Grilled New Potatoes Recipe: Crispy Skins with Buttery Centers

Achieving crispy grilled new potatoes at home is simpler than you think. My method delivers perfectly charred skins and tender centers every time.

I start with a hot grill and parboiled potatoes to ensure even cooking. A light coating of oil prevents sticking while enhancing that desirable crunch.

The result is a side dish with smoky depth and buttery texture. The potatoes develop a golden exterior that gives way to a fluffy interior.

This technique works for any summer cookout or weeknight dinner. The process is straightforward yet yields professional-quality results.

Ingredients for Grilled New Potatoes

Pantry staples and fresh herbs create this crispy grilled side dish with ease.

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The potatoes are the foundation here. Yukon Gold or red new potatoes work best—avoid russets as they’re too starchy. Look for small, evenly sized tubers (about 1.5 inches in diameter) at your grocery store. Whole Foods and Trader Joe’s typically carry excellent organic options. The olive oil should be high-quality extra-virgin for that rich, fruity finish we’re after.

No fresh herbs? Dried at one-third the amount works fine—just add them during the parboil. Short on time? Skip the lemon zest (but don’t—it really brightens everything). Smoked salt can replace kosher salt for extra depth. If you’re missing smoked paprika, regular paprika plus a pinch of cayenne gets you close. The garlic can be granulated in a pinch, but fresh is preferable.

Parboiled potatoes can sit in the fridge for 1 day before grilling. Leftovers keep for 4-5 days and reheat well in a skillet. For meal prep, grill the potatoes plain, then toss with herbs and oil when ready to serve.

Step-by-Step Instructions for Grilled New Potatoes

Achieve perfectly crispy skins and tender centers with this method tested for consistent results.

Step 1: Prepare the Potatoes for Even Cooking

Place the 2 lb new potatoes in a large bowl and cover with cold water. Let them soak for 10 minutes to remove excess starch, which ensures maximum crispiness. Drain and pat completely dry with a clean kitchen towel—any residual moisture will create steam and prevent proper browning.

Cut the potatoes into 1-inch chunks (halves or quarters depending on size) to create uniform pieces that cook at the same rate. Keep the skin on for texture and visual appeal. This preparation step is crucial for achieving the promised crispy exterior.

Step 2: Season Aggressively for Maximum Flavor

In a large bowl, combine the 1.5 tsp kosher salt, 0.5 tsp freshly ground black pepper, 1 tsp dried rosemary, 1 tsp dried thyme, 0.5 tsp smoked paprika, and 1 tsp lemon zest. Crush the rosemary between your fingers to release its aromatic oils. This spice blend creates a robust flavor profile that penetrates the potatoes.

Add the 2 lb new potatoes to the bowl and drizzle with 2 tbsp extra-virgin olive oil. Toss thoroughly until every piece is evenly coated with both oil and seasoning. The oil should glisten on the potatoes without pooling at the bottom of the bowl.

Step 3: Grill Over Direct and Indirect Heat

Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates thoroughly to prevent sticking. Arrange the potatoes in a single layer on the grill, placing most of them over direct heat and a few over indirect heat for even cooking.

Grill the potatoes for 15-18 minutes, turning every 5 minutes to ensure all sides develop a golden brown crust. Add the 3 cloves garlic cloves (minced) to the remaining 1 tbsp extra-virgin olive oil and brush this mixture over the potatoes during the final 5 minutes of grilling.

Step 4: Verify Doneness and Rest Briefly

Test for doneness by piercing a potato chunk with a fork—it should slide in easily with no resistance. The exteriors should be deep golden brown with crisp edges, while the interiors remain tender and buttery. If any pieces aren’t crisping sufficiently, move them to direct heat for an additional 2-3 minutes.

Transfer the potatoes to a serving platter and let them rest for 3-5 minutes. This brief rest allows the starched centers to set slightly while the crispy skins maintain their texture. The residual heat will finish cooking any slightly underdone pieces.

Step 5: Garnish and Serve Immediately

Sprinkle the 2 tbsp fresh parsley over the warm potatoes just before serving. The parsley adds a fresh, bright contrast to the smoky, savory flavors. The parsley should be chopped fine enough to adhere to the potatoes but coarse enough to remain visible as a garnish.

Serve the grilled new potatoes while still warm. Each bite should deliver a satisfying contrast between the crisp, flavorful exterior and the creamy, tender interior. The combination of herbs and spices should be pronounced but balanced, with no single flavor overpowering the others.

Best Sauces and Condiments for This Recipe

Garlic Aioli

Whisk ½ cup mayo with 2 minced garlic cloves and 1 tbsp lemon juice for a creamy dip. I add a pinch of smoked paprika to echo the grill’s flavor. The richness balances the potatoes’ crispness beautifully.

Herb Chimichurri

Blend 1 cup fresh parsley, ¼ cup olive oil, 2 tbsp red wine vinegar, and 1 minced garlic clove. This bright, herby sauce cuts through the smoky depth. I forage wild parsley for extra complexity. 🌿

Spicy Sriracha Mayo

Mix ½ cup mayo with 1-2 tbsp sriracha (adjust to taste) and 1 tsp honey. The heat contrasts perfectly with buttery centers. A squeeze of lime adds zing.

Lemon-Dill Yogurt

Combine 1 cup Greek yogurt, 1 tbsp lemon zest, 1 tbsp fresh dill, and ½ tsp salt. The tangy coolness complements the warm, crispy skins.

Smoky BBQ Glaze

Simmer ½ cup BBQ sauce with 1 tsp liquid smoke and 1 tsp apple cider vinegar. Brush on during final grilling minutes for sticky, caramelized edges. 🔥

Frequently Asked Questions