Grilled baby potato skewers, because we all know potato salad by now. A curry-paprika marinade instead of the usual rosemary-garlic. Crispy, charred edges, soft centers. Threaded on a stick, so everyone gets their own. No serving spoon, no scooping, just grab and eat.
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I made this recipe several times before it ever landed on the blog the first attempt: no precooking and the potatoes sat on the grill far too long, while the flavor didn't add up. Then I found the fix: toss the spice mix through the potatoes while they're still warm from boiling and the flavor actually soaks in. A few more small tweaks and this was it.
My Best Tips for Crispy BBQ Baby Potatoes
I always test each recipe several times. With these potatoes, I focused on the little things that make a big difference. Here are my tips for perfect results:
- Choosing and cooking the potatoes:
- Baby potatoes: Use small potatoes, approximately 1 inch (2 to 3 cm) in diameter. They are often sold with the skin on. You can also buy precooked baby potatoes.
- Precooking is important: Always cook the potatoes for 10 minutes before grilling. This makes them soft inside and keeps them from burning on the outside. If you're using precooked potatoes, skip this step.
- The spice mix:
- Tip: For a smoky flavor, use smoked paprika instead of regular paprika.
- Let them rest in the marinade:
- Pour the marinade over the hot potatoes and mix well. Let them sit for at least one hour. This helps the flavors soak in. The longer they rest, the better!
- Skewers or foil trays?
- Skewers: Thread three potatoes per skewer. It looks great and is easy to serve.
- Tray: You can also use a foil tray on the grill. Add olives, mushrooms, or cherry tomatoes for an extra burst of flavor.
Substitutions and Variations
- Cheesy: sprinkle the skewers with Parmesan immediately after grilling for a cheesy bite.
- Smokier: use smoked potatoes instead of regular paprika.
Storage and Reheating
- Make ahead: marinate the potatoes up to a day in advance. Once threaded onto skewers, you can prep them the morning of and grill later that day.
- Refrigerator: cool quickly and store in a covered dish for up to 2 days.
- Reheating: pan-fry sliced leftovers in a little butter, they crisp up nicely this way (and even better when some sliced onions are added).
- Freezer: not recommended. The potato structure changes too much once frozen and thawed.
Frequently Asked Questions
- Do I have to precook the potatoes before grilling? Yes, if they're going on skewers. Otherwise they'll burn on the outside before the inside is done. If you're not skewering them, you can skip precooking and use a foil tray on the grill instead, baking for at least 35 minutes and turning occasionally.
- What size potatoes should I use? Baby potatoes about 1 inch (2-3 cm) across, skin on. Pre-cooked baby potatoes work too, just skip the boiling step if you use those.
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Ingredients
- 1 ¼ pound baby yellow potatoes, washed and brushed clean
- 3 tablespoons sunflower oil
- ¼ teaspoon paprika powder
- ¼ teaspoon curry powder
- 2 teaspoons Italian herbs
- ¼ teaspoon sea salt, coarse
- ⅛ teaspoon ground black pepper
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Bring a pot of water to a boil. Cook the baby potatoes for 10 minutes. Drain and let them dry a bit.1 ¼ pound baby yellow potatoes
- In a bowl, mix oil, paprika, curry powder, Italian herbs, sea salt, and pepper to make the marinade.3 tablespoons sunflower oil, ¼ teaspoon paprika powder, ¼ teaspoon curry powder, 2 teaspoons Italian herbs, ¼ teaspoon sea salt, ⅛ teaspoon ground black pepper
- Pour the marinade over the hot potatoes and stir well. Let them cool and rest for at least 1 hour.
- Thread 3 potatoes onto each skewer.
- Heat the grill until very hot. Grill the skewers until crispy on the outside and soft inside. Serve right away.
Notes
- Make in advance:
- Place the potatoes in the marinade. You can make them up to a day in advance.
- When you have threaded the baby potatoes onto the skewers, you can make them in the morning.
- Refrigerator: Let the baby potatoes cool down quickly and store them in a covered dish for two days in the fridge. Bake them in the pan, cut them into slices, and fry them in some butter (nice baked potatoes) with possibly an onion.
- Freezer: It is not advisable to freeze the baby potatoes because the structure will change too much.
Nutrition
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