Irresistibly Crispy & Flavorful BBQ Baby Potatoes on Skewers: Your Essential Summer Side Dish!
Imagine this: a warm summer evening, the sizzle of the grill, and the incredible aroma of perfectly spiced baby potatoes, hot off the BBQ. These aren’t just any potatoes; they’re irresistibly crispy on the outside, wonderfully soft and fluffy on the inside, and bursting with a rich, savory flavor. The best part? They’re served on convenient skewers, making them not only fun to eat but also a stunning presentation for any gathering.
Whether you’re hosting a grand backyard BBQ party, planning a cozy family dinner outdoors, or simply craving an easy yet impressive side dish, these grilled baby potatoes are an absolute game-changer. Light up your grill and prepare to elevate your outdoor dining experience with a side that everyone will rave about!
Spiced Grilled Baby Potatoes: The Ultimate Summer Side Dish
This summer, these spiced grilled baby potatoes have quickly become my absolute go-to side dish. There’s something truly magical about grilling on warm evenings, but sometimes, a full, heavy BBQ spread isn’t what I’m looking for. I wanted a side that was light, quick, easy to prepare, and universally loved – something more exciting than the usual pasta or potato salads that can sometimes feel a bit… repetitive, right?
After much experimentation with different spice blends and cooking methods, I finally struck the perfect balance. The result is a dish that delivers incredible texture – that satisfying crunch on the exterior giving way to a creamy interior – and a depth of flavor that complements almost any main course. Serving them on individual skewers adds a playful, interactive element that guests adore. It’s not just a side dish; it’s an experience that makes every plate feel special. Prepare for these flavorful skewers to become a staple at your table, making every meal a little more memorable and a lot more delicious!
My Best Tips for Achieving Perfectly Crispy BBQ Baby Potatoes
Through countless tests and adjustments, I’ve refined this recipe to ensure consistently perfect results every time. It’s the little details that truly elevate these grilled potatoes from good to absolutely phenomenal. Here are my tried-and-true tips to help you achieve that coveted crispy exterior and tender interior:
- Choosing and preparing the potatoes:
- Baby potatoes are key: Opt for small, uniform baby potatoes, ideally about 1 inch (2 to 3 cm) in diameter. Varieties like Yukon Gold or Red Bliss baby potatoes work wonderfully. Their small size means they cook more evenly and quickly, and retaining their thin skin adds extra texture and nutrients.
- Precooking is non-negotiable (for skewers): This step is crucial for success, especially when grilling on skewers. Boil the baby potatoes for about 10 minutes until they are slightly tender but still firm. This par-cooking ensures they become wonderfully soft on the inside without burning on the outside when exposed to the high heat of the grill. It also helps the potatoes develop a fluffier texture, which crisps up beautifully. If you’re using pre-cooked baby potatoes, you can skip this step entirely.
- Crafting the perfect spice mix:
- Embrace smoked paprika: While regular paprika adds a nice color and mild flavor, swapping it for smoked paprika is a game-changer. It infuses the potatoes with a deep, smoky aroma and taste that perfectly complements the BBQ experience. Don’t be afraid to experiment with other aromatics like garlic powder, onion powder, a pinch of cayenne for heat, or dried herbs like rosemary and thyme to create your signature blend.
- The magic of marination:
- Let them soak up the flavor: After draining the hot, par-cooked potatoes, immediately toss them with your oil and spice marinade. The heat helps the potatoes absorb the flavors more effectively, as their pores are open. For the best results, let them rest in the marinade for at least one hour, or even better, overnight in the refrigerator. The longer they marinate, the deeper and more intense the flavor will be.
- Skewers or a foil tray? Choosing your grilling method:
- Skewers for presentation and even cooking: Threading three to four potatoes per skewer not only looks fantastic but also makes them incredibly easy to flip on the grill, ensuring even charring and crispiness on all sides. Remember to pre-soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. Metal skewers are also an excellent, reusable option.
- Foil tray for convenience and variety: If you’re feeding a larger crowd or prefer less hands-on grilling, a sturdy foil tray is a great alternative. Simply spread the marinated potatoes in a single layer in the tray. This method is also fantastic for adding other vegetables like sliced bell peppers, mushrooms, cherry tomatoes, or even small onion wedges, creating a complete grilled vegetable medley. Stir them occasionally to ensure even cooking and browning.
Frequently Asked Questions About BBQ Baby Potatoes
While it’s possible, it’s generally not recommended for optimal results, especially if using skewers directly on the grill. Raw potatoes on skewers tend to burn on the outside long before they cook through on the inside, leading to a raw, unappetizing center. If you must skip pre-cooking, use an aluminum foil container or heavy-duty foil packet. Place the raw, marinated potatoes in the container, seal it, and grill for at least 25-35 minutes over indirect heat, turning them occasionally, until they are tender. However, for that perfect crispy-on-the-outside, soft-on-the-inside texture, pre-cooking is always the superior method.
