Here are my grilled baby potatoes, with crispy golden edges, a perfect blend of herbs and spices, and a bright finish of fresh lemon and parsley.
These potatoes are my go-to side dish all summer long. They’re so easy to throw on the grill alongside whatever else we’re cooking, and my kids actually get excited about eating their vegetables. Well, potatoes at least!
Why You’ll Love These Grilled Baby Potatoes
- Quick and easy side dish – Ready in just 30-40 minutes, these potatoes are perfect for busy weeknights or last-minute cookouts when you need something simple but delicious.
- Crispy on the outside, tender on the inside – Grilling gives these baby potatoes that irresistible charred exterior while keeping them soft and fluffy inside.
- Simple pantry seasonings – You probably already have everything you need in your spice cabinet, making this an easy go-to recipe without a special shopping trip.
- Perfect for summer grilling – These potatoes cook right alongside your main dish on the grill, keeping your kitchen cool and making cleanup a breeze.
- Crowd-pleasing favorite – Everyone loves potatoes, and this flavorful recipe works great for family dinners, BBQs, or potlucks.
What Kind of Potatoes Should I Use?
Baby yellow potatoes are perfect for grilling because they’re naturally creamy and hold their shape well over high heat. You can also swap in baby red potatoes or even fingerling potatoes if that’s what you have on hand – they’ll all give you that same tender inside with a crispy, charred outside. If you can’t find baby potatoes at your store, you can use regular-sized yellow or red potatoes and just cut them into smaller chunks, about 1 to 2 inches. Just make sure all your potato pieces are roughly the same size so they cook evenly on the grill.
Options for Substitutions
This recipe is super forgiving, so feel free to make a few swaps based on what you have:
- Baby yellow potatoes: Baby red potatoes or fingerling potatoes work great here. You can even use regular-sized potatoes – just cut them into 1-inch chunks so they cook evenly on the grill.
- Olive oil: Avocado oil or vegetable oil are good alternatives. Both have high smoke points that work well for grilling.
- Dried herbs: If you have fresh herbs on hand, you can use those instead. Use about three times the amount of fresh herbs (so 1 tablespoon each of fresh oregano and thyme) and add them during the last few minutes of grilling.
- Garlic powder: Fresh minced garlic works too – use about 3 cloves. Just mix it with the oil and seasonings before tossing with the potatoes.
- Paprika: Smoked paprika adds a nice smoky flavor if you want to switch things up, or you can skip it altogether without losing much.
- Parsley: Cilantro, chives, or green onions make tasty garnish alternatives if you’re not a parsley fan.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling baby potatoes is putting them directly on the grill without parboiling first, which often leaves you with burnt outsides and hard, undercooked centers – boil the halved potatoes for about 5-7 minutes before grilling to ensure they cook through evenly.
Another common error is not drying the potatoes well after parboiling, as excess moisture will cause them to steam instead of getting those crispy, charred edges you want from the grill.
To prevent smaller potato pieces from falling through the grill grates, use a grill basket or create a foil packet with holes poked in it, and make sure your grill is properly preheated before adding the potatoes so they develop a nice crust right away.
Finally, resist the urge to flip them too often – let them sit undisturbed for the full 10 minutes on each side to develop that golden, crispy exterior.
What to Serve With Grilled Baby Potatoes?
These grilled potatoes are the perfect side dish for just about any protein you’re throwing on the grill. They pair really well with grilled chicken thighs, steak, or pork chops since they soak up all those tasty juices. If you want to make it a complete meal, serve them alongside a fresh cucumber and tomato salad or some grilled vegetables like zucchini and bell peppers. For a lighter option, these potatoes also taste great with grilled fish like salmon or even some marinated shrimp skewers.
Storage Instructions
Store: Keep your leftover grilled potatoes in an airtight container in the fridge for up to 4 days. They make a great side dish throughout the week and are perfect for quick lunches or dinners when you don’t feel like cooking from scratch.
