Mini Potato ‘Kebabs’
Everything mini is just so much fun. Cupcakes are just mini cakes. Cornish game hens are mini chickens. There’s the Mini Cooper. Tea Cup Yorkshire Terriers, are mini adorableness. Mini Me… And there’s a whole subculture devoted to collecting and decorating vintage doll houses with mini furniture, kitchen gadgets etc. So many of those pieces are works of art in themselves. A lot of us girls grew up with a miniature china tea set.
So who doesn’t like mini potatoes? No really? Who doesn’t? Send them to me so that I can find out personally what they have against these adorable little nuggets. I don’t think there are too many of these people in existence.
I already love roasting these little dudes. I love that I don’t have to peel them, and that they roast up pretty quickly. So, I’ve really just taken this method and transferred it to the grill.
It just makes total sense, that in the summer, if we’re firing up the grill to grill our meat (said like a caveman, sorry to offend, if I did) why not just grill the little ‘taters as well!? It’s kinda the best of all worlds: grilled, roasted, even crispy skin like a baked potato, all in these little golden (or russet red) gems.
And really they are so easy to get prepared. It’s just a matter of par-boiling them, to give them a headstart on the grill. Add your taters to salted water and bring to a boil. Drop to medium and simmer for 10 or so minutes (depending on the size) till fork tender.
Then you’ll drain them and toss them in olive oil or butter and herbs and seasonings. They can sit like this till you’re ready to grill them. Thread them on metal skewers and place on the grill. About 7 or 8 minutes per side, till crispy and starting to char, and Bob’s your uncle!!
What’s great about this recipe, is that you can totally switch up the seasonings and herbs you use. Feel like Mediterranean, stick with the thyme, rosemary, oregano etc. Feel adventurous, throw in some cracked coriander, cumin and pepper flakes. Go south of the border with the oregano, cumin, chipotle. And on and on.
For the recipe below, I am stating the ingredients for one person. Just do the math for the amount of people you’ll be cooking for.
You could even have all the toppings for a baked potato ready to go: sour cream, chopped chives or green onions, bacon bits and shredded cheddar cheese. Little mini baked potatoes! Because everyone likes things that are mini!
- 4-5 mini or new potatoes per person, scrubbed clean
- 2 tsp butter (or olive oil) per person
- kosher salt
- cracked pepper
- 1 tsp dry rosemary, thyme, and/or oregano (or any other herbs you like) per person
- metal skewers (if using wooden ones, soak for at least 1 hour before using)
- sour cream
- bacon bits
- grated cheese
- chopped chives or green onions
- Place scrubbed potatoes into a pot with water and salt, and bring to a boil. Immediately drop the temp to medium-low and simmer until the potatoes are fork tender (about 15 minutes, depending on the size of your potatoes)
- Drain and toss in a bowl with the oil or butter, salt, pepper, and herbs or any other seasonings you like (chili powder, cumin powder, etc)
- When ready to grill, skewer 4-5 potatoes per skewer.
- Place on grill (should be at least at a medium to medium high temp)
- Grill each side till crisp and starting to char, about 7 or 8 minutes. Do all sides
- Serve as is, or set up a little Baked Potato station for everyone to dress their spuds!
- I've stated that this feeds one. Obviously, you do the math, and adjust the above ingredients for the amount you are preparing. Pretty easy!
- This is one of those times I would rather use metal skewers. The potatoes tend to be heavy, so the weight is better handled with a metal skewer that will be easier for you to grip.
- The potatoes can be par-boiled ahead of time, and set tossed in the butter mixture. They will quickly warm up once on the bbq.