Skewered Grilled Potatoes Crispy BBQ: The Ultimate Summer Side Dish
If you are looking for the perfect side dish to elevate your next barbecue, look no further than these Skewered Grilled Potatoes Crispy BBQ. These potatoes are seasoned to perfection and cooked over an open flame, ensuring a tender inside and delightfully crispy exterior.
Forget soggy baked potatoes; this method delivers maximum smoky flavor and irresistible texture, making them the star of your cookout plate.
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Why You Will Love This Recipe
These Skewered Grilled Potatoes Crispy BBQ are incredibly easy to make yet deliver restaurant-quality flavor right in your backyard. The combination of smoky char from the grill and a savory, slightly sticky glaze creates an addictive crust. They are perfectly portioned on skewers, making them ideal for parties, camping trips, or simple weeknight grilling. Plus, they are naturally gluten-free and vegan, catering to almost every dietary preference at your gathering.
Ingredients
- 2 lbs small to medium Yukon Gold or red potatoes, scrubbed
- 1/4 cup olive oil
- 2 tablespoons smoked paprika (essential for that BBQ flavor)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon coarse sea salt, plus more for finishing
- 1/2 teaspoon black pepper
- 1/4 cup barbecue sauce (your favorite brand)
- 2 tablespoons apple cider vinegar (to thin the glaze)
- Wooden or metal skewers (if using wooden, soak them first)
Step-by-Step Instructions
- Prepare the Potatoes: If using Russet or larger potatoes, cut them into uniform 1.5-inch chunks. For smaller potatoes, you can leave them whole. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until they are slightly fork-tender but still hold their shape, about 8 to 10 minutes. Drain immediately and let them cool slightly.
- Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes prior to assembly to prevent burning on the grill.
- Create the Seasoning Rub: In a medium bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
- Toss and Skewer: Add the slightly cooled potatoes to the bowl with the seasoning mixture. Toss gently until every piece is evenly coated. Thread the seasoned potatoes onto the skewers, packing them snugly but not so tightly that they won’t cook evenly.
- Preheat the Grill: Preheat your grill (gas or charcoal) to medium heat, aiming for roughly 375°F (190°C). Clean and lightly oil the grates.
- Initial Grilling: Place the potato skewers on the preheated grill. Cook for 8–10 minutes, turning occasionally, until the potatoes start to show nice char marks and begin crisping up.
- Prepare the BBQ Glaze: While the potatoes grill, combine the barbecue sauce and apple cider vinegar in a small saucepan. Heat gently over low heat until warm and slightly runnier.
- Glaze and Finish: During the last 5 minutes of cooking, brush the warm BBQ glaze generously over all sides of the potatoes. Continue grilling, turning frequently, until the glaze has caramelized beautifully and the potatoes are fully tender throughout (another 3–5 minutes).
- Rest and Serve: Remove the Skewered Grilled Potatoes Crispy BBQ from the grill. Sprinkle immediately with a touch of extra coarse sea salt if desired. Let them rest for 2 minutes before serving piping hot.
Expert Tips / Pro Tips
- Par-boiling is Key: Do not skip the par-boiling step! This ensures the inside of the potato cooks through and becomes fluffy before the outside gets too charred. It is the secret to that perfect crispy exterior.
- High Heat Finish: For extra crispy edges, once the potatoes are cooked through and glazed, move them momentarily over slightly hotter direct heat (if your grill allows) for 30 seconds per side to really lock in that crust.
- Don’t Over-Oil: While oil helps crisping, too much will cause them to steam rather than grill. Ensure the potatoes are coated, but not dripping excessively, before skewering.
- Charcoal Advantage: If using charcoal, let the briquettes burn down to mostly grey ash before grilling. This provides consistent, steady heat ideal for these skewers.
Variations & Substitutions
- Herb Swap: Replace oregano with fresh rosemary or thyme for a more woodsy flavor profile.
- Sweet Heat: Add one teaspoon of cayenne pepper or a dash of your favorite hot sauce to the spice rub for a kick.
