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Grilled Red Potatoes Skewers

The perfect side dish for the grill is Grilled Red Potatoes Skewers or packets. Ranch flavored baby potatoes. The best recipe for Labor Day!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author My Farmhouse Table


  • 1 lb Red Potatoes
  • 1/4 cup Mayonnaise
  • 1/2 tsp Dried Parsley
  • 1/2 tsp Seasoned Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder


  1. Depending on the size of your potatoes, either cut them in half or quarters. So they are large bite sized pieces (if you cut them too small they fall off the skewers too easily).

  2. Par-boil the potatoes. Bring a pot of water to boil. Add in cut potatoes and cook 5-12 minutes or until partially cooked. A fork or sharp knife should be able to pierce the potato with slight resistance. Be careful not to overcook the potato at this stage! If fully cooked the potatoes will not stay on the skewers.

  3. Drain potatoes and let cool slightly.

  4. Meanwhile, in a large bowl mix together mayonnaise, dried parsley, seasoned salt, garlic powder, and onion powder. Stir in cooled potatoes. Cover and refrigerate for 1 hour.

  5. Next, thread the potatoes onto metal or soaked wooden skewers.

  6. Grill skewers over medium heat for 2-4 minutes per side or until potatoes are tender and golden brown.

Recipe Notes

  • Use any potatoes that you like. Baby potatoes, Yukon gold potatoes, etc.
  • You can also par-boil the potatoes by placing in an oven safe dish with water. Cover and microwave on high for 10-12 minutes or until almost tender.
  • If you don't want to thread the potatoes onto skewers, place on a small grilling rack to cook or inside aluminum foil on the grill.