Description
Grilled Garlic Herb Potatoes are a flavorful and easy-to-make summer side dish featuring tender baby potatoes tossed with garlic, rosemary, thyme, and parsley, grilled to golden perfection with a crispy exterior and a soft, fluffy inside.
Ingredients
Scale
Potatoes
- 1 ½ pounds baby potatoes, halved
Herbs & Seasonings
- 3 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley or Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Other
- 2 tablespoons olive oil
Instructions
- Parboil the Potatoes: Place the halved baby potatoes into a large pot filled with salted water. Bring it to a boil and cook for about 8–10 minutes until the potatoes are just fork-tender but not falling apart. Drain the potatoes and let them cool slightly.
- Toss Potatoes with Herbs and Oil: In a large bowl, combine the parboiled potatoes with olive oil, minced garlic, dried rosemary, thyme, dried parsley or Italian seasoning, salt, and black pepper. Toss thoroughly until each piece is evenly coated with the herb mixture.
- Preheat Grill: Preheat your grill or grill pan over medium-high heat to ensure it’s hot and ready for cooking.
- Grill the Potatoes: Arrange the coated potatoes cut side down on the grill. Cook for 5–7 minutes on each side, grilling until they develop a golden-brown, slightly crispy exterior.
- Garnish and Serve: Remove the grilled potatoes from the heat and sprinkle with chopped fresh parsley for a fresh touch before serving.
Notes
- You can substitute baby potatoes with Yukon Gold or red potatoes if preferred.
- For a bright, tangy finish, add a squeeze of fresh lemon juice over the grilled potatoes right before serving.
