Skewered Grilled Potatoes Recipe

Baby potatoes: Small, tender potatoes that are perfect for grilling and have a creamy texture.

Olive oil: Adds moisture and helps the seasoning stick to the potatoes while providing a rich flavor.

Garlic powder: Provides a concentrated garlic flavor that evenly coats the potatoes.

Paprika: Adds a smoky, slightly sweet flavor and a beautiful color to the potatoes.

Salt: Enhances the natural flavors of the potatoes and other seasonings.

Pepper: Adds a hint of heat and depth to the seasoning.

Fresh parsley: Chopped and sprinkled on top for a fresh, herbaceous finish.

When preparing the baby potatoes for grilling, consider parboiling them for about 5-7 minutes before tossing them with the olive oil and spices. This will ensure that the potatoes cook more evenly and become tender on the inside while achieving a nice golden brown exterior on the grill.

• baby potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a touch of sweetness that complements the spices well.

• baby potatoes - Substitute with carrots: Carrots can be grilled similarly and provide a sweet, earthy flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another high smoke point oil that works well for grilling and has a mild flavor.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense garlic flavor and can be used to enhance the dish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the grilled flavor.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and complexity, making the dish spicier.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor and can be used to season the potatoes.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness to the dish.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a bright, citrusy flavor that complements grilled dishes well.

• fresh parsley - Substitute with fresh basil: Fresh basil provides a sweet, aromatic flavor that pairs nicely with grilled vegetables.

• Allow the skewered grilled potatoes to cool completely before storing. This helps prevent condensation, which can make the potatoes soggy.

• For short-term storage, place the cooled potatoes in an airtight container. Store them in the refrigerator for up to 3-4 days.

• To reheat, preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet and warm them for about 10-15 minutes, or until heated through. This helps retain their crispy texture.

• For longer storage, consider freezing the grilled potatoes. Arrange the cooled potatoes in a single layer on a baking sheet and place them in the freezer. Once they are frozen solid, transfer them to a freezer-safe bag or container. This method prevents them from sticking together.

• When ready to use, thaw the frozen potatoes in the refrigerator overnight. Reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until they are hot and crispy.

• If you prefer a quicker reheating method, you can also use a microwave. Place the potatoes on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, checking and stirring halfway through.

• To maintain the best flavor and texture, avoid reheating the potatoes multiple times. Reheat only the portion you plan to consume.

• For added flavor, sprinkle some additional fresh parsley or a drizzle of olive oil before serving the reheated potatoes. This will refresh their taste and make them even more delicious.

• Oven Method: Preheat your oven to 375°F (190°C). Place the skewered grilled potatoes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they are warmed through. Remove the foil for the last few minutes to regain some of the crispiness.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the skewered grilled potatoes in the skillet and cook for about 5-7 minutes, turning occasionally, until they are heated through and slightly crispy.

• Microwave Method: Place the skewered grilled potatoes on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heating evenly. Be cautious not to overheat, as this can make them rubbery.

• Grill Reheat: Preheat your grill to medium heat. Place the skewered grilled potatoes back on the grill for about 5-7 minutes, turning occasionally, until they are heated through. This method helps to retain the original grilled flavor and texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the skewered grilled potatoes in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help to keep them crispy.

• Grill: Used to cook the skewered potatoes, providing a smoky flavor and crispy texture.

• Large bowl: Used to toss the potatoes with olive oil and seasonings, ensuring even coating.

• Skewers: Used to thread the potatoes, making them easier to handle and cook evenly on the grill.

• Tongs: Used to turn the skewers on the grill, ensuring all sides are cooked evenly.

• Measuring spoons: Used to measure out the olive oil, garlic powder, paprika, salt, and pepper accurately.

• Chopping board: Used as a surface to chop the fresh parsley.

• Knife: Used to chop the fresh parsley finely.

Parboil the potatoes: Boil the baby potatoes for 5-7 minutes before grilling to reduce cooking time on the grill.

Use metal skewers: Metal skewers retain heat and help cook the potatoes faster and more evenly.

Prep ahead: Toss the potatoes with olive oil and spices the night before to save time on the day of grilling.

Microwave shortcut: Microwave the potatoes for 3-4 minutes before skewering to cut down on grill time.

Batch grilling: Grill multiple skewers at once to maximize your grill space and reduce overall cooking time.