(Serves 4)
When summer grilling season arrives, I’m always looking for simple side dishes that can be prepared ahead of time and finished right alongside the main course. These Potato Kebabs with Garlic Butter & Herbs are an easy way to turn ordinary potatoes into something a little more fun and special. Tender baby potatoes are threaded onto skewers, grilled until lightly golden, then brushed with a savory garlic butter and sprinkled with fresh herbs. They’re kid-approved, perfect for cookouts, and easy to customize with your favorite herbs and seasonings. Whether you’re feeding your family on a busy weeknight or serving a crowd at a backyard barbecue, these potato kebabs are sure to disappear quickly.
You Will Need:
- 1 pound baby gold potatoes
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- ¼ teaspoon of garlic powder
- Olive oil
- Kosher salt and black pepper
- You will also need 4 skewers, metal or wooden
Instructions:
- Scrub the potatoes and place in a pot and cover with water. Bring to a boil, season the water with Kosher salt, and reduce the heat slightly.
- Boil the potatoes for 10–12 minutes, or until they can be easily pierced with a skewer. Drain and let cool until safe to handle.
- Carefully place the potatoes on the four skewers, dividing the amount as evenly as possible.
- Brush (or spray) with olive oil and lightly season the potatoes with salt and pepper.
- Grill over medium-high heat for about 3-5 minutes per side until the potatoes are warmed and browned in spots.
- Meanwhile, make the garlic butter:
- Place the butter in a small microwave safe bowl, add the garlic powder and season with salt and pepper.
- Melt the butter for 30 seconds in the microwave, microwave in additional 15-second intervals until fully melted, if needed.
- Add some of the herbs to the melted butter and set aside.
- When the potatoes come off the grill, brush liberally with the garlic butter and sprinkle the herbs over the top.
- Serve with the remaining butter for dipping.
To make ahead:
Assemble the kebabs entirely and brush lightly with olive oil. Cover tightly with plastic wrap and refrigerate, for a few hours or overnight. Before grilling, allow the potatoes to come to room temperature for a bit, then brush again with olive oil before grilling.
Notes:
Change the herbs for variations, I also love fresh dill on these.
If you are using wooden skewers, be sure to adequately soak them in water so they don’t burn.
Be careful to use tongs or oven mitts when turning the kebabs if using metal skewers, they will be hot.
