Smoky Grilled Potatoes (Printable)

Smoky baby potatoes tossed with olive oil, smoked paprika and garlic, grilled until crisp and finished with parsley.

# What You'll Need:

→ Vegetables

01 - 1.5 lbs baby potatoes (red, gold, or mixed), washed and halved
02 - 2 tbsp fresh parsley, chopped, plus extra for garnish

→ Marinade

03 - 3 tbsp olive oil
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - 1/2 tsp dried thyme
07 - 3/4 tsp sea salt
08 - 1/4 tsp freshly ground black pepper

→ Optional Garnish

09 - 1/4 cup grated Parmesan cheese (omit or substitute with vegan alternative for dairy-free)

# Steps:

01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat before placing any food.
02 - In a large mixing bowl, combine the halved baby potatoes with olive oil, garlic powder, smoked paprika, dried thyme, sea salt, and black pepper. Toss thoroughly until every piece is evenly coated.
03 - Thread the seasoned potatoes onto skewers or arrange them in a grill basket to ensure even cooking and prevent smaller pieces from falling through the grates.
04 - Place the potatoes on the grill and cook for 25 to 30 minutes, turning every 7 to 8 minutes. Continue until the exteriors develop a crisp, lightly charred crust and the centers are fork-tender.
05 - Transfer the hot potatoes to a serving platter. Sprinkle with chopped parsley and grated Parmesan cheese, if using, while still warm so the cheese softens slightly.
06 - Present immediately alongside grilled mains, burgers, or summer salads for best results.

# Expert Tips:

01 -
  • The smoked paprika does most of the heavy lifting, giving you deep campfire flavor without any fancy techniques.
  • Everything cooks in one layer on the grill so cleanup is basically nonexistent.
  • They pair with literally anything you are already making so you never have to think twice about side dishes again.
02 -
  • Do not skip the grill preheat because cold grates will grab the potato skins and tear them off in messy patches.
  • Cutting the potatoes evenly is more important than you think since the smaller ones will burn before the larger ones soften.
03 -
  • Soak wooden skewers for at least thirty minutes if you go that route instead of a basket, otherwise the ends will torch themselves into ash.
  • A light squeeze of lemon right before serving wakes up all the flavors and makes people ask what your secret is.

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