This is the side dish recipe to beat all side dishes. Grilled potatoes are golden brown and tender, and steeped in the flavors of grilled onions, garlic, rosemary and smoked paprika. 99 calories and 3 Weight Watchers Freestyle SP
Grilled Potatoes Recipe with Rosemary & Smoked Paprika
This is going to sound kind of weird. I almost didn’t eat these grilled potatoes because the aroma alone was so intoxicating that I felt completely satisfied.
But yeah, too weird.
So, of course I ate them because, really, how can I be expected to resist tender, golden potatoes infused with the flavors of grilled onions and garlic, crushed rosemary and smoked paprika?
Resisting is like asking the coyote not to chase the roadrunner.
It’s not going to happen.
This is the kind of side dish that threatens to steal the spotlight from any grilled entrée. Well, except for my favorite tri-tip steak recipe. Nothing is going to overshadow that sweet daughter of darkness. There’s a molasses chili marinade on that steak. Did I mention that?
I used dried crushed rosemary because I like how the ground texture spreads evenly over the vegetables. If you don’t have the crushed version this time, replace it with regular dried rosemary leaves. If using fresh rosemary, be sure to double the amount.
You can use regular paprika, but you might want to get your hands on some smoked paprika because once you’ve tasted that smoky flavor, you’ll want to use it in everything from lentil soup to a one-pot chicken dish.
Entrees to serve with grilled potatoes:
Grilled Chicken Kabobs with Red Pepper Cilantro Pesto
Easy Grilled Salmon in Foil with Ginger & Soy Sauce
Grilled Zucchini & Eggplant Parmesan – Vegetarian
Caprese Chicken Foil Packets
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Grilled Potatoes Recipe with Rosemary & Smoked Paprika
Ingredients
- 1 pound russet potatoes cut into 1-inch pieces
- 1 medium onion cut into small chunks
- 6 garlic cloves peeled & cut into third
- 1 tablespoon + 1 teaspoon olive oil
- 1 1/2 teaspoon crushed dried rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- Preheat the grill to medium heat.
- In a large bowl, combine the potatoes, onion, garlic and olive oil. Toss to coat the vegetables.
- Add in the rosemary, smoked paprika, salt and pepper, and toss to coat again.
- Using 2 pieces of foil (each 24 inches long), form an X by overlapping the foil.
- Place the potato mixture in the middle of the X, arranging so that it is an even height. Wrap the pieces of foil over the potato mixture, pinching the foil to seal.
- Use a third piece of foil to wrap around the package.
- Place the foil package on the grill and cook for 20 minutes. Flip the package over and cook for an additional 15 to 20 minutes, or until the potatoes are tender and starting to brown. Be careful when opening the package to test the vegetables, as hot steam will be released.
- The vegetables will stay warm in the package for 10 to 15 minutes. Serve.
Notes
Nutrition
This recipe was originally posted on May 23, 2014, and has been updated.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Taylor @ Food Faith Fitness says
Guess who has two thumbs and just figured out what to eat for breakfast? This girl! This looks amazing Dara, I LOVE smoked paprika…and grilled potatoes.Perfect! Pinned 🙂 Happy Weekend!
Dara says
Oh yes, they would be fantastic alongside some scrambled eggs. In fact, I think I’m going to do that tomorrow. Have a great weekend, Taylor!
Brenda @ a farmgirl's dabbles says
Beautiful! What an awesome side for summer grilling. Have a great Memorial Day weekend, Dara!
Dara says
Thanks so much, Brenda! I hope that you and your sweet family have a great holiday weekend, too.
Sandy Jarvis says
Can’t wait to try this recipe! Going to use some fresh rosemary from the herb garden. Thanks!
Dara says
Fresh rosemary from the garden is always a good thing. I can’t wait until mine has grown enough to use!
RK says
I don’t have a grill……do you have recommendations for making in the oven?
Dara says
When I make potatoes in the oven, I typically roast them on a baking sheet. However, you could use the foil package method, too. Heat the oven to 450 degrees F. While you could place the package on a baking sheet, I’d be tempted to try putting it straight on the oven rack. I think you’ll have more of a chance of getting some of that lovely browned flavor. (I haven’t actually tried putting it on the rack…just a guess that it would be effective).
Helen says
Sorry if this is a silly question…novice “chef” here! Would you cook it for the same amount of time in the oven (20 minutes each side) or would that have to be adjusted? I don’t want to burn the house down! Or ruin the potatoes… 🙂
Dara says
If you’re cooking it in the foil package, it should take about 20 minutes per side. I haven’t cooked it this way in the oven before, so I am guessing. Be sure to check the potatoes along the way.
Helen says
Just had these for dinner…yum! I made a half-recipe and they ended up being in the oven for a total of 50 minutes. Thanks for the recipe and advice!
[email protected] says
Love potatoes and the flavours here! Love the fact you left the skin on – healthier!
Laura (Tutti Dolci) says
These potatoes look mouthwatering, love the smoked paprika!
Barbara | Creative Culinary says
So right up my alley Dara…the grill is clean and waxed (seriously!) and ready for some serious grilling and potatoes like this will be had by all! 🙂
Dorothy at Shockingly Delicious says
Wait, Barbara WAXES her grill? I didn’t get the memo on that! I’m gonna make these.
Kristine @ Kristine's Kitchen says
I love grilling potatoes in foil packets! The first time I did it, I couldn’t believe how great they turned out! These sound so good with the garlic, onion, rosemary, and smoked paprika. And that tri-tip with molasses chili marinade sounds amazing! Yay for grilling season!
Dana @ Foodie Goes Healthy says
I can’t wait to try these– they look amazing. I am always looking for side dishes to make on the grill along side an entree. Perfect for summertime when you don’t want to heat up the house by using the oven. This would be great on a camping trip too! Thanks for the recipe, Dana
Cucina says
Potatoes and flavors are wonderful. Used fresh rosemary. Have made twice in the last week. Great compliment to any grilled meat.
Dara says
I’m so glad to hear that! Thanks for letting me know.
Emily says
I have an electric grill would I do them the same as on a normal grill? Don’t have an outside grill!
Andrea says
Hi there
Would this recipe work on the barbecue? I’m always looking for new ways with potatoes for barbecues other than jacket potato or potato skins. Thanks
Dara says
Hi Andrea, these grilled potatoes are in fact cooked on the barbecue in a foil package. I hope you enjoy them!
Ed says
We have grilled potatoes in foil for years. A 12″ piece of foil sprayed with non stick spray, diced potatoes, diced onions, salt and pepper and pinch of garlic powder. We make individual packets of 1 to 1 1/2 potatoes each. Grill for 25 minutes turning often.
Rose says
I don’t have a grill right now so how long would you cook it for in the oven and at what temperature?
Jennifer Farley says
What an awesome side dish!
Carolyn says
What a fantastic side dish!
Jennifer Blake says
Perfect for breakfast or dinner! Love these flavors!
Gerry Speirs says
Potatoes and Rosemary for the win!!
Michelle McElligott says
Do you have to use russets, would other types work?
Dara says
Absolutely! I’ve used almost every variety of potato with this recipe.