Food, Wine, Rock & Roll

Part food blog, part jam session

This is a super easy recipe that can go with almost anything.  It takes almost no time or effort and the fresh herbs add a wonderful flavor to the tender new potatoes and all the ingredients are incredibly inexpensive.  Using the grill for this side dish makes it perfect for any summer cooking when it is just too hot to turn on the oven.  You can also save any leftover potatoes, which reheat very well, for any other meals during the week.  If you cannot find the fresh herbs at your grocery store, you can substitute with dried herbs but the flavor is not as bright.


  • 4 cups tiny new potatoes, halved or quartered depending on preferred size
  • 6 Tbsp extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp fresh basil, minced
  • 1 Tbsp fresh oregano
  • 1 Tbsp fresh rosemary
  • Salt and pepper to taste


Boil the potatoes until you can just pierce them with a skewer, about 4-6 minutes.  Don’t let them get too soft.

Preheat the grill to medium high heat and brush with a little olive oil to prevent sticking.

Combine the remaining ingredients in a small bowl.

Thread the potatoes on a skewer, brush with the oil and herb mixture, and place on grill.

Rotate the skewers often until the potatoes’ skins are light brown and crisp and the insides are soft, about 8-12 minutes.

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