Small Potatoes Recipe Grill: Charred Crispy Bites With Herb Butter

Grill these small potatoes until charred and crispy, creating perfect bite-sized morsels with smoky depth. The high heat transforms their natural sweetness while developing a satisfying exterior.

Finish with herb butter for a restaurant-quality side that showcases the best of outdoor cooking. This method guarantees evenly cooked potatoes with ideal texture every time.

Ingredients for Small Potatoes Recipe Grill

Simple ingredients for charred, crispy potatoes with herb butter finish. Nothing complicated here.

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The potatoes are the foundation—choose firm, waxy baby potatoes (Yukon Gold or red work best) for that perfect crispy exterior. Whole Foods or Trader Joe’s have great organic options. Uniform size is key for even cooking. Don’t skip the coarse salt; it adheres better to the potatoes for that ideal charred crust. A good extra-virgin olive oil (like California Olive Ranch) enhances the smoky depth.

No fresh herbs? Dried rosemary and thyme at one-third the amount work in a pinch, but fresh delivers that vibrant pop. Vegan butter can be swapped for coconut oil (use refined to avoid coconut flavor). If you lack smoked paprika, a dash of liquid smoke (sparingly) can mimic the effect. The garlic must be fresh—jarred lacks the punch needed for this herb butter.

Herb butter can be made 2 days ahead and refrigerated. Store leftover potatoes in an airtight container for up to 4 days. Reheat in a skillet to revive the crispiness. The herb butter also freezes well for 1 month.

Step-by-Step Instructions for Small Potatoes on the Grill

Master the technique for achieving perfectly charred, crispy exterior with tender centers every time.

Step 1: Parboil and Season the Baby Potatoes

Place the 2 lb baby potatoes in a large pot and cover with cold water by 1 inch. Add 1.5 tsp sea salt and bring to a boil over high heat. Reduce to a simmer and cook for 8-10 minutes until the potatoes are just fork-tender but not fully cooked through.

Drain the potatoes and let them cool for 5 minutes. While still warm, transfer them to a large bowl. Drizzle with 3 tbsp olive oil and sprinkle with 1 tsp black pepper and 1.5 tsp sea salt. Toss gently to coat evenly, ensuring each potato is well-seasoned—this is crucial for developing that crispy exterior on the grill.

Step 2: Grill Until Charred and Crispy

Preheat your grill to medium-high heat (about 400°F). Arrange the parboiled potatoes in a single layer on the grill grates, ensuring they have space between them for even cooking. Close the lid and grill for 5-6 minutes without disturbing them.

Flip the potatoes using tongs and grill for another 5-6 minutes until they develop deep char marks and a crispy crust. The potatoes should be golden brown with some darker charred spots—this is where the smoky flavor develops. If they aren’t charring enough, increase the heat slightly and extend the cooking time by 2-3 minutes per side.

Step 3: Prepare the Herb Butter Mixture

While the potatoes grill, melt the 0.5 cup vegan butter in a small saucepan over low heat. Stir in the 4 cloves minced garlic cloves, 2 tbsp fresh rosemary, 2 tbsp fresh thyme leaves, 0.5 tsp smoked paprika, 1 tsp lemon zest, and 1 tbsp lemon juice.

Remove from heat and let the flavors meld for 2-3 minutes. The butter should be fragrant with visible herb flecks throughout. This aromatic compound butter will elevate the potatoes from simple to extraordinary.

Step 4: Toss and Serve Immediately

Transfer the grilled potatoes to a large serving bowl while they’re still hot. Pour the herb butter mixture over the potatoes and toss gently with a large spoon to coat evenly. The residual heat from the potatoes will help the butter cling perfectly to each crispy bite.

Let them rest for 2-3 minutes to allow the flavors to penetrate. Serve immediately while the potatoes are still hot and the butter is glossy. The combination of smoky char, crispy exterior, and herb-infused butter creates a dish that delivers on the promise of perfect texture and bold flavor.

Common Mistakes When Making Perfect Results

Skipping the Parboil

I see many cooks toss raw potatoes straight on the grill, but this leads to undercooked centers or burnt outsides. The 8-10 minute parboil in salted water ensures even cooking and that perfect crispy exterior. Without it, you’ll struggle to get the texture right. 🌡️

Overcrowding the Grill

Resist the urge to dump all your 2 lb baby potatoes on the grill at once. Overcrowding steams the potatoes instead of charring them. Leave space between each one for proper airflow and even char marks.

Ignoring Heat Zones

Not all grills have even heat distribution. I always test my grill’s hot spots with a quick hand test. Move potatoes to cooler areas if they’re charring too quickly, or closer to the flames if they’re not getting enough color.

Underseasoning the Potatoes

Potatoes need bold seasoning to stand up to the grill. Don’t skimp on the 1.5 tsp sea salt and 1 tsp black pepper before grilling. The seasoning creates a flavorful crust that complements the smoky char. 💡

Rushing the Herb Butter

Let your herb butter sit for 2-3 minutes after melting to let the flavors meld. Pouring it on immediately can make the herbs taste raw. The garlic and herbs need time to infuse the 0.5 cup vegan butter properly.

Slicing Too Soon

After tossing with herb butter, let the potatoes rest for 2-3 minutes. This allows the flavors to penetrate and the butter to set slightly. Slicing too soon means losing all those delicious juices to the cutting board.