Garlic & Herb BBQ Potato Skewers

Crispy, buttery, herb-loaded potatoes made for the grill.

by Samantha Tulett

Published Jan 28, 2026

RECIPE ↓

45 MINS

EASY

SERVES 6

About the Recipe

These Garlic & Herb BBQ Potato Skewers are the ultimate crowd-pleasing side, golden and crunchy on the outside with soft, fluffy centres infused with garlic butter and fresh herbs. Grilled to perfection, they pick up just the right amount of smoky char while staying irresistibly tender inside.

They’re a fantastic vegetarian BBQ option that never feels like an afterthought, but just as perfect alongside steaks, burgers, seafood, or sausages. Whether you’re hosting a summer barbecue or simply firing up the grill for dinner, these skewers are easy, flavoursome, and guaranteed to disappear fast.

RECIPE

Garlic & Herb BBQ Potato Skewers

by Samantha Tulett | City Slicker

COOK TIME

15 MINS

TOTAL TIME

45 MINS

COURSE

SIDES

SERVES

PREP TIME

30 MINS

INGREDIENTS

900 g baby potatoes, halved

2½ tbsp olive oil

2½ tbsp unsalted butter, melted

4 cloves garlic, minced

½ tbsp fresh rosemary, finely chopped

½ tbsp fresh thyme leaves

1 tsp onion powder

¼ tsp fine sea salt

¼ tsp ground black pepper

2 tsp cornmeal (for extra crispiness)

6 to 8 wooden or metal skewers (soak wooden skewers in water for 30 minutes)

METHOD

Bring a large pot of salted water to the boil. Add the halved potatoes and cook for 8 to 10 minutes, until just tender but still firm enough to hold their shape. Drain in a colander and allow to air dry for 5 minutes.

In a large bowl, combine the olive oil, melted butter, garlic, rosemary, thyme, onion powder, salt, and pepper. Add the potatoes and gently toss until well coated. Leave uncovered to marinate for 20 to 30 minutes.

Once marinated, sprinkle the potatoes with the cornmeal and toss again to lightly coat. This adds a delicious extra crunch when grilled.

Thread 3 to 4 potato halves onto each skewer until all potatoes are used.

Preheat the barbecue grill to medium-high heat. Cook the skewers for 8 to 12 minutes, turning occasionally, until golden, crispy, and lightly charred on all sides.

Serve hot, drizzled with any remaining garlic herb butter from the bowl.

Tips

Parboil just until tender. The potatoes should be soft enough to pierce easily with a knife but still firm so they don’t fall apart when skewered or flipped on the BBQ. Overcooking will cause them to break and lose their crisp edges.

Let the potatoes dry before marinating. Allowing the drained potatoes to air dry for a few minutes removes excess moisture, helping the garlic butter mixture cling better and creating crispier results on the grill.

Marinate for maximum flavour. While 20 minutes is enough, letting the potatoes sit closer to 30 minutes allows the garlic and herbs to really soak in for deeper flavour.

Don’t skip the cornmeal. This light coating adds a subtle crunch that makes the skewers extra golden and crispy once grilled. Fine semolina works well as an alternative if you don’t have cornmeal on hand.

Brush with extra garlic butter if needed. If your BBQ runs hot or the potatoes look a little dry, lightly brush with leftover marinade while cooking for extra flavour and moisture.

Make ahead friendly. You can parboil and marinate the potatoes a few hours in advance, then keep covered in the fridge until ready to grill for easy entertaining.