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MINI POTATO 'KEBABS'

A summery way to prepare your spuds, using the grill as much as possible!
Course Side Dish
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 1

Ingredients

  • 4-5 mini or new potatoes per person , scrubbed clean
  • salt
  • 2 tsp butter (or olive oil) per person
  • kosher salt
  • cracked pepper
  • 1 tsp dry rosemary , thyme, and/or oregano (or any other herbs you like) per person
  • metal skewers (if using wooden ones, soak for at least 1 hour before using)

BAKED POTATO FIXINS

  • sour cream
  • bacon bits
  • grated cheese
  • chopped chives or green onions

Instructions

  1. Place scrubbed potatoes into a pot with water and salt, and bring to a boil. Immediately drop the temp to medium-low and simmer until the potatoes are fork tender (about 15 minutes, depending on the size of your potatoes)
  2. Drain and toss in a bowl with the oil or butter, salt, pepper, and herbs or any other seasonings you like (chili powder, cumin powder, etc)
  3. When ready to grill, skewer 4-5 potatoes per skewer.
  4. Place on grill (should be at least at a medium to medium high temp)
  5. Grill each side till crisp and starting to char, about 7 or 8 minutes. Do all sides
  6. Serve as is, or set up a little Baked Potato station for everyone to dress their spuds!

Recipe Notes

I've stated that this feeds one. Obviously, you do the math, and adjust the above ingredients for the amount you are preparing. Pretty easy!

This is one of those times I would rather use metal skewers. The potatoes tend to be heavy, so the weight is better handled with a metal skewer that will be easier for you to grip.

The potatoes can be par-boiled ahead of time, and set tossed in the butter mixture. They will quickly warm up once on the bbq.