The finished potatoes, grilled to perfection

Grilled baby potatoes

Simple perfection, just four ingredients to bring out the natural sweetness and beautiful texture of new baby potatoes.

Course Side Dish
Cuisine American
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 4


  • 1.5 lb Baby Potatoes (680 g)
  • 2 tbsp olive oil
  • 3 sprigs Fresh rosemary finely chopped
  • Kosher Salt


  1. Scrub potatoes and set into a large pot filled with cold water. Bring to boil over high heat and cook for 8–10 minutes until they are partially cooked. (Overcooking here leads to a "mushy" texture after they are grilled. You are looking for a softened, but still firm, cook on the potatoes)

  2. Drain potatoes and transfer to a bowl. Drizzle with olive oil. Add rosemary, and sprinkle with kosher salt to taste. Stir.

  3. Add potatoes to hot grill (400°). Grill until golden and skins are crisp, approximately 10 minutes. Test to ensure the potatoes are soft and fully cooked through—insert a sharp knife to the centre to ensure they are soft.

  4. Remove from grill back into the bowl, and stir to coat with a touch of olive oil and rosemary remaining in the bowl. Serve.