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–+ servings
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.
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5 from 2 votes

Grilled Rosemary Potatoes

Have your grill on? Make tender grilled rosemary potatoes in foil packets for an effortless and flavorful side dish. This easy side dish is perfect with steak, salmon, fish, or chicken!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Sides & Vegetables
Cuisine: American
Servings: 6
Author: Rachel Gurk

Ingredients

  • 1 ½ pounds baby potatoes (or other types of potatoes, see note)
  • 1 tablespoon olive oil
  • 1 teaspoon crushed dried rosemary (or 1 tablespoon chopped fresh rosemary)
  • ½ teaspoon kosher salt (more if desired)
  • ¼ teaspoon coarse ground black pepper (more if desired)

Instructions

  • Preheat grill to medium heat (350°-400°F). Rinse potatoes, or scrub if necessary, and dry them.
    1 ½ pounds baby potatoes
  • 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.
    1 tablespoon olive oil, 1 teaspoon crushed dried rosemary, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
  • Close foil around potatoes, creating a tight seal.
  • Grill for 25 to 30 minutes or until potatoes are fork tender.
  • Remove from grill and carefully open foil packet. Steam will be hot so be cautious.
  • Serve immediately.

Video

Notes

  • Potatoes: You can use any type of tender-skinned potatoes including fingerlings, red potatoes, Yukon gold, or purple potatoes. Scrub if necessary, and dry off excess water. If the potatoes are large, cut them into 1 inch chunks.
  • Variations: Feel free to experiment with different herbs. Chives, parsley, oregano, thyme, sage, lemon balm are all good choices. Add garlic, either sliced or coarsely chopped. Feel free to add different seasonings. My all purpose seasoning would work great. 
  • Oven method: The potatoes will taste pretty much the same if you bake them in the oven. Preheat the oven to 400°F and proceed with the recipe as instructed.
  • Storage: Leftover grilled potatoes should be be refrigerated in a covered container for up to 4 days. Reheat in the microwave, or rewrap in foil and put them back on the grill for 10 minutes to reheat.

Nutrition

Serving: 4ounces potatoes | Calories: 108kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 201mg | Potassium: 479mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg

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