Grilled Potatoes and Carrots - Recipe That You Need to Try

If you love grilled potatoes as much as I do, you’re probably on the lookout for new ways to enjoy spuds tossed in flavorful seasoning.

Today, I’m sharing this grilled potatoes and carrots recipe that’s easy to make; you’ll be smacking your lips in less than an hour.

I’m sure you’ll love this recipe not just because it is delicious and easy to make but because it is also one of the perfect potato side dishes that go with just about anything.

What You’ll Need

Potatoes: Baby potatoes or creamer potatoes will do just fine.
Carrots: You’ll need four large regular carrots. Wash, peel, and slice them diagonally about one inch thick. Alternatively, you can use pre-cut baby carrots.
Herbs: Fresh or dried parsley and thyme will do just fine. Feel free to add more herbs if you want.
Seasoning: I use salt, pepper, and freshly minced garlic to up the flavor.
Butter: The secret to this recipe’s deliciousness is the fine art of blending butter and flavorful herbs. You can use salted or unsalted butter. But you want to go easy when adding salt if you use salted butter.

What Type of Potato Should You Use?

Baby potatoes and creamers are my go-to choices for this tasty grilled potatoes and carrots recipe. Both options are smaller-sized spuds with very thin skin, so there’s no need to peel them before cooking. Simply wash the potatoes, cut them in halves, season, and bake.

If you buy organic baby potatoes directly from the farm, be sure to inspect and remove the greenish ones or those with green spots. You don’t want to eat green spuds because they may be harmful.

Although most baby potatoes will work for this recipe, I don’t recommend the starchiest types like russets.

The reason is simple; russet potatoes hardly hold their shape when cooked. But most importantly, they tend to go soggy when baked in foil.

I suggest using russets when making baked wedges, smashed potatoes, and recipes that don’t involve wrapping spuds in aluminum foil.

How to Make Grilled Potatoes and Carrots

Ingredients

Recipe for eight servings:

4 large carrots
1½ lb creamer or baby potatoes
1 teaspoon dried parsley
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon dried thyme
1/3 cup butter, melted
1/4 teaspoon black pepper
Fresh parsley

Instructions

Prepare the vegetables: Start by preparing the vegetables for cooking. Clean and peel the carrots. Wash the baby potatoes in water before cutting. You can skip washing if you buy a bag of creamer potatoes because they come pre-washed.
Preheat the grill: In the meantime, preheat your pellet or gas grill to 400 degrees Fahrenheit (204 degrees Celsius) for 15 minutes.
Cut the spuds and carrots: Cut the potatoes into halves crosswise, making sure to cut any unusually large spuds into smaller chunks. Cut the carrots into diagonal slices of about one-inch thickness. Make sure the cut potato and carrot pieces are roughly the same size. This way, they will both be done at the same time.
Make the butter sauce: Add the butter in a small bowl and melt it over medium heat or in a microwave. Whisk in the garlic, thyme, parsley, salt, and pepper.
Season the potatoes and carrots: Spoon the butter and herb mixture over the potatoes and carrots, and toss properly to coat the vegetables. Reserve some butter sauce for later if you want to serve it with the side dish.
Grill the vegetables: Transfer the seasoned potatoes and carrots onto a sheet of heavy-duty aluminum foil. Fold the edges of the foil together to seal them like a packet, and make some room for heat to circulate inside the packet. Place the foil on the grill, seam side up. Cover the grill and allow the vegetables to cook for 30 to 45 minutes or until they are as tender as you want.
Serve: When the vegetables are cooked, carefully open the packet to allow the steam to escape. Spoon the remaining garlicky butter herbs on the grilled potatoes and carrots (if you like) and serve alone or with your desired dish.

Variation Ideas

As you probably already know, many grilled potato recipes like this one are highly flexible, meaning you can switch things around a bit to suit your palate.

On their own, these grilled spuds and carrots are simply irresistible! But you can serve them with just about any dish you want. And here are some creative tweaks to make the recipe even more delicious.

A dash of cayenne pepper can spice things up. And cutting down on the salt is okay if you don’t want too much sodium or you’re already using salted butter. You can add or swap the herbs, too, if you like. Just make sure you don’t take things to the extreme and mess up the flavors.
You can use squash, radishes, pearl onions, or Brussels sprouts if you don’t have carrots. Just make sure to add any tender veggies to the foil about 10 to 15 minutes later, so they don’t overcook.
Feel free to add avocado oil, olive oil, or any flavorful oil to the garlicky butter mix. You can even use your favorite margarine instead. Any of these oil types work beautifully with grilled potatoes.
Add a cheesy flavor to your potato side dish by sprinkling shredded parmesan cheese on the vegetables before grilling.

Storing and Reheating Tips

These grilled potatoes and carrots are so tasty your family or guests will probably finish them in one go! But on the off chance that you have leftovers, pack them in an airtight container and put them in the refrigerator. They can last up to five days when stored properly.

To reheat the vegetables, place them on a baking sheet lined with parchment and bake at 400 degrees Fahrenheit (204 degrees Celsius) until crispy.

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