Ingredients
Potatoes
- 1½ pounds baby potatoes
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
- Soak Skewers: Place wooden skewers in water for at least 10 minutes to prevent them from burning while grilling.
- Pre-cook Potatoes: Arrange baby potatoes in a single layer in a microwave-safe shallow dish and cover with a plate. Microwave on high for 8-10 minutes until just fork-tender, starting with 6 minutes and checking every minute. Cool slightly before handling. Alternatively, parboil the potatoes until tender.
- Prepare Garlic Sauce: In a bowl, combine olive oil, fresh parsley, minced garlic, vinegar, kosher salt, and black pepper. Mix well and set aside.
- Skewer and Smash Potatoes: Thread the pre-cooked potatoes loosely onto soaked skewers. Gently press down using the bottom of a bowl or lid to flatten them slightly, ensuring both sides are flat but the potatoes remain on the skewer.
- Brush with Sauce: Liberally brush the potatoes on skewers with the prepared garlic and herb sauce.
- Grill Potatoes: Preheat a pan or outdoor grill to medium heat. Grill the skewered potatoes for 8 to 10 minutes, turning occasionally until they are golden brown and slightly charred.
- Final Sauce Touch: Once grilled, immediately brush the potatoes again with the remaining garlic sauce before serving.
Notes
- Soaking the skewers prevents them from burning on the grill.
- Microwaving the potatoes softens them quickly, but parboiling is an excellent alternative if preferred.
- Do not over-smash the potatoes to avoid them falling apart on the skewers.
- Use medium heat to ensure the potatoes grill evenly without burning.
- This dish is perfect as a side to grilled meats or as a vegetarian barbecue option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
