Grilling red potatoes creates a smoky depth that oven cooking simply can’t match. The key is parboiling first, then finishing on the grill for that perfect char.
I developed this method after years of experimenting with heat levels and timing. The result is a tender interior with a crisp, garlic-herb crust that complements any main dish.
Ingredients for Recipe for Red Potatoes on Grill
Small list of quality ingredients delivers bold smoky flavor with crisp garlic-herb crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Potatoes 🥔 | 2 lb | Small, uniform size preferred |
| Kosher Salt 🧂 | 1 tbsp | Plus extra for seasoning |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind preferred |
| Garlic Cloves 🧄 | 6 cloves | Minced for herb crust |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems removed |
| Fresh Thyme Leaves 🍃 | 1 tbsp | Stems discarded, chopped |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Divided for boiling and brushing |
| Unsalted Butter 🧈 | 4 tbsp | Melted for herb mixture |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Zest 🍋 | 1 tsp | Finely grated, optional |
| Red Pepper Flakes 🌶️ | ½ tsp | Optional, for heat |
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The potatoes are the foundation here. Small red potatoes with thin skins hold their shape best during parboiling and grilling. Source them from farmers markets for superior texture and flavor (the waxy flesh is ideal). Avoid larger potatoes—they require longer cooking and won’t crisp evenly. For the herbs, organic rosemary and thyme from Whole Foods or your local greengrocer offer the most vibrant aroma.
No fresh herbs? Dried at one-third the amount works, but toast them first to wake up the flavors. Substitute dried oregano if thyme is unavailable. The butter can be swapped for ghee (for a nuttier taste) or olive oil for a dairy-free option. If you lack a grill, a grill pan on high heat mimics the char, though the smokiness won’t be as pronounced.
Parboiled potatoes hold in the fridge for 1 day before grilling. The herb butter mixture keeps for 3 days refrigerated or 1 month frozen. Leftovers reheat well in a skillet—add a splash of water to revive the crust. Best served immediately for optimal texture.
Why You’ll Love This Recipe
- Minimal Chopping Required: I just halve the red potatoes, toss with salt, pepper, and oil, and they’re grill-ready.
- That Grill Char: The garlic and rosemary caramelize on the grates, giving every bite smoky, herby depth.
- Backyard BBQ Hero: I serve these at every cookout—pairs as well with burgers as it does with grilled chicken.
- Pocketbook Pleaser: Red potatoes are cheap, and a big batch feeds our whole crew with leftovers for breakfast hash.
Step-by-Step Instructions for Red Potatoes on Grill
Master the technique for perfectly charred potatoes with a fragrant herb crust every time.
Step 1: Parboil the Potatoes for Even Cooking
Place the 2 lb red potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbsp kosher salt to the water and bring to a boil over high heat. Once boiling, reduce to a simmer and cook for 8-10 minutes until the potatoes are just fork-tender but still hold their shape.
Drain immediately and let them cool slightly. Parboiling ensures the potatoes cook through on the grill without burning the exterior. This step is crucial for achieving that perfect balance of tender interior and crispy exterior.
Step 2: Prepare the Garlic Herb Mixture
In a small bowl, combine 6 cloves minced garlic cloves, 2 tbsp finely chopped fresh rosemary, 1 tbsp chopped fresh thyme leaves, 4 tbsp melted unsalted butter, 0.25 cup extra-virgin olive oil, 1 tsp freshly ground black pepper, 1 tsp lemon zest, and 0.5 tsp red pepper flakes.
Mix thoroughly until all ingredients are well incorporated. The aromatic compounds in the herbs will infuse into the oil and butter, creating a potent flavor base that will adhere beautifully to the potatoes as they grill.
Step 3: Grill the Potatoes to Charred Perfection
Preheat your grill to medium-high heat. Thread the parboiled red potatoes onto skewers or place them directly on the grill grates. Brush generously with the garlic herb mixture, ensuring all sides are well coated.
Grill for 10-12 minutes, turning occasionally, until the potatoes develop a deep golden char on all sides. The sugars in the potatoes will caramelize against the grill grates, creating that coveted smoky crust. Baste with additional herb mixture during grilling to build layers of flavor.
Step 4: Finish and Garnish for Maximum Impact
Transfer the grilled potatoes to a serving platter. Drizzle with any remaining garlic herb mixture and let them rest for 2-3 minutes. This allows the flavors to meld and the potatoes to absorb the last of the aromatic oils.
Sprinkle with 0.25 cup chopped fresh parsley for a bright, fresh finish. The parsley adds a pop of color and a clean, herbal note that cuts through the richness of the butter and olive oil. Serve immediately while the potatoes are at their peak of smoky, herby deliciousness.
Pro Tips For Making Recipe For Red Potatoes On Grill
- Parboil First: Toss whole red potatoes in boiling salted water for 8-10 minutes before grilling—this guarantees they cook through without burning the outside, and the starch grabs the garlic and rosemary flavor better.
- Smash the Garlic: Lightly crush the garlic cloves with the side of your knife before tossing them in—this releases the oils without turning them to bits, so you get maximum flavor without bitter burnt bits on the grill.
- Skip the Oversoaking: I learned this the hard way—don’t soak the potatoes after parboiling, or they’ll steam instead of crisp up; just pat them dry and toss with oil before grilling.
- Use Two-Zone Heat: Set up one side of the grill hot and the other medium-low, so you can char the potatoes first then move them to finish cooking gently—this keeps the rosemary from burning to ash.
Troubleshooting recipe for red potatoes on grill
Uneven Cooking
If some potatoes finish faster, they were likely smaller. For consistent results, cut all potatoes to 1.5-inch pieces before parboiling. I always sort them by size first—it’s a game-changer for even doneness. 🌡️
Burnt Herb Mixture
The butter in your herb mixture can burn if the grill is too hot. Keep the temperature at medium-high heat and move potatoes to a cooler spot if they start charring too quickly. A grill thermometer helps monitor this precisely.
Potatoes Sticking
Clean and oil your grill grates thoroughly before cooking. I use tongs and a paper towel dipped in oil to coat the grates. This creates a non-stick surface that prevents the potatoes from tearing when you turn them.
Dry or Bland Flavor
If your potatoes lack flavor, they may need more herb mixture. Don’t be shy—brush them 2-3 times during grilling. For extra richness, add an additional 2 tbsp melted butter to your herb blend.
Mushy Texture
Over-parboiling is the usual culprit. Cook the potatoes just until fork-tender, not falling apart. Drain them immediately and let them dry slightly before grilling to avoid steaming instead of charring. ✨
Grill Marks Missing
For those perfect grill marks, resist the urge to move the potatoes too soon. Let them sear for 2-3 minutes per side before turning. A hot, clean grill and a light touch with the tongs work wonders.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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