Grilled Potatoes


  • 3 lb. Baby potatoes
  • 8 to 10, 12-Inch skewers
  • 1/4 C. Salted butter
  • 1 Clove garlic, chopped
  • Salt
  • Black pepper
  • 2 Tbsp. Grated parmesan cheese
  • 2 Tbsp. Chopped, fresh parsley or chives


  1. Place the potatoes in a large pot or Dutch oven and cover by 1 inch with cold water.

  2. Bring to a boil over high heat, then reduce to a simmer. Cook just until fork tender, 15 to 20 minutes.

  3. Drain and transfer to a plate to cool to room temperature.

  4. Preheat a grill to medium-high heat (400 to 450°). Soak 10- to 12-inch wooden skewers in water.

  5. Meanwhile, combine the butter and garlic in a microwave safe bowl. Cook, covered, on high just until melted, 30 to 60 seconds.

  6. Place 3 to 4 potatoes on each skewer.

  7. Brush all over with the butter mixture. Place the skewers over direct heat on the grill, and cook until golden and a little charred, 6 to 8 minutes per side.

  8. Transfer to a serving platter. Brush with any remaining garlic butter, Season with salt and pepper, then sprinkle with parmesan cheese and fresh herbs.

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