This recipe for grilled baby red potatoes has been a backyard staple for me ever since I first tested it on a summer evening filled with friends, laughter and too many marshmallows by the fire pit. The method is simple yet rewarding. The potatoes develop a slightly crisp, golden cut side and a creamy interior from gentle steam and direct heat. I discovered this technique while improvising a side to go with grilled chicken and it instantly became the dish that guests ask for at every cookout.

What makes these potatoes special is how small touches transform humble ingredients. Using extra virgin olive oil and a light hand with dried rosemary brings fragrant notes that pair beautifully with the natural sweetness of baby reds. Finishing with freshly shredded parmesan and bright parsley adds savory and fresh contrasts. These potatoes are forgiving, fast and ideal for casual gatherings or weeknight dinners where you want a little romance without a lot of effort.

Ingredients

• Baby red potatoes 1 1/2 pounds: Choose firm small red potatoes that are uniform in size for even cooking. No need to peel. Look for blemish free skins and avoid any that give under gentle pressure.
• Extra virgin olive oil 3 tablespoons: Use a good quality oil for flavor. The oil helps conduct heat and encourages browning on the cut sides.
• Dried rosemary 1 teaspoon: Choose a fine cut rosemary or crush the leaves with your fingers so they evenly coat the potatoes. Fresh rosemary works if you have it, use about 1 tablespoon minced.
• Kosher salt 3/4 teaspoon: Adjust to taste. Kosher salt measures differently than table salt so use a standard kosher salt scoop or tasting guidance.
• Onion powder 1/2 teaspoon: Adds a subtle savory backbone without adding moisture. Use a fresh jar for the cleanest flavor.
• Fresh cracked black pepper 1/2 teaspoon: Coarse ground pepper gives texture and a warm bite.
• Dried basil 1/2 teaspoon: A gentle herbal lift that brightens the rosemary and ties with the parmesan.
• Freshly shredded parmesan 1/4 cup optional: Grate from a wedge for best melting and fresh nutty flavor. Reserve to sprinkle after grilling so it does not burn.
• Fresh parsley 1 teaspoon chopped: A small amount of green herb adds color and a fresh finish to the warm potatoes.

Instructions

Prepare the fire or grill Light charcoal, lump wood or start your gas grill and allow coals to turn hot and gray so the heat is even. If using a fire pit allow the wood to burn down to hot embers. The aim is steady indirect heat rather than high roaring flames. Slice and coat the potatoes Halve each baby potato lengthwise and place in a large bowl. Drizzle with 3 tablespoons of extra virgin olive oil and toss to coat so every surface has a thin film of oil which helps browning and prevents sticking to the foil. Mix the seasonings In a small bowl combine 1 teaspoon dried rosemary, 3 quarter teaspoon kosher salt, 1 half teaspoon onion powder, 1 half teaspoon fresh cracked black pepper and 1 half teaspoon dried basil. Sprinkle the mixture over the oiled potatoes and toss until evenly distributed. Build the foil packet Tear off three pieces of heavy duty aluminum foil about 24 inches each. Overlap two pieces for the bottom layer and spray lightly with nonstick spray. Arrange the potatoes in a single even layer cut sides down to maximize contact with the foil and encourage caramelization. Cover with the remaining piece of foil and fold the edges together tightly to create a sealed packet that will trap steam while allowing the cut surfaces to brown. Grill the packet Place the packet on the grill grates and cook for 20 minutes. Rotate the packet halfway through that initial cook to promote even exposure to heat. After 20 minutes flip the packet using tongs and cook for an additional 10 to 15 minutes. At the 10 minute mark check for a golden brown color and tender interior by carefully opening a small corner if needed. Cooking times vary by grill temperature and potato size so use a fork to test doneness. Finish and serve When the potatoes are golden and easily pierced with a fork remove the packet from the grill. Open carefully to avoid steam. Sprinkle with 1 quarter cup freshly shredded parmesan if using and 1 teaspoon chopped fresh parsley. Serve hot right from the packet or transfer to a warm platter.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the potatoes in a skillet over medium low heat with a few drops of oil until warmed through and edges crisp up, or spread on a baking sheet and reheat in a 350 degree Fahrenheit oven for 10 to 12 minutes. Freeze cooled potatoes in a single layer on a tray then transfer to a freezer bag for up to three months. Thaw overnight in the refrigerator before reheating to preserve texture.

Ingredient Substitutions

If you do not have baby red potatoes use small gold potatoes or fingerling potatoes and adjust cook time by a few minutes. Replace extra virgin olive oil with avocado oil for a higher smoke point. Fresh rosemary can be substituted for dried at a three to one ratio by volume so use about one tablespoon fresh chopped. For a dairy free option omit the parmesan and finish with a sprinkle of nutritional yeast for an umami lift.

Serving Suggestions

These potatoes pair beautifully with grilled protein such as lemon herb chicken, steak or salmon. Serve them alongside a crisp green salad dressed with a light vinaigrette for balance. For a party platter place them in a shallow bowl and offer lemon wedges, extra grated parmesan and a small dish of sour cream or yogurt spiked with chives for dipping. Garnish with extra parsley for a bright visual finish.

Seasonal Adaptations

In spring add chopped green onions and a squeeze of lemon to finish for a lighter profile. In autumn swap basil for a pinch of smoked paprika and top with crumbled goat cheese for a cozy variation. For winter gatherings stir in cooked, crumbled sausage or roasted mushrooms into the finished potatoes for a heartier side. These little swaps allow the base technique to be used year round.

Meal Prep Tips

For meal prep cook several packets and refrigerate in portioned containers. Reheat single servings in a nonstick skillet to restore crisp edges. Keep garnish separate and add fresh parsley and cheese just before serving. The packets are great to assemble ahead up to a day and kept chilled until you grill which saves active time on the day you serve.

Success Stories

Readers and friends have shared that this method is the easiest way to get consistent results at an outdoor cookout. One reader told me they now make two packets because guests will eat straight from the foil. Another friend adapted the seasoning into a camping staple by adding smoked salt and sliced garlic. Those small notes of feedback helped refine timing tips I share in this post.

These grilled baby red potatoes are the kind of side that disappears quickly and leaves everyone asking how it was so simple yet so satisfying. Try the basic version first then experiment with your favorite herbs and finishes. I hope this becomes a reliable recipe in your warm weather or fireside rotation.