5 from 1 vote
Rosemary Garlic Grilled Baby Potato Skewers - A great side dish for those summer barbecues. Fluffy inside, slightly crispy outside, infused with herb and garlic flavor.
Rosemary Garlic Grilled Baby Potato Skewers
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
Rosemary Garlic Grilled Baby Potato Skewers - A great side dish for those summer barbecues. Fluffy inside, slightly crispy outside, infused with herb and garlic flavor.
Course: Side Dish
Cuisine: BBQ
Servings: 6 -8 servings
Author: Don't Sweat The Recipe
Ingredients
  • 2 - 28 oz bags baby potatoes (3 1/2 pounds)
  • 1/4 cup olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 1/2 teaspoons sea salt, divided
  • 1/2 teaspoon fresh ground pepper
  • 6-8 large garlic cloves, cracked
  • 1 large gallon zip bag
Instructions
  1. Parboil the potatoes in a large pot of water to cover the potatoes and 1 teaspoon of salt.
  2. Boil them about 10 minutes, long enough that you can just stick a fork or knife in but with some resistance ( this will vary depending on the size of the potatoes)
  3. Remove from the heat and drain.
  4. Allow cooling to just warm but not hot.
  5. Place the potatoes in the freezer bag.
  6. Pour in the oil, rosemary, garlic, salt, and pepper.
  7. Seal the bag, shake and massage around to distribute the oil and herbs all over the potatoes.
  8. Leave to marinade for as long as you can but at least 2 hours. I just leave them on the counter. They can be prepared like this up to 24 hours in advance.
  9. When you are ready to cook the potatoes, remove from the bag and thread onto skewers.
  10. Place on the grill and cook for around 20 - 30 minutes, turning as needed.
  11. Once golden brown, very soft and slightly charred, remove from the grill and serve.