Grilled Potatoes with Garlic Sauce
These Grilled Potatoes are crisp, tender, and a little smoky. Brushed with a simple parsley and garlic sauce, which helps the potato skin to lightly char and adds layers of fresh flavor.
Servings: 6 servings
Ingredients
- 1½ pounds baby potatoes
Herby Garlic Sauce:
- ¼ cup olive oil
- 2 tablespoons fresh parsley finely chopped
- 2 cloves garlic minced
- 1 tablespoon vinegar
- ¼ teaspoon fine kosher salt
- ¼ teaspoon black pepper
Instructions
- Place wooden skewers in water for at least 10 minutes; this prevents them from burning on the grill.
- Place the 1½ pounds baby potatoes in a microwave-safe shallow dish. They should be arranged in a single layer to cook evenly. Cover with a second plate and microwave 8-10 minutes, until just fork-tender (timing depends on the size of your potatoes). Start with 6 minutes, and add up, checking after each minute. Let them cool slightly.
- In a bowl, mix ¼ cup olive oil, 2 tablespoons fresh parsley, 2 cloves garlic, 1 tablespoon vinegar, ¼ teaspoon fine kosher salt, ¼ teaspoon black pepper. Set aside.
- Thread the pre-cooked potatoes onto skewers, packing them loosely. Using the lid of a meal prep bowl or the bottom of a bowl, gently press to smash them, but just until they're flat! Don't smash too much, because they’ll fall off the skewers. We only want them to have both sides flat so they can grill better.
- Brush generously with the herby garlic sauce.
- Grill on a preheated pan or outdoor grill over medium heat. Cook 8 to 10 minutes, turning occasionally, until golden and lightly charred.
- Once done, brush again with the remaining sauce right after grilling.
Notes
- Serving size: Approximately 1 skewer or about 4 to 5 potatoes per serving, depending on potato size.
- Even cooking: Choose baby potatoes that are similar in size so they all cook evenly.
- Mince the garlic finely to help it distribute evenly in the garlic sauce.
- Make it cheesy: Sprinkle finely grated Parmesan cheese over the grilled potatoes.
- Make it spicy: Add a generous pinch of red pepper flakes to the garlic sauce.
- Make it buttery: Swap 2 tbsp olive oil for melted butter or ghee.
- Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat skewers on a pre-heated grill pan (or outdoor grill) over medium-high heat until warmed through.
Nutrition
Serving: 1skewer | Calories: 170kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 105mg | Potassium: 490mg | Fiber: 3g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 24mg | Calcium: 18mg | Iron: 1mg