Rosemary Garlic Grilled Child Potato Skewers

Rosemary garlic grilled baby potato skewers are an excellent side meal for those summer barbecues. Or any food on a stick?!

Rosemary Garlic Grilled Baby Potato Skewers

Rosemary Garlic Grilled Baby Potato Skewers - A great side dish for those summer barbecues. Fluffy inside, slightly crispy outside, infused with herb and garlic flavor.

Parboil the potatoes for about 10 minutes. Cool, location in a large zip-top bag, pour in the olive oil, rosemary, salt, pepper, and garlic.

Rosemary Garlic Grilled Baby Potato Skewers - A great side dish for those summer barbecues. Fluffy inside, slightly crispy outside, infused with herb and garlic flavor.

Pre-heat the grill, skewer the potatoes. Grill the potatoes for 20 to 30 minutes, turning them as required.

Rosemary Garlic Grilled Baby Potato Skewers - A great side dish for those summer barbecues. Fluffy inside, slightly crispy outside, infused with herb and garlic flavor.

Grilled baby potato kebabs are packed with fantastic rosemary, garlic flavor and make sure to please everybody. Simple to make ahead you will be making them every time you light the grill. We served them with my spouse’s. incredible ribs. .

Rosemary Garlic Grilled Baby Potato Skewers - A great side dish for those summer barbecues. Fluffy inside, slightly crispy outside, infused with herb and garlic flavor.

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Just slide them off the skewers and serve. Or simply hand everyone a skewer and let them go to town. Cautious they will be hot! You will serve these Rosemary Garlic Grilled Child Potato Skewers whenever you grill..

Rosemary Garlic Grilled Infant Potato Skewers – A great side dish for those summer barbecues. Fluffy inside, a little crispy outside, instilled with herb and garlic taste.

Preparation Time.5.mins.

Cook Time.40.minutes.

Overall Time.45.mins.

Course:.Side Dish.

Cuisine:.BARBEQUE.

Servings:.6.-8 portions.

Author:.Don’t Sweat The Dish.

  • 2 – 28.oz.bags baby potatoes.( 3 1/2 pounds).
  • 1/4.cup.olive oil.
  • 2.tablespoons.fresh rosemary, chopped.
  • 2 1/2.teaspoons.sea salt, divided.
  • 1/2.teaspoon.fresh ground pepper.
  • 6-8.large garlic cloves, cracked.
  • 1.large gallon zip bag.
  • Parboil the potatoes in a big pot of water to cover the potatoes and 1 teaspoon of salt.

  • Boil them about 10 minutes, enough time that you can just stick a fork or knife in but with some resistance (this will vary depending on the size of the potatoes).

  • Eliminate from the heat and drain.

  • Allow cooling to simply warm however not hot.

  • Location the potatoes in the freezer bag.

  • Gather the oil, rosemary, salt, pepper, and garlic.

  • Seal the bag, shake and massage around to distribute the oil and herbs all over the potatoes.

  • Leave to marinade for as long as you can but at least 2 hours. I just leave them on the counter. They can be prepared like this up to 24 hr ahead of time.

  • Get rid of from the bag and thread onto skewers when you are all set to prepare the potatoes.

  • Location on the grill and cook for around 20 – thirty minutes, turning as needed.

  • When golden brown, extremely soft and somewhat charred, eliminate from the grill and serve.

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