How to Make Grilled Baby Potatoes with Herbs (Traditional & Healthy Version)
Grilled Baby Potatoes with Herbs is a beloved side dish in Malaysian multicultural cuisine, celebrated for its simplicity, bold flavors, and healthful qualities. While potatoes are not native to Malaysia, their versatility has made them a staple in many Malaysian kitchens, often appearing in 'kenduri' (celebrations) and family gatherings. The use of fresh local herbs like daun ketumbar (coriander leaves), daun bawang (spring onions), and serai (lemongrass) imparts a distinctive Malaysian aroma and taste, blending perfectly with tender baby potatoes. This dish is typically enjoyed during lunch but is equally delightful at picnics or as an accompaniment to grilled proteins. The grilling process brings out the natural sweetness of the potatoes, while the herbal marinade adds layers of fragrance and zest, making it both comforting and uplifting. In Malaysia, grilling is a popular cooking method that highlights the nation’s love for vibrant, aromatic foods. By using minimal oil and focusing on fresh, local ingredients, Grilled Baby Potatoes with Herbs offers a healthier option without sacrificing taste. The harmony of lemongrass, coriander, and garlic, combined with a touch of olive oil, makes this dish a wholesome and satisfying choice for vegetarians and anyone seeking nutritious lunch ideas. Easy to prepare and packed with flavor, this recipe fits seamlessly into a modern, health-conscious Malaysian diet.
Ingredients
- 400g Baby potatoes (Kentang kecil)
- 1 tablespoon Olive oil (Minyak zaitun)
- 1 stalk Lemongrass (Serai, finely chopped)
- 2 tablespoons Coriander leaves (Daun ketumbar, chopped)
- 2 cloves Garlic (Bawang putih, minced)
- 2 stalks Spring onion (Daun bawang, sliced)
- 1 leaf Fresh pandan leaf (Daun pandan, knotted)
- 1/2 teaspoon Black pepper (Lada hitam)
- 1/2 teaspoon Sea salt (Garam)
- 1 teaspoon Lime juice (Air limau nipis)
Step-by-step instructions
Step 1 · Scrub baby potatoes clean and halve them
Scrub baby potatoes clean and halve them. Pat dry with a kitchen towel.
Step 2 · Blanch potatoes in boiling water for 5 minutes to soften
Blanch potatoes in boiling water for 5 minutes to soften, then drain.
Step 3 · In a large bowl
In a large bowl, combine olive oil, chopped serai, daun ketumbar, bawang putih, daun bawang, black pepper, and sea salt. Add lime juice if desired.
Step 4 · Add drained potatoes to the herb marinade
Add drained potatoes to the herb marinade; toss to coat well. Let sit for 5 minutes to absorb flavors.
Step 5 · Preheat a grill pan or grill
Preheat a grill pan or grill. If using pandan leaf, place it on the grill for fragrance.
Step 6 · Arrange potatoes on the grill
Arrange potatoes on the grill, cut side down. Grill over medium heat for 8-10 minutes, turning occasionally, until golden and slightly charred.
Step 7 · Transfer grilled potatoes to a serving plate
Transfer grilled potatoes to a serving plate. Garnish with extra herbs and a squeeze of lime if preferred.
Why this recipe is healthy
This Grilled Baby Potatoes with Herbs recipe is a healthy choice because it relies on grilling instead of deep-frying, reducing unnecessary calories and fats. The use of fresh, local herbs boosts nutrition and flavor without resorting to artificial seasoning or excessive salt. The dish is plant-based, high in fiber, and low in saturated fat, making it suitable for those seeking a balanced diet and weight management.
A note on tradition
Grilled Baby Potatoes with Herbs reflects Malaysia’s multicultural culinary heritage, where local herbs and grilling techniques are cherished. Popular at family gatherings, picnics, and open houses, especially in urban regions like Selangor and Penang, this dish showcases how versatile, wholesome ingredients can be elevated by Malaysian flavors. While not tied to any specific festival, its fresh, light profile makes it a favorite during warmer months and festive feasts.