Get ready to transform ordinary baby potatoes into a mouthwatering sensation that will have your guests begging for seconds! These Rosemary Garlic Grilled Baby Potato Skewers are not just a side dish – they're a culinary adventure that combines the rustic charm of Italian-inspired flavors with the smoky magic of the grill. Imagine crispy, golden-brown potatoes infused with fragrant rosemary and garlic, each bite promising a perfect balance of crisp exterior and tender, creamy interior that will elevate any meal from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb baby potatoes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- Skewers
Instructions
- Wash the baby potatoes thoroughly under cold running water to remove any dirt or debris. Pat them completely dry using clean kitchen towels.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning during cooking.
- Parboil the baby potatoes in salted boiling water for 5-7 minutes until they are slightly tender but not fully cooked. This helps ensure they will cook evenly on the grill.
- Drain the potatoes and let them cool for a few minutes. Gently pat them dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper. Toss the parboiled potatoes in this mixture until they are evenly coated.
- Thread the seasoned potatoes onto the skewers, leaving a small space between each potato to ensure even cooking. If using metal skewers, be cautious as they will become very hot.
- Preheat your grill to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
- Place the potato skewers on the preheated grill. Cook for 10-12 minutes, turning every 3-4 minutes to ensure all sides are evenly grilled and develop a golden-brown, crispy exterior.
- Check the potatoes for doneness by piercing with a fork. They should be tender all the way through and have a nice char on the outside.
- Remove the skewers from the grill and let them rest for 2-3 minutes. This allows the potatoes to finish cooking and helps them retain their moisture.
- Optional: Sprinkle additional fresh chopped rosemary and a pinch of sea salt over the skewers before serving for extra flavor.
- Serve hot as a side dish or appetizer, accompanied by your favorite dipping sauce if desired.
Tips
- Parboiling is Key: Always parboil your potatoes before grilling to ensure they cook evenly and become perfectly tender on the inside.
- Skewer Strategy: Leave a small space between potatoes on the skewer to allow heat to circulate and promote even cooking.
- Moisture Management: Pat potatoes completely dry after washing and parboiling to achieve that coveted crispy exterior.
- Wooden Skewer Hack: Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Temperature Control: Maintain a medium-high grill temperature (400-450°F) for the best caramelization and crispy finish.
- Flavor Boost: Don't be afraid to experiment with additional herbs or a sprinkle of grated Parmesan cheese for extra flavor.
- Resting Time: Always let the skewers rest for a few minutes after grilling to allow the potatoes to finish cooking and retain their moisture.
Nutrition Facts
Calories: 183kcal
Carbohydrates: g
Protein: g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
