Grilled Baby Potatoes come off the grill crispy and tender all in one bite! 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 breast 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.
🥔 Ingredients
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 which are harvested before they reach maturity and tend to taste a little sweeter than the average spud. The best part of these potatoes is that they don’t need to be peeled!
Shallots – Shallots are small and bulb-shaped that taste like a cross from an onion and a 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 a sweet or mild varieties.
🔥 Instructions
This is a great grilled recipe to make that will go with just about anything, so prep 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 350 can give me the feel 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 in half. Clean and cut the red pepper and cut 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 bowl and toss. Place on skewers to grill.
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. 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.
🍴 Variations
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.
- You may want to use fingerling potatoes instead of baby potatoes.
- You can use sweet potatoes cut up into cubes instead of baby potatoes.
- Switching up the herbs will drastically change the recipe. Grab what you have growing in your garden or that you like.
- Sprinkle a little bit of parmesan cheese after the potatoes come off the grill.
- Use up some bacon drippings that you have melted and substitute that in place of 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, you can either try a Light Lager that can offer a light and refreshing taste that complements the chicken rather than competes with it.
‼️ 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 overcooked 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 outside.
Related Recipes
Smoked Fingerling Potatoes with Garlic Butter – A great idea is to take the garlic butter portion of the recipe and use it on these potato skewers. If you like smoked potatoes, this dish is for you! It smokes in under an hour.
Grilled Baked Sweet Potatoes in Foil – This is one of the best and simplest recipes we have. And it’s a huge hit! Tender and sweet, the sweet potato never disappoints.
Grilled Steakhouse Potatoes – These potatoes are loaded with cheese and grilled off for the richest flavor that you swear you stepped into your favorite steakhouse.
Grilled Baby Potatoes
Ingredients
- 16 oz Baby Potatoes
- 6 Shallots
- 1/4 cup Olive Oil
- 1 Red Pepper chopped into big pieces
- 4 cloves Garlic minced
- Salt and Pepper to taste
- 2 tbsp Chives chopped
Instructions
- 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.
Notes
Nutrition
