Grilled Herb Potatoes

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These grilled herb potatoes are a vibrant and versatile vegan side dish, perfect for bringing a fresh flavour to your next garden barbecue. By parboiling the potatoes first, you ensure a fluffy interior while the intense heat of the grill creates a beautifully charred, golden crust. The combination of woody rosemary and bright parsley, infused with a hint of garlic, elevates the natural sweetness of the yellow-fleshed potatoes.

This simple recipe is an excellent gluten-free and plant-based alternative to traditional roasted potatoes, making it a crowd-pleasing choice for summer gatherings. Serving these with a generous squeeze of fresh lemon juice adds a zesty finish that balances the rich olive oil. Pair them with grilled vegetables or your favourite plant-based proteins for a healthy, seasonal meal that is as nutritious as it is comforting.

Ingredients for Grilled Herb Potatoes

900g large Yukon Gold or other yellow-fleshed potatoes
1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano
2 garlic cloves, smashed
80ml extra jungfruolivolja
1 lemon wedge plus additional for serving

How to make Grilled Herb Potatoes

Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .

Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).

Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a large shallow dish.

Drain potatoes well and transfer to herb oil, tossing gently to coat.

Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.

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