GRILL-ROASTED NEW POTATOES
Grill-roasted new potatoes are a simple yet gourmet side dish that combines the earthy sweetness of fresh potatoes with the smoky aroma of the grill. Using direct and indirect heat, along with herbs and aromatics, produces crispy exteriors and fluffy, tender interiors—perfect for pairing with grilled meats, fish, or vegetables.
🧠Key Principles
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High Heat Searing:
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Direct heat develops crispy, golden-brown skin.
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Even Cooking:
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Parboiling or partially cooking potatoes ensures uniform tenderness before grilling.
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Flavor Layering:
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Herbs, garlic, olive oil, and optional smoked spices enhance the natural potato flavor.
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Smoke Infusion:
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Wood chips or charcoal can add subtle smoky undertones.
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🥔 Ingredients (Serves 4)
| Ingredient | Quantity | Notes |
|---|---|---|
| New potatoes | 1.5 lbs (700 g) | Small, uniform size preferred |
| Olive oil | 2–3 tbsp | For coating |
| Garlic | 3 cloves | Minced or whole for roasting |
| Fresh rosemary | 2 sprigs | Optional, or thyme |
| Salt & pepper | To taste | Generous seasoning |
| Smoked paprika | 1 tsp | Optional, enhances smokiness |
| Lemon zest or juice | 1 tsp | Optional, for brightness |
| Optional garnish | Fresh parsley or chives | Chopped, for serving |
🔥 Step-by-Step Grill-Roasted Method
1. Prep the Potatoes
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Wash and scrub new potatoes thoroughly.
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Parboil in salted water for 8–10 minutes until slightly tender but not fully cooked.
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Drain and allow to dry slightly.
2. Preheat the Grill
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Direct heat: Medium-high (~400–450°F / 200–230°C)
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For charcoal: coals should be evenly hot with a few embers for indirect zones
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Optional: Add soaked wood chips for smoky flavor
3. Season the Potatoes
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Toss parboiled potatoes with olive oil, garlic, rosemary, salt, pepper, and optional smoked paprika.
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Ensure even coating for maximum flavor and crisping.
4. Grill the Potatoes
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Direct heat: Place potatoes on grill grates or in a grill-safe pan.
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Turn frequently for 10–12 minutes to develop golden, crispy skin.
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Indirect heat: Move to cooler zone if potatoes start to char too quickly, cooking until fully tender (~5–10 more minutes).
5. Finish and Serve
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Optional: Sprinkle with lemon zest, parsley, or chives for brightness and color.
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Serve hot as a side with grilled meats, fish, or vegetables.
🧠Chef’s Tips
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Uniform Size: Small potatoes cook evenly; larger ones can be halved.
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Parboiling Shortcut: Steaming works too, preserves more flavor.
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Oil Choice: Olive oil for Mediterranean flavor; clarified butter for richness.
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Crisping Technique: Turn frequently over direct heat to avoid burning.
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Flavor Boosters: Add smoked paprika, chili flakes, or grated Parmesan for extra depth.
🔥 Optional Variations
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Garlic-Parmesan: Toss with grated Parmesan in the last 2 minutes of grilling.
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Herb Medley: Mix rosemary, thyme, and oregano for aromatic complexity.
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Spicy Kick: Add smoked cayenne or chipotle powder.
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Citrus Brightness: Finish with lemon or lime juice for a fresh contrast.
🥂 Suggested Pairings
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Grilled Meats: Steak, chicken, pork chops, lamb
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Seafood: Grilled salmon, shrimp, or fish fillets
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Vegetables: Asparagus, bell peppers, zucchini
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Sauces: Garlic aioli, herb butter, chimichurri
⭐ Why Grill-Roasted New Potatoes Work
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Crispy skin + fluffy interior = perfect texture contrast
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Smoky, charred flavor enhances natural potato sweetness
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Highly versatile and customizable with herbs, spices, or cheese
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Easy to scale for weeknight dinners or large gatherings
- 900g new potatoes, each 1-1/2 to 2 inches in diameter, scrubbed and quartered
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
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