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Home Recipes by Type Sides & Vegetables
GF Gluten-Free DF Dairy-Free VG Vegetarian 5I 5 ingredients or less

Grilled Rosemary Potatoes – easy side dish

5
/5
35 mins
6 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 07/17/2020Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

Two images of baby potatoes with rosemary, wrapped in foil. A text overlay reads "grilled rosemary potatoes."
Baby potatoes with rosemary, wrapped in foil. A text overlay reads "easy grilled rosemary potatoes, rachelcooks.com"
Baby potatoes with rosemary, wrapped in foil. A text overlay reads "super easy grilled rosemary potatoes"
Two images of baby potatoes with rosemary, wrapped in foil. A text overlay reads "grilled foil pack rosemary potatoes."

Have your grill on? Make tender grilled rosemary potatoes in foil packets for an effortless and flavorful side dish. Perfect with steak, salmon, fish, or chicken!

A pound and a half of baby potatoes, partially wrapped in foil. Specks of rosemary are pictured, as well as a blue and white linen.

Don’t you just love those little baby potatoes? Whoever thought of marketing those little gems is a genius. About the size of a cherry tomato, they’re ready to eat in no time and have so much flavor. They’re always my go-to.

And wouldn’t you agree that they look kind of fancy on a plate, especially dressed up with a glistening coat of olive oil and fresh herbs?

Grilled potatoes with rosemary are super easy to make. With only five ingredients (and that includes salt and pepper!), you won’t be slaving in the kitchen for hours with this recipe. And no dishes to wash, not even one! A perfect summer recipe, wouldn’t you say?

Landscape image of potatoes that have been grilled in a foil pack with rosemary.

About these grilled potatoes:

There’s not a lot to say about grilled potatoes except that you’ll love them!

I like to use the baby potatoes that are available in grocery stores but if you can’t find those, feel free to use any other kind of tender skinned new potato. Other choices would be fingerling potatoes, redskin potatoes, or Yukon gold potatoes. Those little purple potatoes would be fun, too. Or mix a few kinds together! 

If the potatoes are large, cut them into approximately one inch squares. Make sure the potatoes are clean and dry. 

Spread a sheet of heavy duty foil (or two sheets of regular foil) on your work surface. Place the potatoes in the middle, drizzle on olive oil, and sprinkle with fresh (or dry) rosemary, salt and pepper. Toss or stir to coat all sides of the potatoes.

Bring the sides of the foil up and around the potatoes, folding to seal. Seal the ends as well. You want to make sure all the steam stays captured inside your foil packet. Your herbed potatoes are ready to grill!

Place the foil packet right on the grill grates and grill for 25-30 minutes or until the potatoes are tender. Remove the packet from the grill with mitts or large tongs. Open the packet really carefully–there’s hot steam inside that could burn you if you’re not careful.

Enjoy grilled rosemary potatoes with grilled salmon. Did you know that you can also grill salmon in a foil pack? Wow, how easy can you get? Grilled chicken would be perfect, too. Use one of these eight chicken marinades to jazz up plain chicken. I love grilled zucchini, too!

While you have the grill on, try grilling some peaches for this grilled peach and mascarpone ice cream from A Grill for all Seasons….yum!

A pound and a half of baby potatoes, partially wrapped in foil. Specks of rosemary are pictured, as well as a blue and white linen.

How to make these foil-pack potatoes your own:

  • Too rainy or cold to grill? No problem, make foil-pack potatoes in the oven. They’ll taste pretty much the same. Preheat the oven to 400°F and proceed with the recipe as directed.
  • Add garlic and chives for really flavorful potatoes. Experiment with different herbs: basil, oregano, parsley, or sage would be good choices. My mom likes to add lemon balm because it’s a prolific grower in her garden and adds perfect lemony flavor. 
  • Only have canned potatoes? They won’t be quite as good but would still work. Shorten the grilling time.
  • Want crispier potatoes? Try these seasoned grilled potatoes. 

A pound and a half of baby potatoes, partially wrapped in foil. Specks of rosemary are pictured, as well as a blue and white linen.

Storage and Reheating Tips

Wrapped well, grilled potatoes should last up to four days in the fridge. Reheat gently in the microwave, or rewrap in foil and put them back on the grill for 10 minutes or so to reheat. (I love having them for breakfast!)

Try slicing grilled potatoes and fry them with chopped onions for delicious American fries.

Or dress them up with an easy vinaigrette or Parmesan peppercorn dressing for an easy potato salad. 

Other irresistible potato recipes:

Don’t you just love potatoes in any shape or form? Here’s more yummy recipes for you to try:

 

  • Learn how to make Crispy Roasted Potatoes in the oven
  • Garlic Roasted Potatoes with paprika
  • Rosemary Roasted Potatoes
  • Dill Roasted Potatoes with Lemon
  • How to Make Baked Potatoes or try quick Instant Pot Baked Potatoes
  • Instant Pot Mashed Potatoes or Mashed Potatoes in the Slow Cooker
  • Air Fryer French Fries
  • Stovetop Scalloped Potatoes 

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

A pound and a half of baby potatoes, partially wrapped in foil. Specks of rosemary are pictured, as well as a blue and white linen.
Recipe

Get the Recipe: Grilled Rosemary Potatoes - easy side dish

5 from 1 vote
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
6 servings
Print Rate Recipe
Prevent your screen from going dark
Have your grill on? Make tender grilled rosemary potatoes in foil packets for an effortless and flavorful side dish. Perfect with steak, salmon, or chicken!

Ingredients

  • 1 ½ lb. baby potatoes, washed and dried (or potatoes, cut into 1 inch chunks)
  • 1 tablespoon olive oil
  • 1 teaspoon crushed dried rosemary (or 1 tablespoon chopped fresh rosemary)
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper

Instructions

  • Preheat grill to medium heat (350°-400°F). Place potatoes, oil, rosemary, salt, and pepper on a large sheet of heavy duty foil (or double layer of foil) and toss to coat all the potatoes with oil and seasonings. 
  • Close foil around potatoes, creating a tight seal.
  • Grill for 25-30 minutes or until potatoes are tender.
  • Remove from grill and carefully open foil packet. Steam will be hot so be cautious.
  • Serve immediately.

Notes

    • Wrapped well, grilled potatoes should last up to four days in the fridge. Reheat gently in the microwave, or rewrap in foil and put them back on the grill for 10 minutes to reheat.

Nutrition Information

Serving: 1g, Calories: 126kcal, Carbohydrates: 24g, Protein: 3g, Fat: 2g, Polyunsaturated Fat: 2g, Sodium: 188mg, Fiber: 3g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Verdict: I make these ALL THE TIME. They’re such an easy add-on when we’re grilling.
Husband’s take: Ben loves these, and he also loves the leftovers for breakfast the next day.
Changes I would make: None at all. 
Difficulty: VERY easy.
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  1. denise says

    July 18, 2020 at 1:14 am

    goodness gracious, so easy and tasty

    Reply
    • Rachel Gurk says

      July 18, 2020 at 11:13 am

      100%

      Reply
      • denise says

        July 22, 2020 at 12:45 am

        I made these for dinner on Monday, and my guys ate them all!

        Reply
        • Rachel Gurk says

          July 22, 2020 at 9:20 am

          So glad to hear it! Thanks for letting me know!

          Reply
  2. Diane says

    July 17, 2020 at 11:07 am

    I love a lot of the recipes you put on your site! Thanks. Just wanted you to know….

    Reply
    • Rachel Gurk says

      July 18, 2020 at 11:15 am

      Thanks so much, Diane! I appreciate you letting me know!

      Reply

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