This grilled baby potato dish has been a backyard staple for years. I first made it on a warm summer evening when guests dropped by unexpectedly and I needed something easy, soulful, and utterly satisfying. The potatoes take on a gentle smokiness from the coals or grill and develop a golden, tender interior while keeping a lightly crisp exterior when finished properly. I love this preparation because it elevates humble baby potatoes into a show-stopping side without fuss.

What makes these potatoes special is the layering of simple, high-quality ingredients: extra-virgin olive oil for richness, dried rosemary and basil for fragrant notes, a touch of onion powder for background savory depth, and fresh cracked black pepper for bite. When I first tasted the finished potatoes, the combination of warm herb aroma and creamy potato texture convinced me to always keep small red potatoes on hand for impromptu gatherings. Serve them right from the foil packet and watch people reach for seconds.

Ingredients

• Baby red potatoes (1 1/2 pounds): Choose firm, evenly sized baby reds so they cook at the same rate. Look for smooth skins without soft spots; smaller, uniform potatoes halve more cleanly and present nicely. No need to peel; the skin adds texture and nutrients.
• Extra-virgin olive oil (3 tablespoons): Use a fresh, fruity oil for the best flavor. The oil conducts heat, encourages browning, and helps the herbs release their aroma. Brands with a pronounced peppery finish add complexity.
• Dried rosemary (1 teaspoon): Crushed slightly between your fingers to release oils. Rosemary pairs beautifully with potatoes and stands up to high heat.
• Kosher salt (3/4 teaspoon): Even seasoning is critical. If using table salt, reduce slightly.
• Onion powder (1/2 teaspoon) and fresh cracked black pepper (1/2 teaspoon): These round out the savory profile and add subtle heat.
• Dried basil (1/2 teaspoon): Adds a sweet, herbaceous top note that complements the rosemary.
• Freshly shredded Parmesan cheese (1/4 cup, optional): Use a finely grated Parmigiano-Reggiano for the best melt and savory umami finish. Omit for a dairy-free option.
• Fresh parsley (1 teaspoon, chopped): Brightens the finished dish and provides a fresh color contrast.

Instructions

Prepare the Fire or Grill: If using a fire pit or charcoal grill, light the wood or charcoal and allow it to burn down to hot, grey coals. On a gas grill, preheat to medium-high (about 400 to 425 degrees Fahrenheit) so the packet sees steady heat without scorching. This step creates the even, radiant heat needed for tender potatoes and gentle browning. Slice and Season the Potatoes: Slice the baby potatoes in half lengthwise so the cut side can brown. Place them in a large bowl and drizzle with the olive oil. Toss to coat thoroughly so each potato has a thin layer of oil; this promotes browning and keeps the skin from drying out. Combine the Herbs: In a small bowl combine the dried rosemary, kosher salt, onion powder, cracked black pepper, and dried basil. Stir to blend evenly. Sprinkle the herb mixture over the oiled potatoes and toss again until the seasoning is uniformly distributed. Crushing the rosemary between your fingers before adding it releases more aroma. Make the Foil Packet: Tear off three pieces of heavy-duty foil about 24 inches each. Overlap two pieces to form the bottom layer, and spray lightly with nonstick spray or brush with a touch of oil. Spread the potatoes in an even layer, cut sides down to encourage caramelization. Top with the remaining piece of foil, overlap edges and fold tightly to create a sealed packet. Leaving a small vent is optional but sealing helps trap smoke and steam for tenderness. Grill the Packet: Place the foil packet on the grill over direct heat. Cook for 20 minutes, then rotate the packet so it browns evenly. Use tongs when turning to avoid puncturing the foil. After rotating, continue cooking for another 10 to 15 minutes until potatoes are tender when pierced with a fork and the cut sides show golden color. For gas grills, monitor to prevent flare-ups. Finish and Serve: Carefully remove the packet and open it away from your face to avoid steam. Transfer the potatoes to a serving bowl or plate. While still hot, sprinkle with the shredded Parmesan if using, and finish with the chopped fresh parsley. Serve immediately so the potatoes remain warm and slightly crisp on the cut surface.

Storage Tips

Store any cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, freeze the potatoes in a single layer on a baking sheet, then transfer to a sealed freezer bag for up to 3 months; note that freezing alters the texture slightly. To reheat refrigerated potatoes, spread them on a rimmed baking sheet and warm in a 375 degrees Fahrenheit oven for 10 to 12 minutes, flipping once to re-crisp the cut sides. Avoid microwaving if you want to preserve texture; microwaving makes them soft.

Ingredient Substitutions

Swap baby Yukon golds or fingerlings for red baby potatoes if you prefer a creamier interior; white-fleshed varieties will be slightly less sweet. Replace dried rosemary with 1 tablespoon of fresh chopped rosemary if available, but add fresh herbs toward the end of cooking to preserve their brightness. For a smoky twist, add 1/2 teaspoon smoked paprika to the spice mix. If you need a dairy-free finish, omit the Parmesan and use a tablespoon of nutritional yeast to get a similar umami punch.

Serving Suggestions

Serve these potatoes alongside grilled chicken, steak, or a charred vegetable platter. They pair beautifully with a simple green salad dressed in lemon vinaigrette and a squeeze of fresh lemon on the potatoes lifts the flavors. Sprinkle extra chopped parsley or a few thinly sliced scallions for color. For a heartier plate, top with crumbled feta and toasted pine nuts or serve with a dollop of garlic aioli for dipping.

Cultural Background

Grilling vegetables in foil packets is a technique used across many outdoor cooking traditions because it concentrates flavors and keeps food moist over open flames. While potatoes have roots in Andean agriculture, this style of packet grilling became popular in North American backyard culture where convenience and smoky flavor are prized. The herb and cheese finish nods to Mediterranean and Italian influences where simple, quality ingredients elevate humble vegetables.

Meal Prep Tips

To streamline weeknight meals, halve and season the potatoes in the morning, keep them covered in the refrigerator, then grill or bake when you’re ready to eat. For packed lunches, cool extras quickly and store them in divided meal prep containers; a hot pan sear in the morning will revive their texture. Use reusable silicone baking sheets or oven-safe containers to reduce foil waste when reheating in the oven.

These smoky grilled baby potatoes are the kind of side that becomes part of your regular rotation: simple to make, easy to adapt, and reliably delicious. Gather friends, light the grill, and enjoy the warm, herb-scented reward.