If there’s one thing I absolutely love to do, it’s grill!!! There’s nothing more relaxing than being outdoors in the warm sunshine, listening to the leaves rustling in the trees, the birds singing, and the sound and smell of something wonderful sizzling on the grill!
And these potatoes were the bomb! I used 2 different kinds of small potatoes, red potatoes and some that simply said “yellow”. (They looked more “greenish” in color to me.) But after cooking, they turned much more yellow, especially on the inside.
The combination of the two were so very pretty and colorful! Which always seems to make things taste even better since we do eat with our eyes first!
I whipped up a small batch of a dressing of sorts, using mayonnaise and lots of aromatic herbs and garlic for a burst of flavor, let the precooked potatoes marinate in it, then just skewered and crisped up on a nice, hot grill and — wah-lah!! So easy, simple and delicious!! But the flavor is anything BUT simple! Absolutely gorgeous in color and flavor!
These would be perfect for entertaining, too, because you can marinate them ahead of time, then just thread onto skewers and grill right along-side whatever else you’re having!
I did our main dish in the oven, but was really craving something that I could cook outside because the weather has been so beautiful! This worked extremely well without burning as so many marinades do. I could have easily grilled them even longer without running into any trouble.
I used old-fashioned wooden skewers and the potatoes didn’t slip and twist around like metal skewers tend to do. But remember to soak them in cold water first so you don’t burn them up! It’s ok if they get a little black and charred, no biggie at all and they will, but you don’t want them to totally catch on fire and disintegrate, lol! So just simply stick them in a tall glass with cold water. If the glass isn’t tall enough, just flip them after awhile so the whole sticks get a nice soaking.
I let them soak while mixing the sauce and nuking the potatoes and that’s plenty of time. I had to save what was left on my battery only taking a few shots here and there, so no shot of the sauce by itself, but I did get a few quick shots of the process with the potatoes already marinated for several hours and threaded for you.
I just used the tools I was born with and added extra of the sauce on the potatoes to give a nice good coating once they were threaded. Just use your index finger for this, because you’ll ever get a nice coating with a brush.
Then just pre-heat the grill to very hot, place on oiled grill grates and keep heat at med-high to crisp outsides and get nice, caramelized grill marks.
You can almost smell them, can’t you?!
Ok, I won’t tease you any more! But you won’t have to be teased if you make these this weekend out on your own grill!
I think you’re really going to enjoy these packed-with-flavor potatoes that are a CINCH to make! The marinade whips up in minutes, the potatoes are pre-cooked in the microwave, then after swimming in that wonderful sauce, they only take about 8-10 minutes on the grill! Just can’t beat it!
Oh, and it only costs pennies to boot! Hope this is a nice, new addition to your next backyard barbecue! Enjoy all, and have a fabulous weekend!
GRILLED BABY POTATOES with ITALIAN HERBS
Serves 4 – 6
1/2 lb. each small red and yellow potatoes averaging 2-3″ in size, unpeeled and quartered (I used 4 of each)
1/4 cup water for cooking potatoes
1/4 cup boiling water with 1/2 tsp. Superior Touch Better Than Bouillon Chicken Base dissolved into water and *cooled (prepare in microwave before potatoes and chill)
1/2 cup mayonnaise
1 Tbl. dried oregano
1 1/2 tsp. Italian seasoning
1 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. coarse ground pepper
Place potatoes and water into 2-quart casserole dish, cover with a lid or sheet of paper towel, and microwave on high for 8-10 minutes, stirring halfway through.
While potatoes are cooking, in large bowl, whisk together marinade ingredients.
When potatoes are done and tender, remove with slotted spoon and GENTLY stir into marinade. Marinate at least one hour in fridge, covered, stirring CAREFULLY after 30 minutes to re-coat.
Thread onto skewers, pat on extra marinade, and heat grill to high.
Place skewers onto oiled grates and grill over med-high heat, turning as needed, until crispy on the outside. About 8-10 minutes. Serve hot with butter and/or sour cream only if desired. (I didn’t think they needed anything more and were good just as is.) Enjoy!