Ultimate Rosemary Garlic Grilled Baby Potato Skewers: Crispy, Tender & Flavorful BBQ Side
Get ready to elevate your summer barbecue experience with these incredible Rosemary Garlic Grilled Baby Potato Skewers! Imagine biting into potatoes that are perfectly fluffy on the inside, beautifully crispy on the outside, and bursting with the aromatic flavors of fresh rosemary and pungent garlic. This isn’t just a side dish; it’s a culinary highlight that promises to impress at any outdoor gathering. They’re incredibly easy to prepare, making them an ideal choice to throw on the grill right alongside your main protein. Prepare for a crowd-pleasing addition to your summer menu that guests will rave about!
Why You’ll Love These Grilled Baby Potato Skewers
There’s something inherently fun and satisfying about food on a stick, and these grilled baby potato skewers are no exception! They combine convenience with irresistible flavor and texture, making them a perennial favorite. You’ll absolutely love these for several reasons:
- Perfect Texture: Each potato transforms on the grill, achieving a glorious crispy exterior while retaining a tender, fluffy interior. It’s the ideal contrast that makes every bite delightful.
- Incredible Flavor Infusion: Thanks to the generous marinade of fresh rosemary, potent garlic, and olive oil, these potatoes are deeply flavorful. The grilling process further intensifies these aromatic notes, creating a truly unforgettable taste.
- Effortlessly Convenient: These skewers are a dream for any grill master. They can be prepped ahead of time, allowing you to simply throw them on the grill when your main course is cooking. No fuss, no last-minute scrambling!
- Versatile Side Dish: Whether you’re grilling chicken, steak, fish, or even vegetarian burgers, these potato skewers are the perfect accompaniment. Their robust flavor complements a wide range of proteins and other grilled vegetables.
- Crowd-Pleasing & Fun: Serving individual skewers adds an element of fun to your meal, and who doesn’t love their own portion of perfectly seasoned, grilled potatoes? They’re guaranteed to be a hit with both adults and children alike.
Looking for other fantastic side dishes to complete your grilling menu? We highly recommend Grilled Corn on the Cob for its sweet, smoky char, a refreshing No Mayo Potato Salad, a vibrant Succotash Recipe, crunchy Marinated Raw Vegetables, and a tangy Macaroni Salad with Apple Cider Vinegar. Each of these brings a unique flavor and texture profile to round out your summer feast.
Key Ingredients for Flavorful Potato Skewers
Crafting these rosemary garlic grilled baby potato skewers requires a few simple yet essential ingredients that work together to create an explosion of flavor. The quality of your ingredients truly shines through in this recipe, so choose wisely!
- Baby Potatoes – The star of our show! For this recipe, we opt for baby red potatoes, known for their thin skins and creamy texture. However, Yukon gold baby potatoes are another excellent choice, offering a slightly buttery flavor. You could even experiment with baby sweet potatoes for a touch of sweetness. The key is to use *small potatoes* (about 1.5 to 2 inches in diameter) to ensure even cooking and a perfect skewer size. Using small potatoes also means a higher skin-to-flesh ratio, which contributes to that desirable crispy exterior.
- Olive Oil – A good quality olive oil is crucial here. It not only coats the potatoes beautifully, allowing the seasonings to adhere, but also plays a vital role in achieving that sought-after crispy skin during grilling. Olive oil also imparts a subtle, fruity flavor that complements the herbs and garlic.
- Seasonings – This is where the magic happens!
- Fresh Rosemary: Absolutely essential for its distinctive piney, slightly peppery aroma. Fresh rosemary holds up wonderfully to grilling temperatures and infuses the potatoes with a deep, earthy flavor. Avoid dried rosemary if possible, as it can be woody and less fragrant.
- Garlic Cloves: Fresh garlic is non-negotiable! Cracked (not finely minced) garlic cloves release their potent aroma and flavor into the marinade, ensuring every potato is infused.
- Sea Salt: Enhances all the other flavors and helps in drawing out moisture, contributing to crispiness.
- Fresh Ground Pepper: Adds a hint of warmth and balances the overall taste profile.
- Equipment: You will need either metal skewers (reusable and sturdy) or wooden skewers (remember to soak them in water for at least 30-60 minutes before use to prevent burning on the grill). A large ziplock bag or a large bowl with a lid is also essential for marinating the potatoes efficiently.
How to Prepare Rosemary Garlic Grilled Baby Potato Skewers
Making these flavorful potato skewers is surprisingly easy, and a significant portion of the prep can be done in advance, saving you time on grilling day. Whether you choose red baby potatoes or baby Yukon Gold, the process remains consistent for delicious results.
