How to Grill Potatoes

We love potatoes any way we can get ’em, but nothing beats these baby spuds, spiked with rosemary, gently smashed, and grilled over a direct flame. Here’s how to dial in that balance of crispy skin and tender potato perfection in every bite.

Let's get grilling

1

Boil the potatoes until you can just pierce them with a knife. Make sure not to overcook. They’ll finish on the grill.

2

Light the grill and prep for direct cooking, spreading your lit coals evenly.

3

Drain the potatoes, and place onto a board. Use a hard, flat surface (like the bottom of a jar) to lightly smash them so they are even but not pressed too thinly.

4

Drizzle your smashed potatoes with oil, and season with salt and pepper. Flip them over and repeat. Top them off with finely chopped rosemary. Take it up a notch and brush your smashed potatoes with this sage compound butter instead.

5

Place the potatoes on the warm grill, and cook until the skin becomes golden and crispy, about 5 minutes per side.

6

These potatoes are amazing straight off the grill, but add a drizzle of melted butter before serving for an extra luscious finish. If you loved this grilled baby potatoes recipe, we guarantee you’ll also love grilled poutine.

Cooking for 4 people

Ingredients


  • small/baby potatoes
    20
  • oil
  • rosemary
  • salt
  • pepper
  • melted butter (optional) Boil the potatoes until you can just pierce them with a knife. Make sure not to overcook. They’ll finish on the grill.

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