Save Preheat the grill to medium-high. Halve baby potatoes and toss them with olive oil, garlic powder, smoked paprika, thyme, salt and pepper. Thread on skewers or place in a grill basket and cook 25–30 minutes, turning every 7–8 minutes, until skins are crisp and centers are fork-tender. Finish with chopped parsley and optional Parmesan for a smoky, savory side.
Smoke billowing from the backyard grill on a July evening is one of those small thrills that never gets old, especially when there are potatoes crackling away in a basket alongside whatever meat is sizzling on the grates.
My neighbor Dave wandered over one evening holding a beer and asked what smelled so good, and he ended up eating half the batch standing at the grill before dinner was even ready.
Ingredients
- Baby potatoes (1.5 lbs): Red or gold both work beautifully, but mixing them gives a nice visual contrast on the platter.
- Olive oil (3 tbsp): This is the glue that holds the spices on, so do not skimp here.
- Garlic powder (1 tsp): Fresh garlic burns on a grill, and powder spreads the flavor more evenly anyway.
- Smoked paprika (1 tsp): The single most important ingredient for that deep campfire flavor.
- Dried thyme (1/2 tsp): Adds an earthy note that rounds out the smokiness without overpowering it.
- Sea salt (3/4 tsp) and black pepper (1/4 tsp): Seasoning is everything, and these two anchor the whole marinade.
- Fresh parsley (2 tbsp plus more for garnish): Tossed on at the end for a bright fresh finish that cuts through the char.
- Parmesan cheese (1/4 cup, optional): Grated finely so it melts into the warm potatoes like a salty little blanket.
Instructions
- Get the grill screaming hot:
- Preheat to medium-high around 400 degrees Fahrenheit and let the grates get good and hot so the potatoes get those gorgeous dark marks.
- Toss everything together:
- Pile the halved potatoes into a big bowl with the oil, garlic powder, smoked paprika, thyme, salt, and pepper, then use your hands to massage the marinade into every cut surface.
- Load them up:
- Thread the potatoes onto skewers or dump them into a grill basket, making sure they sit in a single layer so each piece gets direct contact with the heat.
- Grill with patience:
- Cook for 25 to 30 minutes, turning every 7 to 8 minutes, until the skins are blistered and a fork slides through the centers like butter.
- Finish with flair:
- Transfer to a platter and scatter the parsley and Parmesan over the top while the potatoes are still hot so everything melts and sticks.
Save There is something quietly magical about watching a bowl of humble potatoes transform into the dish everyone fights over at a cookout.
What to Serve Alongside
These potatoes pair effortlessly with grilled chicken thighs, a juicy burger, or even just a big summer salad loaded with tomatoes and cucumbers.
Flavor Variations Worth Trying
Toss in a pinch of chili flakes if you want heat, or swap the thyme for chopped fresh rosemary when you have some growing on the windowsill.
Getting Ahead and Storing Leftovers
You can halve and season the potatoes hours before grilling, then keep them covered in the fridge until the fire is ready.
- Leftovers reheat beautifully in a hot skillet the next morning alongside eggs.
- They also freeze well in a sealed bag for up to one month.
- Always bring the potatoes to room temperature before grilling for the most even cooking.
Save Keep this recipe in your back pocket all summer long, because once people taste these smoky little potatoes they will ask for them at every gathering.
Questions & Answers
- → What potatoes work best?
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Baby potatoes (red, gold or mixed) are ideal: even size, thin skins and creamy centers help them char evenly while staying tender inside.
- → How do I know when they're done?
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Look for crisp, lightly charred skins and test with a fork—potatoes should slide off easily and feel tender without collapsing.
- → How can I prevent sticking on the grill?
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Toss potatoes well in oil, preheat the grill to medium-high, and use a grill basket or oiled skewers; turning every 7–8 minutes helps avoid sticking and encourages even charring.
- → Can I cook these without a grill?
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Yes — roast on a preheated sheet at 425°F (220°C) for similar char and texture, or pan-roast in a hot skillet, turning frequently for even browning.
- → How do I add more smoky flavor?
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Increase smoked paprika, add a pinch of chipotle or use charcoal or wood chips on the grill to deepen the smoke profile without overpowering the herbs.
- → Any tips for make-ahead or serving?
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Par-grill until just tender, cool, then finish on the grill before serving. Serve warm with parsley and optional grated Parmesan or a tangy dipping sauce.
