Grilled Herb Potatoes
I love making Grilled Herb Potatoes for summer BBQs. These potatoes are so versatile and delicious. They’re crispy on the outside and tender on the inside, bursting with flavor from the herbs and spices. Perfect for any occasion where you want to impress with minimal effort.
Preparing the Potatoes
To start, I gather baby Yukon Gold potatoes. They’re just the right size for grilling. After rinsing them and patting them dry, I slice them into half-inch rounds. This ensures they cook evenly on the grill.
Seasoning and Grilling
In a bowl, I mix dried thyme, garlic powder, sea salt, black pepper, and a touch of dried basil. I drizzle avocado oil over the potatoes and sprinkle this herb mix all over, tossing them until they’re coated evenly. Then, I heat up the grill to medium-high.
Grilling Technique
I lay out a double layer of heavy-duty foil and spread the seasoned potatoes on it. I fold up the edges to seal them into a packet, leaving some room for air. Onto the grill they go, where they cook covered for about 15 minutes. After flipping them halfway through, I let them grill a bit longer until they’re golden brown and tender.
Table of Contents
Chef’s Notes- Grilled Herb Potatoes
- Choosing Potatoes: Use waxy potatoes like red or Yukon Gold for the best texture. They hold their shape better than starchy varieties.
- Uniform Cuts: Cut the potatoes into uniform chunks to ensure even cooking. This will prevent some pieces from being overcooked while others are undercooked.
- Peeling Potatoes: Peeling is optional and based on preference. Keeping the skins on adds extra texture and nutrients.
- Cool the Potatoes: Let the boiled potatoes cool slightly before adding the dressing to prevent them from becoming mushy.
- Fresh Herbs: Fresh parsley or dill adds a burst of flavor. If using dried herbs, reduce the quantity by half as they are more concentrated.
- Mixing the Dressing: Blend the dressing ingredients thoroughly before combining with potatoes to ensure even distribution of flavors.
- Chill Time: Refrigerate the salad for at least 2 hours before serving. This allows the flavors to meld and the salad to set properly.
- Adjusting Consistency: If the salad seems too thick after chilling, add a bit of pickle juice or a splash of milk to loosen it up.
- Extra Crunch: Adding diced bell peppers, radishes, or even a handful of chopped nuts can give the salad an extra crunchy texture.
- Seasoning: Taste and adjust seasoning before serving. Potatoes can absorb a lot of salt, so you may need to add a bit more after chilling.
Grilled Herb Potatoes
Get ready to elevate your BBQ game with these Grilled Herb Potatoes! Crispy on the outside, tender on the inside, and bursting with flavor, these potatoes are the ultimate side dish for any outdoor gathering. No boiling or messy cleanup required! Just toss, grill, and enjoy. Perfect for summer BBQs, family dinners, or any occasion where you want to impress with minimal effort.
4
servings5
minutes25
minutes196
kcal30
minutesKeep the screen of your device on
Ingredients
- Potatoes
1 ½ pounds baby Yukon Gold or fingerling potatoes
- Herbs & Spices
1 teaspoon dried thyme
1 teaspoon garlic powder
¾ teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon dried basil
- Oil
2 tablespoons avocado oil
- Optional Garnishes
Grated pecorino cheese for serving
Chopped fresh herbs like cilantro, dill, or chives for serving
- Alternative Ingredients:
Potatoes: Sweet potatoes can be used instead of baby Yukon Gold or fingerling potatoes.
Herbs & Spices: Fresh thyme can replace dried thyme; use double the amount.
Oil: Olive oil can be substituted with avocado oil.
Cheese: Pecorino cheese can be replaced with feta or omitted for a dairy-free option.
Directions
- Season Potatoes – In a small bowl, combine thyme, garlic powder, sea salt, black pepper, and basil. Drizzle the avocado oil over the potatoes and sprinkle the spice mix evenly. Toss to coat well.
- Prepare Grill – Preheat your grill to medium-high heat (375-400°F). Lay two large sheets of heavy-duty foil on a baking sheet for easy transport.
- Assemble Foil Packet – Spread the seasoned potatoes in a single layer on the foil. Cover with two more sheets of foil and fold edges to seal tightly, leaving some space for air circulation. Transfer the foil packet to the grill using the baking sheet. Grill covered for 15 minutes. Carefully open the foil and flip the potatoes using tongs. Grill for an additional 5-10 minutes until golden and tender.
- Serve – Slide the packet back onto the baking sheet and transfer to a serving bowl or serve directly from the foil. Garnish with grated pecorino cheese and fresh herbs if desired.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- baking sheet
- tongs
Nutrition Facts
- Calories: 196kcal
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 730mg
- Potassium: 730mg
- Carbohydrates: 31g
- Fiber: 4g
- Sugar: 1g
- Protein: 4g
- Vitamin A: 8IU
- Vitamin C: 34mg
- Calcium: 25mg
- Iron: 1mg
FAQ- Grilled Herb Potatoes
Can I make this salad the day before?
Yes, making the salad a day in advance allows the flavors to meld together, making it even more delicious.
Can I use a different type of potato?
Yes, Yukon Gold potatoes are a great alternative. They have a similar texture and hold up well in salads.
Can I use mayonnaise instead of Greek yogurt?
Yes, you can substitute Greek yogurt with mayonnaise for a richer taste. You can also mix both for a balance of creaminess and tang.
What can I add for more flavor?
Try adding a teaspoon of apple cider vinegar or a squeeze of lemon juice to the dressing for extra tang. Fresh herbs like dill or parsley also enhance the flavor.
How long can I store the potato salad in the fridge?
The salad can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before serving as the dressing may separate slightly.
