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The weather is shaping up nicely around here and I’m so excited it’s closer to grilling season. Grilling just isn’t for meat! Don’t forget you an easily toss on a side dish and max out the grill space. These baby red potatoes hold up nicely. I used the double skewer method to keep them from slipping off and to make sure all sides cooked evenly. Thinking about it now, adding some grilled potatoes in a potato salad would make a nice flavor combination too!

Rosemary and Garlic Grilled Red Potatoes

(Adapted from One Dash Spiced at a Time)


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3 tablespoons olive oil, divided

6 cloves garlic, minced

1/2 teaspoon dried rosemary

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 pounds red potato, small

vegetable oil, for grill

fresh chives, chopped, for optional garnish


Soak 7-8 wooden skewers in water, if needed, or use metal ones.


Clean the potatoes and parboil for 4-5 minutes. Transfer potatoes into large bowl and let cool.   


Meanwhile, place 2 tablespoons olive oil, minced garlic, rosemary, salt and pepper in a small skillet over medium heat, stirring occasionally. Once garlic begins to turn translucent (~3 minutes), remove pan from heat. Set aside for later.


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Preheat grill to high heat.


Once potatoes have been parboiled, slice each one in half. (If potatoes are larger in size, then you may need to quarter them.)


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Skewer potatoes and brush with remaining 1 tablespoon of olive oil.


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Turn burners on one half of grill off. (If using charcoal, just push lit charcoal to one side of grill.)

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