The first crucial step is to parboil the potatoes. This partial cooking ensures that the potatoes are tender and fluffy on the inside when grilled, preventing them from being raw or overly dry. Place your baby potatoes in a large pot, cover them with at least an inch of water, add a teaspoon of salt, and bring to a boil. Allow them to cook for about 10 minutes. You’re looking for them to be just tender enough for a fork to be inserted with a slight resistance, but still firm enough to hold their shape and not crumble when skewered. The exact time may vary based on the size of your potatoes.
Once parboiled, drain the potatoes thoroughly and let them cool to just warm to the touch – they shouldn’t be piping hot, as this can continue the cooking process and make them too soft, and it’s also safer for handling. Transfer the warm potatoes into a large zip-top bag or a bowl with a tight-fitting lid. Now, add your olive oil, finely chopped fresh rosemary, cracked garlic cloves, the remaining sea salt, and fresh ground pepper. Seal the bag (or cover the bowl) and give it a good shake and massage, tossing the potatoes around to ensure every single one is evenly coated with the fragrant herb and garlic mixture. The warmth of the potatoes will help them absorb the flavors even better.
Allow the potatoes to marinate for at least several hours, or even better, overnight (up to 24 hours) in the refrigerator. If refrigerating, remember to take them out about an hour before grilling so the olive oil can return to liquid form and the potatoes can come closer to room temperature for more even cooking. Just before grilling, thread the marinated baby potatoes onto your skewers, ensuring they aren’t packed too tightly to allow for even cooking. For an extra boost of flavor, drizzle any remaining garlic-herb mixture from the bag over the skewered potatoes.
How to Grill Baby Potatoes to Perfection
Grilling baby potatoes is an art that results in a delightful combination of crispy skin and tender interior. The key to achieving this perfect texture lies in proper grill management and attention to detail. Once your marinated potatoes are threaded onto skewers, you’re ready for the heat!
important note
Always ensure your grill is fully preheated to the target temperature (approximately 400 degrees F or medium-high heat) before placing the potato skewers on the grates. If the grill isn’t hot enough, the potatoes will steam and bake rather than char and crisp, missing out on that desirable texture and smoky flavor. A properly heated grill ensures immediate searing and excellent results.
Once your grill is at temperature, place the skewered potatoes directly on the grill grate in a single layer. Avoid overcrowding the grill, as this can lower the temperature and lead to steaming. Grill for approximately 20 to 30 minutes, turning them carefully every 5-7 minutes. You want to achieve even cooking and charring on all sides. Keep an eye on them, as grilling times can vary depending on your grill’s heat distribution and the exact size of your potatoes. They are ready when they are beautifully golden brown, very soft when pierced with a fork, and boast appealing, slightly charred spots, indicating maximum flavor development. The char adds a fantastic smoky dimension that complements the rosemary and garlic perfectly.
These crispy grilled potatoes are absolutely loaded with the vibrant flavors of rosemary and garlic, guaranteed to be a crowd-pleaser at any barbecue. Their simple preparation and delicious outcome will make them a staple every time you fire up the grill.
Once cooked to perfection, simply slide them off the skewers onto a serving platter, or for a more casual approach, hand everyone a skewer and let them enjoy! Just be mindful, as they will be hot off the grill. A sprinkle of fresh parsley or a squeeze of lemon juice just before serving can add a bright, finishing touch.
Serving Suggestions: What Pairs Best with Grilled Potato Skewers?
These rosemary garlic grilled potato skewers are so versatile and delicious, you’ll find yourself making them for every barbecue. Their robust flavor and satisfying texture make them an ideal companion for virtually any main course you’re preparing on the grill. Here are some fantastic ideas for what to serve them with:
- Grilled Chicken: Whether it’s marinated chicken breasts, succulent chicken thighs, or whole chicken skewers, the herb and garlic notes in the potatoes perfectly complement grilled poultry.
- Juicy Steaks: Imagine a perfectly seared ribeye, a tender sirloin, or a classic T-bone alongside these flavorful potatoes. The rich flavors of beef are beautifully balanced by the earthy potatoes.
- Pork Dishes: From tender grilled pork chops to slow-cooked pulled pork or even marinated pork tenderloin, these potatoes are a fantastic accompaniment that stands up to pork’s richness.
- Hamburgers and Sausages: Elevate your classic burger night by swapping out regular fries for these gourmet potato skewers. They also pair wonderfully with grilled hot dogs or bratwurst.
