How to Serve Grilling Potatoes
These grilled potatoes in foil should be served while they are fresh and hot off the grill. I find it easier to serve by putting them in a bowl like the photo below. Garnish with fresh parsley and Parmesan cheese if desired. This version of that delicious recipe is done on the grill. It comes together really easily, and with it done in a foil packet, it requires very little cleanup. Your family will love this perfect and easy side dish grilling recipe.
Yellow baby potatoes: These adorable little bites of potatoes don’t need to be peeled before grilling. They are soft and buttery, and work perfectly in this recipe. Thoroughly wash them to remove any dirt and cut them in half to speed up the cooking time. Read more on what potatoes work best for grilling below. Olive oil Garlic cloves: Adds the perfect amount of savory flavor to the potatoes. Salt and pepper: Simple seasonings for a simple recipe. If you are using table salt, start with half the amount in the recipe card.
If you want to use russet potatoes or yukon gold potatoes, I recommend peeling them first. Cut them down so they are 1 1/2 inch cubes.
Storing Leftovers
Store any leftover grilling potatoes in an airtight container in the refrigerator for up to four days. To reheat, put the desired amount in the microwave or in a skillet on low heat. Always use your best discretion with leftovers.
Making Grilled Potatoes Ahead
If you are hosting a barbeque and want to prepare things ahead of time, you can get a headstart on these potatoes for the grill earlier in the day. Combine the ingredients in a large bowl, and then wrap in foil and put in the fridge. When the grill is hot and you are ready to cook everything, pick up this recipe at Step 4. I recommend not starting this recipe until the day you are going to grill the potatoes, and since it is such a quick recipe it won’t add too much stress to the host that day.
Grilled Chicken Legs Grilled Flank Steak Grilled Chicken Sandwich
