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Grilled Baby Potatoes Recipe

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4 from 8 reviews

Grilled Baby Potatoes are a flavorful and easy-to-make side dish perfect for summer grilling. These potatoes are parboiled to achieve a tender inside, then marinated with olive oil, rosemary, salt, and pepper before being grilled to create a crispy, slightly charred exterior and a creamy, sweet interior. They make an excellent accompaniment to any grilled meat or vegetable dish.

Ingredients

Potatoes

  • 680g (1½ lb) baby potatoes

Marinade

  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh or dried rosemary
  • 1½ teaspoons sea salt, divided
  • ½ teaspoon freshly ground black pepper

Other

  • 1 freezer bag or lidded container
  • Wooden skewers (optional, soaked in cold water if used)

Instructions

  1. Boil the Potatoes: Place the baby potatoes into a large pan filled with cold water and add 1 teaspoon of sea salt. Bring the water to a boil and cook the potatoes until you can just insert a fork or knife with some resistance, approximately 10 minutes depending on their size.
  2. Drain and Cool: Remove the pot from heat, drain the potatoes, and run cold water over them to stop further cooking. Drain again thoroughly.
  3. Marinate the Potatoes: Place the cooled potatoes into a freezer bag or lidded container. Add the olive oil, chopped rosemary, remaining ½ teaspoon of sea salt, and black pepper. Seal the bag/container and shake well to evenly coat the potatoes with the marinade.
  4. Refrigerate: Allow the potatoes to marinate in the fridge for at least 30 minutes, although they can be left for up to 24 hours for enhanced flavor.
  5. Prepare Skewers: When ready to grill, remove the potatoes from the fridge and thread them onto skewers. If using wooden skewers, soak them in cold water beforehand to prevent burning.
  6. Grill the Potatoes: Preheat the grill to medium heat. Place the skewered potatoes on the grill and cook for about 25 to 30 minutes, turning frequently to ensure they brown evenly and develop a slight char.
  7. Serve: Once the potatoes are golden brown, very soft inside, and slightly charred on the outside, remove them from the grill and serve immediately.

Notes

  • Parboiling the potatoes before grilling ensures a creamy interior and helps speed up the grilling time.
  • Using fresh rosemary can enhance the flavor, but dried rosemary works well too.
  • Soaking wooden skewers before grilling prevents them from burning during cooking.
  • These potatoes can be marinated up to 24 hours in advance for deeper flavor absorption.
  • Turn the skewers frequently while grilling to achieve even cooking and prevent burning.

Find it online: https://flavorspath.com/grilled-baby-potatoes-recipe/