Both wooden and metal skewers work well! If using wooden skewers, make sure to soak them in water for at least 30 minutes before threading the potatoes. This prevents them from charring or burning excessively on the grill. Metal skewers are reusable, durable, and don’t require soaking, making them a convenient option. Choose skewers that are sturdy enough to hold the potatoes without bending.
Absolutely! If the weather isn’t cooperating or you don’t have a grill, these potatoes bake beautifully in the oven. Preheat your oven to 400°F (200°C). Arrange the marinated, par-cooked potatoes in a single layer on a baking sheet. Roast for 20-30 minutes, flipping halfway through, until they are golden brown and crispy. The taste will be slightly different without the smoky char of the grill, but they’ll still be incredibly delicious!
The beauty of this recipe is its versatility! Feel free to adjust the spice blend to your liking. For a spicier kick, add a pinch of cayenne pepper or red pepper flakes. For an herbaceous twist, incorporate fresh rosemary or thyme finely chopped into the marinade. A little garlic powder or onion powder can deepen the savory notes. You can also experiment with a dash of cumin for an earthy flavor, or a squeeze of lemon juice after grilling for a bright, zesty finish.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 1 ¼ pound baby yellow potatoes, washed and brushed clean
- 3 tablespoons sunflower oil
- ¼ teaspoon paprika powder
- ¼ teaspoon curry powder
- 2 teaspoons Italian herbs
- ¼ teaspoon sea salt, coarse
- ⅛ teaspoon ground black pepper
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Bring a pot of water to a boil. Add the washed and brushed baby potatoes and cook for 10 minutes until slightly tender but still firm. Drain the potatoes thoroughly and let them dry a bit, allowing any excess moisture to evaporate. This ensures a crispier result on the grill.1 ¼ pound baby yellow potatoes
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In a large bowl, combine the sunflower oil, paprika powder (smoked paprika is highly recommended for an authentic BBQ flavor), curry powder, Italian herbs, coarse sea salt, and ground black pepper. Mix these ingredients well to create a fragrant, flavorful marinade.3 tablespoons sunflower oil, ¼ teaspoon paprika powder, ¼ teaspoon curry powder, 2 teaspoons Italian herbs, ¼ teaspoon sea salt, ⅛ teaspoon ground black pepper
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Immediately pour the prepared marinade over the still-hot potatoes in the bowl. Stir well to ensure every potato is evenly coated. This helps the flavors deeply penetrate the potatoes. Allow them to cool to room temperature and rest in the marinade for at least 1 hour. For maximum flavor infusion, you can even marinate them in the refrigerator overnight.
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Once marinated, carefully thread 3-4 potatoes onto each skewer. If using wooden skewers, ensure they have been pre-soaked to prevent burning. Arrange them uniformly for even cooking.
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Preheat your grill to a very hot temperature (medium-high to high heat). Place the potato skewers directly on the hot grates. Grill for about 8-12 minutes, turning them frequently to ensure all sides become beautifully crispy and lightly charred, while the insides remain wonderfully soft. Serve these delicious grilled baby potatoes immediately as a fantastic side dish.
Notes
2. Storage & Make Ahead:
- Make in advance: The beauty of this recipe is its make-ahead potential! You can prepare the marinade and toss the par-cooked potatoes with it up to a day in advance. Store them in an airtight container in the refrigerator. Threading them onto skewers can also be done in the morning if you plan to grill later that day.
- Refrigerator: Let any leftover grilled baby potatoes cool down quickly before storing them in a covered dish in the fridge for up to two days. To reheat, you can quickly toss them back on the grill, bake them in a hot oven, or cut them into slices and fry them in a pan with a little butter, perhaps with some sliced onion, for delicious crispy baked potatoes.
- Freezer: It is generally not advisable to freeze these grilled baby potatoes after cooking, as the texture of cooked potatoes tends to change significantly upon freezing and thawing, often becoming mealy or mushy.
3. Flavor Variations:
- Garlic Lover’s: Add a teaspoon of garlic powder to the spice mix or toss the hot potatoes with 2-3 cloves of minced fresh garlic before marinating.
- Herbal Freshness: Incorporate 1 tablespoon of finely chopped fresh rosemary or thyme into the marinade for an aromatic boost.
- Spicy Kick: If you love heat, add a pinch of red pepper flakes or a ¼ teaspoon of cayenne pepper to the spice blend.
- Lemon Zest: A squeeze of fresh lemon juice over the grilled potatoes just before serving adds a bright, zesty finish.
Nutrition
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