Ingredients
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1/3 cup olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon garlic powder (or use 1-2 tablespoons fresh minced garlic)
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2 -3 teaspoons dried oregano (rubbed betwenn fingers to release the flavors)
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1/2 teaspoon dried thyme (rubbed between fingers)
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1/4 teaspoon kosher salt (more to season after cooking if desired)
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melted butter
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fresh ground black pepper (to taste)
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3 lbs baby red potatoes (unpeeled, washed, scrubbed and dryed)
Instructions
- Slice each potato in half, then poke a few holes into the skin-side.
- Place in a large heavy resealable plastic bag.
- In a bowl whisk together the olive oil with lemon juice, garlic, oregano, thyme and kosher salt; pour over the potatoes.
- Seal bag and turn to coat.
- Place in refrigerator for 2 hours.
- Soak your bamboo skewers in cold water for 30 minutes before placing on the potatoes.
- Remove the potatoes from the bag and discard the marinade.
- Skewer each potato with flat side all facing down.
- Preheat the grill to medium heat then oil the grates.
- Place the potatoes flat-side down on the grill.
- Do not close the top of the grill and keep an eye out for flare ups.
- Cook for about 20-22 minutes or until golden brown (cooking time will vary depending on the size of your potatoes).
- After cooking brush with melted butter then season with more fresh ground black pepper and kosher salt.