Marry This Grilled Potatoes recipe is a crispy and savory recipe, which features tender, par-boiled baby red potatoes threaded onto skewers and grilled until golden and a little charred. It’s the perfect side dish for any summer barbecue, ready in about 50 minutes.
Jump to RecipeGrilled Potatoes Ingredients
A simple, flavorful combination for the ultimate grilled side dish.
- 3 lb. baby red potatoes
- 8 to 10 (12-inch) wooden or metal skewers
- 1/4 cup (1/2 stick) salted butter
- 1 clove garlic, chopped
- Salt and freshly ground black pepper, to taste
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. chopped, fresh parsley or chives
How To Make Grilled Potatoes
A step-by-step guide to perfectly crispy and tender grilled potatoes.
- Par-Boil the Potatoes: Place the whole, scrubbed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, until the potatoes are just tender when pierced with a fork. Drain them well and let them cool to room temperature.
- Prep the Grill and Skewers: While the potatoes cool, preheat your grill to medium-high heat (400°F to 450°F). If you are using wooden skewers, let them soak in water for at least 20 minutes to prevent them from burning on the grill.
- Make the Garlic Butter: In a small microwave-safe bowl, combine the butter and chopped garlic. Microwave for 30 to 60 seconds, until the butter is completely melted.
- Skewer and Grill: Thread 3 to 4 of the cooled potatoes onto each skewer. Brush the potatoes all over with the garlic butter mixture. Place the skewers directly on the hot grill grates and cook for 6 to 8 minutes per side, until the potatoes are golden brown and a little charred.
- Garnish and Serve: Transfer the hot skewers to a serving platter. Brush with any remaining garlic butter, then sprinkle with the grated Parmesan cheese and fresh herbs. Serve immediately.
Recipe Tips
For the best, most flavorful grilled potato skewers.
- Why boil the potatoes first? Par-boiling is the secret to perfect grilled potatoes. It ensures the insides are completely cooked, tender, and creamy. The grilling part is then just for creating that delicious, crispy, and slightly charred exterior.
- How to keep the potatoes from falling off the skewers? Let the boiled potatoes cool completely to room temperature. This allows them to firm up, which helps them stay on the skewers when you’re turning them on the grill. Using two parallel skewers for each row of potatoes can also provide extra stability.
- Can I use a different type of potato? Yes. Any small, waxy potato will work well. Baby Yukon Golds or fingerling potatoes are great substitutes for the baby red potatoes.
- Can I make these without skewers? Absolutely. If you don’t want to use skewers, you can place the par-boiled and buttered potatoes in a grill basket or directly on a well-oiled grill grate. Just be careful when turning them so they don’t fall through.
What To Serve With Grilled Potatoes
The perfect main courses to pair with this classic BBQ side.
These savory, crispy potato skewers are a fantastic side dish for any cookout. They pair wonderfully with:
- Grilled steak, chicken, or pork chops
- Juicy hamburgers or bratwurst
- Grilled salmon or shrimp skewers
- A fresh, crisp green salad
How To Store Grilled Potatoes
Keeping your leftovers delicious.
- Refrigerate: Store any leftover potato skewers in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the potatoes on the grill for a few minutes per side, in a hot skillet, or in an air fryer at 375°F to help them crisp up again.
Grilled Potatoes Nutrition Facts
An estimated guide per skewer.
- Calories: 250 kcal
- Carbohydrates: 35 g
- Protein: 5 g
- Fat: 9 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can do most of the prep in advance. You can boil the potatoes a day ahead and store them, covered, in the refrigerator. Assemble the skewers and grill them just before serving for the best hot and crispy texture.
No, it’s not necessary with thin-skinned baby red potatoes. The skin gets wonderfully crispy on the grill and adds a lovely rustic texture. Just be sure to scrub them well before boiling.
Of course. While parsley and chives are classic, fresh chopped rosemary or thyme would also be fantastic. You could even add them to the garlic butter to infuse the potatoes with more flavor during grilling.
Try More Recipes:
Grilled Potatoes Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy10
servings15
minutes35
minutes250
kcalTender baby red potatoes are boiled, skewered, and grilled until golden and crispy, then brushed with garlic butter and sprinkled with Parmesan cheese for the ultimate barbecue side dish.
Ingredients
3 lb. baby red potatoes
8-10 (12-inch) skewers
1/4 cup salted butter
1 clove garlic, chopped
2 Tbsp. grated Parmesan cheese
2 Tbsp. chopped fresh parsley or chives
Salt and black pepper
Directions
- Boil the whole potatoes in salted water for 15-20 minutes until just fork-tender. Drain and let cool completely.
- Preheat a grill to medium-high heat. Soak wooden skewers in water.
- Melt the butter with the chopped garlic.
- Thread 3-4 cooled potatoes onto each skewer. Brush all over with the garlic butter.
- Grill the skewers for 6-8 minutes per side, until golden and slightly charred.
- Transfer to a platter, brush with any remaining garlic butter.
- Sprinkle with Parmesan cheese and fresh herbs, and serve immediately.
Notes
- Par-boiling the potatoes first is the crucial step to ensure they are creamy and tender on the inside.
- Soaking wooden skewers prevents them from burning on the hot grill.
- Letting the potatoes cool completely before skewering helps them hold their shape and not fall apart.
- These are a perfect make-ahead side; just boil the potatoes in advance and grill right before serving.
