Smoky Grilled Potatoes (Print version)
Smoky grilled baby potatoes with garlic, smoked paprika and herbs—crispy outside, tender inside; perfect grilled side.
# What you'll need:
→ Vegetables
01 - 1.5 pounds baby potatoes, washed and halved
02 - 2 tablespoons fresh parsley, chopped, plus more for garnish
→ Marinade
03 - 3 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon dried thyme
07 - 3/4 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnish
09 - 1/4 cup grated Parmesan cheese, or vegan alternative
# Method:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - In a large mixing bowl, coat the halved potatoes with olive oil, garlic powder, smoked paprika, dried thyme, sea salt, and black pepper until evenly coated.
03 - Thread seasoned potatoes onto skewers or arrange in a grill basket for even heat exposure.
04 - Grill potatoes for 25 to 30 minutes, turning every 7 to 8 minutes, until exteriors are crisp and charred while interiors are fork-tender.
05 - Transfer grilled potatoes to a platter and immediately garnish with chopped parsley and, if using, Parmesan cheese.
06 - Present as a hot side dish to complement grilled mains.
# Expert advice:
01 -
- The potatoes pick up irresistible smoky flavor and a crispy exterior you simply can’t get from oven roasting.
- They go with everything and use just a few pantry staples, so the whole thing comes together with minimal fuss.
02 -
- Rushing the grill can leave the insides undercooked—always check for fork-tender softness before serving.
- Discovering the beauty of a well-oiled grill basket meant zero lost potatoes falling through the grates (and no more sad, burnt casualties).
03 -
- Hold off salting the potatoes until just before cooking to avoid drawing out too much water and risking soggy skins.
- A quick finish with fresh herbs or a squeeze of lemon brightens the whole plate and takes it from everyday to special.