Grilled Baby Red Potatoes with Herbs and Parmesan Recipe

I absolutely love sharing my favorite easy yet impressive recipes, and this Grilled Baby Red Potatoes with Herbs and Parmesan Recipe is one of my go-tos for gatherings and cozy dinners alike. The combination of tender baby red potatoes grilled to perfection, infused with fragrant herbs, and finished with nutty parmesan creates a dish that always gets compliments. It’s a wonderful way to elevate simple ingredients into something truly special that everyone can enjoy.

Why You’ll Love This Grilled Baby Red Potatoes with Herbs and Parmesan Recipe

I can’t get enough of how the herbs and parmesan complement the natural sweetness of the baby red potatoes. The rosemary and basil add an earthy, aromatic depth, while the onion powder and pepper bring just the right hint of spice. Tossed in extra virgin olive oil, the potatoes develop a lovely, crisp exterior from the grill while staying soft and creamy inside—it’s the best texture contrast I could hope for. The parmesan sprinkled on top at the end melts just enough to add a savory, slightly salty richness that really takes things over the edge.

What I really appreciate about this recipe is how straightforward it is. It doesn’t ask for fancy techniques or hard-to-find ingredients, making it perfect for weeknight dinners or weekend cookouts. Plus, grilling the potatoes in foil packets keeps cleanup minimal, which means more time sitting down with family or friends to enjoy the meal. I love bringing this dish to barbecues and potlucks because it pairs well with so many main courses and always disappears fast. This recipe stands out because it’s both comforting and elegant at the same time.

Ingredients You’ll Need

A clear glass bowl in the middle holds a pile of about one and a half pounds of baby red potatoes, smooth with a light red color. Around it, eight small white bowls are placed on a white marbled surface: one bowl has bright green chopped parsley, another has light yellow onion powder, one has dried brown rosemary needles, another holds small dark green dried basil, a small bowl contains golden olive oil, and a wooden bowl holds finely grated pale yellow parmesan cheese. Two small grey stone bowls with wooden scoops hold coarse black pepper and white salt, placed near the bottom right side. Each ingredient is neatly arranged and labeled with black text. Photo taken with an iphone --ar 4:5 --v 7

Keeping the ingredient list simple is a big win here—each one plays a key role in building flavor, texture, or visual appeal. From the tender baby red potatoes to the aromatic herbs and finishing touches of parmesan and parsley, these ingredients come together to create a balanced and vibrant side dish.

Baby red potatoes: I recommend choosing firm, smooth potatoes of a similar size for even cooking and appealing presentation.
Extra virgin olive oil: This adds moisture and helps the herbs stick while contributing a fruity richness.
Dried rosemary: A fragrant herb that pairs beautifully with potatoes and releases its flavor during grilling.
Kosher salt: Essential for seasoning and amplifying all the natural flavors.
Onion powder: Adds a subtle sweetness and depth without overpowering the potatoes.
Fresh cracked black pepper: For a touch of heat and flavor complexity.
Dried basil: Brings a hint of sweet herbaceousness that perfectly complements the rosemary.
Freshly shredded parmesan cheese: Optional but highly recommended to sprinkle on top for a nutty, savory finish.
Chopped fresh parsley: Adds a burst of color and a mild, fresh herb flavor at the end.

Directions

Step 1: If you’re using a fire pit or charcoal grill, start by lighting the wood or charcoal and letting it burn down until you have hot, grey coals ready for cooking. This gives the potatoes a wonderful smoky flavor.

Step 2: Slice the baby red potatoes in half lengthwise and place them in a large bowl to get them ready for seasoning.

Step 3: Drizzle the potatoes generously with the olive oil and toss so that every piece is well coated—this helps the herbs stick and ensures the potatoes brown nicely on the grill.

Step 4: In a small bowl, mix together the dried rosemary, kosher salt, onion powder, black pepper, and dried basil. This herb blend adds that signature flavor for the recipe.

Step 5: Sprinkle the herb mixture evenly over the oiled potatoes and toss again to coat all the potatoes thoroughly with the seasoning.

Step 6: Prepare your foil packet by tearing three pieces of heavy-duty foil about 24 inches long each. Overlap two pieces side-by-side for the bottom layer and spray it with nonstick spray to prevent sticking. Spread the potatoes cut side down in a single, even layer on top. Cover with the last piece of foil, overlapping the edges and folding them tightly together to seal the packet.

Step 7: Place the foil packet carefully on the grill over medium heat. Cook for 20 minutes, flipping or rotating the packet halfway through so everything cooks evenly.

Step 8: Using tongs, flip the packet over again and cook for another 10 to 15 minutes. After 10 minutes, check that the potatoes have become tender and their edges are starting to crisp and turn golden brown.

Step 9: Remove the foil packet from the grill and carefully open it. Sprinkle the shredded parmesan cheese and chopped fresh parsley over the hot potatoes so they get a lovely, melty finish. Serve immediately while everything is nice and warm!

Servings and Timing

This Grilled Baby Red Potatoes with Herbs and Parmesan Recipe serves about 4 people generously, making it perfect for a family meal or a small gathering. The prep time is roughly 10 minutes since it involves mainly washing, cutting, and seasoning. Cooking time totals about 30 to 35 minutes on the grill. In all, you’re looking at around 40 to 45 minutes from start to finish, with no additional resting time needed—making this a quick and satisfying side dish option.

