Grilled Baby Potatoes
Author:Grilled Baby Potatoes are a delicious addition to any meal! Slightly charred and crispy outside and creamy and sweet on the inside, they will be your most requested side this summer!!
Ingredients
- 680g (1½ lb) baby potatoes
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh or dried rosemary
- 1½ teaspoons sea salt , divided
- ½ teaspoon freshly ground black pepper
- 1 freezer bag , or lidded container
INSTRUCTIONS
- Put the potatoes into a large pan of cold water with 1 teaspoon of salt. Bring to a boil and cook them until you can just stick a fork or knife into them with some resistance (about 10 minutes but this varies depending on the size).
- Remove from the heat, drain, and run cold water all over them before draining again. The cold water will stop them from cooking any more.
- Put the potatoes carefully into the freezer bag or lidded container.
- Pour in the oil, rosemary, remaining salt and pepper then seal the bag/container and give it a good shake around to distribute the oil and herbs all over the potatoes.
- Leave to marinate in the fridge for as long as you can, but for at least 30 minutes. They can be prepared like this up to 24 hours in advance.
- When you are ready to cook the potatoes, remove them from the fridge and thread onto skewers. If using wooden skewers make sure you soak them in cold water for a while first so they don't burn on the grill
- Place the skewered potatoes on a preheated grill set to about medium and cook for around 25 to 30 minutes, turning frequently.
- Once golden brown all over, very soft and slightly charred, remove from the grill and serve.
NOTES
NUTRITION
Serving: 1of 6 servings | Calories: 129kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 482mg | Fiber: 3g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 22mg | Calcium: 16mg | Iron: 1mg
