Rosemary Garlic Grilled Baby Potato Skewers
Rosemary garlic grilled baby potato skewers are a great side dish for those summer barbecues. Fluffy inside, slightly crispy outside, infused with herb and garlic flavor.
Everyone loves potatoes on a stick, right? Or any food on a stick?!
Try our Strawberry Shortcake for dessert!
Rosemary Garlic Grilled Baby Potato Skewers
Easy and can be made ahead. You can use red baby potatoes or baby Yukon Gold potatoes.
Parboil the potatoes for about 10 minutes. Cool, place in a large zip-top bag, pour in the olive oil, rosemary, garlic, salt, and pepper. Give it a good shake and massage to distribute the seasonings. Allow it to marinate for several hours up to 24.
We drizzle the remaining garlic-herb mixture over the skewered potatoes.
Preheat the grill to medium-high heat. Skewer the potatoes.
Grill the potatoes for 20 to 30 minutes, turning them as needed until the potatoes are tender.
Grilled baby potato kebabs are loaded with great rosemary, garlic flavor and are sure to please everyone. So easy to make ahead you will be making them every time you light the grill.
We served them with my husband’s St.Louis Style Ribs.
Just slide them off the skewers and serve. Or just hand everyone a skewer and let them go to town. Careful they will be hot!
You will serve these Rosemary Garlic Grilled Baby Potato Skewers every time you grill.
Grilled Potato Recipe
Rosemary Garlic Grilled Baby Potato Skewers
Ingredients
- 56 oz bags baby potatoes 2 – 28oz bags
- 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
- Parboil the potatoes in a large pot of water that covers the potatoes by at least one inch and 1 teaspoon of salt.
- Boil them about 10 minutes, or until fork or knife can be inserted in but with some resistance ( this will vary depending on the size of the potatoes)
- Remove from the heat and drain thoroughly.
- Allow cooling to a just warm, not hot.
- Place the potatoes in a zip-top bag.
- Pour in the oil, rosemary, garlic, salt, and pepper.
- Seal the bag, shake and massage around to distribute the oil and herbs all over the potatoes.
- Leave to marinate 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. If you put them in the refrigerator the oil will congeal. Remove in advance before grilling to allow the oil to come to room temperture.
- When you are ready to cook the potatoes, remove from the bag and thread onto skewers.
- Preheat the grill to medium-high heat.
- Place on the grill and cook for around 20 – 30 minutes, turning as needed.
- Once golden brown, very soft and slightly charred, remove from the grill and serve.
Nutrition
Inspired by A Virtual Vegan
This looks like a perfect grilled side dish! I need to get some of those skewers, I bet they make easy work with all those little potatoes! Pinned for later, Thanks!
Thank you for coming by, Alison! These are surprisingly flavorful, you will love this recipe.
What a great summer side dish! Pinning!
It is, Roseann! Thank you so much for stopping by our blog.
I can’t wait to try this. I love making the potatoes on skewers – i t makes it so much easier and love the way it looks.. Pinning
Thank you, Judee!
Thank you for sharing this great recipe. It’s fantastic. I now make this weekly and for company. Saskatchewan is known for potatoes and is a staple in our menu. This recipe has great flavour and easy to make. I love the idea of skewers for the bbq.
Do you need to refridgerate the potatoes while marinating?
Hi, Deborah. No, we have done it both ways. If you do refrigerate them pull out and allow to come to room temperature before grilling.