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Grilled Potatoes

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Grilled Potatoes are golden and crisp on the outside with tender, fluffy centers and plenty of garlic, herbs, and smoky seasoning. They make an easy outdoor side dish for grilled chicken, steak, burgers, or fish.

Ingredients

  • 2 pounds baby potatoes or Yukon Gold potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked or regular paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, optional
  • Grated Parmesan cheese, optional

Instructions

  1. Preheat the grill to medium-high heat, around 400°F (200°C), and clean the grill grates well.
  2. Wash and dry the potatoes. Halve small baby potatoes and quarter larger potatoes so the pieces are evenly sized.
  3. Parboil the potatoes in salted water for 5–7 minutes for reliably tender centers. Drain thoroughly and let them dry for a few minutes.
  4. Place the potatoes in a large bowl. Add the olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper, then toss until evenly coated.
  5. Arrange the potatoes in a grill basket or directly on the grill grates with a cut side facing down. Make sure pieces placed directly on the grates are large enough that they cannot fall through.
  6. Grill for 15–20 minutes, turning every few minutes, until evenly browned.
  7. Check the potatoes with a fork. Remove them from the grill when the centers are tender and the outsides are golden and lightly crisp.
  8. Finish with chopped fresh parsley and grated Parmesan, if desired, and serve immediately.

Notes

  • Parboiling is optional but helps ensure the potatoes become tender inside before the outsides overcook.
  • Dry the potatoes thoroughly before seasoning to encourage a crisp, browned exterior.
  • For garlic Parmesan potatoes, toss the cooked potatoes with Parmesan, parsley, and additional garlic after grilling.
  • For spicy potatoes, add cayenne pepper, chili powder, or crushed red pepper flakes.
  • For extra smoky flavor, use smoked paprika and add a little onion powder.
  • Fresh rosemary or thyme can replace or complement the Italian seasoning.
  • For foil-packet potatoes, seal the seasoned potatoes in heavy-duty foil before grilling. They will be especially tender but less crispy.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat on the grill, in an oven, air fryer, or skillet for the crispiest results.

Nutrition

Find it online: https://thefamilycooking.com/grilled-potatoes/