Grilled Potato Skewers
[1] Better than French fries! (photo by Lauren Kurella © Idaho Potato Commission.

Cal Red Potato
[2] The Cal Red variety of Idaho® potatoes (photo courtesy Idaho Potato Commission).


Wanting to contribute something delicious-but-easy to a Father’s Day cookout, we made these Crispy Grilled Potatoes.

Truth to tell, we could have eaten the whole batch ourselves. We like them even better than wedge fries because of the hint of smoke from the grill and:

  • No need to deep fry (or eat fried food).
  • Delicious as is, no need for condiments.
  • Delicious with condiments anyway.
  • Skewers are fun.
    Thanks to the Idaho® Potato Commission for the recipe. We can’t wait to make it again—and to make twice as many, because they disappeared in the blink of an eye.

    We added a bit more flavor after they came off the heat, by sprinkling the potatoes with a pinch of dried herbs. (You don’t want to shake dry herbs while food is on the fire: They will be burned.)

    While we like good old ketchup with these crispy potatoes, you can offer anything from blue cheese dip to salsa.

    Ingredients For 4 To 6 Side Servings

  • 2 pounds Idaho® red jacket or Yukon gold potatoes, skin on, well scrubbed
  • 3 tablespoons olive oil
  • 1 medium garlic clove, peeled
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Optional garnish: oregano, thyme or dried herb(s) of choice
  • Condiments as desired

    1. IMMERSE the potatoes in a large saucepan of boiling salted water, reduce heat and cook for 20 minutes (depending on their size) or until the potatoes are still slightly firm. Drain and cool.

    2. SLICE the potatoes in half lengthwise and then cut the potato halves into quarters or 1-inch slices, depending on size. Carefully place the potato pieces onto metal or soaked wood skewers.

    3. COMBINE the olive oil and garlic clove in a small saucepan and bring to a simmer over medium heat. Remove the garlic clove and add salt and pepper to taste and. When ready to grill…

    4. PREPARE the barbecue for medium heat grilling. Place the potato skewers on the grill and baste with the olive oil mixture. Grill about 8-10 minutes on each side or until the potatoes are brown and crisp on the outside and tender throughout. (For us, it’s the crisper the better [without burning].)

    5. REMOVE from the heat and sprinkle with the optional herbs. Serve with salt, pepper and condiments as desired.



    THE NIBBLE Blog – Adventures In The World Of Fine Food

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