Grilled Small Potatoes Recipe: Charred Crispy Bites With Herb Butter

These small potatoes get a crispy exterior and tender interior when grilled over direct heat. I developed this method after years of cooking for crowds at local competitions.

The key is parboiling first, then finishing on the grill with herb butter. This ensures even cooking and maximum flavor. The result is charred, golden bites that disappear fast.

Ingredients for Grilled Small Potatoes

Small potatoes, bold flavors, and a grill transform into crispy, charred perfection.

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The potatoes are the star—baby Yukon Golds or red potatoes hold their shape best. Look for firm, smooth skins at the store; avoid any with green spots or sprouts. Whole Foods and Trader Joe’s usually stock great organic options. Parboiling is non-negotiable here; it softens the interior so they crisp up fast on the grill without burning.

No fresh herbs? Dried at one-third the amount works in a pinch, but fresh makes all the difference. Swap rosemary for sage or oregano if that’s what you’ve got. Vegan butter not on hand? Coconut oil or extra olive oil will carry the herb flavors just fine. The lemon juice can be bottled (I won’t tell), but fresh adds that bright zing.

Leftovers keep 4-5 days in the fridge—reheat on a baking sheet at 375°F to revive the crispiness. Herb butter can be made 2 days ahead; store it covered. These potatoes are best served fresh off the grill, but they’re still great the next day in a salad or breakfast hash.

Step-by-Step Instructions for Grilled Small Potatoes

Here’s the method for achieving perfectly charred, crispy potatoes with herb-infused flavor in every bite.

Step 1: Prepare and Parboil the Baby Potatoes

Cut the 2 lb Baby Potatoes in half, ensuring they’re similar in size for even cooking. Place them in a pot and cover with cold water. Add 1 tbsp of the 3 tbsp Extra-Virgin Olive Oil and 1 tsp of the 2 tsp Kosher Salt.

Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes until the potatoes are just fork-tender but not fully soft. Drain and let them dry slightly—this prevents steaming on the grill and ensures a crispier finish.

Step 2: Make the Herb Butter Mixture

In a small bowl, melt the 4 tbsp Vegan Butter. Stir in the 2 tbsp Fresh Rosemary, 1 tbsp Fresh Thyme Leaves, 3 cloves minced Garlic Cloves, remaining 1 tsp Kosher Salt, 1 tsp Black Pepper, and 0.5 tsp Smoked Paprika.

The butter should be fragrant and infused with the herbs and spices. This mixture will baste the potatoes as they grill, adding layers of flavor and helping them crisp up beautifully.

Step 3: Grill the Potatoes to Perfection

Preheat your grill to medium-high heat. Toss the parboiled baby potatoes with the remaining 2 tbsp Extra-Virgin Olive Oil to coat evenly. Place them cut-side down on the grill grates.

Grill undisturbed for 4-5 minutes until the cut sides develop deep, charred marks. Flip and grill for another 3-4 minutes, basting generously with the herb butter mixture. The potatoes are done when they’re golden brown and crispy on all sides.

Step 4: Finish and Serve

Transfer the grilled potatoes to a serving platter. Drizzle with any remaining herb butter and the 1 tbsp Lemon Juice. The acidity brightens the rich, smoky flavors. Garnish with the 2 tbsp Fresh Parsley for a pop of color and freshness.

Serve immediately while hot and crispy. The exterior should have a satisfying crunch, while the inside remains tender and infused with the aromatic herb butter.

Make-Ahead Tips for This Recipe

Prep Ahead for Crowds

I always parboil the 2 lb Baby Potatoes up to 1 day ahead and store them in the fridge. Drain well, then toss with 1 tbsp Extra-Virgin Olive Oil to prevent sticking. This head start saves 20 minutes on event day. 💡

Herb Butter Storage

The herb butter mixture keeps beautifully for 2 days in the fridge. Make it in advance so the flavors meld. I use a glass jar with a tight lid to preserve the aromatic oils from the Fresh Rosemary and Fresh Thyme Leaves.

Grill Prep Shortcut

Cut and parboil the potatoes the morning of your cookout. Keep them at room temperature until grilling time. This ensures they’re dry for maximum crispiness when they hit the medium-high heat grill.

Reheating Method

For leftovers, spread on a baking sheet and broil for 3-4 minutes to revive the char. Avoid microwaving as it makes them soggy. I finish with a fresh drizzle of herb butter for that just-grilled flavor. 🔥

Portable Party Tip

Transport parboiled potatoes in a cooler with ice packs. Grill them on-site at your next local BBQ competition. The pre-cook ensures they finish quickly even on a crowded grill.