Garlic Rosemary Grilled Potatoes Recipe

Garlic Rosemary Grilled Potatoes are a great accompaniment to many main dishes. You'll make them again and again!

Perfectly golden and lightly crispy on the outside. Light and fluffy on the inside. And seasoned with just the right amount of garlic and herbs. Cooking potatoes on the grill can be a bit of a challenge, but the result is completely worth the effort! And here’s the thing: grilling potatoes isn’t that difficult at all, as long as you know a few key tips and tricks.

These garlic rosemary grilled potatoes are a favorite side dish around our house. We’ve served them alongside burgers, hotdogs, chicken, pulled pork... and the list goes on. In fact, these grilled red potatoes are a delicious side dish that go well with pretty much everything!

So what are these tips and tricks for creating delicious potatoes on the grill? Well, for starters, I like to use small, firm potatoes. The classic russet potato is great for making baked potatoes in the oven, but it just doesn’t do so great on the grill. Grab some small, red potatoes instead.

I’ve experimented with all sorts of potatoes on the grill, and red potatoes are my favorite. Plus, they’re just the right size for the skewers!

The second tip is to parboil those potatoes for a few minutes before grilling them. I know this is an extra step, but it’s really not difficult at all. You can parboil them earlier in the day so that you aren’t running around like crazy getting dinner together.

I’ve found that this extra little bit of cooking really helps the final texture of the potatoes. Without it, the potatoes need to stay on the grill a lot longer, and this could lead to burnt potatoes. Burnt potatoes don’t taste the best. Trust me on this one.

Finally, sauté the garlic and rosemary in a small pan and then just brush the mixture on the potatoes once they come off the grill. Why don’t I just brush the garlic and rosemary mixture right onto the potatoes before grilling them? Well, I tried that once, and the garlic and herbs end up burning on the grill. Burnt garlic doesn’t have the best flavor. Trust me on this one too.

So I know this recipe sounds like a lot of steps, but it’s really not that bad. We make these garlic rosemary grilled potatoes all the time, and I’ve got the routine down now.

In fact, after you’ve made these grilled potatoes once, the hardest part will be to stop eating them! And if you want to get creative, play around the seasonings. I personally like this garlic and rosemary combo, but mix it up with some smoked paprika and cumin or perhaps go with a lemon zest and dried basil combo instead.

I hope you enjoy these grilled potatoes as much as we do!

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