Spiced baby potatoes from the BBQ are the perfect easy side dish. They're crispy on the outside, soft on the inside, and full of flavor. And the best part? You serve them on skewers, which looks fun and is easy to eat.
Whether you're planning a BBQ party or just want to make something tasty with your family, light the fire and give these BBQ potatoes a try!
Spiced Grilled Potatoes for Summer BBQ
These spiced potatoes have become my go-to side dish this summer. On warm evenings, I love to use the BBQ, but I don't always want a full BBQ menu. I was looking for a quick and easy side dish that everyone would enjoy.
Pasta salad or potato salad gets boring after a while, right? After testing different spice mixes, I found the perfect balance. These grilled baby potatoes are now a favorite at our table. They are crispy on the outside and soft on the inside, and they taste amazing. Every guest gets their own skewer-how fun is that?
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.
Yes, you can, but then use an aluminum container and bake for at least 25 minutes until the baby potatoes are done. Turn them around in the container now and then. When you put them on skewers, you always have to pre-cook them; otherwise, they will burn.
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📖 Recipe
RECIPE CARD
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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