Grilled Potatoes

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Mikkel Vang

Source: Martha Stewart Living


  • 2 pounds new potatoes, preferably a mix of blue, white, and red
  • 1 tablespoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • Flaky sea salt, such as Maldon, for serving
  • 2 teaspoons fresh oregano leaves
  • Mixed Herb Sauce, for serving


  1. Cover potatoes by 2 inches of water in a medium saucepan; add coarse salt. Bring to a boil, reduce to a simmer, and cook until just tender, 10 to 15 minutes. Drain. Potatoes can be stored in refrigerator up to 1 day.

  2. Preheat grill to medium-high. Toss potatoes with oil in a bowl, then place on grill and cook, turning occasionally, until very tender and marked, about 5 minutes. Toss with sea salt and oregano; serve warm with herb sauce.


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