1 1/2 pounds baby red potatoes or baby gold potatoes1 teaspoon dried rosemary1 teaspoon garlic powder3/4 teaspoon kosher salt1/2 teaspoon ground black pepper1/4 teaspoon dried oregano2 tablespoons extra-virgin olive oilGrated parmesan optional for servingChopped fresh herbs such as parsley rosemary, or basil, optional for serving
<ol><li>Rinse and dry the potatoes (no need to peel). Cut crosswise into ½-inch slices (if your potatoes are smaller than a golf ball, you can halve or quarter them). Place in a large bowl.</li><li>
In a small bowl, stir together the rosemary, garlic powder, salt, pepper, and oregano.</li><li>
Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to evenly coat.</li><li>
Preheat the grill to medium-high (about 375 to 400°F).</li><li>
Place potatoes in grill-safe container and cook for 15-20 minutes.</li><li>
Turn/mix potatoes every 5 minutes.</li></ol>