Rosemary Garlic Grilled Baby Potato Skewers: Your Ultimate Summer BBQ Side Dish

Transform your summer barbecues with these incredibly flavorful Rosemary Garlic Grilled Baby Potato Skewers. Picture this: perfectly parboiled baby potatoes, infused with fragrant fresh rosemary and pungent garlic, then grilled to a golden-brown crisp on the outside while remaining wonderfully fluffy and tender on the inside. This isn’t just a side dish; it’s a culinary experience that elevates any outdoor gathering, offering a sophisticated yet utterly simple addition to your grilling repertoire.

Why You’ll Adore These Grilled Baby Potato Skewers

There’s something inherently delightful about food on a stick, and these rosemary garlic grilled baby potatoes are no exception. They combine convenience with irresistible flavor and texture, making them an instant crowd-pleaser. Here’s why these grilled potato skewers will become your go-to BBQ side:

• Irresistible Texture: Each bite delivers a fantastic contrast – a slightly crispy, charred exterior giving way to a soft, fluffy interior. This dual texture is a hallmark of perfectly grilled potatoes.
• Explosion of Flavor: The combination of earthy rosemary and robust garlic, combined with the natural sweetness of baby potatoes, creates a flavor profile that is both comforting and vibrant. The marinade penetrates deep into the potatoes, ensuring every morsel is packed with herbaceous goodness.
• Effortless Grilling: These skewers are incredibly easy to prepare and cook. After a quick parboil and marination, they can be thrown directly on the grill alongside your main protein, simplifying your cooking process and freeing you up to enjoy your guests.
• Versatile Pairing: Whether you’re grilling chicken, steak, fish, or plant-based options, these savory potato skewers complement nearly any dish. Their balanced flavor enhances rather than overwhelms other components of your meal.
• Make-Ahead Convenience: The potatoes can be parboiled and marinated a day in advance, making game-day or party prep a breeze. Simply skewer them when you’re ready to grill, reducing last-minute stress.
• Crowd-Pleasing Presentation: Serving individual skewers adds a fun, interactive, and aesthetically pleasing element to your spread. They’re easy for guests to grab and enjoy.
• Healthy & Wholesome: Made with fresh ingredients, olive oil, and minimal fuss, these grilled baby potatoes offer a wholesome side dish option that everyone can feel good about.

For more fantastic grilling season sides, consider Grilled Corn on the Cob, a vibrant No Mayo Potato Salad, a refreshing Succotash Recipe, crisp Marinated Raw Vegetables, and a classic Macaroni Salad with Apple Cider Vinegar.

Essential Ingredients for Perfect Grilled Potatoes

Crafting these delectable rosemary garlic grilled baby potato skewers requires just a few simple, fresh ingredients. Quality matters here, as each component contributes significantly to the final taste and texture.

• Potatoes: The star of the show! For this recipe, we highly recommend using baby red potatoes or baby Yukon gold potatoes. Their small size means they cook quickly and evenly, and their thin skins crisp up beautifully on the grill. Baby sweet potatoes can also be used for a slightly different, sweeter flavor profile. The key is to choose small, uniform-sized potatoes to ensure consistent cooking.
• Olive Oil: A good quality extra virgin olive oil is crucial. It not only coats the potatoes, preventing them from sticking to the grill, but also helps the skins achieve that coveted crispy texture and adds a rich, fruity note to the overall flavor.
• Seasonings:
  • Fresh Rosemary: This aromatic herb is non-negotiable for its distinct piney and slightly peppery notes that pair wonderfully with potatoes and garlic. Fresh is paramount; dried rosemary tends to be woody and doesn’t infuse flavor as effectively.
  • Garlic Cloves: Fresh garlic, cracked or roughly chopped, is essential for a robust, savory kick. As the potatoes marinate, the garlic flavor permeates, creating a deeply aromatic dish.
  • Sea Salt and Freshly Ground Black Pepper: These pantry staples enhance all the other flavors. Sea salt provides a clean, briny taste, while fresh ground pepper adds a subtle warmth and spice. Divided salt is used for both parboiling and marinating, ensuring seasoned potatoes from the inside out.
• Skewers: You’ll need either metal skewers or wooden skewers. If using wooden skewers, remember to soak them in water for at least one hour prior to use to prevent them from burning on the grill.
• Large Zip-Top Bag or Bowl: A large gallon-sized zip-top bag is ideal for marinating as it allows you to easily toss and coat the potatoes evenly. Alternatively, a large bowl with a lid works just as well.

