Smoky Crispy Grilled Potatoes (Printable)
Charred baby potatoes seasoned with smoked paprika and thyme — crisp exterior, tender center; ideal grilled side.
# What You’ll Need:
→ Vegetables
01 - 1.5 lbs baby potatoes (red, gold, or mixed), washed and halved
02 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Marinade
03 - 3 tbsp olive oil
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - 1/2 tsp dried thyme
07 - 3/4 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
→ Optional Garnish
09 - 1/4 cup grated Parmesan cheese (omit or use vegan alternative for dairy-free)
# Directions:
01 - Preheat your grill to medium-high heat, targeting approximately 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
02 - In a large mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, smoked paprika, dried thyme, sea salt, and black pepper until every piece is evenly coated.
03 - Thread the seasoned potatoes onto metal or soaked wooden skewers, or arrange them in a single layer inside a grill basket for consistent, even cooking.
04 - Place the potatoes on the grill and cook for 25 to 30 minutes, turning them every 7 to 8 minutes. Continue until the exteriors are golden and lightly charred and the centers yield easily to a fork.
05 - Transfer the grilled potatoes to a serving platter. While still warm, sprinkle generously with chopped fresh parsley and Parmesan cheese if desired.
06 - Serve immediately alongside your favorite grilled entrées, burgers, or a fresh summer salad.
# Expert Advice:
01 -
- The smoky char you get from the grill is impossible to replicate in any oven, and it transforms ordinary potatoes into something people actually fight over.
- These come together with barely any prep, which means more time with a drink in your hand and less time hovering over a cutting board.
02 -
- If your potatoes are larger than golf balls, cut them into quarters instead of halves, otherwise the outside will burn before the center cooks through.
- Do not skip oiling your grill basket or skewers, because nothing ruins the moment like potatoes stubbornly sticking and tearing when you try to flip them.
03 -
- Soak wooden skewers for at least 30 minutes before grilling to prevent them from burning and adding an acrid taste to your potatoes.
- Toss the cooked potatoes with a squeeze of fresh lemon juice right off the grill for a brightness that makes the smoky flavor sing even louder.