Freeze: While you can freeze these potatoes for up to 2 months in a freezer-safe container, I’ll be honest – the texture won’t be quite the same after thawing. They tend to get a bit softer, but they’ll still taste good if you crisp them back up.
Reheat: The best way to bring these back to life is in the oven at 400°F for about 10 minutes, or toss them back on the grill for a few minutes to get that crispy exterior again. You can also use an air fryer at 375°F for 5-7 minutes if you want them extra crispy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
| Servings | 5 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1350
- Protein: 16-18 g
- Fat: 44-48 g
- Carbohydrates: 180-200 g
Ingredients
- 2 lb yellow baby potatoes (halved or quartered into 1-inch pieces)
- 4 tbsp extra virgin olive oil
- 1 1/4 tsp sea salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3/4 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Step 1: Prep and Season the Potatoes
- 2 lb yellow baby potatoes
- 4 tbsp extra virgin olive oil
- 1 1/4 tsp sea salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3/4 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
Halve or quarter the baby potatoes into 1-inch pieces, keeping them roughly uniform in size for even cooking.
In a large bowl, combine the olive oil, sea salt, garlic powder, dried oregano, dried thyme, smoked paprika, black pepper, and red pepper flakes.
Add the cut potatoes to the bowl and toss thoroughly until every piece is evenly coated with the oil and spice mixture.
I like to let them sit for 5 minutes while the grill heats—this helps the seasonings adhere better to the potatoes.
Step 2: Heat the Grill
Preheat your grill to medium-high heat (around 400°F if using a gas grill).
Allow it to heat for at least 5-10 minutes so the grates are hot enough to create good char marks on the potatoes.
A well-heated grill is key to developing that delicious caramelized crust.
Step 3: Grill the Potatoes
- seasoned potatoes from Step 1
Spread the seasoned potatoes from Step 1 in a single layer directly on the grill grates, cut-side down.
Close the lid and cook for 10 minutes without disturbing them—this allows the flat side to develop a golden-brown crust.
After 10 minutes, use tongs to turn the potatoes over and cook for another 10 minutes with the lid closed until they’re tender inside and golden on all sides.
I find that keeping the lid closed traps heat and cooks them more evenly.
Step 4: Finish and Serve
- grilled potatoes from Step 3
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Transfer the grilled potatoes to a serving bowl or platter.
Drizzle with fresh lemon juice and toss gently to combine.
Garnish generously with chopped fresh parsley for brightness and a fresh herb element.
Crispy Grilled Baby Potatoes
Ingredients
- 2 lb yellow baby potatoes (halved or quartered into 1-inch pieces)
- 4 tbsp extra virgin olive oil
- 1 1/4 tsp sea salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3/4 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Halve or quarter the baby potatoes into 1-inch pieces, keeping them roughly uniform in size for even cooking. In a large bowl, combine the olive oil, sea salt, garlic powder, dried oregano, dried thyme, smoked paprika, black pepper, and red pepper flakes. Add the cut potatoes to the bowl and toss thoroughly until every piece is evenly coated with the oil and spice mixture. I like to let them sit for 5 minutes while the grill heats—this helps the seasonings adhere better to the potatoes.
- Preheat your grill to medium-high heat (around 400°F if using a gas grill). Allow it to heat for at least 5-10 minutes so the grates are hot enough to create good char marks on the potatoes. A well-heated grill is key to developing that delicious caramelized crust.
- Spread the seasoned potatoes from Step 1 in a single layer directly on the grill grates, cut-side down. Close the lid and cook for 10 minutes without disturbing them—this allows the flat side to develop a golden-brown crust. After 10 minutes, use tongs to turn the potatoes over and cook for another 10 minutes with the lid closed until they're tender inside and golden on all sides. I find that keeping the lid closed traps heat and cooks them more evenly.
- Transfer the grilled potatoes to a serving bowl or platter. Drizzle with fresh lemon juice and toss gently to combine. Garnish generously with chopped fresh parsley for brightness and a fresh herb element.
