Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery. All you need is a few spices out of the pantry and in no time you have perfect potatoes with a hint of garlic, a hint of smoke, and just a nice subtle spiciness to offset some of the potato sweetness.
You can use this recipe for grilled baby potatoes for just about any grilled vegetable, from broccoli to cauliflower to asparagus. You can skip partially cooking smaller vegetables in the microwave since they will grill quickly. Just check that they are nice and tender before removing from the grill.
Also try my grilled potatoes with mustard-garlic dressing.
Grilled Baby Potatoes
Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery.
Servings 4 servings
- 1 pound small potatoes red or yellow, all about the same size (cut in half if too large)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch red pepper flake or more
Fire up your grill for medium-high cooking.
Place potatoes in a large microwavable bowl and microwave on high for 5-10 minutes until slightly softened, stirring occasionally.
Carefully remove the bowl from the microwave.
Combine the remaining ingredients and pour over the potatoes. Toss to coat.
Transfer the potatoes to a grill basket (you can also skewer them if preferred) and transfer to your grill.
Grill for 10 minutes. Stir and grill another 10 minutes or until the potatoes have a nice char on them.
Calories: 100kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 651mg | Potassium: 504mg | Fiber: 3g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 1mg
Nutritional values are approximate.
Well now, these little bites of yumminess didn’t last long. Grilled chive potatoes didn’t take long to make either. Creamy and tender inside, the potatoes had nice crispy skin. Covered in butter and chives, with just a hint of lemon, each one was sooooo good. I grilled the potatoes, but you can make them in the oven just as easily.
What will I do different next time I grill some grilled chive potatoes? Probably nothing. Oh I might add a pinch of red pepper flake but that’s it. They don’t need anything else.
If you don’t have fresh chives just use green onions instead.
Also try my grilled Ranch potatoes.
Grilled Chive Potatoes
Well now, these little bites of yumminess didn’t last long. Grilled chive potatoes didn’t take long to make either.
- 1 1/2 pounds baby potatoes rinsed
- 1/2 cup unsalted butter
- 1/2 cup chives chopped
- 2 teaspoons lemon juice
- kosher salt to taste
- freshly ground black pepper to taste
Bring a large pot of salted water to a boil.
Add the potatoes and reduce the heat to a gentle boil and let boil until the potatoes are just starting to turn tender, 10-15 minutes depending on the size of your potatoes.
Drain and rinse with cold water. Slice into halves.
Fire up your grill for medium-high direct grilling.
Melt the butter in a medium saucepan and stir in the chives and lemon juice. Season with salt and pepper to taste.
Transfer the potatoes to the grill, cut-side down and let grill until just starting to turn golden brown and getting just a little char around the edges. Brush lightly with the butter mixture.
Remove potatoes and transfer to a serving bowl or platter. Drizzle with remaining butter mixture and serve.
Calories: 168kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 7mg | Potassium: 370mg | Fiber: 2g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg
Nutritional values are approximate.