Celebrate the flavors of summer with these Grilled Red, White, and Blue Potato Skewers! Made with colorful red, white, and blue baby potatoes, garlic, lemon, and a touch of neutral oil, these skewers are grilled to perfection, offering a crispy exterior and tender inside. The vibrant colors make them a fun and festive addition to any barbecue or holiday gathering, while the ranch dressing adds a creamy, flavorful dipping option. This easy potato skewer recipe is perfect for your next cookout, family dinner, or outdoor party. Plus, it’s gluten-free and simple to prepare!

Ingredients:
For the Potato Skewers:
- 18 medium red, white, and blue potatoes (6 of each color, approximately 2 ½ pounds total)
- 3 cloves garlic (minced)
- Juice of 1 medium-large lemon (about 2 tablespoons)
- 1 teaspoon salt (more or less to taste)
- ½ cup neutral oil (avocado oil, olive oil, or similar)
Serving Suggestion:
- Ranch dressing (store-bought or homemade)
Instructions:
- In a large mixing bowl, combine the minced garlic, lemon juice, salt, and neutral oil. Whisk everything together until well combined. Set aside.
- Thoroughly wash the 18 potatoes to remove any dirt. After cleaning, slice each potato in half. Add the potato halves to the bowl with the oil mixture.
- Toss the potatoes in the oil mixture to ensure they are evenly coated. Cover the bowl and let the potatoes marinate for at least 15 minutes, up to 1 hour.
- While the potatoes are marinating, preheat your grill to medium heat, around 350°F to 375°F.
- After marinating, thread one red, one white, and one blue potato half onto each skewer, positioning them so that all three potato halves face the same direction.
- Place the skewers on the grill over indirect heat, cut-side down. Close the grill lid and cook for 15 to 20 minutes or until the potatoes are fork-tender.
- Before removing the skewers, flip them over and grill for an additional 3 minutes, skin-side down, to crisp the skin.
- Remove the potato skewers from the grill and let them cool slightly. Serve warm with ranch dressing.
Why You’ll Love This Recipe
These Grilled Red, White, and Blue Potato Skewers are a fun and flavorful twist on traditional potato dishes. The vibrant colors make them a great addition to any summer barbecue or festive gathering, and the combination of garlic, lemon, and oil adds a deliciously zesty flavor. Grilled to perfection, these potatoes are tender on the inside and slightly crispy on the outside. Plus, they’re easy to make and can be served with your favorite dipping sauce, like ranch dressing, to add even more flavor!

Tips
- Potato Size: If your potatoes are particularly large, consider slicing them into quarters instead of halves to ensure even cooking.
- Marinating Time: Marinate the potatoes for at least 15 minutes to let the flavors soak in, but for even better flavor, you can marinate them for up to an hour.
- Grill Heat: Make sure your grill is preheated to medium heat before adding the skewers to avoid burning the potatoes or uneven cooking.
Variations and Substitutions
- Herbs and Spices: Add fresh herbs like rosemary or thyme to the oil mixture for an extra burst of flavor. You can also try adding paprika, cayenne, or smoked paprika for a spicy kick.
- Alternative Oils: Use olive oil for a richer flavor or try avocado oil for a mild taste.
- Dipping Sauces: If you’re not a fan of ranch dressing, try serving the skewers with a tangy sour cream dip, a creamy blue cheese dip, or even a zesty salsa.
FAQs
- Can I use regular potatoes?: Yes, if you can’t find red, white, and blue potatoes, regular red or Yukon gold potatoes will work just fine.
- How can I cook these potatoes if I don’t have a grill?: You can roast the potatoes in the oven at 400°F for 25-30 minutes or until tender. Alternatively, cook them in a grill pan on the stovetop.
- Can I prepare these skewers in advance?: Yes, you can marinate the potatoes ahead of time and thread them onto the skewers just before grilling. This makes prep work easier and faster on the day of serving.
Serving
Serve these Grilled Red, White, and Blue Potato Skewers warm with a side of ranch dressing or your favorite dipping sauce. They make an excellent side dish for grilled meats, burgers, or a variety of summer salads. These skewers also make for a fun appetizer at barbecues, picnics, or holiday celebrations.
Suggestions
Pair these grilled potato skewers with other grilled vegetables like bell peppers, zucchini, or asparagus for a colorful and tasty vegetable platter. They also go well with grilled chicken, burgers, or seafood for a complete meal. You can even serve them as a fun snack at parties!
Grilled Red, White, and Blue Potato Skewers with Ranch Dressing
12
servings30
minutes20
minutesIngredients
For the Potato Skewers:
18 medium red, white, and blue potatoes (6 of each color, approximately 2 ½ pounds total)
3 cloves garlic (minced)
Juice of 1 medium-large lemon (about 2 tablespoons)
1 teaspoon salt (more or less to taste)
½ cup neutral oil (avocado oil, olive oil, or similar)
Serving Suggestion:
Ranch dressing (store-bought or homemade)
Directions
- In a large mixing bowl, combine the minced garlic, lemon juice, salt, and neutral oil. Whisk everything together until well combined. Set aside.
- Thoroughly wash the 18 potatoes to remove any dirt. After cleaning, slice each potato in half. Add the potato halves to the bowl with the oil mixture.
- Toss the potatoes in the oil mixture to ensure they are evenly coated. Cover the bowl and let the potatoes marinate for at least 15 minutes, up to 1 hour.
- While the potatoes are marinating, preheat your grill to medium heat, around 350°F to 375°F.
- After marinating, thread one red, one white, and one blue potato half onto each skewer, positioning them so that all three potato halves face the same direction.
- Place the skewers on the grill over indirect heat, cut-side down. Close the grill lid and cook for 15 to 20 minutes or until the potatoes are fork-tender.
- Before removing the skewers, flip them over and grill for an additional 3 minutes, skin-side down, to crisp the skin.
- Remove the potato skewers from the grill and let them cool slightly. Serve warm with ranch dressing.

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