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Disclosure: I’ve partnered with Kingsford to show you how to grill all year long. As always, all opinions are mine and mine alone.
Living in Southern California has its perks. No shoveling snow. No extreme weather storms. Best of all, we get to grill all year long.
Who can resist the thrill of the grill? It’s a place to congregate and enjoy the smell of delicious food cooking.
For your next party, regardless of weather, try these Grilled Herb Potatoes. They make a tasty side dish for just about any meal.
How to Make Grilled Herb Potatoes
- Take all your herbs and rinse them well.
- Finely chop herbs and add them to a container along with the butter and minced garlic.
Word to the Wise: Do this first. If you peel the potatoes first, they will oxidize and turn brown on you.
Butter and potatoes are a classic combination. However, you can also use ¼ cup olive oil instead of butter.
Next up, prepare the potatoes.
- Scrub the potatoes.
- Peel and dice the potatoes.
One way to stop the potatoes from going brown on you is to put them in water.
If you do this, make sure to rinse well and pat them dry before adding the rest of the ingredients.
I used regular russet potatoes, but this recipe works well with all varieties including: Yukon gold, red potatoes, fingerling potatoes, etc.
- In a large dish, add the potatoes, herbs, garlic, and butter.
- Mix well and season with salt.
- Take a large piece of foil paper and place the potatoes on top.
- Wrap them up into a foil packet, leaving a little pocket to add 2 tablespoons water.
- Add water and finish wrapping the packet.
Set the foil packet aside until ready to place on the grill.
This is one way to grill potatoes. You can also par boil them.
Par Boil Method:
- Peel and cut the potatoes.
- Cover them with water in a saucepan.
- Cook for 5 minutes. Remove from water.
They should still be hard to the touch. Then, finish cooking them directly on the grill. About 5 minutes.
In this case, you will want to have larger slices so they don’t fall through the grill.
How to Get the Charcoal Ready
- Place newspaper or paper under the bottom grill.
- Top with charcoal, almost like in a cone shape.
- Set the newspaper underneath on fire.
- After about 15 minutes, the charcoal will be white like in the picture above. That means, you’re ready to cook.
- Scrunch up the newspaper into a ball. Not too tight. You want air to get the fire going.
- When the newspaper lights up, blow on it gently. This will help spread the fire to the rest of the paper.
- Once the coals are ready and hot, spread them around. Then add the top grill.
Charcoal is not perfect. It’s supposed to be a little dirty, but that’s what makes it fun and inviting.
There’s something so primal about watching fire erupt into flames. It sparks into joy. The smell of smoke, though… Mmm!
Charcoal heat just can’t be beat. It’s the smoky flavor that you will come to favor.
- Add the potato foil packet.
- Cover with the grill hood holes open.
The potatoes are going to cook longer than the meat. They need roughly 20 minutes on the grill.
Note: For thicker cut potatoes, you will need to cook them longer.
Adding the meat depends on what kind of protein you are using and what cut.
• Let the meat rest before slicing.
For a medium-rare steak, add to the grill 15 minutes after the potatoes and sear on both sides for 3-4 minutes.
While the meat is resting, carefully remove the Grilled Herb Potatoes from the grill. Take a fork and test one.
If the fork goes through the potato easily, they are ready. If not, return to the grill for another 5 minutes, until fork tender.
Leftover ideas: Mash the potatoes with cream and cheese. This is one tasty side dish! Or reheat and add a runny egg with salsa verde for breakfast. So yummy!
Grilled Herb Potatoes
- Foil Paper
- 4 sprigs thyme
- 4 sprigs rosemary
- Handful cilantro leaves (can swap out for parsley)
- 4 tbsp butter cubed
- 1 clove garlic minced
- 4 potatoes washed, peeled, diced
- 1 tbsp salt
- 2 tbsp water
- Rinse the thyme, rosemary, and cilantro.
- Pat dry.
- Finely mince the herbs and garlic. Set aside.
- Cube the butter and set aside.
- Wash, peel, and dice the potatoes.
- Mix with the herbs and butter.
- Make sure everything is coated well. Sprinkle with salt.
- Take a large piece of foil paper, and to the center, add potatoes.
- Wrap the potatoes into a packet, leaving a small opening.
- Add the water to the opening.
- Then tightly wrap the package. Use as much foil paper as needed.
- Set on a hot grill for 20 minutes, or until fork tender.
- Let cool slightly before serving.
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