Grilled Baby Potatoes (2024)

Grilled Baby Potatoes are a delicious addition to any meal! Slightly charred and crispy outside and creamy and sweet on the inside, they will be your most requested side this summer!

No matter what we are grilling in the summer, myGrilled Baby Potatoes are always on the menu. I consider them a summer staple.

These Grilled Baby Potatoes are so incredibly delicious. There is just something about the crispy charred outsides and the soft, fluffyinsides that makes them irresistible. They become really sweet as they cook and I could quite easily eat an entire plate of them if I didn'tbegrudgingly have to share.

They are such a favourite with everyone and always get snapped up first. They are also super convenient because they are really easy to make and can be prepped ahead of time! More time sipping wine in the sun and less work in the kitchen is always a good thing on cookout days!

Ingredients

To make grilled baby potatoes you will need some skewers. Either metal ones or soaked wooden ones. If you have a mature rosemary bush you could also use some really sturdy branches as skewers. They do need to be sturdy though to handle the weight of potatoes.

You will also need either a freezer bag or a large lidded container that all of the potatoes will fit in comfortably.

As for ingredients, they are super simple:

• Baby potatoes - The smaller the better because they tend to be sweeter and more delicious!
• Olive oil - Essential to get them nice and crispy and for helping the herby flavour infuse.
• Rosemary - Fresh or dried, although you'll get a better more fragrant flavour with fresh rosemary. It's the best herb to use because it has a strong enough flavour to withstand being grilled.
• Salt & pepper - Absolutely essential for enhancing flavour!

How to grill baby potatoes

(For detailed measurements and instructions, see theprintablerecipe card).

Grilled baby potatoes are made in just a few easy steps:

1. Parboil the potatoes then drain and rinse in cold water.
2. Place in a bag or lidded container with the oil, rosemary, black pepper and salt. Leave to marinate. Either for a short time or longer.
3. Thread onto skewers and grill.

It's as simple as that!

How to prep ahead

You can prep the potatoes up to 24 hours ahead of time. Parboil them and place in a bag or lidded container with the other ingredients, then refrigerate. Thread onto skewers and cook when needed.

Success tips

For the very best results when making these grilled baby potatoes, take note of these tips:

• It's not easy to get potatoes tender and cooked through on the grill alone, so parboiling is essential and guarantees soft and creamy insides.
• Don't overcook the potatoes when parboiling or they will break when threading onto the skewers or when turning them on the grill.
• Choose the smallest baby potatoes you can because they tend to be sweeter and more delicious once they are grilled.
• Use potatoes that are all roughly the same size so they cook evenly.
• Season generously. Salt enhances the flavour of potatoes so much.
• Be generous with time and don't cook them too high. The longer you can keep them cooking on the grill the sweeter and more delicious they get.

Serving suggestions

The beauty of these baby grilled potatoes is that they go with literally everything! Whatever you are grilling you can serve them with. We're talking burgers, vegan seitan steaks, ribs and sausages, salads, tofu, portobello mushrooms, kabobs, pizza, vegetables, corn etc.

If you are wanting an incredible grilled baby potato experience though I highly recommend melting some vegan butter all over them then dipping them in either my green sauce or vegan BBQ sauce. It's a peak potato situation for sure!

They also work incredibly well with my:

• Vegan Broccoli Salad
• Cucumber Avocado Salad
• Strawberry Spinach Salad
• Kidney Bean Salad

How to use leftover grilled potatoes

I always cook more grilled baby potatoes than I need because leftovers are so great. They keep for up to 5 days in the fridge and reheat perfectly either on the grill for about 10 minutes, in the oven on 350 °F for about 15 minutes or in a skillet, and can be served with any meal, whether it's cooked inside or out.

You can:

• Serve them with any meal that you'd usually serve with potatoes
• Eat straight from the fridge as a snack
• Cut them up (warm or cold) and add to salads.
• Put them in a frittata (there's a recipe in my cookbook) or in an omelette.
• Make home fries with them. They reheat so well in a skillet with all of your favourite add-ins.
• Potato salads
• Throw them into soups and curries.

Hungry for more?

Want more summer recipes? You might also enjoy my:

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