This simple grilled baby red potatoes preparation has become one of my most requested side dishes when friends come by for an outdoor meal. I first discovered this method while experimenting with a charcoal grill on a long summer evening and needed a hands off item that would pair with grilled meats and salads. The potatoes finish with a delicate smoky edge and a crisped cut surface while remaining buttery and tender inside. The aromatics of rosemary and cracked black pepper give them a slightly rustic, comforting note that fills the backyard with a warm, inviting scent.

I keep a bag of baby red potatoes in the pantry for moments just like this. They are forgiving, fast to cook, and great for feeding a group. The technique of building a sturdy foil packet lets the potatoes steam and roast at the same time so they do not dry out while they pick up char from the grill. Finishing with freshly shredded parmesan and bright parsley lifts the dish and adds contrasting textures. This is a recipe to make when you want something effortless and memorable, and it often prompts stories and seconds from anyone at the table.

Ingredients

• Baby red potatoes 1 1/2 pound rinsed and patted dry so they brown rather than steam. Look for firm potatoes without soft spots. Small uniform sizes cook evenly.
• Extra virgin olive oil 3 tablespoons for coating. Use a fruity, medium intensity brand for aroma. The oil helps conduct heat and crisp the cut surface.
• Dried rosemary 1 teaspoon crushed lightly between your fingers to release the oils. Fresh works too but use triple the amount.
• Kosher salt 3/4 teaspoon to season. If using table salt use about half the amount.
• Onion powder 1/2 teaspoon for a gentle savory backbone that browns nicely with the potatoes.
• Fresh cracked black pepper 1/2 teaspoon adds bite. Use a coarse grind for texture.
• Dried basil 1/2 teaspoon for a hint of sweetness and complexity. Sub with Italian herb blend if needed.
• Parmesan cheese 1/4 cup freshly shredded optional garnish. A nutty, aged variety works best and melts slightly on the hot potatoes.
• Fresh parsley 1 teaspoon chopped to finish with color and fresh herbal lift.

Instructions

Prepare the coals or heatIf you are using a fire pit or a charcoal grill light the wood or charcoal and allow it to burn down to hot grey coals. You are aiming for a medium heat zone roughly equal to 350 to 400 degrees Fahrenheit. If using a gas grill preheat to medium and then reduce to maintain even heat. This step is important because very hot flames will burn the foil and too low a temperature will leave the potatoes gummy.Slice and oilSlice the baby potatoes in half lengthwise and place them in a large bowl. Drizzle with 3 tablespoons of extra virgin olive oil and toss to coat each piece. The oil creates a protective layer that encourages the cut face to caramelize while keeping the interior moist.Season evenlyIn a small bowl combine 1 teaspoon dried rosemary, 3/4 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon cracked black pepper, and 1/2 teaspoon dried basil. Sprinkle the mixture over the potatoes and toss until distributed. Taste one raw piece if you like to adjust salt.Assemble the packetTear off three pieces of heavy duty foil about 24 inches each. Overlap two pieces to create a sturdy bottom layer and spray with nonstick spray or brush with a thin film of oil. Spread the potatoes in a single even layer with cut sides down. Top with the remaining piece of foil and fold the edges tightly to make a sealed packet that will hold steam while allowing some roast action.Grill and rotatePlace the packet on the grill grate over the coals or heat. Cook for 20 minutes then rotate the packet so it cooks evenly. Use tongs to turn. Continue cooking 10 to 15 minutes more after flipping the packet over at the halfway point. Check at the 10 minute mark to prevent over browning. The potatoes are done when a paring knife slides into the center with little resistance and the exposed cut faces are golden.Finish and garnishCarefully open the packet away from your face to avoid steam. Remove the potatoes and transfer to a serving bowl. Sprinkle 1/4 cup freshly shredded parmesan if using and 1 teaspoon chopped parsley. Serve hot as a side dish.

Storage Tips

Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. For the best texture reheat in a skillet over medium heat with a teaspoon of oil to restore some surface crispness. To freeze, spread cooled cooked potatoes on a sheet tray to flash freeze then transfer to a sealed freezer bag for up to 3 months. Reheat from frozen in a foil packet on the grill or in a 375 degrees Fahrenheit oven for 20 to 25 minutes until heated through.

Ingredient Substitutions

If you do not have baby red potatoes use small new potatoes or fingerlings and adjust cooking time as needed. Swap olive oil for avocado oil if you want a higher smoke point. Fresh rosemary can replace dried at a 3 to 1 ratio by volume. Replace parmesan with a plant based alternative to keep the finish savory. For lower sodium reduce the salt and finish with a pinch of flaked sea salt at the table.

Serving Suggestions

These potatoes are versatile alongside grilled steaks, roasted poultry, or as part of a picnic spread. Present them in a shallow bowl and sprinkle extra parsley and parmesan at the table. For a summer meal serve with a crisp green salad and lemon wedges. They also pair nicely with roasted vegetables and a chimichurri sauce for a bright contrast.

Cultural Background

Roasting and grilling potatoes is a technique found across many cuisines. The packet method is practical and used in campfire cooking to seal in moisture and flavor. Baby red potatoes are an American pantry staple and their thin skins allow simple preparation without peeling which keeps nutrients intact. The combination of rosemary and parmesan reflects Mediterranean influences where herb and cheese finishes are common.

Seasonal Adaptations

In winter add garlic cloves and swap basil for thyme to deepen savory notes. In spring toss in fresh peas and lemon zest after cooking for a bright take. For autumn consider a sprinkle of smoked paprika or a drizzle of browned butter if you are not avoiding dairy. These small swaps adapt the dish to seasonal produce and menus.

Meal Prep Tips

Prepare the potatoes and seasoning the day before and keep covered in the refrigerator. When ready to cook bring the potatoes to room temperature for 15 minutes then assemble the packet and grill. This saves time on busy entertaining days. Use heavy duty foil for a stable packet and mark the foil with the date if you freeze portions.

These potatoes bring people together. They are the kind of easy preparation that becomes part of a ritual when friends stop by, and they make a weeknight meal feel a little more special. Try them on your next cookout and adapt the seasonings to make them your own.