Perfectly golden and lightly crispy on the outside. Light and fluffy on the inside. And seasoned with just the right amount of garlic and herbs. Cooking potatoes on the grill can be a bit of a challenge, but the result is completely worth the effort! And here’s the thing: grilling potatoes isn’t that difficult at all, as long as you know a few key tips and tricks.
These garlic rosemary grilled potatoes are a favorite side dish around our house. We’ve served them alongside burgers, hotdogs, chicken, pulled pork… and the list goes on. In fact, these grilled red potatoes are a delicious side dish that go well with pretty much everything!
So what are these tips and tricks for creating delicious potatoes on the grill? Well, for starters, I like to use small, firm potatoes. The classic russet potato is great for making baked potatoes in the oven, but it just doesn’t do so great on the grill. Grab some small, red potatoes instead.
I’ve experimented with all sorts of potatoes on the grill, and red potatoes are my favorite. Plus, they’re just the right size for the skewers!
The second tip is to parboil those potatoes for a few minutes before grilling them. I know this is an extra step, but it’s really not difficult at all. You can parboil them earlier in the day so that you aren’t running around like crazy getting dinner together.
I’ve found that this extra little bit of cooking really helps the final texture of the potatoes. Without it, the potatoes need to stay on the grill a lot longer, and this could lead to burnt potatoes. Burnt potatoes don’t taste the best. Trust me on this one.
Finally, sauté the garlic and rosemary in a small pan and then just brush the mixture on the potatoes once they come off the grill. Why don’t I just brush the garlic and rosemary mixture right onto the potatoes before grilling them? Well, I tried that once, and the garlic and herbs end up burning on the grill. Burnt garlic doesn’t have the best flavor. Trust me on this one too.
So I know this recipe sounds like a lot of steps, but it’s really not that bad. We make these garlic rosemary grilled potatoes all the time, and I’ve got the routine down now.
In fact, after you’ve made these grilled potatoes once, the hardest part will be to stop eating them! And if you want to get creative, play around the seasonings. I personally like this garlic and rosemary combo, but mix it up with some smoked paprika and cumin or perhaps go with a lemon zest and dried basil combo instead.
I hope you enjoy these grilled potatoes as much as we do!
Garlic Rosemary Grilled Potatoes Recipe
- 3 Olive Oil Divided
- 6 Garlic Minced
- 0.5 Dried Rosemary (Dried)
- 0.5 Salt
- 0.5 Black Pepper
- 1.5 Red Potato Small
- Vegetable Oil For grill
- Fresh Chives Chopped, for optional garnish
- Soak 7-8 wooden skewers in water, if needed, or use metal ones.
- Clean the potatoes and parboil for 4-5 minutes. Transfer potatoes into large bowl and let cool.
- Meanwhile, place 2 tablespoons olive oil, minced garlic, rosemary, salt and pepper in a small skillet over medium heat, stirring occasionally. Once garlic begins to turn translucent (~3 minutes), remove pan from heat. Set aside for later.
- Preheat grill to high heat.
- Once potatoes have been parboiled, slice each one in half. (If potatoes are larger in size, then you may need to quarter them.)
- Skewer potatoes and brush with remaining 1 tablespoon of olive oil.
- Turn burners on one half of grill off. (If using charcoal, just push lit charcoal to one side of grill.)
- Brush grill grates with vegetable oil and place skewered potatoes cut-side down over the lit burners. Grill potatoes for 2-3 minutes, flip and grill for 2-3 more minutes.
- Transfer potatoes to the unlit side of the grill. Close cover and allow potatoes to cook for another 5-6 minutes, or until they can be easily pierced with a fork.
- Remove potatoes from grill and brush with the garlic and rosemary olive oil mixture. Garnish with fresh chives before serving (optional).