Skewered New Potatoes Recipe: Easy & Delicious

Introduction

Welcome to the comprehensive guide to preparing a delightful dish of Skewered New Potatoes, a perfect blend of simplicity, flavor, and visual appeal. This recipe, courtesy of Love With Recipes, showcases how humble new potatoes can be transformed into a savory, satisfying treat that works beautifully as a side dish, appetizer, or even a main course when paired with complementary ingredients. The beauty of this recipe lies in its versatility; it combines the earthy sweetness of small red potatoes with a creamy, herb-infused mayonnaise coating, finished with a smoky grilled finish or broiled perfection. Whether you’re hosting a summer barbecue, preparing a casual family dinner, or looking for a crowd-pleasing appetizer, this skewered potato dish is sure to impress with minimal effort and maximum flavor.

The process involves gentle cooking to preserve the tender texture of the potatoes, a flavorful marinade that enhances their natural sweetness, and a final grilling or broiling step that adds a smoky, crispy exterior—creating a delightful contrast in textures. This recipe emphasizes the importance of proper preparation, from thorough cleaning of the potatoes to precise cooking and chilling times, ensuring every bite is bursting with flavor and perfect consistency.

Time

• Preparation Time: 10 minutes
• Cooking Time: 1 hour 14 minutes
• Total Time: 1 hour 24 minutes

Needed Equipment

• Microwave-safe casserole dish with lid
• Mixing bowls
• Whisk
• Sharp knife
• Cutting board
• Long skewers (metal or bamboo)
• Grill or broiler
• Tongs
• Cooling rack or plate
• Measuring cups and spoons
• Plastic wrap or airtight container for chilling
• Brush for basting (optional)

Tags

Vegetable, Potatoes, Skewered, Grilled, Appetizer, Side Dish, Easy, Summertime, Family-Friendly, Vegetarian, Crowd-Pleaser

Serving Size

Serves approximately 4-6 people, with 2-3 skewers per person depending on portion size and accompanying dishes.

Difficulty Level

Intermediate. Requires basic culinary skills such as knife handling, microwave cooking, and grilling or broiling techniques. Attention to timing and temperature control is essential for optimal results.

Allergen Information

• Contains egg (mayonnaise)
• Contains garlic

Dietary Preference

Vegetarian. Can be made vegan by substituting mayonnaise with vegan mayonnaise or tahini-based sauce.

Course

Appetizer, Side Dish

Cuisine

American, Summertime Grilling

Ingredients

Instructions

Preparation of Potatoes

Begin by thoroughly scrubbing each small red potato under cold running water. Use a vegetable brush to remove any dirt, debris, or residual soil particles stubbornly clinging to the skin. This step is fundamental to ensure the potatoes are clean and safe for consumption and to prevent any gritty texture in the final dish.

Depending on the size of the potatoes, you have the option to leave them whole or to cut them into halves or quarters. For uniformly cooked potatoes and easier skewering, cutting larger potatoes into halves or quarters is recommended. Smaller potatoes can be left whole, but ensure they are of similar size to promote even cooking.

Microwave Cooking of Potatoes

Place the prepared potatoes into a microwave-safe casserole dish that holds approximately 1 ½ quarts or more. This size provides ample space for steam circulation, which is crucial for even cooking. Add 2 cups of water to the dish, ensuring the water level is below the surface of the potatoes to avoid boiling them directly. Cover the dish tightly with its lid or a microwave-safe plastic wrap, leaving a small vent if possible to allow steam to escape.

Microwave the dish on high power (100%) for about 4 to 5 minutes. It is essential to check the tenderness of the potatoes periodically. Use tongs or a fork to pierce a potato; it should be just tender enough to insert a fork without resistance. If they are not quite tender, microwave in additional 30-second bursts until the desired softness is achieved. During cooking, stir or shake the dish gently once halfway through to promote even steaming and prevent uneven heating.

Cooling and Preparing the Marinade

Once cooked, carefully remove the dish from the microwave, taking caution as steam will escape. Drain the potatoes thoroughly using a colander or by carefully pouring out the water. Allow the potatoes to cool slightly for a few minutes; this step is critical to prevent burns and to facilitate easier handling during coating and skewering.

In a mixing bowl, whisk together 1/4 cup of mayonnaise, 2 cups of chicken broth, 1/4 teaspoon of garlic powder, and 1 teaspoon of Italian seasoning. Whisk vigorously until the mixture is smooth and well combined. This marinade provides a flavorful, creamy coating that enhances the natural sweetness of the potatoes while adding aromatic herbs and a subtle savory kick.

Coating and Chilling

Add the slightly cooled potatoes to the marinade. Gently toss or stir to ensure every piece is evenly coated. This step allows the flavors to penetrate the potatoes, creating a more cohesive and flavorful dish. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. Chilling is essential for flavor development and helps the marinade adhere better during skewering.

Assembling the Skewers

After chilling, prepare your skewers by soaking bamboo skewers in water for at least 30 minutes to prevent burning during grilling. If using metal skewers, proceed directly.

Thread the potatoes onto each skewer, leaving about ¼ inch of space between each piece to allow for even heat distribution and to prevent overcrowding. Carefully handle the potatoes to maintain their shape and prevent breaking.

Cooking the Skewers

Preheat your grill to a medium heat setting, approximately 350°F to 400°F (175°C to 200°C). If using a charcoal grill, wait until the coals are covered with white ash for consistent heat. For gas grills, preheat to medium.

