Grilled Baby Potatoes are a delicious addition to any meal! Slightly charred and crispy outside and creamy and sweet on the inside, they will be your most requested side this summer!
No matter what we are grilling in the summer, my Grilled Baby Potatoes are always on the menu. I consider them a summer staple.
These Grilled Baby Potatoes are so incredibly delicious. There is just something about the crispy charred outsides and the soft, fluffy insides that makes them irresistible. They become really sweet as they cook and I could quite easily eat an entire plate of them if I didn't begrudgingly have to share.
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They are such a favourite with everyone and always get snapped up first. They are also super convenient because they are really easy to make and can be prepped ahead of time! More time sipping wine in the sun and less work in the kitchen is always a good thing on cookout days!
Ingredient & equipment notes
To make grilled baby potatoes you will need some skewers. Either metal ones or soaked wooden ones. If you have a mature rosemary bush you could also use some really sturdy branches as skewers. They do need to be sturdy though to handle the weight of potatoes.
You will also need either a freezer bag or a large lidded container that all of the potatoes will fit in comfortably.
As for ingredients, they are super simple:
- Baby potatoes - The smaller the better because they tend to be sweeter and more delicious!
- Olive oil - Essential to get them nice and crispy and for helping the herby flavour infuse.
- Rosemary - Fresh or dried, although you'll get a better more fragrant flavour with fresh rosemary. It's the best herb to use because it has a strong enough flavour to withstand being grilled.
- Salt & pepper - Absolutely essential for enhancing flavour!
How to grill baby potatoes
(For detailed measurements and instructions, see the printable recipe card).
Grilled baby potatoes are made in just a few easy steps:
- Parboil the potatoes then drain and rinse in cold water.
- Place in a bag or lidded container with the oil, rosemary, black pepper and salt. Leave to marinate. Either for a short time or longer.
- Thread onto skewers and grill.
It's as simple as that!
How to prep ahead
You can prep the potatoes up to 24 hours ahead of time. Parboil them and place in a bag or lidded container with the other ingredients, then refrigerate. Thread onto skewers and cook when needed.
Success tips
For the very best results when making these grilled baby potatoes, take note of these tips:
- It's not easy to get potatoes tender and cooked through on the grill alone, so parboiling is essential and guarantees soft and creamy insides.
- Don't overcook the potatoes when parboiling or they will break when threading onto the skewers or when turning them on the grill.
- Choose the smallest baby potatoes you can because they tend to be sweeter and more delicious once they are grilled.
- Use potatoes that are all roughly the same size so they cook evenly.
- Season generously. Salt enhances the flavour of potatoes so much.
- Be generous with time and don't cook them too high. The longer you can keep them cooking on the grill the sweeter and more delicious they get.
Serving suggestions
The beauty of these baby grilled potatoes is that they go with literally everything! Whatever you are grilling you can serve them with. We're talking burgers, vegan seitan steaks, ribs and sausages, salads, tofu, portobello mushrooms, kabobs, pizza, vegetables, corn etc.
If you are wanting an incredible grilled baby potato experience though I highly recommend melting some vegan butter all over them then dipping them in either my green sauce or vegan BBQ sauce. It's a peak potato situation for sure!
They also work incredibly well with my:
How to use leftover grilled potatoes
I always cook more grilled baby potatoes than I need because leftovers are so great. They keep for up to 5 days in the fridge and reheat perfectly either on the grill for about 10 minutes, in the oven on 350 °F for about 15 minutes or in a skillet, and can be served with any meal, whether it's cooked inside or out.
You can:
- Serve them with any meal that you'd usually serve with potatoes
- Eat straight from the fridge as a snack
- Cut them up (warm or cold) and add to salads.
- Put them in a frittata (there's a recipe in my cookbook) or in an omelette.
- Make home fries with them. They reheat so well in a skillet with all of your favourite add-ins.
- Potato salads
- Throw them into soups and curries.
Hungry for more?
Want more summer recipes? You might also enjoy my:
- White Bean Artichoke Burgers
- Vegan Black Bean Burgers
- Grilled Nectarines
- BBQ Tofu
- Must Make Vegan Summer Desserts
📖 Recipe
Grilled Baby Potatoes
Author:
Ingredients
- 680g (1½ lb) baby potatoes
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh or dried rosemary
- 1½ teaspoons sea salt , divided
- ½ teaspoon freshly ground black pepper
- 1 freezer bag , or lidded container
INSTRUCTIONS
- Put the potatoes into a large pan of cold water with 1 teaspoon of the salt. Bring to a boil and cook them until you can just stick a fork or knife into them with some resistance (about 10 minutes but this varies depending on the size). then remove from the heat and drain.
- Remove from the heat, drain and run cold water all over them before draining again. This will stop them cooking anymore.
- Put the potatoes carefully into the freezer bag or lidded container.
- Pour in the oil, rosemary, remaining salt and pepper then seal the bag/container and give it a good shake around to distribute the oil and herbs all over the potatoes.
- Leave to marinate in the fridge for as long as you can, but for at least 30 minutes. They can be prepared like this up to 24 hours in advance.
- When you are ready to cook the potatoes, remove them from the fridge and thread onto skewers. If using wooden skewers make sure you soak them in cold water for a while first so they don't burn on the grill
- Place the skewered potatoes on the grill and cook for around 25 to 30 minutes, turning frequently.
- Once golden brown all over, very soft and slightly charred, remove from the grill and serve.
NOTES
Success tips
- It's not easy to get potatoes tender and cooked through on the grill alone, so parboiling is essential and guarantees soft and creamy insides.
- Don't overcook the potatoes when parboiling or they will break when threading onto the skewers or when turning them on the grill.
- Choose the smallest baby potatoes you can because they tend to be sweeter and more delicious once they are grilled.
- Use potatoes that are all roughly the same size so they cook evenly.
- Season generously. Salt enhances the flavour of potatoes so much.
- Be generous with time and don't cook them too high. The longer you can keep them cooking on the grill the sweeter and more delicious they get.
Reheating leftovers Leftovers will keep for up to 5 days in the fridge and reheat perfectly either on the grill for about 10 minutes, in the oven on 350 °F for about 15 minutes or in a skillet, and can be served with any meal, whether it's cooked inside or out.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was originally published on June 24th, 2016. I've updated the post with new information and now I am republishing it for you. The recipe itself remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!
Heather says
These are the BEST grilled potatoes. We have them on regular rotation in the summer at our house. Thanks!
Michael says
I'm guessing these will work using rosemary twigs as the skewers, but I'd need to make the hole first with a metal one. Hmm, have you tried that?
Georgie says
Can you do these in the oven? If so, what temp would you suggest and for how long?
A Virtual Vegan says
You could. It would just be like making roast potatoes. I think I'd roast them on 425°F until golden. Probably about 40 minutes, maybe a little longer?
Jessica says
Our favorite grilling recipe. They are so good and we make them every single time!