Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Herbed Grilled Potatoes


Rosemary Grilled Potatoes

Fun fact – you can grill potatoes.

Did you already know that? I didn’t until oh, maybe 3 weeks ago. Since this earth-shattering, ground-breaking, life-changing discovery, we’ve grilled potatoes about 20 times.

And why not? They’re ridiculously easy, seasoned with fresh herbs, and grilled until the skins are crispy.

Herbed Grilled Potatoes

Herbed Grilled Potatoes

Herbed Grilled Potatoes

I realize that this makes two grilled recipes in a row, but hey – it’s still summer. And there is still an abundance of fresh-from-the-garden-and-the-farmers-market produce. In my opinion, the grill is the best place for all of it because A) I love charred veggies, B) I love sitting outside watching Clark grill, and C) I love grilled veggies.

Go pick up a couple pounds of fingerling potatoes, yukon gold potatoes, or new potatoes – all delicious, buttery sweet varieties – and get them onto the grill tonight.


Rosemary Grilled Potatoes

Seasoned with herbs, salt and pepper, these simple potatoes pair great with grilled veggies and meat.

  • Author: Jordan Cord
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Side


  • 1 pound of potatoes, preferably fingerling or yukon gold
  • 2 tablespoons fresh rosemary
  • 3 tablespoons olive oil
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper


  1. Wash and dry potatoes.
  2. Chop into halves or thirds depending on the size of each potato. The goal is to keep the pieces close in size so they all cook evenly.
  3. Tear out a sheet of heavy duty aluminum foil about 12″ x 24″ inches in size and spread the potatoes on one half of the sheet. If necessary or if you have limited grilling space, you can use more than one sheet of foil.
  4. Drizzle olive oil over the potatoes, then sprinkle with salt, pepper, and rosemary sprigs.
  5. Fold the foil over top of the potatoes and seal up the edges as much as possible.
  6. Heat the grill to medium and place potato pouches near the back of the grill.
  7. Cook for 25 to 30 minutes. They are done when fork tender and the skins have a slight crisp.


  • Calories: 188
  • Sugar: 1 g
  • Sodium: 1031 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 3 g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

What do you think?

Your email address will not be published. Required fields are marked *

No Comments Yet.