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Herbed Two-Potato Skewers

Serves 6
Time 30 min
Partially cooking the potatoes before they hit the grill is key to cooking this delicious side dish just right. Serve alongside grilled chicken legs or pork chops, if desired.
Ingredients
  • 3 boiling potatoes, about 1 pound
  • 2 small sweet potatoes or yams (about 1 1/2 pounds)
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon or thyme (or 1 teaspoon dried)
  • 1/4 teaspoon crushed red chile flakes
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
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Method

Prepare a fire in the grill.

Position an oiled grill rack 4 inches above the fire.

Steam all potatoes on a rack over boiling water until they are barely tender when pierced, 15 to 20 minutes.

Remove to a large bowl and cover with cold water.

Let stand for about 2 minutes, then drain and pat dry.

Cut potatoes into 1 1/2 inch chunks and thread them onto skewers.

In a small bowl whisk together oil, parsley, tarragon, red chile flakes, pepper and salt; set aside.

Arrange the skewers on the grill rack.

Grill, turning frequently and brushing occasionally with oil-herb mixture until potato skins are well browned, about 10 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 boiling potatoes, about 1 pound
  • 2 small sweet potatoes or yams (about 1 1/2 pounds)
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon or thyme (or 1 teaspoon dried)
  • 1/4 teaspoon crushed red chile flakes
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.