This super yummy recipe for Grilled Baby Potatoes on Skewers is the perfect side dish for BBQs, cookouts and grilling! It's one of my favorite side dishes to serve up at summer gatherings because it's so simple, but very flavorful.
The recipe is super simple and makes the most of summer produce. Little tender new potatoes are simply steamed or boiled before finishing them off on the grill. Then tasty zingy salsa to drizzle over the potato kabobs is made with fresh herbs, lemon juice and lovely tangy capers. There's no need to use foil packets, these little potatoes end up with a deliciously smoky flavor and crispy outer, grilled right over direct heat.
I like to serve this perfect bbq side dish up with Peri Peri BBQ Seitan Chicken or maybe alongside my favorite Ultimate Vegan Seitan Burger! You can also grill up other veggies such as zucchini, eggplant or red pepper to have along with the yummy salsa.
Jump to:
📑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. I suggest using slightly waxy new potatoes that are the size of a golf ball. Good varieties to chooe are yukon gold, fingerling potatoes or red potatoes. (If you're in the UK, Jersey Royals are an extra delicious option)
- 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)
- Sea Salt- to taste. I love the slight crunch of flaky sea salt on the soft potatoes.
👩🍳How to
- Wash your baby potatoes (but don't peel them, they have thin skins!). Give them a good hard scrub with a scrubbing brush under some warm water.
- Steam or gently simmer your potatoes in lightly salted water in a medium saucepan until tender. Don't overcook.
- Once done, allow to cool a little by refreshing in some cold water , then thread potatoes onto a soaked wooden skewers (or fancy metal skewers)
- Brush with a little olive oil, sprinkle with sea salt and BBQ on the rack of an uncovered grill for 5-10 minutes until crisped up on the outside and you have nice grill marks one each side of the potatoes.
- Make the herb salsa by chopping up the herbs and capers and combining with olive oil and lemon juice.
- Serve by arranging the grilled potatoes on a serving plate. They're delicious either hot or at room temperature with the lemon caper salsa verde! (The salsa is delicious with other grilled veggies too!)
🌶️Substitutions and Variations
I love serving these baby potato skewers as a delicious side dish for BBQs. Here are some ways I switch up the recipe.
- Fresh Rosemary: In place of the herb salsa, just toss the potatoes with rosemary and olive oil.
- Smoked Paprika: For an extra smoky flavor, before grilling, brush the potatoes with olive oil, then sprinkle smoked paprika and sea salt over the potatoes. You could also sprinkle over some Italian seasoning.
- After grilling sprinkle over some vegan parmesan cheese or nutritional yeast.
🔪Equipment
This recipe requires a charcoal grill BBQ or gas grill to finish off the baby potato skewers. You'll also need metal skewers or sturdy wooden skewers as well as a saucepan to boil the potatoes.
❓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 crispy grilled and flavorful potatoes are a great side dish would be perfect served up at a summer cookout with some of these recipes.
📖 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 (1 lb) 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 the potatoes in a saucepan and cover with cold water.500 g baby potatoes
- 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.1 tablespoon olive oil, 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.2 tablespoon fresh dill, 2 tablespoon fresh parsley, 2 tablespoon fresh mint
- Roughly chop the capers.3 tablespoon fresh capers
- Combine the herbs and capers with the juice and zest of the lemon1 lemon
- Add olive oil and stir.2 tablespoon olive oil
- Serve the potatoes warm or cold with the salsa spooned over them.
Comments
No Comments