Preparing Your Rosemary Garlic Grilled Baby Potato Skewers

Creating these sensational grilled baby potatoes is a straightforward process, and with a little foresight, you can have much of the preparation done in advance. Follow these steps for perfectly seasoned and tender potatoes:

1. Parboil the Potatoes: Begin by placing your baby potatoes in a large pot. Cover them with water by at least an inch and add 1 teaspoon of sea salt to the water. Bring the water to a rolling boil and cook the potatoes for approximately 10 minutes. The goal is to make them tender enough to be easily pierced with a fork or knife, but still firm enough to hold their shape and not break when skewered. The exact cooking time will depend on the size of your potatoes.
2. Drain and Cool: Once parboiled, immediately remove the potatoes from the heat and drain them thoroughly. Allow them to cool down to just warm, or even room temperature. This step is crucial; if they are too hot, they will continue to cook and might become mushy.
3. Prepare the Marinade: While the potatoes are cooling, gather your marinade ingredients: olive oil, chopped fresh rosemary, cracked garlic cloves, the remaining sea salt, and fresh ground pepper.
4. Marinate the Potatoes: Transfer the warm (or cooled) potatoes into a large gallon-sized zip-top bag or a spacious bowl with a lid. Pour the olive oil and all the prepared seasonings over the potatoes. Seal the bag (or cover the bowl) and give it a good shake and gentle massage. This ensures that every potato is thoroughly coated with the aromatic herb and garlic mixture.
5. Allow to Infuse: Let the potatoes marinate for at least 2 hours at room temperature, or for best results, refrigerate them for several hours, or even up to 24 hours. The longer they marinate, the more intense the flavors will become. If refrigerating, remove them about an hour before grilling to allow the olive oil to soften and the potatoes to come closer to room temperature.
6. Skewer the Potatoes: Once marinated and ready to grill, thread the baby potatoes onto your metal or pre-soaked wooden skewers. Try to space them evenly to ensure consistent cooking. If there’s any remaining marinade in the bag or bowl, drizzle it generously over the skewered potatoes for an extra layer of flavor.

Grilling Your Rosemary Garlic Baby Potato Skewers to Perfection

Grilling these baby potatoes to achieve that perfect balance of crispy exterior and fluffy interior requires attention to heat and turning. Here’s how to get it right:

Preheat Your Grill: First and foremost, preheat your grill to medium-high heat, aiming for a temperature around 400°F (200°C). This is a crucial step! If your grill isn’t hot enough, the potatoes will steam and bake rather than crisp up and get those beautiful grill marks. Allow at least 10-15 minutes for your grill to come up to temperature and stabilize.

Grill the Skewers: Carefully place the skewered potatoes directly on the clean, preheated grill grates in a single layer. Avoid overcrowding the grill, as this can lower the temperature and lead to uneven cooking. Close the lid to allow the heat to circulate and cook the potatoes through.

Consistent Turning: Grill the potatoes for a total of 20 to 30 minutes. During this time, it’s important to turn them carefully every 5-7 minutes. Use tongs to rotate the skewers, ensuring all sides get exposure to the direct heat. This consistent turning helps achieve even browning, beautiful char marks, and uniform tenderness.

Check for Doneness: The potatoes are ready when they are golden brown, show inviting grill marks, are very soft when pierced with a fork, and have a slightly charred appearance. The aroma of roasted rosemary and garlic will also be quite prominent.

These crispy grilled potatoes are absolutely bursting with the fragrant flavors of rosemary and garlic, guaranteed to delight every palate at your summer gathering. Their ease of preparation and sensational taste mean you’ll find yourself making them every time you fire up the grill. The beauty of these skewers is that they’re not just a side; they’re an experience.

Once perfectly grilled, carefully slide the potatoes off the skewers onto a serving platter, or for a more casual approach, simply hand each guest a skewer to enjoy. Just be sure to warn them – the potatoes will be piping hot and utterly delicious!

Perfect Pairings: What to Serve with Grilled Potato Skewers

These rosemary garlic grilled baby potato skewers are incredibly versatile and make an excellent companion to almost any grilled main course. They’re a staple for any barbecue, offering a burst of flavor and a satisfying texture that complements a wide array of proteins and other sides. Here are some ideal pairings:

• Grilled Chicken: Whether it’s marinated chicken breasts, thighs, or whole chicken, the herbaceous notes of the potatoes beautifully complement poultry.
• Steak: From juicy ribeyes to tender sirloins, the savory garlic and rosemary potatoes are a classic accompaniment to any cut of grilled beef.
• Pork: Grilled pork chops, tenderloins, or even pulled pork sandwiches find a perfect match in these flavorful skewers.
• Seafood: Don’t limit yourself! Grilled shrimp, salmon, or even scallops would be fantastic alongside these potatoes. The light, fresh flavors of seafood are enhanced by the robust seasonings.
• Burgers and Hot Dogs: Elevate your casual cookout! Instead of plain fries, offer these gourmet grilled potato skewers for a more refined touch.
• Vegetarian Grilling: Pair them with grilled halloumi, portobello mushrooms, or veggie burgers for a complete and satisfying plant-based meal.
• Complementary Sides: Serve with a fresh green salad, grilled asparagus, or a vibrant corn salsa to round out your meal.

