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Garlic and Herb BBQ Potato Skewers
Crispy BBQ potato skewers with garlic butter, herbs and smoky char.
EASY
45 MINS
SERVES 6
ABOUT THE RECIPE
Potatoes on the barbecue deserve more attention, especially when garlic butter is involved. These go onto skewers, pick up a little char, and come off with crisp edges and soft centres. A proper vegetarian BBQ side, not just something to fill the corner of the plate.
THE RECIPE
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
1.
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.
2.
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.
3.
Once marinated, sprinkle the potatoes with the cornmeal and toss again to lightly coat. This adds a delicious extra crunch when grilled.
4.
Thread 3 to 4 potato halves onto each skewer until all potatoes are used.
5.
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.
6.
Serve hot, drizzled with any remaining garlic herb butter from the bowl.
SAMANTHA'S NOTES
Parboil gently
Let them dry
Use the cornmeal
After draining, let the potatoes air dry for a few minutes before marinating. Less moisture means the garlic butter clings better and the edges crisp more easily.
Do not skip the cornmeal. It adds a light crunchy coating that helps the skewers turn golden and crisp on the barbecue. Fine semolina also works.
Cook the potatoes just until tender enough to pierce with a knife. They still need to hold their shape when skewered, flipped and grilled.
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