If you've been wondering how to grill potatoes without using foil, you're in the right place. This easy method uses a grill basket to create crispy, golden potatoes with tender centers and perfectly charred edges.
Using a vegetable grill basket makes grilling potatoes easy. I also use mine for grilling small veggies like cherry tomatoes, mushrooms, and onions so that they don't fall through the grates and are easier to handle.
You can enjoy these potatoes straight from the grill or toss them in my fresh lemon herb sauce for even more flavor. It's like vegan pesto, but made with parsley, mint, and lemon juice. Either way, they're a simple and delicious side dish for all your warm-weather meals.
And if you enjoy vegan grilling recipes, be sure to check out my grilled corn salad with tomatoes and Mediterranean grilled veggie skewers for more summer favorites.
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The potatoes were so good! Thank you for the recipe, we hosted a bbq and we all really enjoyed the flavor with the bright lemon and the mint, parsley combination.
- MaryBeth
Ingredients
The list of ingredients you'll need to make grilled potatoes in a basket with lemon herb sauce is short and simple. Everything should be available at your local supermarket:
- Small or baby potatoes (also called new potatoes): You can use red or white, but I recommend gold (yellow) if available.
- Olive oil
- Salt and pepper
- Fresh parsley: I opt for Italian flat-leaf, but curly is fine, too.
- Fresh mint
- Garlic cloves
- Lemon juice: Fresh is always better, but bottled will do in a pinch.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make grilled potatoes in a basket
- Boil the potatoes first to ensure they are tender all the way through. Drain and transfer to a bowl to cool. (You can do this in advance, even the day before.)
- When cool enough to handle, slice in half and toss with a little olive oil and salt and pepper. Place the halves in a grill basket.
- Place the basket on the hot grill. Toss occasionally until the potatoes are lightly browned and crisp on the outside.
- Prepare the sauce in a food processor and toss with the grilled potatoes.
Serving suggestions
While I love the lemon herb sauce on these grilled potatoes, you can also serve them with tossed with other sauces:
- Toss them with basil pesto or vegan sun-dried tomato pesto
- Top them with chunky green olive dressing
- Drizzle them with vegan garlic herb yogurt sauce
These easy grilled potatoes without foil are perfect for cookouts and simple summer dinners.
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Love and Veggies,
Amy
📋 Recipe
Grilled Potatoes in a Basket (No Foil) with Lemon Herb Sauce
Equipment
- grill basket
- food processor
Ingredients
- 3 pounds small gold potatoes*
- 1 Tablespoon extra virgin olive oil
- salt and pepper, to taste
For the Lemon Herb Sauce:
- 1 bunch fresh parsley
- 1 handful fresh mint
- 2 cloves garlic, roughly chopped
- 2 Tablespoons lemon juice
- salt, to taste
- ¼ cup extra virgin olive oil
Instructions
- Place the whole potatoes in a saucepan and cover with cold water. Add about a teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork. This step can be done in advance, even the day before. Cover and refrigerate the potatoes until you're ready to grill them.3 pounds small gold potatoes*
- Slice the potatoes in half and place them in a mixing bowl. Add 1 tablespoon of olive oil and salt and pepper. Toss well to coat.1 Tablespoon extra virgin olive oil, salt and pepper
- Transfer the potatoes to a vegetable grill basket. Place on a grill over high heat.
- Grill the potatoes until lightly browned and heated through, tossing occasionally, about 5 to 10 minutes.
- Meanwhile, prepare the Lemon Herb Sauce by placing the parsley, mint, garlic, lemon juice, and salt in the bowl of a food processor. Process while drizzling the olive oil through the funnel of the food processor. Scrape down the sides with a spatula as needed. The sauce should be chunky.1 bunch fresh parsley, 1 handful fresh mint, 2 cloves garlic, 2 Tablespoons lemon juice, salt, ¼ cup extra virgin olive oil
- When the potatoes are ready, transfer them to a serving bowl. Top with the Lemon Herb Sauce and toss to coat. Serve immediately.
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Notes
Nutrition
Nutritional information is an estimation.
MaryBeth says
The potatoes were so good! Thank you for the recipe, we hosted a bbq and we all really enjoyed the flavor with the bright lemon and the mint, parsley combination.
Amy Katz says
I'm so happy everyone enjoyed it, Mary Beth!