Grilled Potatoes Smoky Crispy (Print version)

Smoky, tender potatoes with crispy edges—ready in 35 minutes; great as a side or vegetarian main.

# What goes in:

→ Potatoes

01 - 1½ lbs baby potatoes or Yukon Gold potatoes

→ Marinade

02 - 3 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1½ tsp sea salt
05 - ½ tsp freshly ground black pepper
06 - 1 tsp smoked paprika
07 - 2 tbsp chopped fresh parsley, plus extra for garnish

# Cooking steps:

01 - Wash and scrub the potatoes thoroughly. If using larger potatoes, cut them into 1-inch cubes; baby potatoes can be halved.
02 - Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then simmer for 8 minutes until just fork-tender but not falling apart. Drain well and let cool slightly.
03 - In a large bowl, whisk together the olive oil, minced garlic, sea salt, black pepper, smoked paprika, and chopped parsley.
04 - Add the parboiled potatoes to the marinade and toss until evenly coated on all sides.
05 - Preheat grill to medium-high heat, approximately 400°F.
06 - Thread potatoes onto skewers or place in a grilling basket to prevent pieces from falling through the grates. Grill for 12–15 minutes, turning every few minutes, until golden brown with crispy edges and distinct grill marks.
07 - Transfer grilled potatoes to a serving platter, sprinkle with extra fresh parsley, and serve immediately while hot.

# Tips from flavorandfeast:

01 -
  • The parboiling trick guarantees fluffy centers every single time without any guesswork on the grill.
  • Smoked paprika in the marinade gives you that deep campfire flavor even if you are using a gas grill on a Tuesday night.
02 -
  • Skipping the parboil and grilling raw potatoes directly leads to burnt outsides and hard chalky centers that no amount of marinade can fix.
  • Draining the potatoes well and letting them air dry for two minutes before tossing in oil is the difference between a good crust and potatoes sticking to every grate.
03 -
  • Shake the colander gently after draining to rough up the potato edges, because those fuzzy bits are what get impossibly crispy on the grill.
  • If you want to make these ahead for a party, parboil and marinate the potatoes in the morning and keep them in the fridge so they are ready to throw on the grill the second guests arrive.

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