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It’s getting hot out. That’s when I try to cook every meal outside, from appetizers to desserts and everything in between. I’m always on the lookout for a good tasty side dish that I can throw on the grill. Like these grill-roasted herb potatoes. They have a great herb flavor. But to really make them great, they’re cooked with (and topped with) French-fried onions. The added crunch and onion flavor really makes the potatoes shine. If you’re grilling a good thick steak, this is the side you’re looking for to complete your meat-and-potatoes meal.

There’s No Shortage Of Flavor Here!

You could substitute any herb you have on hand for the thyme, such as rosemary or dill and these grill-roasted herb potatoes will still be fantastic. For me, thyme is a nice gentle-tasting herb to use. It’s not too overpowering yet I’m definitely still going to taste it.

And though the fried onions could be omitted, they add a great onion flavor along with a nice crunch to compliment the creamy soft potatoes.

Weber Deluxe Grilling Basket

Also try my smoke-roasted potatoes and my wife’s favorite, Parmesan broccoli potatoes.

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5 from 1 vote

Grill-Roasted Herb Potatoes

I’m always on the lookout for a good tasty side dish that I can throw on the grill, like these grill-roasted herb potatoes.

Course Side

Cuisine American

Keyword herbs, potatoes, roasted

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 146kcal

Author Mike

Ingredients

2 lbs red potatoes equally-sized cut into wedges
1 ⅓ cups French-fried onions divided (you could leave them out)
¼ cup parsley chopped
6 cloves garlic chopped
6 sprig thyme
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 ice cubes

Instructions

Fire up your grill for indirect cooking.
Tear off a large piece of foil, about 2′ long.
Combine all of the ingredients minus 1/3 cup of the French-fried onions in a large bowl.
Pour the bowl contents out onto the center of the foil and fold up the edges to seal it.
Place on your grill over indirect heat and cook 25-30 minutes, rotating the packet once, until the potatoes are tender.
Serve garnished with the remaining French-fried onions.