Lemon potatoes BBQ are a Mediterranean-inspired side dish where baby potatoes are par-cooked, tossed in a bright lemon, garlic, and olive oil mixture, and grilled until golden and crispy. The high, dry heat of the barbecue caramelizes the potatoes while the lemon keeps them moist and adds a fresh, tangy finish. This recipe is simple, uses minimal ingredients, and delivers a crowd-pleasing side that pairs with almost any grilled meat or fish.
Ingredients
- 1.5 lb (680 g) baby potatoes or small Yukon Gold potatoes, halved
- 3 tablespoons (45 ml) olive oil, plus more for the grill
- 2 lemons – zest of 1 lemon and juice of 2 lemons (about 1/4 cup / 60 ml juice)
- 4 cloves garlic, minced
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (1 g) black pepper
- 1 teaspoon (1 g) dried oregano (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Place the halved potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 8–10 minutes, until the potatoes are just fork-tender but still hold their shape. Drain well and let them steam dry for a few minutes.
- While the potatoes cook, prepare the lemon mixture. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, salt, pepper, and oregano (if using).
- Add the warm, drained potatoes to the bowl with the lemon mixture. Toss gently to coat every piece. Let them marinate for 10 minutes at room temperature, tossing once or twice.
- Preheat your grill to medium-high heat (about 400°F / 200°C). If using a charcoal grill, the coals should be glowing with a light ash. Clean the grates and brush them lightly with oil to prevent sticking.
- Place the potatoes cut-side down on the grill grates. Cook for 4–5 minutes without moving, until grill marks form and the bottoms are golden brown.
- Use tongs to flip the potatoes. Continue grilling for another 4–6 minutes, turning occasionally, until the potatoes are tender throughout and have charred spots on all sides. The total grilling time is about 8–11 minutes.
- Transfer the grilled potatoes to a serving platter. Drizzle with any remaining lemon mixture from the bowl (if you like a stronger lemon flavor) and sprinkle with fresh parsley. Serve hot.
Tips
- Don’t overcook the potatoes before grilling. They should be just barely fork-tender; if they are fully cooked, they will fall apart on the grill. Start checking at 7 minutes.
- Use a grill basket for smaller potatoes. If your potatoes are very small or you’re worried about them falling through the grates, use a grill basket or a piece of heavy-duty foil with holes poked in it.
- Make it ahead. You can par-cook the potatoes and mix them with the lemon marinade up to a day in advance. Keep them in the fridge, then bring to room temperature for 30 minutes before grilling.
- Adjust the lemon to your taste. If you prefer a milder lemon flavor, use only 1 lemon’s juice and add the second only if needed after grilling.
Serving Suggestions
These lemon potatoes are fantastic alongside grilled chicken, lamb chops, steak, or fish. They also work well as part of a mezze spread with tzatziki, hummus, and a Greek salad. For a vegetarian meal, serve them with grilled halloumi or a big green salad.
Variations
- Herb swap: Replace oregano with fresh rosemary, thyme, or dill. Add the fresh herbs after grilling to keep their flavor bright.
- Spicy kick: Add 1/2 teaspoon (1 g) of red pepper flakes or a pinch of cayenne to the lemon marinade.
- Smoky flavor: Use smoked paprika instead of oregano for a smoky, slightly sweet profile.
- Oven method: If you don’t have a grill, roast the marinated potatoes on a baking sheet at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and tender.
Storage and Reheating
Store leftover lemon potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until heated through. You can also reheat in a skillet over medium heat with a splash of olive oil. The potatoes will lose some crispness but will still be delicious. For best texture, avoid microwaving them, as they will become soft.
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes?
Yes, you can use any waxy or all-purpose potato, such as Yukon Gold or red potatoes. Cut them into 1-inch (2.5 cm) chunks and adjust the boiling time accordingly – they may need a couple extra minutes.
Do I have to boil the potatoes first?
Boiling (or par-cooking) is essential because it ensures the potatoes are cooked through without burning on the outside. Direct grilling raw potatoes will leave them hard in the center.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor. Bottled juice often has a flat, slightly bitter taste and lacks the bright aroma of fresh zest. If you must substitute, use about 3 tablespoons (45 ml) of bottled juice and skip the zest.
How do I prevent the potatoes from sticking to the grill?
Make sure the grill grates are clean and well-oiled before adding the potatoes. Also, let the potatoes develop a crust before trying to flip them – if they resist, they are not ready.
Can I grill the potatoes on skewers?
Yes, thread the par-cooked potatoes onto metal or soaked wooden skewers. Grill them as directed, turning frequently for even cooking. This makes them easier to flip and serve.
What if I don’t have a grill?
Use the oven method described in the Variations section, or use a grill pan on the stovetop over medium-high heat. The results will be similar, though you may need to work in batches.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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