Rosemary Potato Skewers

Rosemary garlic grilled baby potato skewers are a great side dish. Fluffy inside, slightly crispy outside, infused with herb and garlic flavor

Ingredients

1.5 – 2 lbs baby potatoes (red or yellow), cleaned
3-4 tablespoons olive oil
2 tablespoons fresh rosemary, chopped (or 1 tsp dried)
2 cloves garlic, minced or pressed
1 teaspoon kosher salt
1/2 teaspoon black pepper
Optional: 1 large red onion, cut into 1-inch chunks
Equipment: Metal skewers or sturdy rosemary sprigs (if using wooden skewers, soak them in water for 30 minutes first

Parboil the Potatoes: Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10 minutes, or until just fork-tender but not soft. Drain well and let them cool slightly.
Make the Marinade: In a large bowl, whisk together the olive oil, rosemary, garlic, salt, and pepper.
Season: Add the slightly cooled potatoes (and onions, if using) to the bowl and toss to coat thoroughly.
Skewering: Thread the potatoes onto skewers, leaving a small space between each for even cooking.
Grill: Preheat the grill to medium-high (approx. 400°F). Place skewers on the grill and cook for 15-20 minutes, turning occasionally, until they are golden brown, charred, and tender.
Serve: Serve immediately, perhaps with an extra drizzle of olive oil or fresh herbs.

Alternative Methods:

Oven: Place skewers on a parchment-lined baking sheet and bake at 425°F for 15-20 minutes.
Foil Packet (No Skewers): Toss seasoned potatoes in a large piece of heavy-duty foil, seal to make a pouch, and grill for 25-30 minutes.

Tips for Success:

Make Ahead: You can parboil and marinate the potatoes up to 24 hours in advance.
Easier Threading: Poke a hole through the potatoes with a metal skewer or chopstick first to prevent them from breaking while threading