Consider serving these skewers with a refreshing lemonade, iced tea, or a crisp white wine for a truly delightful summer spread.

Expert Tips for Grilling Rosemary Garlic Baby Potatoes

Achieving perfectly grilled baby potatoes every time is easy with a few insider tips. These pointers will help you maximize flavor and ensure ideal texture:

• Always Use Fresh Rosemary: While dried herbs have their place, fresh rosemary is non-negotiable for this recipe. Dried rosemary can be woody and lacks the vibrant aroma and flavor that fresh sprigs impart. Fresh rosemary also softens and integrates better into the marinade and during cooking.
• Don’t Overcook During Parboiling: The goal of parboiling is to partially cook the potatoes, not fully cook them. They should be tender enough to pierce with a fork, but still have some resistance. If they’re too soft, they’ll fall apart when you try to skewer them or when you turn them on the grill.
• Choose Similar Sized Potatoes: Consistency is key for even cooking. Select baby potatoes that are roughly the same size. This ensures they all cook at the same rate, preventing some from being undercooked while others are overcooked.
• Soak Wooden Skewers: If you’re using wooden skewers, immerse them in water for at least one hour before threading the potatoes. This prevents them from burning and charring excessively on the hot grill, keeping your presentation neat.
• Drizzle with Remaining Marinade: After you’ve threaded the potatoes onto the skewers, be sure to drizzle any leftover herb and oil mixture from the bag or bowl over them. This adds an extra layer of flavor and ensures a lovely crispy coating.
• Clean Your Grill Grates: Start with clean grill grates to prevent sticking and to ensure those beautiful grill marks. A wire brush works wonders after the grill has preheated.
• Don’t Rush the Preheat: As mentioned, a properly preheated grill is essential. Give your grill ample time to reach the target temperature (400°F/200°C) before placing the skewers on it.
• Rotate Frequently: Don’t just set and forget! Turning the skewers every 5-7 minutes ensures even cooking and browning on all sides.
• Adjust to Your Grill: Every grill is different. Pay attention to your grill’s hot spots and adjust the placement of the skewers as needed to prevent burning.

Creative Ways to Enjoy Leftover Grilled Potatoes

It’s rare to have leftovers of these delicious rosemary garlic grilled baby potatoes, but if you do, consider yourself lucky! They are incredibly versatile and can be repurposed into a variety of equally delightful dishes for future meals. Don’t let a single spud go to waste!

• Potato Salads: Dice the cooled grilled potatoes and toss them into your favorite potato salad recipe. Their smoky, herby flavor adds a fantastic dimension, especially to a no-mayo potato salad or a vinaigrette-based version.
• Fried Potatoes or Home Fries: Chop the leftover grilled potatoes into smaller pieces and pan-fry them with a little extra olive oil, onions, and peppers until golden and crispy. Perfect for a hearty breakfast or brunch side.
• Frittata or Omelet Filling: Slice the potatoes and incorporate them into an egg frittata or omelet along with some cheese, spinach, or other vegetables. The pre-cooked flavor adds depth to your egg dishes.
• Potato Pancakes or Skins: Mash the grilled potatoes for savory potato pancakes, or scoop out their insides to create flavorful potato skins, topping them with cheese, bacon bits, and sour cream.
• Add to Soups or Stews: Dice the potatoes and add them to a vegetable soup or a hearty beef stew during the last 15-20 minutes of cooking. They will absorb the flavors of the broth beautifully.
• Quick Lunch Bowl: Combine sliced grilled potatoes with some leftover grilled chicken or steak, a handful of greens, and a simple vinaigrette for a quick and satisfying lunch.

Frequently Asked Questions About Grilled Baby Potato Skewers

Can these be made ahead?

