Grilled New Potatoes with Parmesan and Herbs: A Taste of Summer

The scent of grilling potatoes always takes me back to summer evenings at my grandparents’ farm. We’d gather around the barbecue, the air thick with the smell of wood smoke and the promise of simple, delicious food. My grandfather, a man of few words but masterful grilling skills, would always have a bowl of these potatoes ready – perfectly charred on the outside, creamy within, and bursting with the fresh flavors of the garden. Even now, decades later, a single bite transports me instantly to that sun-drenched farm, surrounded by family and the comforting aroma of a summer well spent.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8
• Dietary Type: Vegetarian

Ingredients

• 3 lbs small red potatoes
• 4 tablespoons olive oil, divided
• 1 cup thinly sliced green onion
• 3 tablespoons chopped Italian parsley
• 3 tablespoons grated parmesan cheese
• 3 cloves garlic, finely chopped
• 2 teaspoons chopped fresh oregano
• Salt and pepper to taste

Equipment Needed

• Large pot
• Colander
• Large bowl
• Barbecue grill

Instructions

1. Begin by cooking the potatoes. Place the small red potatoes in a large pot of boiling salted water. Cook until they are tender when pierced with a fork, approximately 15 minutes.

2. Once cooked, drain the potatoes in a colander and allow them to cool slightly. This will make them easier to handle in the next steps.

3. While the potatoes are cooling, prepare your barbecue grill for medium heat. This is crucial for achieving the desired char without burning the potatoes.

4. Carefully cut the cooled potatoes in half and transfer them to a large bowl. Cutting them in half allows for more surface area to be grilled, maximizing flavor and texture.

5. Add 2 tablespoons of the olive oil to the bowl and toss the potatoes thoroughly to coat them evenly. This will help them to grill properly and prevent them from sticking to the grill grates.

6. Grill the potatoes until they are golden brown, turning them occasionally to ensure even cooking on all sides. This should take about 5 minutes. Watch closely to prevent burning. The goal is to achieve a nice char without overcooking the potatoes.

7. Once grilled, transfer the potatoes back to the large bowl.

8. Drizzle the remaining 2 tablespoons of olive oil over the grilled potatoes. This adds richness and helps the herbs and Parmesan cheese adhere to the potatoes.

9. Add the remaining ingredients to the bowl: thinly sliced green onion, chopped Italian parsley, grated parmesan cheese, finely chopped garlic, and chopped fresh oregano.

10. Toss the potatoes well to coat them evenly with the herbs, garlic, and Parmesan cheese. Make sure everything is well-distributed for maximum flavor in every bite.

11. Season generously with salt and pepper to taste. Taste and adjust the seasoning as needed.

12. Serve the grilled new potatoes warm. They are best enjoyed immediately after grilling.

Expert Tips & Tricks

• For a more intense garlic flavor, you can lightly sauté the minced garlic in a tablespoon of olive oil before adding it to the potatoes. Just be careful not to burn the garlic.
• If you don’t have fresh oregano, you can substitute it with dried oregano, using about 1 teaspoon. Remember that dried herbs have a more concentrated flavor, so use them sparingly.
• To prevent the potatoes from sticking to the grill, make sure the grates are clean and well-oiled. You can also use a grill basket or a piece of aluminum foil with holes poked in it.
• If you don’t have a grill, you can achieve a similar effect by broiling the potatoes in your oven. Place the potatoes on a baking sheet and broil for a few minutes per side, until golden brown. Keep a close eye on them to prevent burning.
• For a different flavor profile, try adding a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice for brightness.

Serving & Storage Suggestions

These grilled new potatoes are best served warm as a side dish. They pair perfectly with grilled meats, fish, or vegetables. Garnish with extra fresh parsley and a sprinkle of Parmesan cheese for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave them, bake them in the oven at 350°F (175°C) until heated through, or sauté them in a pan with a little olive oil until warmed and slightly crispy. Reheating may slightly affect the texture, but the flavor will still be delicious. I don’t recommend freezing these potatoes as the texture can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	194 kcal	N/A
Total Fat	7.6g	11%
Saturated Fat	1.3g	6%
Cholesterol	1.6mg	0%
Sodium	62.5mg	2%
Total Carbohydrate	28.8g	9%
Dietary Fiber	3.5g	13%
Sugars	2.5g	N/A
Protein	4.3g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Option: Omit the Parmesan cheese or substitute it with a vegan Parmesan alternative. You can also add nutritional yeast for a cheesy flavor.
• Herb Variations: Feel free to experiment with different herbs. Thyme, rosemary, or chives would all be delicious additions.
• Cheese Variations: Use a different type of cheese, such as Asiago, Pecorino Romano, or even a sprinkle of crumbled feta after grilling.
• Spicy Potatoes: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a little kick.
• Lemon Herb Potatoes: Add the zest and juice of one lemon to the potatoes along with the herbs for a bright and refreshing flavor.

FAQs (Frequently Asked Questions)

Q: Can I use larger potatoes for this recipe?
A: Yes, but you’ll need to adjust the cooking time accordingly. Cut the larger potatoes into smaller, bite-sized pieces to ensure they cook evenly.

Q: Can I prepare these potatoes ahead of time?
A: You can cook the potatoes ahead of time and store them in the refrigerator. However, it’s best to grill and season them just before serving for the best flavor and texture.

Q: What is the best way to prevent the potatoes from sticking to the grill?
A: Make sure your grill grates are clean and well-oiled. You can also use a grill basket or a piece of aluminum foil with holes poked in it.

Q: Can I use dried herbs instead of fresh?
A: Yes, but remember that dried herbs have a more concentrated flavor, so use them sparingly. As a general rule, use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Q: How do I know when the potatoes are done grilling?
A: The potatoes are done when they are golden brown and slightly charred on the outside, and tender when pierced with a fork.

Final Thoughts

These Grilled New Potatoes with Parmesan and Herbs are a simple yet incredibly flavorful side dish that’s perfect for any summer gathering. The combination of tender potatoes, savory Parmesan cheese, and fresh herbs creates a taste that’s both comforting and sophisticated. I encourage you to try this recipe and make it your own by experimenting with different herbs and cheeses. Whether you’re grilling in your backyard or simply looking for a delicious side to complement your meal, these potatoes are sure to be a crowd-pleaser. Don’t hesitate to share your feedback and variations – I’d love to hear how you make this recipe your own!