I only made this recipe because I thought the potatoes looked so pretty lined up on a skewer all different colors. Kind of a ridiculous reason to do something but hey, inspiration strikes.
The potatoes definitely lose some of their brilliance after being grilled but you can see why I thought they were so pretty, right?
I don’t have a ton more to say about this recipe. It was simple. It made a lot for a side dish. Though I piled them high on the plate I only ate about half of what is shown below, if that.
I suppose one thing I should mention is that you should make sure your skewers are fully on the area that is reached by the flame of the BBQ or the end potatoes might end up being a touch undercooked – which is what happened to one baby potato on one of my kabobs.
You should probably use metal skewers for this recipe – or at least something a bit more sturdy than bamboo skewers. I can’t imagine how difficult it would be to skewer a whole raw baby potato on a flimsy bamboo skewer. Not only difficult, but potentially dangerous.
Oh and speaking of potentially dangerous; be careful when basting the potatoes with any remaining liquid. It’s got oil in it after all and it can cause some flames to flare up. For a person as clumsy as I am, prone to burns and such, I think it’s just an important point to mention.
- 2 pounds baby potatoes, sorted by size
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme
- Sprinkle Herbamare (or salt & pepper)
- Turn BBQ on to medium flame/heat.
- Skewer potatoes on skewers (preferably metal), keeping similar sized potatoes on the same skewer.
- In a small bowl, whisk together garlic, olive oil, lemon juice, thyme and Herbamare.
- Brush over potato kabobs.
- Arrange kabobs on grill over direct heat with a medium-low flame. Close lid. Grill for 10 minutes.
- Flip kabobs and (carefully!) baste with any remaining liquid. Close lid and grill an additional 5-8 minutes, until potatoes are fork tender.
- Remove from grill and serve.
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