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

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5 from 4 votes

Rosemary Garlic Grilled Baby Potato Skewers

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.

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Course: Side Dish

Cuisine: Barbecue, BBQ, Grilling

Keyword: baby, garlic, grilled, potatoes, rosemary

Servings: 6

Calories: 289kcal

Author: Don’t Sweat The Recipe

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

Calories: 289kcal | Carbohydrates: 47g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 986mg | Potassium: 1126mg | Fiber: 6g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 53mg | Calcium: 39mg | Iron: 2mg

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