Best 11 Baby Potatoes On The Grill Recipes

GRILLED RED POTATOES

Steps:

• Preheat a grill to medium-high heat.
• In a microwave-safe casserole dish, add the potatoes in a single layer. Cover with a damp paper towel and microwave until tender, 12 to 15 minutes. Let cool for 5 minutes.
• In a small bowl, combine the garlic powder, salt, smoked paprika and black pepper.
• Drizzle the olive oil over the potatoes and toss to coat well. Add the spice mixture, rosemary and thyme and toss gently to coat.
• Add the potatoes to the grill cut-side down and cook until grill marks form, about 4 minutes. Flip and cook for 3 more minutes. Garnish with the parsley.

GRILLED BABY POTATOES WITH DIJON MUSTARD & THYME

Steps:

• Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
• Preheat the grill to medium-high heat.
• In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
• Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
• Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).
• Note: Potatoes can be boiled 1 day ahead of time. Bring to room temperature before grilling.

BALSAMIC GRILLED BABY POTATOES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place a 24-inch long piece of aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over the potatoes; season with onion powder, salt, and pepper. Dot the top of the potatoes with small chunks of butter.
• Bring opposing sides of the foil up and around the potatoes. Fold the two edges together at the top to create a seam on the top of the packet. Fold the remaining two edges to seal the packet.
• Cook potatoes in the packet on the preheated grill with the seam-side facing up for about 10 minutes, turn and cook another 10 minutes. Turn the packet once again and continue cooking until a fork stuck through the foil and into the potatoes meet no resistance from the contents, about 5 minutes more.

BBQ ROASTED BABY POTATOES

Steps:

• Place all ingredients in a bowl, toss well.
• Put potato mixture in the centre of a piece of aluminum foil.
• Fold the foil in half to cover the potatoes.
• Crimp the edges to create a sealed pouch. Fold all the edges over one more time to ensure that all steam will stay in the pouch.
• Place the pouch flat side down on a pre-heated barbeque grill or on a grill over a campfire at medium temperature and close the lid for four minutes.
• Open the lid and continue cooking the pouch for another 15-20 minutes.
• Remove the pouch and don't open until ready to serve.

NINJA FOODI ROASTED BABY POTATOES

Steps:

• Put in the Crisper Basket and shut the lid. Choose AIR CRISP, set the temperature to 390°F, and set the time to 20 minutes. Select START/STOP to start Ninja Foodi preheating.
• In the meantime, Place all the ingredients in a large bowl and mix until evenly coated.
• After the Ninja unit beeps to let you know it has preheated, Place the potatoes to the Crisper Basket. Shut the lid and cook for 10 minutes.
• After 10 minutes of cooking shake the crisper basket well. Put the basket back in the Ninja unit and shut the lid to continue cooking.
• After 10 minutes, stop and check for sought after crispness. Resume cooking up to 5 additional minutes, if needed.

FOIL PACK POTATOES ON THE GRILL OR OVEN

Steps:

• Preheat the grill to medium, or oven to 400°F. Cut 1.5 lbs. baby potatoes into bite sized pieces, then place in a bowl and mix with 1/2 Tbsp. olive oil, 1 Tbsp. dried rosemary, a pinch of sea salt and pepper, and 7 whole garlic cloves or powdered garlic.
• Transfer the potatoes to a piece of foil, around 28 inches in length. Bunch the potatoes in the middle of the foil. Place 3 sprigs of thyme or dried thyme and 1 Tbsp. cubed butter on top of the potatoes.Bring the edges of the foil together and wrap, tightly sealing all the way around. If the foil isn't long enough to wrap properly, then double wrap with second piece of foil in the opposite direction.
• Place the foil directly onto the grill or, if roasting, place on a tray before putting in the oven.Grill or roast for 40 minutes, then remove from the grill or oven and open up the foil. Remove the thyme and add in the rest of the butter and season again, then return to the grill or oven with the foil open and cook for a further 15 minutes or until golden brown.Top with parsley (optional) , and enjoy!

