Grilled Potato Skewers

    1 hour 40 minutes

    Red-skinned potatoes coated in a rosemary and garlic marinade then skewered and grilled.

    1 person made this

    Serves: 8 

    • 900g small red-skinned potatoes, quartered
    • 1/2 cup water
    • 1/2 cup light mayonnaise
    • 1/4 cup dry white wine
    • 2 teaspoons crushed dried rosemary
    • 1 teaspoon garlic powder
    • wooden skewers, soaked in water for 30 minutes

    Preparation:20min  ›  Cook:20min  ›  Extra time:1hour marinating  ›  Ready in:1hour40min 

    1. Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high (100%) until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
    2. In a large bowl, stir together mayonnaise, wine, rosemary and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
    3. Preheat a chargrill or barbecue on high heat and lightly oil grill plate.
    4. Remove potatoes from marinade and thread onto skewers. Cook on grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Serve hot.


    You can also use whole baby red-skinned potatoes.

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    Reviews in English (94)


    Okay, I've made this 4 times now, and have a few conclusions and suggestions. 1-When cooking the potatoes in the micro, don't bother measuring the water--just cover the taters with water. Also, cover the bowl with a glass lid or plate or something; it makes the potatoes cook evenly much better. 2-I used apple juice instead of wine each time, and it's been great. 3-I only use about 1/4 cup of water, so the marinade sticks to the potatoes better. 4-Once they're skewered, I salt them generously before grilling them. Delicious! Even the kids love them and ask for them at each barbecue.  -  03 Sep 2007  (Review from Allrecipes USA and Canada)


    I loved the cooking method - but because I scaled this down to two servings these only required five minutes in the microwave. So much easier than cooking on the stove. I skewered these with red, yellow and green peppers, marinating all. Unfortunately, while the cooking method was fantastic and this really was good, the whole marinade thing is kind of a waste of time. Even though I added extra seasonings and fresh rosemary, one wouldn't even know there was anything but plain potatoes. As for the mayonnnaise, it didn't add anything to the flavor and only created an unbecoming "deposit." I'll make these again, for method, but will probably only rub the potatoes with a little olive oil, garlic powder and salt and pepper.  -  20 Jun 2009  (Review from Allrecipes USA and Canada)


    Great way to grill potatoes! There's never a shortage of wine in this house, and I didn't use as much white wine as called for and they turned out perfect. I love the rosemary flavor! It was a great side dish for grilled steak.  -  23 Aug 2010  (Review from Allrecipes USA and Canada)