Grilled Potatoes

One summer afternoon, the sizzle of potatoes hitting the grill competed with birdsong on my balcony. There was no special occasion, just a stubborn craving for something crisp, smoky, and easy. The aroma of paprika and thyme mingled with drifting barbecue smoke, promising something far better than my usual potato routine. Making these grilled potatoes felt like a tiny, savory reward at the end of a long day.

The last time I made these, my neighbor caught a whiff and leaned over the fence to ask what was cooking. We ended up sharing stories and potatoes, both of us snagging the charred bits straight off the platter before dinner was even served.

Ingredients

• Baby potatoes (1.5 lbs/700g): Their small size cooks quickly and evenly, and I've found a mix of red and gold looks beautiful on the plate.
• Fresh parsley (2 tbsp, chopped): Sprinkling this after grilling makes the flavors pop and adds fresh color.
• Olive oil (3 tbsp): Helps crisp up the skin and carries the smoky spices into every bite.
• Garlic powder (1 tsp): I've learned this coats better than fresh garlic here, giving a mellow flavor without burning.
• Smoked paprika (1 tsp): This is the magic ingredient for that irresistible smokiness, especially if you're using a gas grill.
• Dried thyme (1/2 tsp): Adds an earthy note that makes the potatoes taste a little more complex than you'd expect.
• Sea salt (3/4 tsp): A coarse salt finishes the potatoes perfectly; don't underestimate how much it brings.
• Black pepper (1/4 tsp, freshly ground): Just enough to balance out the richness from the oil.
• Parmesan cheese (1/4 cup, grated, optional): Adding it while the potatoes are hot means it melts slightly—skip or swap for vegan if you like.

Instructions

Get the grill ready:

Set your grill to medium-high—around 400F is the sweet spot for crisping. You’ll hear a friendly sizzle when you start, and that’s how you know it’s hot enough.

Marinate the potatoes:

Toss the halved potatoes in your biggest bowl with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper. Make sure every piece gleams—it’s worth getting your hands messy for even coverage.

Arrange for grilling:

Thread potatoes onto skewers, snug but not squished, or pile them into a grill basket for easiest flipping. There's no perfect way, but spacing helps them get crisp all over.

Grill to perfection:

Place them on the grill, turning every 7–8 minutes for roughly half an hour. You want the outsides deeply golden, even a little charred, while the insides yield easily to a fork.

Finish and serve:

Slide the potatoes onto a platter and scatter with parsley and Parmesan right away. Serve immediately—these disappear fast once they hit the table!

Save

Once, these potatoes were supposed to be a background side, but my friends ended up eating every last bite before the main even came off the coals. It was the first time a simple side outshone everything else at the cookout.

Choosing the Best Potatoes

I’ve tried this recipe with larger potatoes, but the baby ones truly win for texture and speed. If you're at the market, look for those that feel dense and firm, avoiding any with soft spots.

Making the Most of Your Grill

Keep the lid closed as much as possible—this helps the potatoes cook evenly inside while the skin crisps. I sometimes add a handful of soaked wood chips to the coals for extra smokiness, especially on calm summer nights.

Easy Ways to Change It Up

When I'm in the mood for something bold, I'll add a pinch of chili flakes or swap in chopped rosemary for thyme. Dipping sauces are always a hit—garlic aioli, simple sour cream, even a splash of lemon juice livens things up.

• If you’re short on skewers, a grill basket is a lifesaver.
• Leftovers can be re-crisped in a skillet next day.
• Don’t be shy with the seasonings—potatoes can take it.

Save

May these crisp, smoky potatoes brighten your next gathering or weekday meal as much as they have in my kitchen. Try them once—they’re proof that simple sides can steal the show.

Your Questions Answered

→ What grill temperature is best?

Use medium-high heat, about 400°F / 200°C. That level gives a good char while cooking the potatoes through without burning the exterior.

→ Should I parboil the potatoes first?

For small baby potatoes halved, parboiling isn't necessary. Larger potatoes benefit from a short parboil to reduce total grill time and ensure even tenderness.

→ Skewers or grill basket — which is better?

Skewers let you turn individual pieces for even charring; a grill basket prevents pieces from falling through and is easier to shake and turn for uniform cooking. Use whichever fits your setup.

→ How do I get a smoky flavor and crisp exterior?

Coat potatoes in oil and smoked paprika, preheat the grill well, and cook on direct heat. Turning every 7–8 minutes promotes even charring. Adding a small wood chip pouch on a gas grill increases smoke flavor.

→ What can I use instead of Parmesan for dairy-free diets?

Try nutritional yeast, a sprinkle of toasted breadcrumbs, or a store-bought vegan grated cheese to mimic the savory finish without dairy.

→ How should leftovers be stored and reheated?

Cool to room temperature, refrigerate in an airtight container for up to 3 days. Reheat on the grill or in a hot oven (400°F / 200°C) to restore crispness; avoid microwaving if you want a crisp exterior.