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Love baby potatoes? Love the grill? These grilled baby potatoes do not disappoint! Seasoned to perfection with a smokey char on the outside and creamy and smooth inside, they are the perfect side dish for any grilled meal.
If you’re looking for an easy and delicious side dish to grill up this summer, look no further than grilled baby potatoes! These little potatoes are so tender and flavorful when cooked on the grill, and they’re a breeze to prepare. You can cook them in foil or in a grill basket – whichever method you prefer. So fire up the grill, and let’s get cooking!
why you’ll love these seasoned grilled potatoes
- Smokey grill taste. Even cooking the potatoes in foil or a grill basket, you’ll still get that wonderful smokey grill flavor that we all love.
- Perfect for summer grilling. These are such an easy side dish to throw on the grill; they go with just about anything! Try them alongside your favorite grilled chicken or steak recipe.
- They’re so versatile. You can season these little potatoes any way you like – try using different herbs and spices to create your own unique flavor.
- Crowd pleaser. Kids and adults alike will enjoy these grilled baby potatoes – they’re a hit with everyone!
Ingredients to make grilled potatoes
- Baby potatoes: I used baby yellow potatoes, but you can use any type of baby potato that you like.
- Olive oil: This will help coat the potatoes and allow the seasoning to stick better.
- Spices: These potatoes are seasoned with oregano, thyme, paprika, garlic powder, salt, and pepper for a full-bodied flavor.
How to make grilled potatoes
- In a large bowl, add the potatoes, olive oil, and seasoning.
- Toss well to combine.
- Place the potatoes on a grill basket or foil in a single layer.
- Grill with the lid closed, then flip the potatoes and grill with the lid closed until the potatoes are fork-tender.
Tips for making Grilled Baby Potatoes
- Use small baby potatoes. I like using small potatoes because they get crisper all around and cook much faster compared to larger ones.
- Keep the skin on. Look for potatoes that have thin skin that doesn’t need peeling because those are optimal for grilling. The skin gets nice and crisp that way, and it’s less work than peeling them unnecessarily.
- Boil the potatoes before grilling. This is optional, and I don’t find it necessary when I’m in a hurry. However, if you boil the potatoes first, it softens the outside crust, which allows the olive oil to get into the inside cracks of the potatoes and form a perfect crust on the outside.
- Use your hands to toss the potatoes. It’s so important to get that seasoning and olive oil over every part of the potatoes, and I find it so much easier to do so with my hands.
popular substitutions & additions
- Spice up the seasoning. You can really use any seasoning that you like on these potatoes. Try using cajun seasoning, Italian seasoning, 7-spice, or even just plain old salt and pepper!
- Use any potatoes you have on hand. I’ve made these with red potatoes, Yukon gold potatoes, and even regular white potatoes. The sky’s the limit when it comes to grilled vegetables, so get creative and use whatever you have on hand.
what to serve with your crispy grilled potatoes
- Grilled Cod
- Grilled Dijon Chicken
- Greek Salmon
- Pecan Crusted Chicken
- Grilled Tomatoes
- Grilled Portobello Mushrooms
how to store & reheat seasoned grilled potatoes
These potatoes are best served fresh, but if you have leftovers, they can be stored in an airtight container in the fridge. Reheat them in a 350°F oven until heated through. Enjoy!
how long will grilled potatoes last in the fridge?
These potatoes will last in the fridge for up to four days.
Can I freeze grilled potatoes?
Yes! These potatoes can be frozen for up to three months. When you’re ready to eat them, thaw them overnight in the fridge and then reheat them in a 350°F oven until heated through.
Frequently asked questions
No, you don’t need to boil the potatoes before grilling, but it is an optional step. If you choose to boil them, it will soften the outside of the potatoes, which will allow the olive oil and seasoning to penetrate the inside of the potato better.
I like using small baby potatoes because they get crisper all around and cook much faster compared to larger ones. Look for potatoes that have thin skin that doesn’t need peeling because those are optimal for grilling. The skin gets nice and crisp that way, and it’s less work than peeling them unnecessarily.
No, you don’t have to use foil or a grill basket, but I find it helpful because it keeps the potatoes from falling through the cracks of the grill. If you don’t have either of those things, you can just place the potatoes directly on the grill grates.
Grilled baby potatoes are the perfect side dish for any summer meal. They’re simple to make, taste delicious, and can be customized with your favorite seasonings. Plus, they’re a great way to use up any leftover potatoes you might have. I hope you enjoy this recipe as much as I do!
More grilled vegetables:
- Grilled Portobello Mushrooms
- Grilled Eggplant
- Grilled Zucchini
- Grilled Corn
- Grilled Asparagus
- Grilled Romaine
- Grilled Eggplant Parmesan
- Grilled Onions
- Grilled Fruit Kabobs
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- In a large bowl, add the potatoes, olive oil and seasoning, and toss well to combine.
- Preheat grill or grill pan to medium-high heat.
- Place the potatoes on a grill basket or foil in a single layer. Grill for 10 minutes with the lid closed, then flip the potatoes and grill with the lid closed until the potatoes are fork tender, about 10 more minutes.
- Serve immediately with fresh parsley, if desired.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.