These Grilled Baby Potatoes are an easy summer side dish that you can make all season long. Both meat lovers and vegetarians will love their tender yet firm texture and irresistible smoky flavor.
Serve with other summer barbecue favorites like grilled corn, grilled chicken, and even more grilled kabobs. Pro tip: serving crispy fingerling potatoes with a side of Chili Lime Mayo for dipping makes a killer appetizer.
Grilled Baby Potatoes
If you are looking for the perfect summer side dish to serve with all of your favorite BBQ mains, look no further than this grilled fingerling potatoes recipe. Cooking fingerling potatoes on the grill makes them soft and tender on the outside, crispy on the outside, and impossible to resist.
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You can choose to combine any of your favorite baby potatoes, just be sure they are all roughly the same size. Feel free to season according to this recipe or add any of your favorite fresh herbs and spices – just about anything tastes great with this crispy grilled potato side dish.
To learn even more about how to cook potatoes on the grill, you can also try our Grilled Russet Potatoes.
Key Ingredients
- Baby Potatoes – fingerling potatoes are amazing on the grill. They are small enough that they often don’t even need to be cut. If you choose potatoes that are a range of sizes, just be sure and cut them all to be roughly the same size. You can also cook larger potatoes on the grill, such as Russet and Yukon gold. Just be sure and cut them into 1” pieces before parboiling.
- Avocado Oil – you can also use olive oil for this recipe.
- Italian Seasoning – this is an easy way to add loads of flavor. You could also substitute any variation of dried herbs or fresh herbs.
- Garlic Powder – this adds a nice sweet garlic flavor without any bits of garlic that would burn on the grill.
- Salt and Pepper
How to Cook Potatoes on the Grill
- Soak the bamboo/wooden skewers. Place the bamboo or wooden skewers in a shallow baking dish and cover with water. Soak for at least 30 minutes.
- Parboil the potatoes. Meanwhile, in a pot of boiling water, add the baby potatoes and cook for about 12 minutes, or until al dente and still slightly firm.
- Season the potatoes. Drain the cooking water and transfer the par cooked potatoes to a large bowl. Add the oil, garlic powder, Italian seasoning, salt, and pepper and gently toss to combine.
- Grill. Thread the potatoes onto the soaked wooden skewers, spacing them evenly. Spray the preheated grill with cooking oil to prevent the potatoes from sticking, then cook the potatoes over medium-high heat until tender and slightly charred. Use tongs to flip the potatoes and continue to grill until all sides are lightly golden brown.
- Serve. Remove the kabobs from the grill and serve warm. Enjoy!
Grilling Fingerling Potatoes in Foil Packets
If you would rather grill your fingerling potatoes in a foil packet, you can skip the parboil stage and head straight to seasoning. From there, take two large (about 24”) pieces of foil and divide the potatoes evenly between them. Seal at the top and place on a preheated grill. Cook for about 45 minutes – 1 hour, checking occasionally.
Tips and Substitutions
Whether you prefer a classic herb and garlic combination or a bold and spicy Cajun style, there is a variation to suit every taste. Get creative with marinades, seasonings, and herbs to elevate your grilled fingerling potatoes to the next level.
- In order to get the most tender insides, parboil the potatoes for about 10-12 minutes first.
- Create a Cajun spice blend by mixing paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
- To add a Parmesan crust, mix grated Parmesan cheese, freshly chopped parsley, garlic powder, and olive oil together, coat the potatoes with the mixture, and grill.
- Serve with a side of tzatziki sauce or Greek yogurt for a Mediterranean twist.
- Whisk together Dijon mustard, honey, apple cider vinegar, and olive oil to coat the potatoes in a honey mustard glaze before grilling.
- Toss the fingerling potatoes with maple syrup, olive oil, and the bacon bits before grilling.
Frequently Asked Questions
Yes! Parboiling allows the insides to get nice and tender. If you have very small potatoes, it isn’t entirely necessary so just use your best judgment.
Nope! Baby fingerling potatoes have a very thin skin so there is no need to peel.
You want your potatoes to be fork tender and lightly golden brown on the outside. The easiest way to tell is to stick a fork into them and if it easily slides out, your fingerling potatoes are finished.
The cooking time for grilled potatoes depends on the size of the potatoes, how hot your grill is, and how many you are cooking at once. With that being said, as long as you parboil your potatoes until al dente first they should take roughly 10-12 minutes to get golden brown on all sides.
Storing and Reheating Instructions
- Refrigerator: store leftover grilled potatoes in an airtight container in the fridge for up to 3 days.
- To reheat: you can reheat leftovers in the microwave or in a preheated 350 degree oven for about 15 minutes, or until warm.
Grilled Baby Potatoes Recipe
Ingredients
- 2 pounds fingerling potatoes
- 2 tablespoons avocado oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Equipment
- 4 Bamboo Kabobs
Instructions
- Preheat the grill to medium heat.
- Place the bamboo or wooden skewers in a shallow baking dish and cover with water. Soak for at least 30 minutes.
- Meanwhile, in a pot of boiling water, add the baby potatoes and cook for about 12 minutes, or until al dente and still slightly firm.
- Drain the cooking water and transfer the par cooked potatoes to a large bowl. Add the oil, garlic powder, Italian seasoning, salt, and pepper and gently toss to combine.
- Thread the potatoes onto the soaked wooden skewers, spacing the potatoes evenly.
- Spray the grill with cooking oil to prevent the potatoes from sticking, then grill the kabobs over medium-high heat until tender and slightly charred. Use tongs to turn the potatoes and continue to grill until all sides are lightly golden brown.
- Remove the kabobs from the grill and serve warm. Enjoy!
Notes
Nutrition
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More Of the Best Summer Side Dishes
- Grilled Russet Potatoes
- Bacon Chicken Pineapple Kabobs
- Teriyaki Chicken Kabobs
- Lemon Rosemary Chicken Kabobs
- Fruit Salad
- Grilled Pineapple
- Classic Coleslaw Recipe
- Baked Beans
- Zucchini Fries
- Southwest Chicken Kabobs
- Asian Beef Kabobs
- Homemade Flaky Biscuits
- More Potato Side Dishes
- More Easy Summer Recipes
These easy Grilled Fingerling Potatoes are a summer barbecue family favorite. They’re crispy on the outside, soft and tender on the inside, and taste amazing with just about everything.
Categories:
4th of July, Dairy-Free, Gluten-Free, Healthy, Nut-Free, Potatoes, Reader Favorites, Sides, Summer Recipes, Vegan, Vegetarian,