- Grilled Shrimp or Fish: For a lighter option, serve these potatoes with grilled shrimp skewers, salmon fillets, or white fish. The simple flavors allow the seafood to shine while providing a hearty side.
- Vegetarian Mains: These skewers are substantial enough to complement other grilled vegetables like bell peppers and zucchini, or even plant-based burgers and halloumi cheese.
Essentially, any time you fire up the grill, these rosemary garlic baby potato skewers are a go-to side that will complete your meal with delicious ease!
Expert Tips for Perfect Grilled Potato Skewers
To ensure your rosemary garlic grilled baby potato skewers turn out perfectly every time, keep these expert tips in mind:
- Embrace Fresh Rosemary: This is a non-negotiable! Fresh rosemary provides a vibrant, fragrant, and essential flavor that dried rosemary simply cannot replicate. Dried rosemary tends to become woody and doesn’t soften or infuse as effectively during marinating or cooking. For an extra layer of flavor, consider also adding fresh thyme or oregano.
- Don’t Overcook During Parboiling: The goal of parboiling is to partially cook the potatoes, making them tender but still firm. Overcooking them at this stage will result in mushy potatoes that break apart when you try to skewer them or flop off on the grill. They should offer a slight resistance when pierced with a fork.
- Choose Similar Sized Potatoes: Consistency is key for even cooking. Selecting baby potatoes of roughly the same size ensures that they all cook through at the same rate, preventing some from being undercooked while others are perfectly done.
- Soak Wooden Skewers: If you’re using wooden skewers, immerse them in water for at least one hour (or up to 24 hours) before threading the potatoes. This prevents them from charring or burning excessively on the grill, ensuring your food stays put and cooks safely.
- Drizzle Remaining Marinade: After you’ve threaded the potatoes onto the skewers, don’t let any of that delicious garlicky-herb oil go to waste! Drizzle any remaining marinade mixture directly over the skewered potatoes. This adds an extra layer of flavor and helps promote beautiful browning.
- Pat Potatoes Dry: After parboiling and draining, gently pat the potatoes dry with a paper towel before marinating. This helps the olive oil and seasonings adhere better and encourages a crispier skin on the grill.
- Don’t Overcrowd the Grill: Place the skewers in a single layer with some space between them. Overcrowding reduces grill temperature and can lead to steaming, which prevents those desirable crispy edges.
Creative Ways to Use Leftover Grilled Potatoes
It’s rare to have leftovers of these delicious rosemary garlic grilled baby potatoes, but on the off chance you do, they are incredibly versatile and can be repurposed into a variety of fantastic dishes. Don’t let a single potato go to waste!
- Elevate Potato Salads: Transform them into a vibrant warm potato salad by tossing with a fresh vinaigrette, more herbs, and perhaps some chopped red onion or capers. Their grilled flavor adds a unique depth.
- Make Quick Fried Potatoes or Home Fries: Simply chop the leftover grilled potatoes into smaller pieces and pan-fry them with a little extra oil until golden brown and crispy. Perfect for a hearty breakfast or brunch.
- Incorporate into a Frittata: Chop the potatoes and add them to an egg mixture with cheese, onions, and other vegetables for a flavorful and filling frittata. It’s a great way to use them for breakfast, lunch, or a light dinner.
- Create Potato Pancakes or Potato Skins: Mash them up for savory potato pancakes, or scoop out the insides to make a quick version of potato skins, topping with cheese and bacon, then baking until bubbly.
- Add to Soups or Stews: Their pre-cooked and seasoned nature makes them an excellent addition to add body and flavor to vegetable soups or hearty stews. Just add them in during the last few minutes of cooking to warm through.
- Breakfast Hash: Dice the potatoes and combine with sautéed onions, peppers, and your favorite breakfast protein (like sausage or bacon) for a delicious morning hash, topped with a fried egg.
Frequently Asked Questions About Grilled Baby Potatoes
Absolutely! This is one of their best features. You can parboil the potatoes and marinate them up to 24 hours in advance. After parboiling, allow them to cool completely to room temperature, then place them in the zip-top bag with the marinade and refrigerate. When you’re ready to grill, remove them from the fridge about an hour before cooking so the olive oil can liquefy and the potatoes can come closer to room temperature, which helps ensure they cook evenly and quicker on the grill.