- Smoky Cheese Crust: For a non-vegan option, sprinkle grated smoked gouda or sharp cheddar over the potatoes during the final glaze stage and cover the grill briefly to melt.
- Vegetable Pairing: Alternate potato chunks with thick-cut onion wedges, bell peppers, or mushrooms on the skewers for a complete vegetable kabob experience.
Serving Suggestions
These Skewered Grilled Potatoes Crispy BBQ pair wonderfully with traditional barbecue fare. Try serving them alongside:
- Slow-cooked pulled pork or smoked brisket.
- Classic grilled hamburgers or hot dogs.
- Grilled chicken breasts brushed with a light lemon herb marinade.
- A fresh, crisp coleslaw or garden salad to balance the richness.
Storage, Freezing & Reheating
Storage: Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh off the grill.
Reheating: The best way to reheat these to restore some crispness is in an air fryer at 375°F (190°C) for 5–7 minutes, or spread them on a baking sheet in a preheated oven at 400°F (200°C) for about 10 minutes, flipping halfway. Microwaving will result in very soft potatoes.
Freezing: Freezing is generally not recommended as the texture of the grilled potato degrades significantly upon thawing and reheating, losing its desirable crispness.
Nutrition Information
| Nutrient | Approximate Value (Per Serving/2 Skewers) |
|---|---|
| Calories | 250-300 |
| Total Fat | 12g |
| Saturated Fat | 1.5g |
| Carbohydrates | 35g |
| Fiber | 4g |
| Protein | 4g |
Note: Nutritional values are estimates and will vary based on the specific BBQ sauce and oil used.
FAQ
Can I cook these potatoes in the oven instead of on the grill?
Yes, absolutely. You can roast these on a baking sheet in an oven preheated to 425°F (220°C). Bake for 25–35 minutes until tender, tossing halfway. Make sure to apply the BBQ glaze during the last 10 minutes of baking to prevent it from burning.
Why do my potatoes taste bland?
If your potatoes lack flavor, you likely did not use enough salt in the initial par-boiling water or the seasoning rub. Potatoes absorb a lot of seasoning, so be generous with the paprika, onion, and garlic powders.
Do I have to par-boil the potatoes?
Although you technically can skip it if you are using very small new potatoes, par-boiling is highly recommended. It shortens the grilling time significantly and ensures the center is fully cooked and fluffy while the outside gets that perfect crispy, charred crust that defines Skewered Grilled Potatoes Crispy BBQ.
What size skewers should I use?
For best results on a standard grill, use 10-inch or 12-inch skewers. This length provides enough handle space to flip them comfortably without burning your hands, and they fit well across the grates.
Skewered Grilled Potatoes Crispy BBQ
Ingredients
Method
- Prepare the potatoes: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium heat (about 375°F / 190°C).
- Par-boil the potatoes: Place the quartered potatoes in a pot of salted water and bring to a boil. Cook for 5-7 minutes until they are slightly fork-tender but still firm. Drain well and let them steam dry for about 5 minutes.
- Season the potatoes: In a large bowl, toss the par-boiled potatoes with olive oil, smoked paprika, garlic powder, kosher salt, and black pepper until evenly coated.
- Skewer and grill: Thread the seasoned potatoes onto the skewers, leaving a small space between pieces. Place the skewers directly on the clean, lightly oiled grill grates. Grill for 10 minutes, turning occasionally, until grill marks appear and the potatoes begin to crisp.
- Prepare the glaze: While the potatoes grill, whisk together the BBQ sauce, apple cider vinegar, and Worcestershire sauce in a small saucepan. Heat gently over low heat until just warm.
- Glaze and finish: After the initial 10 minutes of grilling, begin brushing the potatoes generously with the BBQ glaze. Continue grilling for another 15-20 minutes, turning frequently and reapplying the glaze every 5 minutes until the potatoes are deeply caramelized, crispy on the edges, and cooked through.
- Serve immediately, optionally garnished with fresh parsley.