Absolutely! You can parboil the potatoes and marinate them up to 24 hours in advance. After parboiling, allow the potatoes to cool to room temperature, then combine them with the marinade in a zip-top bag or airtight container and refrigerate. When you’re ready to grill, remove the potatoes from the fridge about an hour beforehand. This allows the olive oil, which can solidify when cold, to loosen up and the potatoes to come closer to room temperature, ensuring more even cooking on the grill.

Should I boil potatoes before grilling?

Yes, parboiling is highly recommended. Pre-cooking the potatoes in boiling water ensures that they become creamy and tender on the inside while still achieving that desirable crispy, slightly charred exterior on the grill. Without parboiling, it would take significantly longer to cook the potatoes thoroughly on the grill, and they might end up burnt on the outside and raw in the center. As an alternative, you can also microwave small potatoes for about 5-8 minutes, depending on their size, until they are slightly tender.

How long does it take to cook small potatoes on the grill?

Once skewered and placed on a preheated medium-high grill (around 400°F/200°C), small parboiled potatoes typically take about 20 to 30 minutes to cook. This timeframe allows for thorough cooking and sufficient time to develop a beautiful golden-brown color and slight char on all sides. Remember to turn the skewers frequently for even cooking.

How should I store leftover grilled potatoes?

Allow any leftover grilled potatoes to cool completely to room temperature. Then, transfer them to an airtight container and store them in the refrigerator. They will keep well for up to 4 days. Cooked potatoes should not be left at room temperature for extended periods.

What’s the best way to reheat leftover baby potatoes?

To reheat leftover grilled baby potatoes and restore some of their crispiness, spread them out in a single layer on a parchment paper-lined baking sheet. Reheat them in a preheated 375°F (190°C) oven for about 10-15 minutes, or until warmed through and slightly crisp again. Alternatively, you can reheat them on the grill for about 5-10 minutes, turning occasionally, until hot and refreshed.

Explore More Delicious Potato Recipes

If you’re a fan of the humble potato and looking for more innovative ways to enjoy it, check out these other fantastic recipes:

• Decadent Whipped Potatoes (Dutchess Potatoes)
• Easy Twice Baked Potatoes Recipe
• Easy Southern Potato Salad (Classic Recipe)

Are you on Pinterest? Click the button below to add this recipe to one of your boards!

Rosemary Garlic Grilled Baby Potato Skewers Recipe

A fantastic side dish for those unforgettable summer barbecues. These baby potatoes are fluffy inside, wonderfully crispy outside, and deeply infused with aromatic herb and garlic flavor.

Rating: 4.84 out of 5 stars (based on 6 votes)

Course: Side Dish |
Cuisine: Barbecue, BBQ, Grilling

Prep Time: 5 minutes |
Cook Time: 40 minutes |
Total Time: 45 minutes

Servings: 6 |
Calories: 289 kcal

Author: Don’t Sweat The Recipe

Ingredients

• 56 oz baby potatoes (approx. 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

1. Parboil the baby potatoes in a large pot of water, ensuring they are covered by at least one inch. Add 1 teaspoon of sea salt to the water.
2. Boil the potatoes for about 10 minutes, or until a fork or knife can be inserted with some resistance. Cooking time will vary depending on the size of the potatoes.
3. Remove the potatoes from heat and drain thoroughly.
4. Allow the potatoes to cool to just warm, or room temperature, ensuring they are not piping hot.
5. Place the cooled potatoes into a large gallon zip-top bag.
6. Pour in the olive oil, chopped fresh rosemary, cracked garlic, the remaining sea salt, and fresh ground pepper.
7. Seal the bag tightly, then shake and gently massage the bag to distribute the oil and herbs evenly over all the potatoes.
8. Allow the potatoes to marinate for as long as possible, ideally at least 2 hours. You can leave them on the counter for a couple of hours or refrigerate for up to 24 hours.
9. When ready to cook, remove the potatoes from the bag and carefully thread them onto metal or pre-soaked wooden skewers.
10. Preheat your grill to medium-high heat, reaching approximately 400°F (200°C).
11. Place the skewered potatoes directly on the grill grates and cook for approximately 20-30 minutes, turning them as needed to ensure even cooking and browning on all sides.
12. Once the potatoes are golden brown, very soft when pierced, and slightly charred, remove them from the grill and serve immediately.

Notes

• For even cooking, always choose baby potatoes that are similar in size.
• Be careful not to overcook the potatoes during the parboiling stage. They need to be firm enough to thread onto skewers without breaking.
• Storing Leftovers: Place completely cooled grilled potatoes in an airtight container and refrigerate for up to 4 days. Refer to the blog post above for creative ways to utilize leftover potatoes.

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

Inspired by A Virtual Vegan