These Rosemary and Garlic Grilled Red Potatoes are a year-round favorite side dish!
Perfectly golden and lightly crispy on the outside. Fully cooked on the inside. And seasoned with just the right amount of garlic and herbs. Cooking potatoes on the grill (or indoors on a grill pan) 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 Rosemary and Garlic Grilled Red Potatoes are a favorite side dish around our house. In the summer, we grill these bad boys outside and serve them alongside burgers, hotdogs, chicken, pulled pork…and the list goes in. In the winter, we grill ’em up on the grill pan indoors and then serve them alongside carnitas tacos, rotisserie chicken, and pulled pork. (Yup, I always make sure we have a freezer full of hickory smoked pulled pork before we head into the winter.) These grilled red potatoes are a delicious side dish that goes well with pretty much everything!
So what are these tips and tricks for grilling up the perfect potato? Well, for starters, I like to use small, firm potatoes. The classic russet potato is great for making baked potatoes or mashed potatoes, but russets aren’t the best for grilling. Grab some small, red potatoes instead. Plus, they’re just the right size for the skewers!
The second tip is to parboil these 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 or stovetop a lot longer…and this could lead to burnt potatoes. Burnt potatoes aren’t very tasty. Trust me.
Finally, saute the garlic and rosemary in a small pan and then just brush the mixture on the potatoes once they come out of the grillpan (or off the grill). Why don’t you 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 isn’t very tasty. Trust me.
So I know this recipe sounds like a lot of steps, but it’s really not that bad. We make these Garlic and Rosemary Grilled Red 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. Have fun. Get wild and crazy with those grilled potatoes!
Recipe Note: We cook these potatoes indoors in the winter using a grill pan over medium heat. (And there’s no need to worry about turning off one burner…that’s only when grilling over an open flame!)
These Rosemary and Garlic Grilled Red Potatoes were originally published on Food Fanatic. Click over to check it out!