Guess what? My new shiny grill arrived this past weekend. Just in time to grill up a delicious batch of these Easy Grilled Red Potatoes. This lovely recipe is super easy, and can accompany any grilled meat, poultry, or summer barbecued meal.
With the onset of school ending, quick and painless meals are essential in my family. Firing up the grill, and having the option to cook one of the easiest and most delicious roasted potatoes – tossed with everyday spices. It can not get any easier, my friends! Not to mention, this is a wonderful side dish that all my little ones love. All the spicy, sweet, and smokey flavors are sure to please the most picky of eaters.
Potatoes are a starchy vegetable, but they are very nutritious, especially with the crispy skins that are packed full of vitamins. A great summer dish, that really wins the crowds, and you can easily make these golden potatoes in larger batches for all those backyard parties this season. Crispy, and tender bites of grilled perfection that are simply irresistible.
Fire up that grill, and get your spices ready for a party. These Easy Grilled Red Potatoes are a simple way to entertain and make a lasting impression.
Your appetites will thank me!
- 3 pounds of red skin potatoes cut into 1½ - 2 inch cubed pieces
- ½ cup olive oil
- 3 teaspoons garlic powder
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1 tablespoon dried parsley
- ⅛ teaspoon of cayenne
- 1 teaspoon of ground pepper
- 1 teaspoon of kosher salt
- Foil to cover
- Wash and cut the red skinned potatoes into 1½ - 2 inch pieces.
- In an aluminum tray approximately 9 X 12, place the cut potatoes.
- Add the olive oil and stir well, until all the potatoes are coated.
- Evenly sprinkle the garlic powder, paprika, smoked paprika, cayenne, salt, pepper, and parsley.
- Give the potatoes a good stir, until all the spices are evenly dispersed.
- Cover the aluminum tray with foil to steam.
- Place on the grill at medium heat, and make sure you stir them frequently so they do not burn.
- Cook 30 - 40 minutes, until they are golden, softened, and slightly charred.