Place the skewers directly over the medium heat, arranging them to avoid direct flame contact if possible. Grill uncovered for about 12 to 14 minutes, turning occasionally with tongs to ensure all sides develop a beautiful golden-brown, slightly charred exterior. The grilling process not only adds smoky flavor but also creates a crispy outer layer while keeping the insides tender.

Alternatively, if grilling isn’t feasible, place the skewers on a baking sheet and broil in the oven. Position the rack approximately 4-6 inches from the heat source. Broil for 10-15 minutes, turning once or twice, until the potatoes are golden and slightly charred. Watch carefully to prevent burning.

Final Cooling and Serving

Once cooked, remove the skewers from the grill or broiler and allow them to cool for a few minutes. This resting time helps set the exterior texture and makes handling easier.

Serve these skewered new potatoes hot or at room temperature. They make a fantastic side dish for grilled meats, a flavorful appetizer, or a crowd-pleasing snack. Garnish with fresh herbs like parsley or chives if desired for added color and freshness.

Preparation Tips

• Uniform Size: Select small, uniform potatoes to ensure even cooking and presentation.
• Marinade Variations: Customize the marinade by adding lemon juice, smoked paprika, or fresh herbs for different flavor profiles.
• Skewer Alternatives: Use metal skewers for durability and ease of cleaning, or soak bamboo skewers thoroughly to prevent burning.
• Cooking Methods: Besides grilling and broiling, these skewers can be baked at 400°F for 20-25 minutes for a different texture.
• Flavor Enhancement: Brush skewers with a mixture of olive oil and herbs before grilling for extra flavor and to promote browning.

Nutritional Information

Tips and Tricks

• Pre-soak Skewers: Soaking bamboo skewers prevents burning during grilling. Soak for at least 30 minutes before use.
• Uniform Skewering: Thread potatoes evenly, ensuring consistent cooking and presentation.
• Marinade Enhancement: For a tangy twist, add a splash of lemon juice or vinegar to the marinade.
• Flavor Boost: Incorporate fresh herbs such as thyme, rosemary, or basil into the marinade for added aroma.
• Presentation: Garnish with chopped herbs or a drizzle of balsamic glaze for an elegant touch.

Add-ons

• Grilled vegetables such as bell peppers, zucchini, or cherry tomatoes threaded onto the skewers alongside potatoes.
• Crumbled feta or grated Parmesan cheese sprinkled over the potatoes before serving.
• Spicy aioli or flavored dipping sauces for enhanced flavor.
• Chopped fresh herbs for garnish, including parsley, chives, or basil.

Side Dishes

• Grilled meats such as chicken, steak, or fish.
• Fresh green salads with vinaigrette dressing.
• Roasted vegetables like asparagus, carrots, or Brussels sprouts.
• Sticky rice or quinoa for a complete meal.
• Homemade bread or garlic bread to complement the flavors.

Improvements

• Experiment with different herbs and spices in the marinade for varied flavor profiles.
• Add a touch of smoked paprika or cayenne pepper for a smoky or spicy kick.
• Use sweet potatoes or baby potatoes for different textures and sweetness levels.
• Incorporate a cheese element, such as grated Parmesan or shredded mozzarella, during the final grilling stage.
• For extra crispiness, brush the potatoes with a mixture of olive oil and herbs before grilling.

Save and Store

Leftover skewered potatoes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes or until heated through. For best results, reheat on a grill or under a broiler to restore some of the original crispiness.

If preparing ahead, complete all steps up to skewering and refrigerate the assembled skewers. When ready to serve, grill or broil as directed. Do not freeze, as the texture of cooked potatoes may change upon thawing.

Frequently Asked Questions (FAQ)

Can I use larger potatoes for this recipe?

While this recipe is optimized for small red potatoes, larger potatoes can be used if cut into uniform pieces to ensure even cooking. Keep in mind that larger pieces may require longer cooking times, both during steaming and grilling.

Is it necessary to peel the potatoes?

No, the skin of small red potatoes adds texture and flavor. Ensure they are thoroughly washed and scrubbed to remove dirt. If preferred, you can peel them, but it’s not necessary.

Can I make this dish vegan?

Yes, substitute the mayonnaise with a vegan mayonnaise or a tahini-based sauce to maintain the creamy coating without animal products.

How do I prevent the potatoes from falling off the skewers?

Thread the potatoes tightly but gently onto the skewers, leaving enough space for even heat distribution. Use skewers with a sharp point to help pierce the potatoes securely. If using bamboo skewers, soak them beforehand to prevent burning and breaking.

What are some alternative cooking methods?

Besides grilling and broiling, you can bake the skewers in a preheated oven at 400°F (200°C) for 20-25 minutes, turning once halfway through. Alternatively, pan-fry the skewers in a hot skillet with a little oil until golden and crispy.

Conclusion

Crafting skewered new potatoes is an exercise in balancing simplicity with flavor. With minimal ingredients and straightforward techniques, this dish elevates the humble potato into a gourmet experience, perfect for outdoor gatherings or casual family dinners. The combination of steaming, marinating, and grilling or broiling results in a dish that is crispy on the outside, tender within, and bursting with aromatic herbs and savory goodness. Its versatility allows for endless customization, making it a staple in your culinary repertoire. Remember, the key to success lies in proper preparation—cleaning, uniform cutting, precise cooking times, and patient chilling—and you will be rewarded with a dish that is as beautiful as it is delicious. Enjoy the process and the delightful flavors that follow, knowing you’ve created something memorable and wholesome for your loved ones.

References

• FoodSafety.gov — Best practices for cleaning and handling potatoes.
• Serious Eats — Techniques for grilling vegetables and skewering tips.