Grilled baby potatoes with Italian herbs

If there's one thing I definitely do love to do, it's barbecue !!! There is nothing more relaxing than being outdoors in the warm sunshine and listening to the leaves rustling in the trees birds are singing, and the sound and smell of something wonderful sizzling on the grill!

And those potatoes were bomb! I used 2 different kinds of small potatoes, red potatoes and some that simply said "yellow". (They looked more "green" to me.) But after cooking, they became much more yellow, especially on the inside.

The combination of the two was so very beautiful and colorful! Which always seems to make things taste even better when we first eat with our eyes!

I whipped up a small batch of some kind of dressing, used mayonnaise and lots of aromatic herbs and garlic for a taste, let the boiled potatoes marinate in it, then just spooned and cracked up on a nice, hot grill and – wah – lah !! So easy, simple and delicious !! But the taste is anything BUT simple! Absolutely gorgeous in color and taste!

These would also be perfect for entertaining because you can marinate them in advance so just pull on the skewers and grill right next to whatever else you have!

I made our main course in the oven but was really looking for something 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 problems.

I used old-fashioned wooden skewers, and the potatoes did not slip and spin, just as metal skewers tend to do. But first, soak them in cold water 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 completely catch fire and break up, lol! So just stick them in a tall glass of cold water. If the glass is not high enough, just flip it over for a while so the whole sticks will have a nice softening.

I let them soften as I mix the sauce and soften the potatoes, and it's good time. I had to save what was left on my battery, only by taking a few shots here and there, so no shots of the sauce per se, but I did get a few quick shots of the process with the potatoes already marinated for several hours and stepped to you.


I just used the tools I was born with and added extra of the sauce to the potatoes to give a nice good coating when threaded. Just use your index finger for this because you will ever get a nice coating with a brush.


Then just preheat the grill to very hot, place on oiled grill grates and keep warm on medium to crisp exterior and get nice, caramelized grill marks.


You almost can smell them, can't you ?!


Ok, I'm not teasing you anymore! But you don't need to be teased if you make these this weekend on your own grill!

I think you really want to enjoy these flavored potatoes and this is a CINCH to make! The marinade is whipped up in minutes, the potatoes are pre-cooked in the microwave, and after swimming in the wonderful sauce they only take approx. 8-10 minutes on the grill! Just can't beat it!

Oh, and it only costs a penny to start! Hope this is a nice, new addition to your next backyard Grill! Enjoy everything and have a great weekend!


Serves 4th-6th

1/2 lb every 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

For Marinade:

1/4 cup of boiling water with 1/2 tsp. Superior Touch Better Thou Bouillon Chicken Base dissolved in water and * cooled (prepare in microwave before potatoes and chill)

1/2 cup mayonnaise

1 Tbl. dried oregano

1 1/2 tsp. Italian spice

1 tsp. garlic powder

1/2 tsp. onion powder

1/8 tsp. coarsely ground pepper


Put potatoes and water in 2-liter casserole, cover with a lid or sheet of paper towel and microwave on high for 8-10 minutes, stirring halfway through.

While potatoes are cooked, marinade ingredients are whisked together in a large bowl.

When the potatoes are done and tender, remove with a slotted spoon and stir GENTLY for the marinade. Marinate at least one hour in refrigerator, covered, stirring gently after 30 minutes to coat again.

Strain on the skewers, pat on extra marinade, and heat the grill to high.

Place the skewers on oiled grill and grill over medium-high heat, turning as needed until crispy on the outside. About 8-10 minutes. Only serve hot with butter and / or sour cream if desired. (I didn't think they needed anything more and were good as they are.) Enjoy!

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