Rosemary Garlic Grilled Baby Potato Skewers #vegetarian #grilling

Rosemary Garlic Grilled Baby Potato Skewers #vegetarian #grilling

Rosemary garlic flame broiled infant potato sticks are an incredible side dish for those mid year grills. Soft inside, somewhat firm outside, injected with herb and garlic enhance. Everybody adores potatoes on a stick, isn't that so? Or on the other hand any nourishment on a stick?!

Simple and can be made ahead. Parboil the potatoes for around 10 minutes. Cool, place in a huge zip-top pack, pour in the olive oil, rosemary, garlic, salt, and pepper. Give it a decent shake and back rub to circulate the seasonings. Enable it to marinate for a few hours up to 24.

Flame broiled child potato kebabs are stacked with extraordinary rosemary, garlic enhance and are certain to satisfy everybody. So natural to make ahead you will make them each time you light the barbecue. Simply slide them off the sticks and serve. Or on the other hand simply hand everybody a stick and let them get down to business. Cautious they will be hot! You will serve these Rosemary Garlic Grilled Baby Potato Skewers each time you barbecue.

Also try our recipe Balsamic Garlic Grilled Mushroom Skewers

Rosemary Garlic Grilled Baby Potato Skewers #vegetarian #grilling

A great side dish for those summer barbecues. Fluffy inside, slightly crispy outside, infused with herb and garlic flavor.


  • 2 - 28 oz bags baby potatoes (3 1/2 pounds)
  • 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


  1. Parboil the potatoes in a large pot of water to cover the potatoes and 1 teaspoon of salt.
  2. Boil them about 10 minutes, long enough that you can just stick a fork or knife in but with some resistance ( this will vary depending on the size of the potatoes)
  3. Remove from the heat and drain.
  4. Allow cooling to just warm but not hot.
  5. Place the potatoes in the freezer bag.
  6. Pour in the oil, rosemary, garlic, salt, and pepper.
  7. Seal the bag, shake and massage around to distribute the oil and herbs all over the potatoes.
  8. Leave to marinade for as long as you can but at least 2 hours. I just leave them on the counter. They can be prepared like this up to 24 hours in advance.
  9. When you are ready to cook the potatoes, remove from the bag and thread onto skewers.
  10. Place on the grill and cook for around 20 - 30 minutes, turning as needed.
  11. Once golden brown, very soft and slightly charred, remove from the grill and serve.

Read more our recipe : Mexican Street Corn Soup

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