I love how something as humble as a potato transforms over fire. These charred baby potatoes are blistered and smoky on the outside, buttery soft on the inside, and perfumed with rosemary and garlic. It’s a proper no-fuss side dish that holds its own next to any grilled meat.
I like to parboil the baby potatoes first, then smash them ever so slightly to rough up the edges, this gives you more surface area to crisp and char. On the grill, they go golden and crunchy, and the rosemary gets toasted, almost piney. Serve them hot, straight off the BBQ, with a dusting of flaky sea salt.
The Secret’s in the Smash
Parboiling is key here, it gives the potatoes a head start so they crisp up rather than just dry out. I drain them, let them steam off for a minute, then give each one a quick press with the bottom of a glass. You want them cracked, not flattened.
They get tossed in olive oil, garlic, rosemary, and a bit of salt and pepper before hitting a hot grill pan or BBQ. I like to use a cast iron griddle on the barbecue so the skins get that proper golden crunch without falling through the gaps.
Pairs Perfectly with Grilled Chicken Skewers
These smoky potatoes are brilliant with chicken skewers. They’ve got enough bold flavour to stand up to something like sticky honey soy chicken skewers or spicy peri peri chicken skewers, but they also complement lighter dishes like Greek chicken souvlaki or lemon oregano chicken.
The rosemary works especially well with anything herby or garlicky. Try them with garlic herb grilled chicken skewers ,it’s a natural fit.
Extra Touches: Garlic Butter or Smoked Paprika
You can push this even further with flavoured oils, sometimes I add a pat of garlic butter right as they come off the heat or dust them with a little smoked paprika before grilling for a subtle warmth.
For a twist, toss in chopped parsley and a squeeze of lemon juice just before serving. It lifts the whole dish and pairs beautifully with richer skewers like Jamaican jerk chicken or North African harissa chicken.
A BBQ Classic, Reimagined
This recipe’s one of those quiet crowd-pleasers, it doesn’t shout, but people always go back for seconds. I often serve it on a big wooden board in the centre of the table with lemon wedges and a little pot of aioli or mustard mayo on the side. There’s something about the charred skins and garlicky crunch that keeps everyone picking at them.
They’re naturally gluten-free, vegan-friendly, and downright addictive, exactly what you want at a summer gathering.
Charred Baby Potatoes with Rosemary, Garlic and Sea Salt
Ingredients
- 1 kg Potatoes baby
- 2 tbsp Olive oil extra virgin
- 2 sprigs Fresh rosemary leaves stripped and chopped
- 2 cloves Garlic minced
- Sea Salt flaky, to finish
- Black pepper freshly ground, to taste
Instructions
- Bring a large pot of salted water to the boil. Add baby potatoes and simmer for 10–12 minutes or until just tender.
- Drain and let steam dry for 2–3 minutes.
- Gently press each potato with the bottom of a glass to just crack and flatten slightly
- Toss with olive oil, garlic, rosemary, salt and pepper.
- Heat a BBQ or griddle pan to medium-high. Grill potatoes for 4–5 minutes per side, until deeply charred and crisp
- Sprinkle with flaky sea salt and serve hot.