Grilled Potatoes — Smoky & Crispy (Printable version)

Smoky, charred baby potatoes with a crisp outside and tender inside, tossed in olive oil, smoked paprika and herbs.

# What you'll need:

→ Vegetables

01 - 1.5 lbs baby potatoes (red, gold, or mixed), washed and halved
02 - 2 tbsp fresh parsley, chopped (plus extra for garnish)

→ Seasoning Blend

03 - 3 tbsp olive oil
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - 1/2 tsp dried thyme
07 - 3/4 tsp sea salt
08 - 1/4 tsp freshly ground black pepper

→ Optional Garnish

09 - 1/4 cup grated Parmesan cheese (omit or substitute with vegan alternative for dairy-free)

# Directions:

01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat before adding the potatoes.
02 - In a large mixing bowl, combine the halved baby potatoes with olive oil, garlic powder, smoked paprika, dried thyme, sea salt, and black pepper. Toss thoroughly until every piece is evenly coated with the seasoning mixture.
03 - Thread the seasoned potatoes onto metal or soaked wooden skewers, or arrange them in a single layer inside a grill basket to promote even cooking and prevent smaller pieces from falling through the grates.
04 - Place the potatoes on the hot grill and cook for 25 to 30 minutes, turning them every 7 to 8 minutes with tongs. Continue grilling until the exteriors develop a crispy, lightly charred crust and the centers yield easily when pierced with a fork.
05 - Transfer the grilled potatoes to a serving platter. While still warm, sprinkle generously with chopped fresh parsley and grated Parmesan cheese if desired.
06 - Present immediately alongside grilled meats, burgers, or fresh summer salads. These potatoes are best enjoyed hot off the grill.

# Expert Tips:

01 -
  • The smoky char from the grill gives potatoes a flavor you simply cannot replicate in an oven.
  • Baby potatoes cook quickly and require zero peeling, making this as effortless as a side dish gets.
  • The marinade uses pantry staples you probably already have on hand.
02 -
  • Cut sides facing down on the grill is the key to getting that irresistible crispy bottom, so always start with the flat side on the grates.
  • If your potatoes are larger than golf balls, cut them into quarters instead of halves or the outside will char before the center softens.
03 -
  • Soak wooden skewers in water for at least 30 minutes before threading the potatoes or they will catch fire on the grill.
  • A light coating of oil on the grill grates before cooking prevents sticking and gives you those restaurant quality grill marks.

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