Yes, parboiling (partially boiling) the potatoes before grilling is highly recommended. This crucial step ensures that the potatoes become creamy and tender on the inside, while still allowing the grill to achieve that wonderful crispy, charred exterior. Without parboiling, small potatoes would take much longer to cook through on the grill and might dry out or burn before becoming tender inside. As an alternative to boiling, you can also microwave them for about 5-8 minutes, depending on their size, until slightly tender.
Once on the preheated grill, small parboiled potatoes typically take about 20 to 30 minutes to cook through, turning them every 5-7 minutes for even charring. The exact time can vary depending on the size of your potatoes, the consistent heat of your grill, and how crispy or charred you prefer them. Always check for tenderness with a fork.
Allow any leftover grilled potatoes to cool completely to room temperature. Then, transfer them to an airtight container and refrigerate for up to 4 days. This ensures they remain fresh and safe for future use in delicious leftover dishes.
For best results, reheat leftover grilled baby potatoes in a preheated 375°F (190°C) oven for about 15 minutes, or until warmed through and re-crisped. You can also place them back on the grill over medium heat for about 10-15 minutes, flipping occasionally, to regain some of that smoky flavor and crispy texture. Avoid microwaving, as it can make them soft.
While baby potatoes are ideal for their quick cooking and skewer-friendly size, you can use larger potatoes. If using larger potatoes (like creamer or small new potatoes), you’ll need to cut them into uniform 1-inch pieces. You may also need to increase the parboiling time slightly to ensure they’re tender enough before grilling.
Absolutely! If you don’t have skewers, you can still grill these delicious potatoes. After parboiling and marinating, simply place them directly on the grill grates. For easier handling and to prevent smaller pieces from falling through, you can use a grill basket or a piece of heavy-duty aluminum foil (poked with holes for smoke) on the grill. Ensure you turn them frequently to cook evenly.
More Delicious Potato Recipes to Enjoy
If you’re a potato lover, we have even more fantastic recipes to satisfy your cravings. From decadent side dishes to comforting classics, explore these other potato-centric creations that are sure to become family favorites:
Decadent Whipped Potatoes (Dutchess Potatoes)
Easy Twice Baked Potatoes Recipe
Easy Southern Potato Salad (Classic Recipe)
Rosemary Garlic Grilled Baby Potato Skewers Recipe
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Ingredients
- 56 oz baby potatoes (about 2 – 28oz bags, red or Yukon gold)
- 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 (or large bowl with lid)
Instructions
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In a large pot, add the baby potatoes and cover them with at least one inch of water. Add 1 teaspoon of salt to the water. Bring to a boil over medium-high heat.56 oz baby potatoes
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Boil for about 10 minutes, or until a fork or knife can be inserted into a potato with some resistance. The cooking time will vary depending on the size of the potatoes, so keep an eye on them. You want them tender but still firm.
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Remove the potatoes from the heat and drain them thoroughly.
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Allow the potatoes to cool down until they are just warm, not piping hot. This helps them absorb the marinade better and prevents overcooking.
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Transfer the cooled potatoes into a large gallon-sized zip-top bag (or a large bowl with a lid).
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Pour in the olive oil, chopped fresh rosemary, cracked garlic cloves, the remaining 1.5 teaspoons of sea salt, and fresh ground pepper.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
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Seal the bag, then shake and gently massage the potatoes to thoroughly distribute the oil and herbs over all surfaces.
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Allow the potatoes to marinate for as long as you can, at least 2 hours at room temperature, or up to 24 hours in the refrigerator for deeper flavor.
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When you are ready to cook, remove the potatoes from the bag (if refrigerated, let them sit at room temp for 30-60 mins) and thread them onto metal or pre-soaked wooden skewers. Drizzle any remaining marinade over the skewered potatoes.
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Preheat your grill to medium-high heat, aiming for a temperature around 400 degrees F (200 degrees C).
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Place the skewered potatoes directly on the hot grill grates. Cook for approximately 20 – 30 minutes, carefully turning them as needed to ensure even cooking and charring on all sides.
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Once the potatoes are golden brown, very soft when pierced, and have delicious slightly charred spots, remove them from the grill and serve immediately.
Notes
Parboiling Caution: Do not overcook the potatoes during the parboiling step. They should be tender but still firm enough to easily slide onto skewers without breaking or becoming mushy.
Storing Leftovers: Place completely cooled potatoes in an airtight container and refrigerate for up to 4 days. Refer to the “How to Use Leftover Grilled Potatoes” section in the post for creative ways to repurpose them!
Nutrition
This recipe was inspired by the delicious Grilled Baby Potatoes with Rosemary from A Virtual Vegan.