Spiced baby potatoes from the BBQ are a simple, crowd-pleasing side. Crispy on the outside and tender inside, they’re flavored with a savory spice mix and served on skewers for an easy, fun presentation.
Perfect for a backyard grill party or a casual family dinner — fire up the grill and try these BBQ potatoes tonight.
Spiced Grilled Potatoes for Summer BBQ
These spiced grilled baby potatoes have become my go-to side this summer. On warm evenings I like to keep the menu light and simple, and this recipe delivers big flavor without fuss.
After experimenting with several spice blends, I landed on a mix that gives the potatoes a wonderful smoky, savory taste. They crisp up nicely on the grill while remaining soft inside. Serving them on skewers adds a playful touch and makes them easy to pass around.
My Best Tips for Crispy BBQ Baby Potatoes
I test recipes multiple times to refine small details that make a big difference. Use these tips for the best results:
- Choosing and preparing the potatoes:
- Use small baby potatoes about 1 inch (2–3 cm) in diameter, ideally with the skin on. You can also use pre-cooked baby potatoes if available.
- Precooking matters: Boil the potatoes for about 10 minutes before grilling so they cook through without burning on the outside. If they are precooked, you can skip this step.
- The spice mix:
- For a smokier profile, swap regular paprika for smoked paprika.
- Marinate while hot:
- Pour the marinade over the hot potatoes and toss to coat. Let them sit for at least one hour to absorb flavor — longer yields a deeper taste.
- Skewers or tray:
- Skewers: Thread three potatoes per skewer for an attractive, easy-to-eat presentation.
- Using a tray: Grill the potatoes in a foil tray if you prefer; add olives, mushrooms or cherry tomatoes in the tray for extra flavor.
Yes. If you skip pre-cooking, place the potatoes in an aluminum container and bake on the grill for at least 25 minutes, turning occasionally. If you plan to thread them on skewers, pre-cook them first to avoid burning.
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📖 Recipe
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Andréa
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Step-by-Step Directions
Ingredients
- 1 ¼ pound baby yellow potatoes, washed and brushed clean
- 3 tablespoons sunflower oil
- ¼ teaspoon paprika powder
- ¼ teaspoon curry powder
- 2 teaspoons Italian herbs
- ¼ teaspoon sea salt, coarse
- ⅛ teaspoon ground black pepper
Recipes include both Metric and US Customary measurements. Choose the system that works for you.
Instructions
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Bring a pot of water to a boil. Cook the baby potatoes for 10 minutes. Drain and let them dry briefly.
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In a bowl, whisk together the oil, paprika, curry powder, Italian herbs, sea salt and black pepper to make the marinade.
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Pour the hot marinade over the potatoes and toss to coat. Let them cool and marinate for at least 1 hour.
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Thread three potatoes onto each skewer.
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Heat the grill until very hot. Grill skewers until the potatoes are crispy outside and tender inside. Serve immediately.
Notes
2. Storage
- Make ahead:
- Combine potatoes with the marinade up to a day in advance for convenience.
- You can also skewer the potatoes in the morning and grill later.
- Refrigerator: Cool quickly and store in a covered dish for up to two days. Reheat by slicing and pan-frying in butter with an onion for a tasty warm side.
- Freezer: Freezing is not recommended; it alters the potatoes’ texture.
Nutrition
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