Grilled New Potatoes with Parmesan and Herbs

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 8
  • About This Recipe

    “Very simple and elegant. You can also use the broiler in your oven.”


  • 3lbssmall red potatoes
  • 4tablespoonsolive oil
  • 1cupthinly sliced green onion
  • 3tablespoonschopped Italian parsley
  • 3tablespoonsgrated parmesan cheese
  • 3clovesgarlic, finely chopped
  • 2teaspoonschopped fresh oregano
  • Directions

  • Cook potatoes in large pot of boiling salted water until tender, about 15 minutes.
  • Drain potatoes; cool.
  • Prepare barbecue (medium heat).
  • Cut potatoes in half; transfer to large bowl.
  • Add 2 tablespoons oil; toss to coat.
  • Grill potatoes until golden, turning occasionally, about 5 minutes.
  • Transfer to bowl.
  • Drizzle 2 tablespoons oil over.
  • Add remaining ingredients; toss to coat.
  • Season with salt and pepper.
  • Serve warm.
  • Reviews

  • “Made these to go along with a pork roast when we had company last week.However,to finish them, I baked them in the oven instead of grilling and they were fabulous!Had many compliments.The fact that you can boil them ahead and then complete the cooking at dinner time is always a plus.Thanks, Mirj!”

  • “This is wonderful and easy!My husband and I ‘tag team’.I do the indoor prep and he grills them.Great recipe for company!”

  • “Made to accompany steak diane and it turned out great.
    A very delicious and understated side.
    Perfect for a strong main course.”

  • “Very good and went well with BBQ chicken.”

  • “This is a really tasty way to do new potatoes and it’s very attractive too! The leftovers are great panfried the next day!”

  • “Excellent potatoes recipe! I made this to serve along with Recipe #299149. The combination was right on. Boiling the potatoes ahead of time made it so much quicker and easier when it came time to put them on the grill with the steak. I would definitly make these again. Thanks much Mirj! :)”

  • “These were absolutely fabulous!I used parsley and garlic chives for my herbs.I used less than one cup of green onions, and more garlic (crushed from a jar) and parmesan (green can) than the recipe required.These were so so good.”

  • “If you are going to use a recipe from Epicurious as your own, you should at least reference it.This is verbatim from their site…”

  • “I made these tonight to serve with a grilled tri-tip roast.I grilled it next to the roast in a grill-wok-type thing so the stuff wouldn’t fall through.I made the mistake of adding the onions and herbs before I grilled it.The onions burned a little, but it still turned out fine.I didn’t have Italian parsley so I uses some fresh rosemary instead.”