This super yummy recipe for Grilled Baby Potatoes is the perfect easy side for BBQ's, cookouts and grilling!
The recipe is super simple and makes the most of summer produce. Little tender baby potatoes are simply steamed or boiled before finishing them off on the grill! The tasty zingy salsa to drizzle over them is made up of fresh herbs, lemon juice and lovely tangy capers!
📑Ingredients
- Baby potatoes - Also known as New Potatoes. Summer is the best time to find fresh little potatoes that are the perfect mouthful size! They're the first potato crop so are small and sweet. They have such tender skins that they don't need to be peeled! Just scrub them up before cooking!
- Good quality olive oil- I like to use a really yummy olive oil to brush the potatoes before grilling. Then extra to drizzle over to serve.
- Fresh Herbs- The green salsa leans on fresh herbs for the best taste! Use dill, parsley and mint together for the ultimate fresh blend, or use whatever fresh herbs you like best.
- Capers- tangy and salty, preserved capers are so yummy in the salsa. We like these ones in a jar. (affiliate link)
👩🍳How to
- Wash your baby (new) potatoes (but don't peel them!). Give them a good hard scrub with a scrubbing brush under some warm water.
- Steam or gently simmer your potatoes until tender. Don't overcook.
- Once done, allow to cool a little and thread onto a soaked wooden skewer (or a fancy metal skewer)
- Brush with a little olive oil, sprinkle with salt and BBQ on your grill for 5-10 minutes until slightly crisped up on the outside.
- Make your salsa by chopping up the herbs and capers and combining with olive oil and lemon juice.
- Serve the grilled potatoes with the salsa! (The salsa is delicious with other grilled veggies too!)
❓FAQ
If you're in the UK, Jersey Royals are the ultimate baby potato! This recipe will work well with other common new potato varieties too.
I like to try and find ones that are 3-4 cm long (2" inches) as this is a pleasing bite size. You can also chop larger ones in half.
Yes. You can either pre-boil the potatoes ready to grill, or even make the potatoes on the grill the day before and serve them cold with salsa (like a salad!)
If you make extra salsa, keep it in the fridge for up to a week. It's great on all kinds of grilled foods!
🥗Serving Ideas
These Grilled Baby Potatoes as a side dish would be perfect served up with some of these perfect-for-summer recipes.
High Protein Quinoa Tabbouleh Salad (Gluten Free)
Vegan Smokey Seitan and Black Bean Sausages
We hope you love this easy to make recipe for Grilled Baby Potatoes. If you do make it and love it, please share it with all your friends, comment and pin! x
📖 Recipe
Grilled Baby Potatoes
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
For the baby Potatoes
- 500 g baby potatoes (about 4 or 5 per person)
- 1 tablespoon olive oil
- salt (to taste)
For the Herby Salsa
- 3 tablespoon fresh capers
- 2 tablespoon fresh dill
- 2 tablespoon fresh parsley
- 2 tablespoon fresh mint ((or use any other combo you want of fresh herbs))
- 1 lemon (juice and zest)
- 2 tablespoon olive oil
Instructions
For the potatoes
- If using wooden skewers, soak in hot water for at least half an hour (so they don't burn on the BBQ)
- Scrub the baby potatoes in warm water to remove dirt.
- Place in a saucepan and cover with cold water.
- Bring to the boil and simmer for 10 minutes until the potatoes are tender.
- This might take a little longer. Test with a skewer or fork to see if they are done.
- Allow the potatoes to cool and skewer them through the middle with your skewers. 3-4 per skewer.
- Brush the potatoes with a little olive oil and sprinkle with salt.
- Grill on the BBQ until they are charred a little on each side, a little crispy and delicious looking.
For the salsa
- Finely chop the herbs.
- Roughly chop the capers.
- Combine the herbs and capers with the juice and zest of the lemon
- Add olive oil and stir.
- Serve the potatoes warm or cold with the salsa spooned over them.
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