Perfectly Grilled Potatoes

Dinner | Feeds 4 - 6 | 45 minutes

Let your barbecue do most of the work while you prepare the rest of your meal.

Tip: While this recipe calls for small potatoes, you can also use large potatoes cut into equal chunks or slices.


  • 1 ½ pounds small (1 ½” to 2 ¼”) potatoes, select your favourite colour from red, yellow or white potatoes
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt


Chopped fresh herbs such as parsley rosemary, or basil, optional for serving

  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried oregano
  • 2 tablespoons extra virgin olive oil
  • Grated parmesan optional for serving


  1. Preheat barbecue to medium-high (about 375 to 400 degrees F).
  2. Wash potatoes and cut into uniform pieces, rounds or quarters are better as they make cooking consistent and quick. Place in a large bowl and toss with oil.
  3. In a small bowl, stir rosemary, garlic powder, salt, pepper, and oregano until mixed.
  4. On a large baking sheet, make a foil envelope by placing two large (about 2’ long) sheets of heavy-duty foil on the pan ensuring the foil sheets overlap along the center creating a wider sheet. Drizzle the foil with olive oil and evenly distribute potatoes in a single layer.
  5. Place two more overlapping sheets of foil on top and fold the edges around the sheets to create a packet.
  6. Place the package on the barbecue; cover and cook for 15 minutes.
  7. Remove the package from the barbecue and carefully open the foil. Use tongs to flip the potatoes over; they should be golden on the first side.  Place the foil loosely back over the top, close the grill, and cook for 5 to 10 minutes, until potatoes are tender
  8. Transfer potatoes to a serving bowl and serve warm with a sprinkle of Parmesan and chopped fresh herbs.
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