Balsamic Grilled Potatoes

It’s officially September- the time when everyone anxiously awaits fall and welcomes the transition of cooler weather. To me, I almost prefer grilling this time of year because the weather is absolutely perfect and it’s semi acceptable to begin indulging in comfort food. I’ve always been a potatoes kind of gal… if I’m going to splurge or am looking for delicious carbs, this is my go-to recipe. I’d take these balsamic grilled potatoes over french fries any day! 

This recipe is bursting with flavor- you’ll taste hints of rosemary, garlic, and obviously balsamic- but my favorite part of the recipe is the crispy outer shell these babies form when glaze meets the grill! Here’s what you’ll need…

Balsamic Grilled Potatoes:
2 lbs, small red potatoes, washed & halved
3 tablespoons balsamic vinegar
2 tablespoons mined garlic
2 teaspoons rosemary, freshly chopped
2 teaspoons fresh thyme leaves, finely chopped
a drizzle of olive oil
salt & pepper, to taste
bamboo skewers

Mix up the marinade- stir together all the ingredients, until well combined. Once the potatoes are halved and skewered, brush or spoon the mixture on all sides of the potatoes. I usually let them rest and marinade for about an hour, but this isn’t necessary if you’re pressed for time.

After they’ve soaked in marinade, transfer them to the grill over an open flame.

Allow the potatoes to cook throughout until they’re fork tender… about 10 – 20 minutes, depending on your grill and the size of your potatoes. If you don’t have a grill- you can also bake these! Pop them in the oven at 400 degrees for 20 – 25 minutes.

In addition to being a potatoes sort of person, I’m also a condiment lover. I knowww (double thumbs down). They’re terrible for you, but there’s something about dipping sauce that is so delicious to me. Plus, I’m not going to deprive myself of the wonderful things in life (like condiments), so I have no shame in whipping a little parsley and garlic into sour cream.

So… I definitely saved this last tidbit for the end of the post, and for good reason! If you’re too lazy busy to make these from scratch, I’ll admit, I found a super similar premixed balsamic marinade that tastes just as good. There is literally one step: add potatoes. I’ve used it a time or two (ok- four), and I get the same positive reaction. Before you put the grill away for good this season, try these and let me know what you think!!

We actually left our grill behind for the new homeowners at our Ohio house, but upon arriving to Salt Lake City- this was Emmett’s first purchase. He got the bronze version- which at first I wasn’t sure about, but ended up loving!