Description
Grilled Garlic Herb Potatoes are a flavorful summer side dish featuring tender baby potatoes tossed in a garlic herb olive oil, then grilled to a crispy, golden perfection. Enhanced with fresh parsley and optional Parmesan cheese, this recipe combines simple ingredients and easy grilling for a delicious complement to any BBQ or meal.
Ingredients
Scale
Potatoes
- 1 ½ pounds baby potatoes (Yukon gold or red), halved if large
Seasoning & Herbs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs (or a mix of rosemary, thyme, and oregano)
- 2 tablespoons chopped fresh parsley
- Optional: grated Parmesan cheese for serving
Instructions
- Boil Potatoes: Place the baby potatoes in a large pot, cover with water, and bring to a boil. Cook for 8–10 minutes until just fork-tender but not falling apart. Drain and let cool slightly.
- Toss with Seasonings: In a large bowl, toss the potatoes with olive oil, minced garlic, salt, pepper, and dried Italian herbs until they are well coated and evenly seasoned.
- Preheat Grill: Preheat your grill to medium-high heat to ensure a hot surface for grilling the potatoes.
- Grill Potatoes: Place the potatoes cut side down on the grill, using a grill basket if needed to prevent them from falling through the grates. Grill for 5–7 minutes, turning occasionally, until the potatoes develop crispy, golden brown exteriors with nice grill marks.
- Add Fresh Herbs and Serve: Remove the grilled potatoes from the grill and immediately toss them with the chopped fresh parsley. Sprinkle with grated Parmesan cheese if desired, and serve warm for a delicious side dish.
Notes
- For extra flavor, marinate the cooked potatoes in the garlic herb oil for 15 minutes before grilling.
- These potatoes also work well cooked in foil packs if you don’t have a grill basket.
- Choose Yukon gold for a creamy texture or red potatoes for a slightly firmer bite.
