Grilled Mini Potato and Garlic Skewers

Side Dishes


Without nuts Dairy Free Without gluten Vegetarian Vegan

Nutritional Facts Per Serving

3 g
27 g
4 g
Show all nutrition facts

Nutritional Facts

Per 1/4 of recipe
  • Amount For Serving % Daily Value
  • Calories 180
  • Lipides 7 g
    • Saturated fat  1 g
  • Cholesterol 0 mg
  • Sodium  300 mg
  • Carbs 27 g
    • fiber  4 g
    • Sugar  1 g
  • Protein 3 g


  • 20 mini red or white potatoes
  • 10 large garlic cloves, halved
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 1/2 lemon, juiced
  • ½ tsp each salt and freshly ground pepper
  • 4 long metal or wood skewers, soaked if wooden


  1. Boil the potatoes until tender crisp, about 10 min. Reduce to a simmer, add the garlic to the pot and cook another 1 to 2 min., until the garlic begins to soften. Drain potatoes and garlic. Transfer to a large bowl or baking dish.
  2. Add the olive oil, rosemary, lemon juice, salt and pepper to dish and turn to coat potatoes and garlic; let cool.
  3. Thread potatoes and garlic onto 4 long metal or wooden skewers; grill over medium-high heat, basting occasionally with sauce remaining in dish, about 8 min. or until potatoes are cooked through and skins begin to turn golden.


  • For more colourful skewers, use a mix of red and white potatoes. Substitute par-boiled garlic with raw red onion for grilling. Substitute thyme or sage for the rosemary or use a mix of herbs.

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