Crispy Grilled Idaho Potato Skewers with Garlic Oil
These grilled potato skewers transform humble Idaho potatoes into a crispy, smoky side dish perfect for barbecues and outdoor gatherings. The potatoes are first parboiled until just tender, then cut into thick slices and threaded onto skewers for easy grilling. A simple garlic-infused olive oil baste adds rich flavor while helping achieve that coveted golden-brown exterior with a fluffy interior. The two-step cooking process ensures the potatoes cook evenly on the grill without burning, making this an ideal accompaniment to grilled meats or as part of a vegetarian barbecue spread.
Ingredients
- 2 pounds Idaho Potatoes, well scrubbedYukon Gold potatoes1:1vegetarian
slightly creamier texture
- 3 tablespoons olive oil
- 1 medium garlic clove, peeledgarlic powder1 clove = 1/8 tsp powdervegetarian
mix directly into oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- 1
Immerse potatoes in large saucepan of boiling salted water and boil for 20 minutes or until still slightly firm
- 2
Drain potatoes and cool completely
- 3
Slice potatoes in half lengthwise then cut halves into 1-inch slices
- 4
Thread potato pieces carefully onto metal skewers
- 5
Combine olive oil and garlic in small saucepan and bring to simmer on medium heat
- 6
Add salt and pepper to oil mixture then remove garlic clove
- 7
Prepare barbecue for medium heat grilling
- 8
Place potato skewers on grill and baste with garlic oil mixture
- 9
Grill 8-10 minutes on each side until brown and crisp outside and tender throughout
- 10
Serve with additional salt and pepper if desired
Tips
Don't overcook during parboiling - potatoes should still be slightly firm to prevent falling apart on skewers
Use flat metal skewers if available to prevent potato pieces from spinning when turning on grill
Let potatoes cool completely after boiling for easier handling and cleaner cuts
Good to Know
Refrigerate grilled potatoes up to 3 days. Reheat in 400°F oven for 10 minutes to re-crisp.
Parboil and cut potatoes up to 1 day ahead. Store covered in refrigerator.
Serve immediately while hot and crispy for best texture.
Common Mistakes
Don't skip cooling step to avoid potatoes breaking when skewering
Remove garlic from oil to prevent burning on grill
Substitutions
FAQ
Can I use other potato varieties?
Yes, but waxy potatoes like red or fingerlings work better than russets which may fall apart more easily on skewers.
What if I don't have metal skewers?
Soak wooden skewers in water for 30 minutes before using, though they may char slightly on the grill.
How long will these keep?
Best served immediately, but leftovers keep refrigerated for 3 days and can be reheated in a hot oven.