Smoky Grilled Potatoes (Print Layout)
Charred baby potatoes in olive oil, smoked paprika and thyme—crispy outside, tender inside, ideal with grilled mains.
# What You Need:
→ Vegetables
01 - 1.5 pounds baby potatoes (red, gold, or mixed), washed and halved
02 - 2 tablespoons fresh parsley, finely chopped, plus extra for garnish
→ Marinade
03 - 3 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon dried thyme
07 - 3/4 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnish
09 - 1/4 cup grated Parmesan cheese or vegan substitute
# Directions:
01 - Preheat grill to medium-high heat, about 400°F.
02 - In a large mixing bowl, toss halved baby potatoes with olive oil, garlic powder, smoked paprika, dried thyme, sea salt, and black pepper until evenly coated.
03 - Thread seasoned potatoes onto skewers or arrange them in a grill basket for uniform cooking.
04 - Grill potatoes for 25 to 30 minutes, turning every 7 to 8 minutes, until exterior is crisp and deeply charred with tender interiors.
05 - Transfer potatoes to a serving platter and immediately sprinkle with chopped parsley and, if desired, Parmesan cheese or alternative.
06 - Present potatoes warm as a versatile accompaniment to grilled main dishes.
# Expert Suggestions:
01 -
- You get crispy edges and creamy centers every single time—no oven required.
- These potatoes are just as happy next to grilled veggies as they are piled beside smoky burgers or tender steak.
02 -
- If you rush flipping, the potatoes might stick or tear—just wait for that natural release.
- Switching to a grill basket after the first skewer catastrophe saved me from counting lost potatoes ever again.
03 -
- Metal skewers work best since wood ones can char or break under the heat.
- A quick brush of oil on the grill grates right before cooking keeps sticking to a minimum.