These deliciously sweet grilled baby potatoes are slightly charred & crispy on the outside & soft & creamy on the inside. They will become your most requested side this summer!
I love summer and the plentiful excuses it gives for grilling frequently. I don’t know what it is, but food always seems to taste better when outdoors and it is perfectly possible to have a delicious, satisfying and cruelty free grilling session.
There are so many delicious vegan grilling options. I almost always cook some ears of corn. I simply throw them on the grill in their husks and let them steam themselves to perfection. To serve we just peel back the husks and dig in. Some of my Easy Vegan Butter melted all over them is so good!
A few more things that I frequently grill are veggie kabobs, zucchini halved lengthways and cooked face down, marinated portobello mushrooms and of course veggie burgers like my White Bean Artichoke Burgers which grill up brilliantly.
My Grilled Nectarines are also a must for dessert.
For more vegan grilling ideas check out this round up I created for Parade Magazine’s Community Table.
There are so many delicious ideas!
GRILLED BABY POTATOES FOR THE WIN
No matter what we are having, my Grilled Baby Potatoes with Rosemary are always on the menu.
They are such a favourite with everyone and are incredibly easy to make. They can even be prepared ahead of time, leaving you more time to mingle with your friends and family on the day.
We always make more than we need as they are great cold the next day. I often grab them from the fridge for snacks or toss them through a salad for lunch.
HOW TO COOK POTATOES ON THE GRILL
STEP 1
Parboil
STEP 2
Coat in oil and flavourings and leave to marinate.
STEP 3
Thread onto skewers
STEP 4
Grill ’em all up!
Super easy!
These Grilled Baby Potatoes are so incredibly delicious. There is just something about the crispy charred outsides and the soft, fluffy insides that makes them irresistible.
They become really sweet as they cook and I could quite easily eat an entire plate of them if I didn’t begrudgingly have to share with everyone else.
These little potatoes really will become your most requested side this summer!
try serving them with one of these bright and vibrant salads!
Tomato Chickpea Salad with Cilantro & Lime
Kidney Bean Salad with Lemon & Parsley
Be sure to buy good quality baby potatoes. I find that the smaller they are the sweeter they tend to be and because of this I absolutely love The Little Potato Company. Their potatoes are like tiny little pebbles and they cook up beautifully on the grill.
I can’t wait to hear what you think about these Grilled Baby Potatoes with Rosemary. Be sure to leave your feedback below and share your pictures on Instagram or Twitter tagging @avirtualvegan. I get a lot of notifications, so if you can use the hashtag #avirtualvegan it will mean I won’t miss them.
Grilled Baby Potatoes with Rosemary
Ingredients
- 680g | 1.5lb baby potatoes (I love to use The Little Potato Company potatoes )
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh or dried rosemary
- 1 teaspoon salt
- 1 freezer bag , or lidded container
Instructions
- Parboil the potatoes in a large pan with plenty of water and 1 teaspoon of salt.
- Cook them for just long enough that you can just stick a fork or knife in but with some resistance (about 10 minutes but this varies depending on the size)
- Remove from the heat and drain.
- Leave to cool (or until just warm but not hot).
- Put the potatoes carefully in the freezer bag or lidded container.
- Pour in the oil and the rosemary.
- Seal the bag/container and give it a good shake around to distribute the oil and herbs all over the potatoes.
- Leave to marinade in the fridge for as long as you can but at least 30 minutes. They can be prepared like this up to 24 hours in advance.
- When you are ready to cook the potatoes, remove from the fridge and thread onto skewers. I have metal skewers that I use but if you use wooden skewers make sure you soak them in cold water for a while first so they don't go up in flames.
- Place on the grill and cook for around 20 - 30 minutes, turning frequently.
- Once golden brown, very soft and slightly charred, remove from the grill and serve.
- Be very careful as they will be exceptionally hot inside.
Nutrition
Long time vegan, creator of A Virtual Vegan & author of the book 
Georgie says
Can you do these in the oven? If so, what temp would you suggest and for how long?
A Virtual Vegan says
You could. It would just be like making roast potatoes. I think I’d roast them on 425°F until golden. Probably about 40 minutes, maybe a little longer?
Jessica says
I think the prep time at the beginning of this post should include marinating time. Plus, the cooking time doesn’t include 10 minutes of parboiling. This dish takes well over the 35 minutes listed. In fact, it takes twice as long as described.
A Virtual Vegan says
I state that the cook time is 30 minutes. That includes 10 mins for parboiling and 20 for cooking on the grill. They might need a few minutes longer on the grill depending how hot it is but usually mine are ready after 20 minutes on a medium heat. I also don’t ever include marinating time in my prep time. Recipes rarely do. This is because you aren’t actually doing anything in that time. It’s totally hands off time. The prep to me and most recipe creators is time that you are actually doing something. The 5 minutes prep time here covers draining the potatoes and throwing them in the bag with the olive oil and herbs. Another reason the marinading time isn’t included is because the time you leave it is optional. You could leave them 30 minutes, you could leave them overnight. In an idea world the recipe cards we input the recipe details into would have a section for waiting time for recipes like this and bread rising etc but they don’t.
Jacqueline Meldrum says
You had me at potatoes. Love these!
A Virtual Vegan says
Spuds rule! :O)
Vanessa Croessmann says
I love how these potatoes are crispy on the outside. I can think of so many ways to use them. looks really good. Sharing!
A Virtual Vegan says
They are really versatile. Thanks so much Vanessa :O)
Hauke Fox says
Oh dear, these look just perfect!! You can’t beat potatoes and rosemary. It’s the perfect marriage 😀
A Virtual Vegan says
It sure is! Thanks so much Hauke :O)
kimmythevegan says
Oh… drooling over here. I really love bbq’d potatoes. We live in an apartment complex and although there is a grill, it’s for everyone’s use, so I’m scared of leftover meat juices. Maybe I should just suck it up and use it though. I’ve been really missing bbq food. Maybe I could foil wrap them…
A Virtual Vegan says
I bought myself a little tray that I use to cook my food on the BBQ so it doesn’t come into contact with the meat and juices. Kind of like this http://www.canadiantire.ca/en/pdp/master-chef-stainless-steel-grill-rack-0853208p.html#srp You can also buy disposable foil ones. It might help. They would work wrapped in in foil too but wouldn’t get charred and crispy. They would still be lovely though! Good luck :O)
Donna says
Ooh yum, I want some of these right now!! Potatoes on the bbq are seriously one of my favorite things in summer (paired with a nice fresh salad of course 🙂 ). Craving some now 🙂
A Virtual Vegan says
Thanks Donna. They are awesome with salad, in fact I always cook a few extra so that I can eat them for lunch with salad the next day!
Anjali @ Vegetarian Gastronomy says
I JUST had something similar at a restaurant last night and LOVED it!! I was craving the potatoes again today…so simple and delicious!
A Virtual Vegan says
What a coincidence! They really are delicious.
A Virtual Vegan says
Ha ha! A fellow spud lover….I can’t get enough of them!