Grilled Lemon & Herb Potatoes and Mushrooms

Why you’ll love these grilled potatoes and mushrooms

Super easy, yet seriously addicting, these grilled lemon & herb potatoes and mushrooms have a bright, fresh, and zesty flavor with a touch of smoky taste. They quickly become the star of every cookout! 

• Easy – All you have to do is season the veggies, stick them on skewers, and grill. You can have this dish on the table in 30 minutes or less! 
• Texture – The potatoes are crisp on the outside, pillowy in the center, and pair wonderfully with the tender mushrooms. 
• Filling – Offering lots of fiber and nutrients, this is one seriously filling side dish, but the bright, herby flavors prevent it from being too heavy. 

Serve these grilled potatoes and mushrooms alongside grilled steak skewers or grilled chicken breasts for a fuss-free, family-friendly dinner! 

Key Ingredient Notes

• Baby potatoes – Baby potatoes are not a variety of potato but are small potatoes that grill well and hold their shape nicely. They can be any variety that’s been picked from the crop before they reach full size. You can find baby red potatoes, baby golds, fingerling potatoes, or a combination. 
• Mushrooms – I recommend using firm mushrooms such as white or cremini mushrooms. They’re easy to find and hold up to the high heat of the grill well. 
• Olive oil – This forms the base of the marinade, creating a smooth consistency and helping all the seasonings cling to the veggies. 
• Lemon juice – The acidity helps tenderize the vegetables and adds a bright refreshing taste. Freshly squeezed is best, but bottled lemon juice will also work. 
• Aromatics – Garlic cloves, fresh parsley, and fresh thyme leaves add a bright, herbaceous taste. 

How to grill lemon & herb potatoes and mushrooms

1. Prepare the veggies

• Cut the potatoes and mushrooms in half. 
• Mix the olive oil, lemon juice, garlic, and herbs in a large bowl.
• Add the potatoes and mushrooms, and mix to combine.
• Preheat the grill to medium-high heat, and lightly oil the grates with a paper towel soaked in vegetable oil. 
• Thread the mushrooms and potatoes, alternating, on metal skewers. 
• Reserve the bowl of leftover marinade. 

2. Grill the potatoes and mushrooms

• Place the skewers on the grill, and cook for 7-8 minutes or until the potatoes are tender and golden, flipping halfway through. 
• Transfer the skewers from the grill to a baking sheet. 
• Slide the veggies off the skewers with a fork into the bowl of reserved marinade. 
• Season with salt and pepper to taste. 

Time-Saving Tips

• Chop the veggies 1-2 days in advance, and store them in an airtight container in the fridge. 
• If using wooden skewers, soak them in water for at least 30 minutes before using them. 
• Whisk the marinade ingredients, and store them in an airtight container in the fridge for up to one day. Just give the mixture a good shake or whisk before using. 

Storing Tips

• Store leftover grilled potatoes and mushrooms in an airtight container in the refrigerator for 3-5 days. 
• To reheat, transfer the mixture to an oven-safe dish, and cover it tightly with aluminum foil. Reheat in the oven at 350°F until warmed through.

FAQs

More Side Dishes

• Grilled Mixed Vegetables
• Air Fryer Brussels Sprouts
• Oven Roasted Mixed Vegetables
• Sautéed Mushrooms