Grilled Small Red Potatoes Recipe: Crispy Skins With Buttery Centers

Fire-kissed potatoes with crispy skins and tender centers are a grilling essential I perfected at my first backyard cookout.

Small red potatoes hold their shape on the grill while developing a smoky depth that pairs perfectly with simple seasonings. The key is parboiling first to ensure even cooking through to the center.

What emerges from the grill are golden potatoes with shatteringly crispy exteriors and fluffy interiors that soak up flavors beautifully. This method works for any outdoor gathering or weeknight side dish.

Serve them straight off the grill while hot. The contrast between the charred exterior and soft inside makes them irresistible every time.

Ingredients for Grilled Small Red Potatoes

Small red potatoes and bold seasonings create these fire-kissed, crispy-skinned grilled delights.

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The potatoes are everything here. Small red potatoes with thin skins hold their shape on the grill while developing that smoky depth. Look for uniform size (about 1.5-2 inches in diameter) at Whole Foods or your local farmers market—they cook more evenly. Avoid any with green spots or sprouting. For the olive oil, California Olive Ranch is a reliable brand that won’t overpower the dish.

No fresh herbs? Dried parsley at half the amount works fine. Out of smoked paprika? Regular paprika plus a pinch of chipotle powder mimics the smokiness. The vinegar adds brightness—lemon juice can substitute in a pinch. For extra flavor, add a bay leaf to the parboiling water. The vegan butter is optional but adds a rich finish that pairs perfectly with the crispy skins.

Parboiled potatoes can sit at room temperature for up to 2 hours before grilling. Leftovers keep in the fridge for 3-4 days and reheat well in a skillet or oven. They’ll lose some crispiness but the flavor remains outstanding. Best served immediately off the grill while the skins are still shatteringly crisp.

Step-by-Step Instructions for Grilled Small Red Potatoes

Master these techniques and you’ll achieve perfectly crispy skins with tender interiors every time.

Step 1: Parboil the Potatoes for Even Cooking

Place the 2 lb Small Red Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbsp of the Extra-Virgin Olive Oil and 1 tsp Kosher Salt to the water. Bring to a boil over high heat, then reduce to medium and simmer for 10-12 minutes until the potatoes are just fork-tender but still firm.

You want them to hold their shape on the grill. Drain immediately and let them cool for 5 minutes. This partial cooking ensures they’ll finish perfectly on the grill without drying out.

Step 2: Season and Prepare for Grilling

While the potatoes cool, whisk together the remaining 2 tbsp Extra-Virgin Olive Oil, 0.5 tsp Kosher Salt, 1 tsp Freshly Ground Black Pepper, 1 tsp Garlic Powder, 1 tsp Dried Rosemary, 0.5 tsp Dried Thyme, and 0.5 tsp Smoked Paprika in a large bowl. The crushed rosemary and thyme will release their aromatic oils, creating a robust flavor profile.

Add the parboiled potatoes to the bowl and toss gently to coat evenly with the seasoning mixture. Let them marinate for 10 minutes to absorb the flavors. The potatoes should glisten with oil and spices, ready for the grill.

Step 3: Grill to Crispy Perfection

Preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly to prevent sticking. Place the potatoes on the grill, leaving space between each one. Cook undisturbed for 4-5 minutes per side, turning only once with tongs to ensure even grill marks.

You’ll know they’re ready to flip when they release easily from the grates and have developed golden-brown char marks. The crispy exterior forms as the natural sugars caramelize against the hot grates.

Step 4: Finish and Serve

Transfer the grilled potatoes to a serving bowl. Immediately drizzle with the 1 tbsp Red Wine Vinegar and toss gently. The acidity brightens the flavors and cuts through the richness of the olive oil.

Garnish with the 0.25 cup Fresh Parsley and serve with the optional 2 tbsp Vegan Butter on the side for those who want extra richness. The parsley adds a fresh, vibrant contrast to the smoky, crispy potatoes. Serve immediately while hot and crispy.

Serving Suggestions for Leftovers

Plating Ideas

Arrange the potatoes in a single layer on a wooden serving board for rustic appeal. The natural wood grain complements the grill marks beautifully. I like using my acacia serving board from a local coastal market. 💛

Garnish Techniques

Sprinkle the 0.25 cup Fresh Parsley just before serving to maintain its vibrant green color. For extra flair, add a few whole parsley leaves as a centerpiece. The contrast against the golden potatoes is stunning.

Dipping Sauces

Offer the melted 2 tbsp Vegan Butter in a small ramekin for dipping. For more variety, create a trio with garlic aioli and chipotle mayo. I always include 1 tsp Smoked Paprika mixed into mayo for a smoky option.

Pairing Suggestions

These potatoes shine alongside grilled vegetables or a fresh garden salad. I love serving them with asparagus and zucchini from my local farmers market. The charred flavors complement each other perfectly.

Family-Style Service

Pile them high in a cast iron skillet for a communal presentation. The skillet retains heat, keeping the potatoes crispy longer. I use my Lodge 12-inch skillet for this. 🔥

Seasonal Variations

In summer, add fresh dill and lemon wedges. For winter gatherings, sprinkle with extra 1 tsp Dried Rosemary and serve with roasted garlic cloves. The seasonal herbs always elevate the dish.

Frequently Asked Questions