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Grilled Potatoes with Herbs

Firm on the outside and soft on the inside, these tasty spuds have beautiful grill marks and taste heavenly from the seasonings. These are my go-to side for meat, fish, or poultry.
Course Sides
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings

Ingredients

  • 3 lbs. medium potatoes
  • 1/2 cup canola or olive oil
  • 1/2 cup mixed fresh herbs parsley, rosemary, and oregano
  • 2 garlic cloves, smashed

Instructions

  1. Note: if you will be grilling your potatoes on metal skewers, cut them into large chunks (for skewering later), or if you will be grilling them directly on the grill, cut into thick slices.
  2. Boil potatoes in large pot of salted water for about 10 minutes. Meanwhile in a large baking dish, combine the oil, herbs, and the garlic. Set aside.
  3. Drain potatoes and let them sit in the colander for a few minutes to allow the steam to release any excess moisture. Place the potatoes into the oil mixture and gently toss to coat evenly with the oil, garlic, and herbs.
  4. Heat the grill. If using thick slices, carefully place the potatoes on the grill now. If skewering, carefully skewer a few pieces on each skewer (be careful--they will be slippery!) Let any excess oil drip back into the baking dish. Remember to turn the skewers every few minutes and to flip the potato slices after 3-5 minutes.Test a piece of the potato to make sure they are fully cooked. Serve hot.
  5. Garnish with more herbs or a sprinkling of Kosher salt or Parmesan cheese, if desired.