Start by scrubbing your red potatoes under running water to remove any dirt. Once clean, cut them into quarters. Uniform sizes ensure even cooking, so aim for consistency. After that, place the potatoes in a large mixing bowl.

Drizzle 2-3 tablespoons of high-quality extra-virgin olive oil over the potato quarters. Sprinkle in the dried herbs—rosemary, thyme, oregano, sage—and the rest of the spices. Finally, don’t forget the sea salt and black pepper. Use your hands or a spatula to toss everything together until every potato piece is evenly coated.

If you have a little time to spare, let the seasoned potatoes sit for 20–30 minutes. This marinating phase allows the flavors to meld beautifully. However, if you’re in a hurry, you can grill them right away.

While your potatoes marinate, preheat the grill to medium-high heat. Cleaning the grates thoroughly will prevent sticking. Consider brushing them with a bit of oil to further ensure an easy release.

Using a grilling basket or skewers, place the potatoes on the grill. Grill for 15-20 minutes, turning them occasionally. You’ll want them to develop a nice char while cooking through. To check for doneness, pierce a potato with a fork; it should glide in easily when they are ready.

Once grilled to perfection, remove the potatoes from the grill. They are best served warm. You can add a sprinkle of fresh herbs or a squeeze of lemon juice for an extra zing right before serving.