Smoky Grilled Potatoes (Printable)
Smoky baby potatoes tossed with olive oil, smoked paprika and garlic, grilled until crisp and finished with parsley.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs baby potatoes (red, gold, or mixed), washed and halved
02 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Marinade
03 - 3 tbsp olive oil
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - 1/2 tsp dried thyme
07 - 3/4 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
→ Optional Garnish
09 - 1/4 cup grated Parmesan cheese (omit or substitute with vegan alternative for dairy-free)
# How To Make:
01 - Preheat a gas or charcoal grill to medium-high heat, targeting approximately 400°F. Allow grates to heat thoroughly for optimal charring.
02 - In a large mixing bowl, combine the halved baby potatoes with olive oil, garlic powder, smoked paprika, dried thyme, sea salt, and black pepper. Toss vigorously until every piece is evenly coated with the seasoning mixture.
03 - Thread the seasoned potatoes onto metal or soaked wooden skewers, or arrange them in a single layer inside a grill basket to ensure even cooking and prevent smaller pieces from falling through the grates.
04 - Place the skewers or grill basket over direct heat. Cook for 25 to 30 minutes, rotating every 7 to 8 minutes, until the potato exteriors develop a crisp, charred crust and the centers yield easily when pierced with a fork.
05 - Transfer the hot potatoes to a serving platter. While still warm, sprinkle generously with chopped fresh parsley and grated Parmesan cheese if desired, allowing the residual heat to slightly melt the cheese.
06 - Present immediately alongside grilled mains, burgers, or summer salads. These potatoes are best enjoyed fresh off the grill while the exterior remains crisp.
# Expert Tips:
01 -
- The smoked paprika in the marinade tricks everyone into thinking you spent hours over a charcoal pit when really it is just one teaspoon doing all the heavy lifting.
- Baby potatoes cook faster than you expect, making this feel almost effortless even on a weeknight.
02 -
- If you skip halving the potatoes they will char on the outside and stay raw in the middle, a mistake I made once and never repeated.
- A grill basket is far easier than skewers because nothing falls through the grates when you flip them.
03 -
- Soak wooden skewers in water for at least 30 minutes or they will catch fire before the potatoes are done.
- Shake the grill basket vigorously every time you turn it, because the tossing action helps the edges crisp evenly on all sides.