30-Minute Grilled New Potatoes
Boiled red potatoes halved and charred on the grill until golden, then tossed with fruity olive oil, sharp parmesan, and a bright mix of green onions, parsley, garlic, and oregano. The grill adds smoky depth to the tender potatoes while herbs provide fresh, savory contrast. Serve warm as a side dish for grilled meats or fish, or as a light vegetarian main. This version relies on the textural contrast between creamy potato interiors and crispy grilled exteriors, by the simplicity of quality ingredients.
Ingredients
- 3 lbs small red potatoes, whole
- 4 tablespoons olive oil, divided
- 1 cup green onion, thinly sliced
- 3 tablespoons Italian parsley, chopped
- 3 tablespoons parmesan cheese, grated
- 3 cloves garlic, finely chopped
- 2 teaspoons fresh oregano, chopped
- salt, to taste
- black pepper, to taste
Instructions
- 1
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes.
- 2
Drain and cool.
- 3
Prepare barbecue to medium heat.
- 4
Cut potatoes in half and transfer to large bowl.
- 5
Add oil and toss to coat.
- 6
Grill potatoes until golden, turning occasionally, about 5 minutes.
- 7
Transfer to bowl.
- 8
Drizzle remaining oil over potatoes.
- 9
Add green onion, parsley, garlic, oregano, and parmesan cheese; toss to coat.
- 10
Season with salt and pepper.
- 11
Serve warm.
Tips
Cut potatoes into even-sized halves so they cook and grill uniformly; smaller halves char faster.
Don't skip cooling after boiling—warm potatoes break apart easily on the grill and won't develop a golden crust.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop or grill over low heat.
Boil and cool potatoes up to 1 day ahead. Grill and assemble just before serving for best texture and flavor.
Serve warm as a side to grilled chicken, fish, steak, or lamb. Also works at room temperature for picnics.
Common Mistakes
Do not skip cooling potatoes after boiling to avoid them falling apart on the grill.
Do not neglect to turn potatoes occasionally to avoid uneven charring and burning.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead?
Boil and cool potatoes up to 1 day ahead, covered. Grill and toss with herbs just before serving to preserve the crispy exterior and fresh herb flavor.
What if I don't have a grill?
Pan-sear halved potatoes in olive oil over medium-high heat in a large skillet, 4-5 minutes per side, until golden. Transfer to bowl and toss with remaining ingredients as directed.
Can I freeze these?
Not recommended; freezing makes potatoes mealy and herbs lose flavor. Best enjoyed fresh or refrigerated up to 3 days.