This simple grilled baby red potatoes recipe has been a warm-weather staple for my family ever since I adapted it for a backyard cookout years ago. I first experimented with halved baby reds at a summer gathering when we had more guests than oven space. Using heavy-duty foil packets on the grill gave me an unexpectedly delightful result: a tender interior with a slightly caramelized, golden cut side and a light herb fragrance that made everyone reach for seconds. The texture sits somewhere between roast and steamed — soft inside, gently crisp on the outside — and that's what keeps this dish returning to our table.

I love how flexible these potatoes are: they pair with grilled steaks, roasted chicken, or a simple green salad. The preparation is forgiving, and the flavors are straightforward — good potatoes, good oil, and a thoughtful blend of dried herbs. The aroma of rosemary and cracked black pepper while the packet steams on the grill is one of those simple kitchen memories that signals a good meal is ahead. Whether you’re cooking over a charcoal grill, a gas grill, or a campfire, this method delivers reliably delicious results.

Ingredients

• Baby red potatoes (1 1/2 pounds): Choose firm, smooth-skinned baby reds about 1 to 1 1/2 inches in diameter when possible. These cook evenly and have a creamy texture that stands up to grilling. Rinse and dry thoroughly so oil and seasonings cling well.
• Extra-virgin olive oil (3 tablespoons): Use a good-quality olive oil for flavor and even browning. The oil helps conduct heat and prevents the potatoes from sticking to the foil; a mild-flavored olive oil works best if you prefer a less pronounced fruitiness.
• Dried rosemary (1 teaspoon): A little rosemary goes a long way. If you have fresh rosemary, finely chop about 1 teaspoon to release more volatile oils for a brighter finish.
• Kosher salt (3/4 teaspoon): Kosher salt distributes well over the potatoes; adjust to taste depending on your salt brand and preferences.
• Onion powder (1/2 teaspoon): Adds savory depth without the moisture of fresh onion — useful when cooking in a sealed packet.
• Fresh cracked black pepper (1/2 teaspoon): Use coarsely cracked black pepper for texture and bite.
• Dried basil (1/2 teaspoon): Rounds out the herb profile with a hint of sweet earthiness that complements rosemary.
• Parmesan cheese (1/4 cup, optional): Finely shredded Parmigiano-Reggiano adds salty, savory crunch when sprinkled on hot potatoes right before serving.
• Fresh parsley (1 teaspoon, chopped): A quick garnish brightens the dish and adds visual contrast.

Instructions

Prepare the Grill or Fire: If using a fire pit or charcoal grill, light wood or charcoal and let it burn until you have a bed of hot gray coals — about 30 to 40 minutes after lighting depending on conditions. For a gas grill, preheat to medium-high and then reduce to medium before cooking. The goal is steady, even heat that will cook through the potatoes without burning the foil packet. Prep the Potatoes: Slice the baby red potatoes in half lengthwise so the cut side will brown against the foil. Place them in a large bowl, pat dry if necessary, then drizzle with the olive oil and toss until each piece is coated. Dry surfaces brown better; avoid excess water to prevent steaming only. Mix the Seasonings: In a small bowl, whisk together the dried rosemary, kosher salt, onion powder, cracked black pepper, and dried basil. Sprinkle the herb mixture evenly over the oiled potatoes and toss gently to distribute. Taste a tiny piece if you need to adjust seasoning, remembering the Parmesan will add saltiness at the end. Build the Foil Packet: Tear off three heavy-duty foil sheets about 24 inches long. Layer two pieces lengthwise for the bottom and spray lightly with nonstick spray. Spread the potatoes in a single even layer with cut sides down to maximize golden contact. Cover with the remaining foil and fold the edges to seal, forming a packet that allows a thin air gap so steam can circulate without escaping too quickly. Grill the Packet: Place the foil packet directly on the grill grate over medium heat. Cook for 20 minutes, then rotate the packet 180 degrees to even out hot spots. After rotating, continue cooking for another 10 minutes. Use tongs to carefully flip the entire packet and grill the other side for an additional 10 to 15 minutes. Start checking at the 10-minute mark to ensure the potatoes are golden and not burning; total cook time is usually 40 to 45 minutes depending on potato size and grill heat. Finish and Serve: Open the packet carefully to avoid steam burns. If desired, sprinkle the hot potatoes with the shredded Parmesan and chopped fresh parsley. Serve immediately straight from the packet or transfer to a warmed platter. The cut sides should show gentle browning and the interiors should be tender when pierced with a fork.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then transfer to an airtight container and refrigerate for up to 4 days. To freeze, place cooled, dry potatoes in a single layer on a baking sheet and freeze until solid, then transfer to a resealable freezer bag for up to 3 months. Reheat refrigerated portions in a 350°F oven for 10 to 15 minutes or in a skillet with a splash of oil to restore surface browning. Avoid microwaving if you want to preserve texture; it tends to make the potatoes dense rather than light and fluffy.

Ingredient Substitutions

If you don’t have baby red potatoes, small Yukon Golds or fingerlings are excellent substitutes — adjust cook time slightly for different sizes. Swap olive oil for avocado oil if you want a higher smoke point, or use melted butter for a richer flavor but expect a lower smoke tolerance on the grill. For a dairy-free finish, skip the Parmesan and finish with a squeeze of lemon and extra parsley. Fresh herbs like chopped rosemary and basil can replace dried ones at a 3:1 ratio (three times more fresh by volume) for brighter flavor.

Serving Suggestions

These potatoes pair beautifully with grilled meats like steak or chicken, seafood, or a robust salad. For a summer plate, serve alongside grilled corn and a simple tomato salad dressed with lemon and olive oil. Garnish with extra Parmesan and chopped parsley for color and contrast. For a picnic-friendly serving, keep the potatoes in their foil packet warm over low coals and open at the table for dramatic presentation.

Seasonal Adaptations

In spring, add fresh dill and a squeeze of lemon for brightness. In late summer, fold in roasted cherry tomatoes before serving to use peak tomatoes. For autumn or winter gatherings, replace basil with smoked paprika and add a teaspoon of minced garlic to the oil for deeper savory notes. These small seasonal tweaks shift the flavor profile without altering the simple technique that makes the dish reliable year-round.

Meal Prep Tips

Assemble the seasoned potatoes in their foil packets the night before and refrigerate; when ready to cook, bring them closer to room temperature for 20 minutes and then place on a preheated grill. This reduces grill time and gets dinner on the table faster. If prepping multiple meals, portion cooked potatoes into individual containers for grab-and-go lunches; reheat in a hot skillet to restore crispness quickly.

Success Stories

At a neighborhood potluck, a friend told me these potatoes were the first thing gone — she loved the golden cut edges and herb fragrance. Another time, a small group of picky teenagers declared them 'the best potatoes ever' after I added just a sprinkle of Parmesan. My go-to memory is serving these at a backyard birthday where guests used the empty foil packet to scoop leftovers — a sure sign of success.

Whether you’re cooking for a crowd or a quiet weeknight dinner, these grilled baby red potatoes are an easy, flavorful side that celebrates simple ingredients and uncomplicated technique. Try them once and you’ll find yourself returning to this method every time you fire up the grill.