Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Grilled Potatoes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Mikkel Vang Prep Time: 10 mins Total Time: 35 mins Servings: 6 Ingredients 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 Directions 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. 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. Print