Use potatoes that hold their shape
Choose small potatoes of similar size. Floury varieties break apart more readily after boiling. Parboil only until a knife enters but the potatoes remain sturdy when lifted. Let them cool just enough to handle safely before threading, rather than leaving them at room temperature for hours. Halve larger potatoes and oil their cut faces too. Two thin parallel skewers provide extra stability if the potatoes otherwise spin around a single skewer.
The recipe
Serves 4
Ingredients
- 1¾ lb / 800 g small waxy potatoes
- 2 tbsp olive oil
- 2 tsp finely chopped rosemary
- ¾ tsp fine salt
- ½ tsp black pepper
- 1 garlic clove, finely grated
Method
- Scrub potatoes and simmer in water until just tender, about 12–18 minutes depending on size. Drain and let steam escape. Halve large ones and cool only enough to thread safely.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Mix oil with rosemary, salt, pepper and garlic. Gently coat potatoes and thread onto skewers. Grill over medium direct heat for 10–15 minutes, turning several times.
- Check a potato: its center should be hot and tender and its surface browned in places. Slide off with a clean fork. If preparing potatoes the previous day, cool and refrigerate promptly, then reheat thoroughly on the grill.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
