dried, although you'll get a better, more fragrant flavour with fresh rosemary. It's the best herb to use on the grill because it has a strong enough flavour to withstand being grilled.
- Salt & pepper - Absolutely essential for enhancing flavour!
Tips For Grilling Potatoes
For the very best results when making these grilled baby potatoes, take note of these tips:
- It's not easy to get potatoes tender and cooked through on the grill alone, so parboiling is essential and guarantees soft and creamy insides.
- Don't overcook the potatoes when parboiling or they will break when threading onto the skewers or when turning them on the grill.
- Choose the smallest baby potatoes you can because they tend to be sweeter and more delicious once they are grilled.
- Use potatoes that are all roughly the same size so they cook evenly.
- Season generously. Salt enhances the flavour of potatoes so much.
- Be generous with time and don't cook them too high. The longer you can keep them cooking on the grill the sweeter and more delicious they get.
Recipe FAQs
Yes, you can prep the potatoes up to 24 hours ahead of time. Parboil them and place them in a bag or lidded container with the other ingredients, then refrigerate. Thread onto skewers and cook when needed.
I always cook more grilled baby potatoes than I need because leftovers are so great. They keep for up to 5 days in the fridge and reheat perfectly either on the grill for about 10 minutes, in the oven at 350 °F for about 15 minutes, or in a skillet on the stove. They go with pretty much any meal as a side, or you can add them to salads (warm or cold), put them in a frittata or omelette, make home fries, use them in potato salads or throw them into soups and curries.
Recipe
Grilled Baby Potatoes
Author:Ingredients
- 680g (1½ lb) baby potatoes
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh or dried rosemary
- 1½ teaspoons sea salt , divided
- ½ teaspoon freshly ground black pepper
- 1 freezer bag , or lidded container
INSTRUCTIONS
- Put the potatoes into a large pan of cold water with 1 teaspoon of salt. Bring to a boil and cook them until you can just stick a fork or knife into them with some resistance (about 10 minutes but this varies depending on the size).
- Remove from the heat, drain, and run cold water all over them before draining again. The cold water will stop them from cooking any more.
- Put the potatoes carefully into the freezer bag or lidded container.
- Pour in the oil, rosemary, remaining salt and pepper then seal the bag/container and give it a good shake around to distribute the oil and herbs all over the potatoes.
- Leave to marinate in the fridge for as long as you can, but for at least 30 minutes. They can be prepared like this up to 24 hours in advance.
- When you are ready to cook the potatoes, remove them from the fridge and thread onto skewers. If using wooden skewers make sure you soak them in cold water for a while first so they don't burn on the grill
- Place the skewered potatoes on a preheated grill set to about medium and cook for around 25 to 30 minutes, turning frequently.
- Once golden brown all over, very soft and slightly charred, remove from the grill and serve.
NOTES
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Donna says
Hi Melanie!
I have been making many of your recipes and they have all been fabulous! Thank you! Can I roast/bake this recipe instead of grill? It's 17 degrees out so I don't think I can outdoor grill!! :):)
Thank you,
Donna
Melanie McDonald says
Yep, follow the recipe up to the marinating part. I wouldn't bother threading them onto skewers. Just throw them in a roasting pan or on a baking tray. I'd go with 425℉ and you'll need to wing it with time but it's clear when they are done so you'll be fine. They'll be golden and soft if you poke them with a fork. Probably about 35 to 40 mins if I had to guess? I'd give the pan a shake around about half way through. Enjoy!
D says
What temperature on the grill?
Marilyn says
My husband says their awesome
Heather says
These are the BEST grilled potatoes. We have them on regular rotation in the summer at our house. Thanks!
Michael says
I'm guessing these will work using rosemary twigs as the skewers, but I'd need to make the hole first with a metal one. Hmm, have you tried that?
Georgie says
Can you do these in the oven? If so, what temp would you suggest and for how long?
A Virtual Vegan says
You could. It would just be like making roast potatoes. I think I'd roast them on 425°F until golden. Probably about 40 minutes, maybe a little longer?
Jessica says
Our favorite grilling recipe. They are so good and we make them every single time!