Skewered Grilled Potatoes
Baby potatoes parboiled first, then threaded onto skewers and grilled until the skins blister. Skipping the parboil is how you end up with charred outsides and raw centers.
- Prep20 min
- Cook25 min
- Total50 min
- Serves6
AI-generated illustration
Contains:dairy
Ingredients
Method
- Soak wooden skewers in water for 30 minutes if that is what you are using, or set out metal ones.
- Cover the potatoes with cold water in a pot, add 2 teaspoons of the salt, and boil 8 to 10 minutes, until a knife enters with slight resistance. They should be cooked through but far from falling apart.
- Drain the potatoes and let them steam dry for 5 minutes, then toss them with the olive oil and the remaining salt while still warm so they absorb it.
- Thread the potatoes onto the skewers, pushing them snug but not crushed, and heat the grill to medium, around 400°F (200 degrees C).
- Stir the melted butter with the garlic, rosemary, smoked paprika, and black pepper. Grill the skewers 12 to 15 minutes, turning every 3 to 4 minutes and brushing with the garlic butter after each turn, until the skins are blistered and deeply browned.
- Slide the potatoes off the skewers into a bowl, toss with the lemon juice and any remaining butter, and scatter the chives over.
Notes
- Brush the butter on only after the potatoes have taken some color, since the garlic burns over direct flame.
- The parboiled potatoes can be refrigerated a day ahead and skewered straight from cold.
