This simple grilled baby red potatoes recipe has been my go-to backyard side for warm-weather dinners and impromptu barbecues. I first learned the foil-packet technique on a summer camping trip when we had only a charcoal grill and a limited supply of pans; by the time the coals cooled, the potatoes were perfect: soft inside, slightly crisp on the cut side, and infused with smoky notes. Ever since, I make this whenever friends gather — it’s one of those dishes that disappears off the platter first.

The charm of these potatoes lies in texture and timing: thin-skinned baby reds hold their shape and develop a pleasing golden crust on the cut face, while the foil traps steam so the interiors become tender without drying out. The herb blend — dried rosemary, basil, onion powder and freshly cracked black pepper — is simple but aromatic; a final sprinkle of freshly shredded Parmesan and chopped parsley adds a bright, savory finish. This has become our Sunday grill staple because it’s forgiving, portable, and reliably delicious.

Ingredients

• Baby red potatoes (1 1/2 lb): Choose firm, smooth-skinned baby reds about 1–2 inches wide so they cook evenly when halved. Rinse but keep skins intact for texture and nutrients.
• Extra virgin olive oil (3 tbsp): Use a good-quality oil like Colavita or California extra virgin olive oil for flavor and to help herbs adhere; the oil also promotes browning on the cut side.
• Dried rosemary (1 tsp): Crushed between your fingers to release oils — rosemary gives that resinous, piney note that pairs wonderfully with potatoes.
• Kosher salt (3/4 tsp): Kosher salts dissolve and season evenly; adjust to taste but resist over-salting before cooking since the cheese may add saltiness.
• Onion powder (1/2 tsp) & black pepper (1/2 tsp): These build savory depth and a gentle bite without overpowering the herbs.
• Dried basil (1/2 tsp): Adds sweet, aromatic lift that balances rosemary.
• Parmesan cheese (1/4 cup, optional): Freshly shredded Parmigiano-Reggiano or Pecorino Romano sprinkled after grilling adds umami and a slightly crunchy finish; optional to keep dairy-free.
• Fresh parsley (1 tsp, chopped): A quick sprinkle brightens the final plate and provides color contrast.

Instructions

Prep the Fire or Grill: If using a fire pit or charcoal grill, light the wood or charcoal and let it burn down until you have a bed of hot gray coals — this typically takes 20–30 minutes depending on your fuel. For a gas grill, preheat to medium-high (about 400°F/204°C) and then reduce to medium; you want steady heat rather than roaring flames so the packet cooks through without scorching. Trim and Slice: Wash the baby reds and pat dry so the oil adheres. Slice each potato in half lengthwise so the flat face will get direct contact with foil for browning. Leave similar-sized pieces together so they cook uniformly; halves should be roughly the same size. Toss with Oil and Herbs: In a large bowl, drizzle the olive oil over the halved potatoes and toss until evenly coated. In a small bowl combine the dried rosemary, kosher salt, onion powder, cracked black pepper and dried basil; sprinkle over the potatoes and toss again so every piece is seasoned. The oil is the carriage for the seasonings and helps the cut faces brown. Make the Foil Packet: Tear three pieces of heavy-duty aluminum foil about 24 inches each. Overlap two pieces to create a sturdy bottom layer and spray lightly with nonstick spray. Spread potatoes cut side down in an even layer so the maximum surface browns. Place the third piece of foil on top, overlap and fold edges together tightly to seal, leaving a little internal airspace to allow steam circulation. Grill and Rotate: Place the foil packet on the grill over indirect heat. Cook for 20 minutes, then rotate the packet 180 degrees to promote even heating. Use tongs and a heatproof glove — the packet will be hot. After rotation, continue cooking 10–15 minutes. At the 10-minute mark check doneness by carefully opening a corner and piercing a potato; it should be fork-tender and golden on the cut face without blackened spots. Finish and Garnish: When potatoes are tender and the cut sides show golden caramelization, remove the packet. Open carefully to avoid steam burns. Sprinkle with freshly shredded Parmesan if using, and finish with chopped parsley. Serve immediately for best texture — hot and slightly crispy on top, tender inside.

Storage Tips

Cool leftovers to room temperature for no longer than two hours, then transfer to a shallow airtight container and refrigerate. Stored this way, they retain texture and flavor for up to four days. To reheat, spread on a baking sheet and warm in a preheated 350°F oven for 8–12 minutes to crisp the cut sides, or use a skillet over medium heat with a teaspoon of oil to revive browning. Avoid microwaving directly, which yields a limp surface. For longer storage, you can freeze cooked potatoes in a single layer on a tray, then transfer to a freezer bag for up to three months; be prepared for some texture change on thawing.

Ingredient Substitutions

If you don’t have baby reds, small Yukon Golds are an excellent substitute — they have a buttery flavor and hold shape well. For oil, avocado oil or light olive oil can be used instead of extra virgin if you prefer a milder taste. Swap dried rosemary for fresh (use three times the amount) if you want brighter herb notes. Leave out Parmesan to make the dish dairy-free; instead, finish with lemon zest and flaky sea salt for a bright finish. For a spicier profile, add 1/4 teaspoon smoked paprika or a pinch of red pepper flakes before sealing the packet.

Serving Suggestions

Serve these alongside grilled chicken, salmon, or a hearty steak; they also pair beautifully with a simple arugula salad dressed with lemon vinaigrette. Garnish with extra chopped parsley or chives for color, and offer shredded Parmesan or a lemon-garlic aioli on the side for guests who want an extra layer of flavor. For a picnic spread, transfer to a warm cast-iron dish for attractive presentation and keep warm over low coals or a small stove until ready to serve.

Cultural Background

Foil-packet cooking is a time-honored technique popular in outdoor cooking traditions worldwide — from American backyard barbecues to camping trips where foil packets simplify clean-up and portioning. The method concentrates flavors by trapping steam and smoke together; this approach mirrors wrapped cooking techniques like en papillote in French cuisine, but adapted for open flames and coals. Using small red potatoes traces to regional preferences for waxy varieties that maintain structure and carry seasoning well.

Seasonal Adaptations

Spring and summer: toss in halved cherry tomatoes and sliced spring onions in the last 5 minutes of cooking for freshness. Fall and winter: add a clove of smashed garlic and a sprig of fresh rosemary to the packet for deeper, heartier flavors. Holiday twist: mix in a tablespoon of browned butter and a pinch of nutmeg after grilling for a richer, festive profile. These adaptations let you tailor the dish to produce availability and seasonal menus.

Meal Prep Tips

For meal prep, halve and par-cook the potatoes in boiling water for 6–8 minutes until just tender, cool, then store dressed with oil and herbs in the fridge. When it’s time to serve, finish on the grill or in a hot oven for 10–12 minutes to crisp and reheat. This reduces active grilling time and keeps a fresh, just-cooked texture. Use shallow, airtight containers to prevent moisture build-up and label with the date to rotate through your weekly meals efficiently.

These grilled baby red potatoes are an effortless way to bring smoky, comforting flavors to the table while keeping things simple. Whether you’re feeding family, hosting friends, or cooking for one, the technique is flexible and reliably good — give it a try, and make it yours with the herb and garnish combinations you love.