Ingredients
- 1 1/2 pounds baby red potatoes rinsed and dried
- 1/2 teaspoon dried rosemary
- 3/4 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 2 tablespoons extra-virgin olive oil
- Chopped fresh parsley optional
- Grated Parmesan cheese optional
Instructions
- Slice the potatoes into 1/2-inch thick pieces; adjust size for smaller potatoes as needed.
- In a small bowl, combine the rosemary, oregano, garlic powder, onion powder, kosher salt, black pepper, and paprika. Pour the olive oil over the potatoes and add the spice blend. Toss everything together to ensure even coating.
- Heat your grill to medium-high (approximately 400°F). On a baking sheet, place two large sheets of heavy-duty foil that are lightly coated with non-stick spray.
- Arrange the seasoned potatoes in a single layer, then cover with another sheet of foil, sealing the edges while leaving a small vent for steam.
- Place the foil packet on the grill and cook for 15 minutes. Carefully open it and flip the potatoes. Grill for another 7-10 minutes until tender and golden.
- Transfer the grilled potatoes to a serving bowl. Garnish with chopped fresh parsley and a sprinkle of Parmesan cheese if desired, then serve warm.
