These herb grilled potatoes are a perfect summer side that are easy to make. They are seasoned with thyme and rosemary, grilled to perfection and then tossed in malt vinegar.
You can never go wrong with potatoes as a side dish, and these are the prefect recipe for the summer. Just a handful of ingredients that are normally readily available and you have a tasty side for any meal. What makes these potatoes stand out however is the addition of the malt vinegar once they are done cooking. This gives the potatoes a little bite and helps with keeping them from feeling too greasy.
In this recipe
There aren’t really many ingredients for this recipe. The beauty is in its simplicity.
Potatoes: you will want to make sure that you choose small potatoes like fingerling, red or other roasting potatoes.
Fresh herbs: these will take longer to burn as compared to dried herbs. However, more importantly the potatoes will absorb the oils in the fresh herbs.
Olive oil: extra virgin olive oil has a smoke point high enough for the grill and has a great flavor.
Preparing the potatoes
You want to cut the potatoes in half. This will help decrease how long they take to cook while still holding their shape. If your potatoes are larger than a golf ball you might need to cut the potatoes into quarters. However, you don’t want them too small otherwise they will burn and dry out quickly. Also, by only cutting the potatoes in half you don’t expose too much of the flesh then it will absorb the oil and make the potatoes very crispy.
Making grilled potatoes
One of the most important things that you can do is to make sure that the potatoes are in one single layer. If you don’t have a grilling rack or basket that is big enough to accomplish this then you can use a large sheet of heavy-duty foil. It will be easier to do this on a sheet pan that has been lined with heavy duty foil. Then pour out all of the potatoes and spread evenly. Transfer the foil from the pan to the grill and you are good to go.
Why malt vinegar?
I use this vinegar for a couple of reasons. The first of which is I love fish and chips and I put malt vinegar on them all the time. However more importantly this vinegar has just the right amount of acidity where it isn’t overpowering but still adds a nice little acidic tang to the potatoes. It also helps cut through the oil on the potatoes. However, I like the tang the best and you can always add more to your tastes. If you want to swap for another vinegar, feel free to match your tastes.
Looking for more potato recipes?
Herb Grilled Potatoes
Equipment
- Grilling basket, or heavy-duty foil
- Grill
- Tongs or spatula
- Mixing Bowl
Ingredients
- 2 pounds small potatoes such as fingerling, roasting, or red, halved
- 1 tablespoon olive oil
- 1 tablespoon malt vinegar
- 1 tablespoon rosemary chopped
- 1 tablespoon thyme chopped
- ½ tablespoon garlic powder
- 1 tablespoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the grill to 400°F or 200°C.
- In a mixing bowl combine the olive oil, thyme, rosemary, garlic powder, salt, pepper and potatoes and toss until they are evenly coated.
- Place the potatoes in the grilling basket, or a sheet of heavy-duty foil, in one even layer and place on the grill.
- Cover and cook for 15 minutes, then flip them over and cook for another 10 minutes.
- Remove from the heat, place in a mixing bowl and gently toss them with the malt vinegar.
Nutrition
