Tender baby potatoes threaded onto skewers, brushed with olive oil and fragrant herbs, then kissed by the grill until golden and smoky—that’s what makes Grilled Potatoes Skewers a must-try for your next dinner. These little bites combine the comfort of perfectly boiled potatoes with the excitement of charred edges and herb-infused flavors. Whether you’re mastering your first BBQ or looking for an easy side dish, this recipe brings beginner-friendly techniques together in every mouthwatering skewer.
Key Ingredients
Here’s what you’ll need to bring these Grilled Potatoes Skewers to life:
- 500 g baby potatoes: The tender base that holds up on skewers and soaks in all the herb and oil goodness.
- 2 tbsp olive oil: Coats each potato to help achieve a crisp, golden exterior on the grill.
- 1 tsp garlic powder: Adds savory depth and a hint of warmth in every bite.
- 1 tsp dried rosemary: Infuses a woodsy, fragrant note that pairs beautifully with smoky char.
- 1 tsp dried thyme: Contributes earthy, slightly minty undertones to balance the richness.
- ½ tsp salt: Enhances all the other flavors and brings out the natural sweetness of the potatoes.
- ¼ tsp black pepper: Gives a subtle kick that contrasts the tender potato texture.
- 1 tbsp chopped parsley: Sprinkled on at the end for a pop of fresh, herbal brightness.
How To Make Grilled Potatoes Skewers
Ready to fire up the grill? This recipe combines simple prep with straightforward grilling steps, ensuring tender potatoes with a tantalizing char. You’ll start by boiling the potatoes just enough to keep them firm, then season and skewer them for that perfect BBQ finish.
1. Preheat the grill to medium-high heat, about 200–220 °C (390–430 °F), making sure grates are clean and well-oiled.
2. Place the potatoes in a pot of salted water and bring to a rolling boil, then reduce heat and simmer for 10 minutes until they’re just tender when pierced.
3. Drain the potatoes in a colander and let them cool slightly so they’re easier to handle without falling apart.
4. In a large bowl, gently toss the cooled potatoes with olive oil, garlic powder, rosemary, thyme, salt, and pepper until each piece is evenly coated.
5. Thread the seasoned potatoes onto metal skewers or soaked wooden skewers, leaving a small gap between each for even cooking.
6. Grill the skewers for 8–10 minutes, turning every few minutes so all sides develop a golden, slightly charred crust.
7. Remove from the grill, transfer to a serving platter, and sprinkle with chopped parsley just before serving.
Serving Suggestions
These Grilled Potatoes Skewers are versatile and pair beautifully with a variety of dishes. Here are some fun ways to serve them:
- With dipping sauces: Offer a trio of aioli, spicy ketchup, or chimichurri for guests to customize each bite.
- Alongside grilled meats: Serve with juicy burgers, steaks, or chicken for a classic BBQ spread.
- On a salad platter: Add to mixed greens, roasted bell peppers, and olives for a warm potato salad twist.
- With fresh yogurt dip: Combine Greek yogurt, lemon zest, and chopped dill for a cool contrast to the smoky potatoes.
Tips For Perfect Grilled Potatoes Skewers
Mastering these skewers is all about timing and seasoning. Here are a few insider pointers to ensure your potatoes turn out flawless every time:
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Potatoes should be tender but still firm to hold their shape on the skewer.
- Adjust herbs and spices to taste or use fresh herbs for extra flavor.
- Serve immediately for the best texture and aroma.
How To Store It
If you have leftovers (though it’s hard to stop at just one skewer!), proper storage will keep your potatoes tasting great:
- Refrigeration: Cool skewers completely, then place in an airtight container and store in the fridge for up to 3 days.
- Freezing: Remove potatoes from skewers, spread on a baking sheet to freeze individually, then transfer to a freezer bag for up to 1 month.
- Vacuum sealing: For maximum freshness, vacuum-seal the cooked potatoes and keep in the fridge for up to 5 days.
- Portion packing: Divide into meal-size containers so you can quickly reheat just what you need.
Frequently Asked Questions
I’ve gathered some common questions for you:
- How long does it take to prepare and cook these grilled potato skewers?
It takes about 30–35 minutes in total. This includes 5 minutes to preheat the grill, 10 minutes to simmer the potatoes until just tender, a few minutes to cool and season them, and 8–10 minutes to grill, turning occasionally until golden and slightly charred.
- Can I use larger potatoes or other potato varieties for this recipe?
Yes, you can use fingerling, red, or Yukon Gold potatoes, but be sure to cut larger potatoes into uniform bite-sized pieces. Adjust the boiling time by a few minutes so they become tender yet still firm enough to hold on the skewer.
- What’s the best way to prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before threading the potatoes. This ensures they stay moist and resist catching fire or charring too quickly on the grill.
- How can I tell when the boiled potatoes are properly tender but still firm enough to skewer?
Test a potato by piercing it with a fork or paring knife. It should slide in with slight resistance but not fall apart. If it’s too soft, it will break when you thread it; if it’s too firm, it won’t cook through on the grill.
- How can I adjust the seasoning or substitute fresh herbs for dried ones?
For fresh herbs, use about three times the amount of dried rosemary and thyme (3 teaspoons fresh each). Add chopped fresh herbs after grilling for the brightest flavor. You can also swap in oregano, basil, or a pinch of smoked paprika to suit your taste.
- How should I store and reheat any leftover grilled potato skewers?
Place cooled leftovers in an airtight container and refrigerate for up to three days. To reheat, arrange skewers on a baking sheet and warm in a 200 °C (400 °F) oven for 5–7 minutes, or microwave individual skewers on medium power for 1–2 minutes until heated through.
What Makes This Special
There’s something irresistibly fun about spearing golden-browned potatoes and watching those herbs crisp up on the grill. This recipe works because it balances a tender interior with just enough char to bring out that hearty, rustic flavor we all love. Perfect for beginners and BBQ pros alike, Grilled Potatoes Skewers are easy to whip up and hard to resist—print this article, save it for your next cookout, and let me know how your skewers turned out or if you have any questions!
Grilled Potatoes Skewers
Description
Tiny potatoes simmered until just tender, then tossed with olive oil, garlic, rosemary, and thyme. Grilled on skewers until golden and smoky, each bite offers a crisp char and warm, herb-infused flavor.
Ingredients
Instructions
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Preheat the grill to medium-high heat.
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Place the potatoes in a pot of salted water and bring to a boil, then simmer for 10 minutes until just tender.
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Drain the potatoes and let them cool slightly.
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In a bowl, toss the potatoes with olive oil, garlic powder, rosemary, thyme, salt, and pepper.
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Thread the seasoned potatoes onto metal or soaked wooden skewers.
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Grill the skewers for 8–10 minutes, turning occasionally until golden and slightly charred.
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Remove from the grill and sprinkle with chopped parsley before serving.
Note
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Potatoes should be tender but still firm to hold their shape on the skewer.
- Adjust herbs and spices to taste or use fresh herbs for extra flavor.
- Serve immediately for the best texture and aroma.
