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These deliciously sweet grilled baby potatoes are slightly charred & crispy on the outside & soft & creamy on the inside.  They will become your most requested side this summer! 

I love summer and the plentiful excuses it gives for grilling frequently.  I don't know what it is, but food always seems to taste better when outdoors and it is perfectly possible to have a delicious, satisfying and cruelty free grilling session. 

There are so many delicious vegan grilling options.  I almost always cook some ears of corn.  I simply throw them on the grill in their husks and let them steam themselves to perfection.  To serve we just peel back the husks and dig in.  Some of my Easy Vegan Butter melted all over them is so good! 

A few more things that I frequently grill are veggie kabobs, zucchini halved lengthways and cooked face down, marinated portobello mushrooms and of course veggie burgers like my White Bean Artichoke Burgers which grill up brilliantly. 

My Grilled Nectarines are also a must for dessert. 

For more vegan grilling ideas check out this round up I created for Parade Magazine's Community Table. 

There are so many delicious ideas! 

GRILLED BABY POTATOES FOR THE WIN

No matter what we are having, my Grilled Baby Potatoes with Rosemary are always on the menu. 

They are such a favourite with everyone and are incredibly easy to make.  They can even be prepared ahead of time, leaving you more time to mingle with your friends and family on the day. 

We always make more than we need as they are great cold the next day.  I often grab them from the fridge for snacks or toss them through a salad for lunch. 

HOW TO COOK POTATOES ON THE GRILL

STEP 1

Parboil

STEP 2

Coat in oil and flavourings and leave to marinate. 

STEP 3

Thread onto skewers

STEP 4

Grill 'em all up! 

Super easy! 

These Grilled Baby Potatoes are so incredibly delicious.  There is just something about the crispy charred outsides and the soft, fluffy insides that makes them irresistible. 

They become really sweet as they cook and I could quite easily eat an entire plate of them if I didn't begrudgingly have to share with everyone else. 

These little potatoes really will become your most requested side this summer! 

try serving them with one of these bright and vibrant salads! 

Tomato Chickpea Salad with Cilantro & Lime

Kidney Bean Salad with Lemon & Parsley

Be sure to buy good quality baby potatoes.  I find that the smaller they are the sweeter they tend to be and because of this I absolutely love The Little Potato Company.  Their potatoes are like tiny little pebbles and they cook up beautifully on the grill. 

I can't wait to hear what you think about these Grilled Baby Potatoes with Rosemary.  Be sure to leave your feedback below and share your pictures on Instagram or Twitter tagging @avirtualvegan.  I get a lot of notifications, so if you can use the hashtag #avirtualvegan it will mean I won't miss them. 

Grilled Baby Potatoes with Rosemary Melanie McDonald These deliciously sweet grilled baby new potatoes are slightly charred & crispy on the outside & soft & creamy on the inside.  They will become your most requested side this summer!  5 from 4 votes Print Recipe Pin Recipe Prep Time 5 mins Cook Time 30 mins Total Time 35 mins Course Grilling, Side Dish Cuisine vegan Servings 6 servings Calories 129 kcal Ingredients 1x 2x 3x 680g / 1.5lb baby potatoes 680g / 1.5lb baby potatoes

2 tablespoons olive oil 2 tablespoons olive oil

1 tablespoon chopped fresh or dried rosemary 1 tablespoon chopped fresh or dried rosemary

1 teaspoon salt 1 teaspoon salt

1 freezer bag , or lidded container 1 freezer bag , or lidded container INSTRUCTIONS Parboil the potatoes in a large pan with plenty of water and 1 teaspoon of salt.  Parboil the potatoes in a large pan with plenty of water and 1 teaspoon of salt. 

Cook them until you can just stick a fork or knife into them with some resistance (about 10 minutes but this varies depending on the size) then remove from the heat and drain.  Cook them until you can just stick a fork or knife into them with some resistance (about 10 minutes but this varies depending on the size) then remove from the heat and drain. 

Leave to cool (or until just warm but not hot) then put the potatoes carefully in the freezer bag or lidded container.  Leave to cool (or until just warm but not hot) then put the potatoes carefully in the freezer bag or lidded container. 

Pour in the oil and the rosemary then seal the bag/container and give it a good shake around to distribute the oil and herbs all over the potatoes.  Pour in the oil and the rosemary then seal the bag/container and give it a good shake around to distribute the oil and herbs all over the potatoes. 

Leave to marinade in the fridge for as long as you can but at least 30 minutes.  They can be prepared like this up to 24 hours in advance.  Leave to marinade in the fridge for as long as you can but at least 30 minutes.  They can be prepared like this up to 24 hours in advance. 

When you are ready to cook the potatoes, remove from the fridge and thread onto skewers.  I have metal skewers that I use but if you use wooden skewers make sure you soak them in cold water for a while first so they don't go up in flames.  When you are ready to cook the potatoes, remove from the fridge and thread onto skewers.  I have metal skewers that I use but if you use wooden skewers make sure you soak them in cold water for a while first so they don't go up in flames. 

Place on the grill and cook for around 20 - 30 minutes, turning frequently.  Place on the grill and cook for around 20 - 30 minutes, turning frequently. 

Once golden brown, very soft and slightly charred, remove from the grill and serve.  Be very careful as they will be exceptionally hot inside.  Once golden brown, very soft and slightly charred, remove from the grill and serve.  Be very careful as they will be exceptionally hot inside.  NUTRITION Serving: 1 serving Calories: 129 kcal Carbohydrates: 20 g Protein: 2 g Fat: 5 g Saturated Fat: 1 g Sodium: 394 mg Potassium: 477 mg Fiber: 2 g Sugar: 1 g Vitamin C: 22 mg Calcium: 14 mg Iron: 1 mg Tried this recipe?  Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan Get my Top 10 reader's favourite recipes e-Cookbook FREE!