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.
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.
Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction. I almost added red pepper flake (and you could, really) but I opted for a slightly sweeter no-heat version instead. Red potatoes would work just as well.
You can make the reduction ahead of time. I recommend making extra and keeping it on hand. Then, any time you need a quick and easy side when grilling, just toss the potatoes on and in no time you’ll have a big helping of garlic-roasted potatoes.
A grill basket is an almost must-have for dishes like this. It makes cooking and cleanup a breeze!
Place the potatoes into a large microwavable bowl and microwave on high until just starting to soften, about 10 minutes, stopping to stir every once in a while. Remove the bowl carefully as it will be hot.
Combine 2 tablespoons of the olive oil, the garlic, salt and pepper and the rosemary. Pour over the potatoes and toss to coat.
Transfer potatoes to a grill basket (I put the basket over a plate or bowl to catch any dripping oil mixture), or thread them onto skewers.
Place onto the grill and grill until lightly charred, crispy on the outside and tender on the inside, turning occasionally
Meanwhile, pour the balsamic vinegar into a small saucepan over high heat and reduce until you are left with two tablespoons, stirring often.
Pour remaining olive oil onto a serving platter and spread out evenly. Sprinkle with salt and pepper.
Add the potatoes.
Drizzle with the reduce balsamic vinegar and serve.
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. I used baby potatoes but fingerlings would be just as great, just as creamy!
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. Doubling the recipe would be a good idea. The potatoes are really great leftover. I like to heat a bit of oil in a cast iron skillet and get it real hot. Add the potatoes and get them warmed up. They get a nice additional crunch to them!
I recommend that you use a grill basket when making this dish. I makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
If you don’t have fresh chives just use green onions instead.