Grilled Baby Potatoes come off the grill crispy and tender all in one bite in just about 20 minutes! This string of potatoes is the perfect pairing for grilled chicken, lamb or beef. Kids and adults adore this side dish.
These potato kabobs will quickly become one of your new “go-to” side dishes when you want something that is easy and yet tastes out of this world. You’ve spent time grilling a beautiful piece of beef or a tender chicken kebabs and you can’t stop there. There has to be sides to go with it as well! Using these little potatoes, you will agree that this simple recipe rocks great flavor.
🍽️ Why This Recipe Works
- They are so tender and delicious.
- Pleases a crowd.
- Only takes 20 minutes to make.
- Inexpensive recipe.
- You need just a few ingredients.
- Goes great with an ice cold beer.
This is a very simple and easy recipe to prep for the grill. There are just a couple of the key ingredients here.
Baby Potatoes – Baby potatoes are also called new potatoes, and they are harvested before they reach maturity and tend to taste a little sweeter than the average spud. The best part of these is that they don’t need to be peeled!
Measuring How Many Potatoes in a Pound cuts down all the question work when determining how many to cook.
Shallots – Shallots are small and bulb-shaped that taste like a cross between an onion and garlic. They are mild and are perfect in salad dressings and sauces. If you don’t have a shallot, you can substitute an onion, but look for sweet or mild varieties.
This is a great grilled recipe to make that will go with just about anything, so prepare to have this one a lot as it’s so versatile.
Step One: Preheat the grill to 375-400 degrees. I tend to lean closer to 400 as the cooler temperatures give me the feeling they are being “baked” when I really want them toasty on the outside.
Step Two: Wash and then microwave the baby potatoes for about eight minutes to soften. Turn half way through and stir.
Step Three: Peel the shallots and cut them in half. Clean and cut the red pepper into larger chunks.
Step Four: Combine olive oil, salt, pepper and garlic into a bowl and stir.
Step Five: Add the potatoes, peppers and shallots to the olive oil mixture in the bowl and toss. Place on skewers to grill.
Recipe Tip: Make sure the grill is hot enough before you add the potato skewers as they will steam and bake rather than grill if it is not brought up to temperature first.
Step Six: Grill for about 5-7 minutes. Since these have been mostly pre-cooked in the microwave, they don’t need to spend a lot of time on the grill.
Step Seven: Remove from the grill and sprinkle with chives. Optionally, add rosemary, thyme and sage, if you like to beef up the herb flavor. The olive oil will catch the herbs and help them stick to the potatoes.
There are so many things to mix up and change on this recipe that I hope you look at it as a BASE RECIPE rather than “this is all you can do” version.
- Use fingerling potatoes instead of baby potatoes.
- Cut up sweet potatoes to replace these.
- Switching up the herbs will drastically change the recipe. Grab what you have growing in your garden or choose ones you like.
- Sprinkle on a little bit of parmesan cheese after the potatoes come off the grill.
- Use up some bacon drippings that you have rendered and substitute that for the olive oil.
🍺 Drink Pairings
This really depends on if you are using this as a side dish with beef or chicken. If you are cooking up a thick, juicy steak, you might want to pick an IPA that goes well with just about any BBQ or beef dish. If you are going to be putting this side dish with grilled chicken thighs, try a Light Lager that offers a refreshing taste to complement the chicken.
‼️ Mistakes I’ve Made
I used to think I could just put potatoes on skewers and cross my fingers that they would come off tender and crisp, but they never did. They became too charred because I didn’t “pre cook” them in the microwave first. That is a huge lesson learned with this recipe. The peppers and shallots remain nice and crisp while the potatoes are done perfectly. Don’t skip the microwaving step.
As mentioned above, don’t put the skewers on the grill too early as they won’t get the crispy outside texture you are looking for. Be patient and wait for the grill to reach closer to 400 before placing on the grill. I’ve learned my lesson to wait it out or I will be disappointed with the softer potatoes that don’t have the crispy skins.
👨🍳 Recipe FAQs
Let them cool down, then place them in a food-safe sealed container. They will last for 3-4 days in the fridge.
You can easily heat up the leftovers in the oven. Turn the oven to 375 degrees and warm them for 10-12 minutes or until they are hot.
Sure, feel free to go wild and add any veggies you want. It’s a great way to add some variety to your meals.
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Grilled Baby Potatoes
- 16 oz Baby Potatoes
- 6 Shallots
- ¼ cup Olive Oil
- 1 Red Pepper chopped into big pieces
- 4 cloves Garlic minced
- Salt and Pepper to taste
- 2 tbsp Chives chopped
- Preheat the grill to 375-400
- Microwave the baby potatoes for about 8 minutes to soften.
- Peel the shallots and cut in half. Clean and cut the red pepper and cut into larger chunks.
- Combine olive oil, salt, pepper and garlic into a bowl and stir.
- Add the potatoes, peppers and shallots to the olive oil mixture and toss. I use a Ziploc bag to work the coating. Place on skewers to grill. Don't place on the grill until the grill has reached the temperature of 375-400 though.
- Grill for about 5-7 minutes. Since these have been pre-cooked in the microwave, you don't need much time at all. Sprinkle with chives after removing from the grill. You can add rosemary, thyme and sage, if you like to beef up the herb flavor. The olive oil will catch the herbs and make it stick to the potatoes.