Balsamic Grilled Baby Potatoes Recipe

Chef Samia

These Balsamic Grilled Baby Potatoes are the perfect side dish! Tangy balsamic vinegar, fresh garlic, and rosemary come together to create a delicious and easy grilled potato recipe that’s perfect for any occasion

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Prep Time 10

Cook Time 20

Total Time 35

Course Side Dish

Cuisine American, Mediterranean

Servings 4 servings

Calories 180 kcal

Ingredients

Baby Potatoes 1 ½ pounds, halved: Tender baby potatoes hold their shape well on the grill and absorb the marinade for extra flavor.
You can use baby red potatoes Yukon golds, or fingerling potatoes for this recipe. If they are too large, cut them into bite-sized pieces.
Balsamic Vinegar ¼ cup: Adds a tangy, slightly sweet flavor that complements the natural sweetness of the grilled potatoes.
Aged balsamic vinegar will provide a deeper richer flavor, but regular balsamic works well too.
Olive Oil 2 tablespoons: Olive oil helps coat the potatoes, keeping them moist while grilling and preventing them from sticking to the grill.
For more flavor use extra virgin olive oil.
Garlic 3 cloves, minced: Fresh garlic adds a savory depth of flavor that pairs beautifully with balsamic and rosemary.
If you prefer a milder garlic flavor use roasted garlic or reduce the amount slightly.
Fresh Rosemary 1 tablespoon, chopped: Fresh rosemary adds an aromatic and earthy flavor to the potatoes.
You can substitute dried rosemary if fresh isn’t available but use half the amount as dried herbs are more concentrated.
Salt and Pepper to taste: Essential seasonings that enhance the flavors of the marinade and bring out the natural sweetness of the potatoes.

Instructions

Prepare the Potatoes: Wash the baby potatoes and cut them in half. If they are very small, you can leave them whole. Place the potatoes in a large bowl.
Halving the potatoes helps them cook evenly on the grill and allows the marinade to soak in better.
Make the Marinade: In a separate bowl, whisk together the balsamic vinegar, olive oil, garlic, rosemary, salt, and pepper. Pour the marinade over the potatoes and toss to coat evenly.
Let the garlic sit in the balsamic vinegar for a few minutes before adding the other ingredients to mellow its sharpness.
Marinate the Potatoes: Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. The longer they marinate, the more flavor they will absorb.
For the best flavor, try to marinate the potatoes overnight if time allows.
Preheat the Grill: Preheat your grill to medium-high heat (375°F to 400°F). Lightly oil the grill grates to prevent sticking.
Grill the Potatoes: Skewer the potatoes or place them in a grill basket. Grill for 15-20 minutes, turning occasionally, until the potatoes are tender and have a nice char on the outside.
If you’re grilling directly on the grates, be careful not to let the potatoes fall through. A grill basket is a handy tool for smaller potatoes.
Serve: Transfer the grilled potatoes to a serving platter and garnish with extra rosemary if desired. Serve warm as a side dish with your favorite grilled meats, fish, or vegetables.
A drizzle of extra balsamic vinegar or a squeeze of lemon juice adds a fresh, tangy finish.

Notes

These Balsamic Grilled Baby Potatoes are a delicious and easy side dish that pairs perfectly with a variety of main courses. The balsamic vinegar marinade infuses the potatoes with a tangy, sweet flavor, while grilling gives them a crispy, caramelized exterior. If you don’t have a grill, you can easily roast the potatoes in the oven for similar results. For a complete meal, serve these potatoes alongside grilled chicken, steak, or fish, or with a fresh summer salad. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven. If you’re looking to switch things up, try adding other herbs like thyme or oregano, or toss the potatoes with a little Parmesan cheese before serving.

Keyword Balsamic Grilled Baby Potatoes, Balsamic Potatoes, Easy Potato Side Dish, Grilled Potatoes Recipe