Grilled mini potatoes and garlic skewers

By Rodney Bowers
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These are perfect for a Labour Day weekend BBQ with family and friends! 



  • 20 mini red or white potatoes
  • 10 cloves of garlic, halved
  • 2 tablespoon olive oil
  • l 1 tablespoon chopped fresh rosemary
  • ½ lemon, juiced
  • Salt and pepper


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

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