Baby Potatoes, Red Peppers and Shallots on skewers and tossed in an amazing garlic and herb oil mixture makes for a fantastic 30 minute side dish at your BBQ
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
Herb Butter Option: This would be great brushed with an herbed butter as well after it comes off the grill. Don't Skip the Microwaving Step: Without it, the potatoes won't turn out as crispy.Hot Grill: Make sure the grill is hot enough before you add the potato skewers as they will steam and bake rather than grill if the grill is not brought up to temperature first.Storage: Let them cool down, then place them in a food-safe sealed container. They will last 3-4 days in the fridge. Reheating: You can easily heat up the leftovers in the oven. Heat the oven to 375 degrees and warm them for 10-12 minutes or until they are hot.