GRILLED BABY POTATOES

Steps:

• Place potatoes in a pot and cover with cold water. Add teaspoon of salt and place on high heat until potatoes come to a boil. Continue cooking for 10-15 minutes until potatoes are cooked through.
• Drain potatoes and let rest until cool enough to handle.
• Place olive oil, garlic and rosemary in a small bowl. Microwave for 15-20 seconds, just to until the garlic is fragrant.
• Skewer 4 potatoes on a wooden skewer.
• Brush all sides of potatoes with prepared olive oil.
• Place skewers on a preheated grill. (I start my gas grill on high heat for approximately 10 minutes before grilling. Then turn to medium high heat when grilling.)
• Turn potatoes with tongs every 2-3 minutes until the potatoes are heated through, approximately 6-12 minutes.
• Sprinkle with coarse sea salt before serving

UNBELIEVABLY CRISPY GRILLED POTATOES

Steps:

• Boil - Bring a large pot of water to a boil. Add potatoes and simmer for 12-15 minutes, until a fork inserts easily.Drain potatoes, rinse under cold water and let them sit for a few minutes until they are cool enough to handle.
• Prepare - Pre-heat grill to high (500°F). Slice potatoes in half. Toss in olive oil, salt, and pepper.
• Grill - Place cut side down on the grill (either on a grilling plate or directly on the grill), and turn down the grill to medium-high. Cook for 2-3 minutes with the lid down, before checking. Potatoes are ready to flip when they are golden and crispy.Cook for another 5-10 minutes, turning as needed until all potatoes are golden and crispy.

GRILLED RED POTATOES

Steps:

• Wash potatoes and cut into bite size pieces. Place in a microwave safe bowl and cover tightly with plastic wrap. Microwave for 3-4 minutes or just until fork tender.
• Preheat grill to medium-high heat.
• Add seasonings to the potatoes. Toss to coat.
• Lay out a sheet of heavy duty aluminum foil approximately 2 feet in length. Spray with cooking spray.
• Add the potatoes, onions & garlic on one half of the foil and top with butter. Fold the other half of the foil over top. Roll the edges of the foil on all sides to create a tight seal.
• Place the potatoes on the grill and cook 25-30 minutes, turning occasionally. Cook until the potatoes are tender and golden brown.
• Serve warm with sour cream or desired toppings.

GRILLED POTATOES

Steps:

• Rinse and dry the potatoes (no need to peel). Cut crosswise into ½-inch slices (if your potatoes are smaller than a golf ball, you can halve or quarter them). Place in a large bowl.
• In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano.
• Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat.
• Preheat the grill to medium-high (about 375 to 400 degrees F).
• Place two large (about 22 to 24 inches long) sheets of heavy-duty foil down on a large baking sheet (you'll use the baking sheet for easy transport) so that the foil pieces are slightly overlapping down the center to create a wider sheet. Coat with non-stick spray. Spread the potatoes onto the foil in a single layer (if you prefer not to have the food touch the foil, you can add a layer of parchment in between). Place two more overlapping sheets of foil on top, then fold up the edges all the way around to seal and create a packet. Leave some space towards the top of the packet to allow the air to circulate.
• Using the baking sheet, carry the potatoes out to the grill, then with tongs slide the packet onto the grill. Cover then cook for 15 minutes.
• Carefully open the foil then use the tongs to flip the potatoes over. They should be deeply golden on the first side (if not, continue to cook them for 3 to 5 minutes more). Place the foil loosely back over the top, close the grill, and cook for 5 to 10 additional minutes, until the potatoes are tender when pieced with a fork.
• Slide the potato packet back onto the baking sheet, then transfer them to a serving bowl (or serve them right off of the foil). Serve warm, with a sprinkle of Parmesan and chopped fresh herbs as desired.

GRILLED BABY POTATOES

Steps:

• Cover potatoes by 1 inch in cold water in a 4-quart pot, then add 1 tablespoon kosher salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender, 12 to 15 minutes.
• Drain potatoes in a colander and transfer to a large shallow pan to cool quickly.
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Meanwhile, toss potatoes with 1 tablespoon oil and remaining teaspoon kosher salt, then push 2 or 3 potatoes onto each rosemary stem.
• Grill potato skewers directly over coals, turning over occasionally with tongs, until grill marks appear, 3 to 4 minutes total.
• Transfer potatoes to a platter and drizzle with remaining 2 tablespoons oil.