Description
These grilled baby potatoes are a delicious and easy side dish, featuring tender baby potatoes marinated in olive oil, rosemary, sea salt, and black pepper, then grilled to perfection with a slightly charred, golden crust. Perfect for summer barbecues or a flavorful accompaniment to any meal.
Ingredients
Potatoes
- 680g (1½ lb) baby potatoes
Marinade
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh or dried rosemary
- 1½ teaspoons sea salt, divided
- ½ teaspoon freshly ground black pepper
Instructions
- Boil Potatoes: Place the baby potatoes into a large pan of cold water and add 1 teaspoon of sea salt. Bring the water to a boil and cook the potatoes until a fork or knife can be inserted with slight resistance, approximately 10 minutes depending on potato size.
- Cool Potatoes: Remove the pan from heat, drain the potatoes, then rinse them under cold water to stop the cooking process completely. Drain again thoroughly.
- Combine Ingredients: Carefully transfer the cooled potatoes to a freezer bag or lidded container.
- Marinate: Add olive oil, chopped rosemary, the remaining ½ teaspoon of sea salt, and black pepper to the bag or container. Seal and shake well to evenly coat the potatoes in the marinade.
- Refrigerate: Let the potatoes marinate in the fridge for at least 30 minutes; they can be prepared this way up to 24 hours in advance for deeper flavor.
- Prepare Skewers: Before cooking, remove the potatoes from the fridge and thread them onto skewers. Soak wooden skewers in cold water beforehand to prevent burning during grilling.
- Grill Potatoes: Preheat the grill to medium heat. Place the skewered potatoes on the grill and cook for 25 to 30 minutes, turning frequently to ensure even cooking and a golden, slightly charred exterior.
- Serve: Once the potatoes are very soft inside and golden brown with charred spots on the outside, remove them from the grill and serve hot as a flavorful side dish.
Notes
- Soaking wooden skewers in water prevents them from burning on the grill.
- The marinade can be made up to 24 hours ahead for better flavor infusion.
- Boiling the potatoes partially before grilling ensures they cook through evenly on the grill.
- Turn the skewers frequently while grilling to avoid burning and achieve an even char.
