Grilled Rosemary Baby Potatoes Recipe

This Grilled Rosemary Baby Potatoes recipe combines tender baby potatoes, fragrant rosemary, and rich olive oil to create a crispy and flavorful barbecue side dish. Featured on Licence to Grill and created by Rob Rainford, this easy grilled potato recipe delivers golden, smoky potatoes that are perfect for summer cookouts, family dinners, and outdoor entertaining.

The Inspiration

Potatoes have always been a favorite barbecue side dish because they are affordable, versatile, and loved by almost everyone. While traditional potato dishes are often prepared indoors, grilling brings out a completely different character by adding smoky flavor and a beautifully crisp texture.

For Licence to Grill, Rob Rainford celebrates the art of outdoor cooking by transforming everyday ingredients into memorable barbecue dishes. This Grilled Rosemary Baby Potatoes recipe highlights how a few simple ingredients—fresh baby potatoes, olive oil, and rosemary—can create a side dish worthy of any backyard gathering.

Inspired by Mediterranean flavors, rosemary adds an earthy and aromatic touch that complements the natural sweetness of baby potatoes. The olive oil helps the potatoes develop a golden crust while keeping the inside tender and flavorful.

Whether served alongside grilled salmon, steak, chicken, or vegetables, these rosemary baby potatoes are a reliable barbecue favorite that brings comfort and flavor to every plate.

Ingredients

1 pound of baby white potato – (1kg)
1 pound of baby red potato – (1kg)
¼ cup of olive oil (60ml)
2 tablespoons of dried rosemary – (30ml)
Salt and pepper to taste

Method

Preheat barbecue to 300° F.
Slice potatoes in ½. Place in a seal-able plastic bag and add above ingredients. Place in refrigerator for 1 hour.
Place on preheated barbecue and cook for 15 – 20 minutes or until golden brown and crispy.
Serve and enjoy!

Serving Suggestions

These Grilled Rosemary Baby Potatoes are the perfect barbecue side dish for summer gatherings, weekend dinners, and outdoor celebrations. Serve them alongside grilled steak, burgers, chicken, pork chops, or seafood for a complete meal filled with smoky flavors.

For a seafood-inspired barbecue menu, pair these potatoes with Rob Rainford’s Cedar Planked Salmon from Licence to Grill. The earthy rosemary flavor complements the richness of salmon while adding a satisfying crispy element to the plate.

These grilled potatoes also pair beautifully with grilled vegetables, fresh salads, and homemade sauces. Serve them with garlic aioli, herb butter, sour cream, or a creamy dipping sauce for extra flavor.

When entertaining guests, place the potatoes in a large serving bowl and garnish with fresh rosemary sprigs, chopped parsley, or a sprinkle of sea salt for an attractive presentation. Their golden color and rustic appearance make them an ideal addition to buffet-style meals, picnics, and backyard barbecues.

For a casual family dinner, these potatoes can be served with roasted meats or enjoyed as part of a vegetarian barbecue spread alongside grilled vegetables and fresh salads.

Final Thoughts

This Grilled Rosemary Baby Potatoes recipe proves that simple ingredients can create an unforgettable barbecue experience. Rob Rainford’s recipe from Licence to Grill transforms classic baby potatoes into a smoky, crispy, and flavorful side dish that belongs at every outdoor gathering.

With a simple marinade of olive oil and rosemary, these grilled potatoes achieve the perfect combination of crispy edges, tender centers, and aromatic herb flavor. They are easy enough for beginner grillers while still delivering the satisfying taste of a restaurant-quality barbecue side.

Whether you’re planning a summer cookout, preparing a family dinner, or building a complete grilling menu, these rosemary baby potatoes are a dependable recipe that guests will love. Add them to your next barbecue and enjoy a timeless side dish that celebrates the flavors of outdoor cooking.

Find more recipes from License to Grill here!