Grilled Potatoes (Printable)
Smoky, crisp grilled baby potatoes tossed with olive oil, smoked paprika and parsley; tender inside.
# What You Need:
→ Vegetables
01 - 1.5 pounds baby potatoes, washed and halved
02 - 2 tablespoons fresh parsley, chopped (plus additional for garnish)
→ Marinade
03 - 3 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon dried thyme
07 - 3/4 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnish
09 - 1/4 cup grated Parmesan cheese (omit or substitute with vegan cheese for dairy-free option)
# How To Cook:
01 - Set grill to medium-high heat, approximately 400°F.
02 - In a large bowl, toss halved potatoes with olive oil, garlic powder, smoked paprika, dried thyme, sea salt, and black pepper until evenly coated.
03 - Thread seasoned potatoes onto skewers or arrange in a grill basket for uniform cooking.
04 - Grill potatoes for 25 to 30 minutes, turning every 7 to 8 minutes, until exteriors are crisp and charred and interiors are fork-tender.
05 - Transfer grilled potatoes to a serving platter and sprinkle with chopped parsley and Parmesan cheese, if using, while still warm.
06 - Serve immediately as a side to your preferred grilled main dish.
# Expert Tips:
01 -
- If you crave golden, crispy edges with a fluffy middle, this technique delivers exactly that.
- It became my go-to because it needs hardly any prep, but never fails to impress at cookouts.
02 -
- If your grill isn’t hot enough, the potatoes will steam instead of crisp—learned that after my first soggy batch.
- Tossing the potatoes while they’re hot with parsley and cheese makes the flavors soak in beautifully.
03 -
- Microwaving the potatoes for a couple minutes before grilling makes them even creamier inside and speeds things up.
- I always reserve a little extra marinade to brush on during grilling for a flavor boost.