Grilled Potatoes with Rosemary, Garlic, and Parmesan Recipe
These grilled potatoes are a simple and flavorful side dish perfect for summer barbecues or any meal. Baby red potatoes are sliced, seasoned with rosemary, garlic powder, oregano, salt, and pepper, then tossed in olive oil and cooked in a foil packet on the grill until tender and golden. Finished with optional grated Parmesan and fresh herbs, these potatoes offer a deliciously aromatic and perfectly cooked accompaniment to your favorite main dishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Ingredients
Potatoes
- 1 1/2 pounds baby red potatoes (or baby gold potatoes)
Seasonings
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
Other
- 2 tablespoons extra-virgin olive oil
- Grated Parmesan (optional for serving)
- Chopped fresh herbs such as parsley, rosemary, or basil (optional for serving)
Instructions
- Prepare the potatoes: Rinse and dry the baby potatoes, then slice them crosswise into ½-inch rounds. If the potatoes are smaller than a golf ball, halve or quarter them to ensure even cooking. Place the cut potatoes into a large bowl.
- Mix the seasoning: In a small bowl, combine the dried rosemary, garlic powder, kosher salt, ground black pepper, and dried oregano.
- Season the potatoes: Drizzle the potatoes with extra-virgin olive oil, then sprinkle the mixed spices over them. Toss everything together until the potatoes are evenly coated with oil and seasonings.
- Preheat the grill: Heat your grill to medium-high, aiming for a temperature between 375°F and 400°F for optimal cooking.
- Prepare the foil packet: On a large baking sheet, lay down two overlapping sheets of heavy-duty foil to create a wide layer. Spray the foil with non-stick spray. Spread the seasoned potatoes on the foil in a single layer. If you prefer, place parchment paper between the potatoes and foil to prevent sticking. Cover with two more overlapping foil sheets and fold the edges tightly to seal the packet, leaving some space at the top for air circulation.
- Grill the potatoes: Using the baking sheet, transfer the foil packet onto the preheated grill. Cover the grill and cook for 15 minutes.
- Flip the potatoes: Carefully open the foil packet using tongs and flip the potatoes over. They should be golden brown on the cooked side; if not, allow them to cook an additional 3 to 5 minutes. Cover loosely with foil again, close the grill, and continue cooking for 5 to 10 minutes until the potatoes are tender when pierced with a fork.
- Serve: Remove the foil packet from the grill and transfer the potatoes to a serving bowl or serve directly from the foil. Optionally, sprinkle with grated Parmesan and chopped fresh herbs like parsley, rosemary, or basil for extra flavor. Serve warm.
Notes
- Use baby red or gold potatoes for best results as they cook evenly and have a creamy texture.
- Adjust seasoning quantities according to personal taste preferences.
- Adding parchment paper inside the foil packet helps prevent sticking without interfering with the grill flavor.
- Cook times may vary depending on grill heat and potato size; always check tenderness with a fork before serving.
- Optional toppings like Parmesan and fresh herbs add a delicious finishing touch but can be omitted for a dairy-free or simpler version.