How to Serve This Grilled Baby Red Potatoes with Herbs and Parmesan Recipe

A close-up of many roasted golden brown baby potatoes with crispy skins and soft inside, some whole and some cut in half showing a light yellow interior, sprinkled with small bits of green herbs and coarse white salt. A wooden spoon lifts one sliced potato with a shiny, slightly browned surface. The potatoes rest inside a silver foil tray against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

I love serving these grilled potatoes hot and fresh off the grill alongside my favorite main courses. They make a fantastic side for grilled chicken or steak, and I’ve even paired them with fish for a lighter meal. The crispy edges and tender centers hold up beautifully with rich sauces or tangy dips, like a creamy garlic aioli or a zesty chimichurri, to elevate every bite.

For presentation, I like to plate the potatoes in a shallow bowl or on a rustic wooden board with a sprinkle of extra fresh parsley on top for that inviting pop of green. Adding a lemon wedge on the side brightens the whole dish and looks so pretty, too. If I’m making this for a party, I’ll arrange the potato halves in concentric circles on a platter and garnish with parmesan shavings for a festive touch.

When it comes to drinks, this dish pairs wonderfully with chilled white wines like Sauvignon Blanc or a light Pinot Grigio. For a casual barbecue, a crisp lager or a refreshing cucumber mint mocktail is perfect. I find these potatoes taste best warm or at room temperature, so you can prepare them ahead and serve them relaxed without losing any of that grilled charm. They’re versatile, crowd-pleasing, and always bring satisfaction to the table.

Variations

Over time, I’ve experimented with this Grilled Baby Red Potatoes with Herbs and Parmesan Recipe to suit different tastes and dietary needs. For example, you can swap out the dried rosemary and basil for fresh herbs like thyme and oregano for a brighter herbal flavor. If you’re feeling adventurous, adding a pinch of smoked paprika or cayenne pepper into the seasoning brings a gentle smoky kick.

If you’re following a vegan diet or avoiding dairy, you can simply skip the parmesan cheese or replace it with a sprinkle of nutritional yeast for that cheesy umami punch without any animal products. The grilled potatoes still shine beautifully with herbs and olive oil alone. For a gluten-free diet, this recipe is naturally safe, which is a huge bonus for entertaining guests with restrictions.

As for different cooking methods, I’ve also cooked these potatoes in a hot oven wrapped in foil at 400°F (205°C) for about the same time with excellent results if you don’t have access to a grill. A cast iron skillet on the stovetop with a lid can produce similar caramelization, although the smoky grilled flavor is hard to beat. I encourage you to try different tweaks—you might find a new favorite way to enjoy this classic recipe.

Storage and Reheating

Storing Leftovers

If you have leftovers (and that sometimes surprises me because this dish disappears so fast!), store them in an airtight container in the refrigerator. I recommend using glass or BPA-free plastic containers with tight-fitting lids. The potatoes will keep fresh for up to 3 to 4 days. Be sure to cool them to room temperature before sealing and refrigerating to preserve their texture.

Freezing

While I typically enjoy these potatoes fresh, you can freeze them if needed. Place the cooled potatoes in a single layer on a baking sheet and freeze until firm, then transfer to a resealable freezer bag or container. This helps prevent them from sticking together. Frozen potatoes maintain good quality for about 2 months. Thaw overnight in the refrigerator before reheating to keep their best texture.

Reheating

The best way to reheat grilled baby red potatoes is in the oven or on the stovetop so they crisp up again. Preheat your oven to 375°F (190°C), spread the potatoes on a baking sheet, and warm for 10 to 15 minutes. Alternatively, gently sauté them in a skillet with a bit of olive oil over medium heat until heated through and crisp. Avoid microwaving if you want to maintain that lovely grilled texture, as it tends to make them a bit soggy.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While baby red potatoes are ideal because of their size and texture, you can substitute fingerling potatoes or small Yukon gold potatoes. Just be aware that cooking times might vary slightly depending on the potato’s density and size. Be sure to cut larger potatoes into uniform pieces to ensure even cooking.

Do I need to soak the potatoes before grilling?

Soaking isn’t necessary for this recipe since the potatoes are sliced thin and cooked in foil packets which trap steam and heat evenly. Simply rinsing and drying the baby red potatoes is sufficient to remove dirt and prep them for seasoning and grilling.

Can I prepare this recipe on a gas grill?

Yes, a gas grill works wonderfully for this recipe. Just preheat the grill to medium heat and follow the same cooking directions using the foil packet. The even heat from the gas grill helps the potatoes cook through without drying out while still giving you some grill flavor.

What if I don’t have heavy-duty foil?

Heavy-duty foil is a great choice because it holds up well over the grill and locks in moisture. If you don’t have it, you can layer regular foil several times to create a sturdy packet. Just take care to seal the edges tightly so no steam escapes during cooking.

Can I add other vegetables to the foil packet?

Definitely! Feel free to add sliced bell peppers, cherry tomatoes, or thinly sliced zucchini alongside the potatoes. Just keep in mind that cooking times may vary depending on the vegetables you include. I recommend adding them in the last 10 minutes of cooking if they’re delicate to avoid overcooking.

Conclusion

I’m so excited for you to try this Grilled Baby Red Potatoes with Herbs and Parmesan Recipe—it’s truly one of those dishes that feels both comforting and special without much hassle. The flavors, textures, and inviting aroma make it a standout side that’s perfect for so many occasions. Trust me, once you taste these golden, herb-infused potatoes, they’ll become a beloved staple in your meal rotation too. Happy grilling!