This grilled baby potato dish has been my backyard-party secret for years. I first made a version of it on a warm June evening when a last-minute rainstorm moved our dinner indoors; I wanted something that felt like summer but took almost no babysitting. The thin-skinned baby reds I used turned golden and crisp on the edges while remaining creamy in the center, and the dry rosemary and garlic perfume made everyone ask for the recipe. It’s the sort of side that disappears faster than the main and gets requested for potlucks and holidays alike.

What makes this preparation special is the foil-packet technique — it concentrates flavor, protects the potatoes from flare-ups, and creates a tender, evenly cooked result with a little caramelized color. I love that it’s adaptable: finish with freshly grated Parmesan and herbs for an elegant touch, or keep it simple and dairy-free for weeknight dinners. The recipe comes together quickly, is forgiving in technique, and uses pantry staples, which is why it’s become a repeat favorite in my kitchen.

Ingredients

• Baby potatoes (1 1/2 pounds): Use baby red or baby gold potatoes with thin skins; choose firm, smooth tubers about the size of a walnut for even cooking. No peeling needed — the skins add texture and nutrients.
• Dried rosemary (1 teaspoon): Dried rosemary gives concentrated piney aroma; crush lightly between your fingers before adding to release oils. A little goes a long way, so measure carefully.
• Garlic powder (1 teaspoon): Provides gentle, even garlic flavor without the risk of burning that comes with fresh chopped garlic on high heat.
• Kosher salt (3/4 teaspoon): Kosher salt seasons more softly than table salt; if using table salt, reduce to about 1/2 teaspoon.
• Ground black pepper (1/2 teaspoon): Freshly ground is ideal for brighter flavor and aroma.
• Dried oregano (1/4 teaspoon): Adds a warm, slightly bitter counterpoint that pairs beautifully with rosemary.
• Extra-virgin olive oil (2 tablespoons): Use a good-quality oil for flavor and to promote browning; the oil also helps the dry spices cling to the potato slices.
• Grated Parmesan (optional): A sprinkle of Parm adds savory umami and a salty finish; use Parmigiano-Reggiano or Pecorino Romano for best results.
• Fresh herbs (optional): Chopped parsley, rosemary, or basil brightens the finished dish; add right before serving so they stay fresh.

Instructions

Prepare the potatoes: Rinse and dry the baby potatoes thoroughly; no peeling needed. Slice crosswise into 1/2-inch rounds — if potatoes are smaller than a golf ball, halve or quarter for even sizing. Put the slices into a large bowl so they’re ready for seasoning. Mix the seasoning: In a small bowl combine 1 teaspoon dried rosemary, 1 teaspoon garlic powder, 3/4 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon dried oregano. Breaking up the rosemary with your fingers helps release aroma and prevents woody bits in the finished dish. Toss with oil and spices: Drizzle 2 tablespoons extra-virgin olive oil over the potato slices. Sprinkle the spice mix evenly and toss with your hands or a large spoon until every slice is coated; the oil will help the seasonings adhere and promote golden edges on the grill. Assemble the foil packet: On a large baking sheet, overlap two heavy-duty foil sheets lengthwise and coat the surface with nonstick spray. Spread the potatoes in a single layer. Add a layer of parchment if you prefer to avoid direct contact with foil. Place two overlapping foil sheets on top, then fold and seal the edges tightly, leaving a bit of headspace for air to circulate. This pocket traps steam and allows the potatoes to cook evenly. Grill to finish: Preheat the grill to medium-high (about 375–400°F). Transfer the baking sheet with the packet to the grill and cook covered for 15 minutes. Carefully open the packet, flip the potatoes with tongs (they should be deeply golden on the first side; if not, grill 3–5 minutes more), then loosely re-cover and grill another 5–10 minutes until a fork pierces them easily and they’re tender throughout. Serve: Slide the packet back onto the baking sheet, open, and transfer the potatoes to a serving bowl or serve directly from the foil. Sprinkle grated Parmesan and chopped fresh herbs if desired. Serve warm as a side to grilled protein or as part of a picnic spread.

Storage Tips

Allow leftovers to cool to room temperature (no more than two hours) before refrigerating in an airtight container. Stored this way, the potatoes will keep for up to 4 days. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months—note that freezing slightly changes the texture, so use frozen potatoes in casseroles or mashed preparations. Reheat refrigerated portions gently in a skillet with a splash of oil over medium heat to re-crisp the edges, or warm in a 350°F oven for 8–10 minutes.

Ingredient Substitutions

If you don’t have baby red or gold potatoes, small Yukon Golds or fingerlings work well; adjust slice thickness so pieces are uniform. Replace dried rosemary with 1 tablespoon fresh chopped rosemary if preferred; reduce fresh rosemary slightly to avoid overpowering. Swap garlic powder for 1 to 2 cloves of finely minced fresh garlic — add it just before sealing the packet to avoid bitter char. For a smokier profile, add 1/2 teaspoon smoked paprika. Omit Parmesan to keep the dish dairy-free.

Serving Suggestions

Serve warm alongside grilled chicken, steak, or fish, or use as a hearty base for a warm potato salad tossed with vinaigrette and fresh herbs. For a casual meal, plate with sliced sausages and a crisp green salad. Garnish with grated Parmesan and chopped parsley, or finish with a drizzle of lemon-infused olive oil for brightness. These potatoes also pair beautifully with charred vegetables and a cooling yogurt sauce for contrast.

Cultural Background

Simple grilled potatoes reflect a universal approach to cooking tubers across many traditions — roasting, boiling, and grilling appear in Mediterranean, Southern, and European cuisines. The combination of rosemary and garlic is particularly Mediterranean, common in Italian and Provençal cookery, where the herbaceous, aromatic notes complement the natural sweetness of the potato. The foil-packet technique borrows from campfire and grilling traditions that emphasize convenience and concentrated flavor.

Seasonal Adaptations

In spring and summer, finish with bright herbs like basil and lemon zest; in fall and winter, swap in thyme and a pinch of ground cumin or smoked paprika for warmth. For holiday menus, toss the cooked potatoes with roasted shallots and a splash of sherry vinegar. In colder months, serve with melted butter or browned sage for a richer profile; in summer, finish with fresh parsley and a squeeze of lemon to keep the dish light.

Meal Prep Tips

Slice the potatoes and prepare the seasoning mix ahead of time, store both separately in the fridge, then toss with oil and assemble packets the day you plan to grill. Par-cook the sliced potatoes in simmering water for 5 minutes if you need to speed up grilling; drain well before seasoning to prevent sogginess. Use shallow, labeled containers for individual portions for easy reheating throughout the week, and re-crisp in a hot skillet or under a broiler for best texture.

These grilled baby potatoes are a dependable, delicious addition to any meal — approachable for cooks of all levels and endlessly adaptable. Try them at your next barbecue and watch them become the first thing to vanish from the table.