GRILLED GARLIC HERB POTATOES — Potatoes are coated in olive oil, garlic and Italian seasoning, then wrapped in foil and cooked on the grill until tender. A great side for almost any meal!
When it comes to summer grilling, don’t limit yourself to meat and main dishes, because these Grilled Garlic Herb Potatoes are the perfect side for almost any meal.
Honestly, I think you could cook almost anything on the grill if you wrapped it in foil, and delicious side dishes are no exception.
My family and I love roasted potatoes year round, but I don’t always want to turn my oven on to 450 degrees to roast anything during the summer.
Which makes these savory grilled potatoes a perfect solution to beat the summer heat. Just throw them on the grill with your burgers or steaks and you have dinner on the table without heating up the kitchen.
Plus, if you ask my kids, there’s something about eating your dinner out of tinfoil that’s just plain fun.
Of course, you can add other veggies and meat, like smoked sausage, right to the same foil pack for a complete meal. But I especially love serving these potatoes as a side to a nice, juicy grilled steak.
The best part, if you ask me, is the sprinkling of grated Parmesan cheese and fresh chopped parsley that finishes this dish off. It almost turns a dish cooked in tin foil into something fancy!
I really love to use halved baby Yukon Gold potatoes in this recipe, but red potatoes are great too. Really, any kind of potato will work, as long as you cut it into pieces that are about an inch in size for uniform cooking.
This is also a great way to free up room in your oven if you just don’t have room for your main dish and side. And really, there’s no reason you can’t use your grill year round.
So don’t limit yourself to just making these potatoes in the summer. They’re always a hit, no matter when you serve them.
Be sure to save this Grilled Garlic Herb Potatoes recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Potatoes
Appearance: Look for clean, smooth potatoes with a firm texture and no cuts, bruises or discoloration. Potatoes that feel soft or squishy have probably already started going bad.
If your potatoes start to sprout, you can still eat them. Simply remove and discard any sprouts, which are not edible.
Color: Try to avoid green potatoes, which is the result of a chemical called solanine that makes the potatoes taste bitter. If you do have green spot on your potatoes, cut those away before eating them. When eaten in large quantities, solanine can cause gastrointestinal discomfort.
Storing: Store potatoes in a dark, well ventilated area, preferably between 45 and 55 degrees. Perforated plastic bags or paper bags offer the best environment for extending shelf-life. Don’t wash potatoes until you’re ready to use them.
Here’s what you’ll need to make Grilled Garlic Herb Potatoes
- Produce: potatoes, garlic, parsley
- Olive oil
- Spices: Italian seasoning, salt and pepper
- Parmesan cheese
- 3 pounds red or yellow potatoes, cut into 1-inch pieces
- 2 tablespoons olive oil
- 3-4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Parmesan cheese
- Chopped fresh parsley, for garnish
- Preheat grill for medium high heat. In a large bowl, combine potatoes, olive oil, garlic, Italian seasoning and salt and pepper. Toss to coat well.
- Divide the potatoes between 5-6 foil sheets. Fold in the sides of the foil and seal to create a packet.
- Place foil packs on grill and cook for 20-25 minutes, turning once, or until potatoes are tender.
- Before serving, open foil pack and sprinkle potatoes with Parmesan cheese and chopped parsley.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 132 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 4mg Sodium: 260mg Carbohydrates: 18g Fiber: 2g Sugar: 1g Protein: 3g
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Who Dished It Up First: Adapted from The Recipe Critic