Small Potatoes on the Grill
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Small Potatoes on the Grill are the perfect side dish for your backyard barbecues. These are crispy and salty and you won’t be able to stop eating them!
For more potato recipes, try my Mustard Roasted Potatoes or some Spicy Baked Sweet Potato Fries!
Grilled Baby Potatoes
If you’re like us, you’ll use any excuse to make baby yellow potatoes. They are so buttery and tender when cooked and are the perfect side dish for any protein. I also love eating them with roasted veggies for a vegetarian meal.
A smoky flavor and a crispy texture is what happens when you throw these beauties on the grill. BUT since potatoes tend to take awhile to cook through on the grill, I prefer to boil them first. Then you can crank up the heat and get them brown, crispy and full of a nice smoky taste!
We use our Big Green Egg for these potatoes and add some smoky chips to the grill. You can also skip the chips if you are using gas.
Don’t they look heavenly? Try them and you’ll see!
Step 1
Rinse the potatoes and boil. Rinse the potatoes and then add them to a stock pot and cover them with cold water. Bring them to a boil, add plenty of salt, and then simmer until they are fork tender.
Step 2
Slice potatoes. When cool enough to handle, slice the cooked potatoes in half and place in a bowl. Add the olive oil, kosher salt, and freshly ground black pepper to taste – and stir.
Step 3
Add to pan. Place the potatoes in a disposable tin (or a cast iron skillet). If you place as many potatoes cut side down as possible – you’ll get even more crispiness!
Step 4
Grill. Preheat a grill to at least 400 degrees (or hotter) and place the tin inside. Close the lid and cook until the potatoes get crispy.
Step 5
Serve potatoes. See below for lots of suggestions! Or you can search in main dishes.
Recipe Tips
- Use plenty of salt (like a couple of big pinches) when boiling the potatoes to add flavor. Salt is key to flavoring potatoes.
- Cook the potatoes until they are fork tender. If some of the babies are on the smaller side, you may need to remove them before the larger ones are done.
- Use a throwaway tin to cook these potatoes. Easy cleanup!
- You may want to use a larger tin to get even more crispy parts on each potato.
- Don’t be afraid to cook these at a high heat, shaking the tin as you go to move the potatoes around some.
- Don’t cover the potatoes while cooking on the grill.
- If you are making a protein on the grill too, make that first (and let rest). Then crank up the heat and add the potatoes until crispy.
What to serve with Baby Potatoes on the Grill:
- A burger – Try my new Green Chile Turkey Burgers or a Juicy Lucy Burger!
- Chicken – How about a Smoked Spatchcock Chicken or Grilled Chicken Skewers?
- Pork – You’ll love these Pork Shish Kabobs too!
- Salad – A nice Mediterranean Chopped Salad or a Crunchy Asian Cabbage Salad is right up my alley.
- Roasted Veggies – Some Teriyaki Brussels Sprouts or Maple Glazed Roasted Carrots would also be great.
If you are serving a large group, I recommend doubling or tripling this recipe and using a larger tin!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Small Potatoes on the Grill
Ingredients
- 1 ½ pounds baby yellow potatoes
- 3 Tablespoons olive oil
- kosher salt and freshly ground black pepper – to taste
Instructions
- Rinse the potatoes and boil. Rinse the potatoes and then add them to a stock pot and cover them with cold water. Bring them to a boil, add plenty of salt, and then simmer until they are fork tender.
- Slice potatoes. Let them cool slightly and then slice the cooked potatoes in half and place in a bowl. Add the olive oil, kosher salt, and freshly ground black pepper to taste and stir.
- Add to pan. Place the potatoes in a disposable tin (or a cast iron skillet). If you place as many potatoes cut side down as possible – you'll get even more crispiness!
- Grill. Preheat a grill to at least 400 degrees and place the tin inside. Close the lid and cook until the potatoes get crispy.
- Serve potatoes with a protein or just veggies. See blog post for lots of suggestions!
Notes
Recipe Tips
- Use plenty of salt (like a couple of big pinches) when boiling the potatoes to add flavor. Salt is key to flavoring potatoes.
- Cook the potatoes until they are fork tender. If some of the babies are on the smaller side, you may need to remove them before the larger ones are done.
- Use a throwaway tin to cook these potatoes. Easy cleanup!
- You may want to use a larger tin to get even more crispy parts on each potato.
- Don’t be afraid to cook these at a high heat, shaking the tin as you go to move the potatoes around some.
- Don’t cover the potatoes while cooking on the grill.
- If you are making a protein on the grill too, make that first (and let rest). Then crank up the heat and add the potatoes until crispy.
Love these potatoes! The crispier the better. I use course sea salt when grilling these and they are fantastic. A little garlic powder also adds a nice flavor.
Sounds great, Tom!
This will not disappoint! Letting them get crispy is great advice! Love them on my Big Green Egg!