Grilled Rosemary Potatoes

At a glance

What stands out: Have your grill on? Make tender grilled rosemary potatoes in foil packets for an effortless and flavorful side dish. This straightforward side dish is reliable with steak, salmon, fish, or chicken!

How long it takes: 35 minutes
Equipment you’ll need: foil, grill
Servings: 6

Straightforward Grilled Potatoes

Starring baby potatoes! Don’t you just love those little baby potatoes? Whoever thought of marketing those little gems is a genius. About the size of a cherry tomato, baby potatoes are ready to eat in no time and have so much flavor. They’re always our go-to (and we love that you don’t have to scrub them!). However, if you want to use a different kind of potato, this recipe will work for almost any type of tender-skinned potato.

Fancy enough for company. Wouldn’t you agree that they look kind of fancy on a plate, especially dressed up with a glistening coat of olive oil and fresh herbs? We wouldn’t have any problem serving these rosemary grilled potatoes to guests, and they go with almost any type of meat.

straightforward to mix. With only five ingredients (and that includes salt and pepper!), you won’t be slaving in the kitchen for hours with this recipe. And no dishes to wash, not even one! A reliable summer recipe, wouldn’t you say?

There’s not a lot more to say about grilled potatoes except that you’ll love them!

How it comes together

Arrange potatoes on foil. Spread a sheet of heavy duty foil (or two sheets of regular foil) on your work surface. Place the potatoes in the middle, drizzle on olive oil, and sprinkle with rosemary (either fresh or dried), salt and pepper. Toss or stir to coat all sides of the potatoes.

Fold to make packet. Bring the sides of the foil up and around the potatoes, folding to seal. Seal the ends as well. You want to make sure all the steam is captured inside your foil packet. Your herbed potatoes are ready to grill!

Grill. Place the foil packet right on the grill grates over medium heat, and grill for 25 to 30 minutes or until the potatoes are tender. Remove the packet from the grill with mitts or large tongs.

Open the packet carefully. There’s hot steam inside that could burn you if you’re not careful.

Serve. Enjoy grilled rosemary potatoes with grilled salmon. Did you know that you can also grill salmon in a foil pack? Wow, how straightforward can you get? Grilled chicken is reliable, too. We love these grilled chicken thighs. Use one of these chicken marinades to jazz up plain chicken. Grilled marinated flank steak is memorable, too. Round off the meal with grilled zucchini or grilled Brussels sprouts.

While you have the grill on, try grilling a few peaches for grilled peach salad with burrata!

Ways to change it

• Use another kind of potato. We like to use baby potatoes but if you can’t find those, feel free to use any other kind of tender-skinned new potato, like fingerling potatoes, red potatoes, or Yukon gold potatoes. Those little purple potatoes would be fun, too. Mix a few kinds together for a colorful potato blend. If the potatoes are large, cut them into approximately one-inch squares. Make sure the potatoes are clean and dry.
• Use your oven instead of the grill. If it’s too rainy or cold to grill, make foil-pack potatoes in the oven. They’ll taste pretty much the same. Preheat the oven to 400°F and proceed with the recipe as directed.
• Jazz them up. Add sliced or chopped garlic and minced chives for flavorful potatoes. Experiment with different herbs like basil, oregano, parsley, or sage. Our mom likes to add lemon balm because it’s a prolific grower in her garden and adds reliable lemony flavor.

Keeping leftovers

Refrigerate: Leftover grilled potatoes will last up to four days in the refrigerator. Store them in a covered container.

Reheat: The potatoes can be reheated in the microwave, or rewrapped in foil and put back on the grill for 10 minutes or so.

Leftover Love

The grilled potatoes are great for breakfast. Slice them and fry them up with chopped onions for rich American fries. You can make them into a straightforward potato salad by adding a speedy vinaigrette or Parmesan peppercorn dressing.

• Yield: 6
• Prep: 5 minutes
• Cook: 30 minutes
• Total: 35 minutes

Ingredients

• 1 ½ pounds baby potatoes (or other types of potatoes, see note)
• 1 tablespoon olive oil
• 1 teaspoon crushed dried rosemary (or 1 tablespoon chopped fresh rosemary)
• ½ teaspoon kosher salt (more if desired)
• ¼ teaspoon coarse ground black pepper (more if desired)

Method

1. Preheat grill to medium heat (350°-400°F). Rinse potatoes, or scrub if necessary, and dry them.
2. Place potatoes, oil, rosemary, salt, and pepper on a large sheet of heavy duty foil (or double layer of foil) and toss to coat all the potatoes with oil and seasonings.
3. Close foil around potatoes, creating a tight seal.
4. Grill for 25 to 30 minutes or until potatoes are fork tender.
5. Remove from grill and carefully open foil packet. Steam will be hot so be cautious.
6. Serve immediately.

Notes

Potatoes: You can use any type of tender-skinned potatoes including fingerlings, red potatoes, Yukon gold, or purple potatoes. Scrub if necessary, and dry off excess water. If the potatoes are large, cut them into 1 inch chunks.

Variations: Feel free to experiment with different herbs. Chives, parsley, oregano, thyme, sage, lemon balm are all good choices. Add garlic, either sliced or coarsely chopped. Feel free to add different seasonings. Our all purpose seasoning would work great.

Oven method: The potatoes will taste pretty much the same if you bake them in the oven. Preheat the oven to 400°F and proceed with the recipe as instructed.

Storage: Leftover grilled potatoes should be be refrigerated in a covered container for up to 4 days. Reheat in the microwave, or rewrap in foil and put them back on the grill for 10 minutes to reheat.