You will love these roasted potato kabobs. The baby potatoes are cut in half and added to the skewers. In the end, they are coated in oregano and olive oil marinade and baked until golden brown and crispy.
One of my favorite side dishes to make that is so easy and quick but at the same time so delicious and pairs perfectly with a Greek yogurt dipping sauce.
Most of the kabob recipes are cooked on the grill – which is great for the summer season. But roasting them in the oven is really an all-season favorite. These roasted potato kabobs require only 10 minutes of hands-on work, and the rest is done in the oven. Once cooked, the potatoes get perfectly golden, and with the oregano and olive oil marinade, they are just so delicious.
For the final touches, I love grating parmesan cheese on top or serving them alongside Greek yogurt sauce.
Why you will love these potato kabobs?
- The potatoes are crispy on the outside and perfectly creamy and buttery on the inside.
- They don’t require a lot of hands-on work – you just need to add them to the skewers, top them with the seasonings, and bake.
- These potato skewers are great for serving as a side dish for dinner, barbecue, or quick lunch. They go perfectly well with everything. I like serving them with Pan-Seared Mediterranean Garlic Butter Salmon. I also love adding them on the side with my Roasted Greek Chicken Gyros or with my Veggie Burgers.
Everything you’ll need to make these roasted potato kabobs
- Baby potatoes, cut in half, either with the skin on or peeled;
- Seasoning: salt, pepper, oregano, and olive oil. Optionally I like to sprinkle some polenta on top, which adds some additional crunch when baked.
- Sauce: mayonnaise, greek yogurt, lemon juice, salt, and pepper to taste. And for garnish, I used grated parmesan cheese.
How to roast potatoes on skewers?
Making roasted potatoes is so easy even beginners in cooking can make them, and there isn’t anything that can go wrong in the cooking process.
- Preheat the oven to 390F/200C, peel, wash and cut the potatoes in half. Rince the potatoes a few times under running water, then transfer them to a paper towel and pat them until they are completely dry.
- Add the potatoes to the skewers, then brush them generously with olive oil. Sprinkle the seasonings on top, then add a quick drizzle of olive oil on top.
- Transfer the potatoes to a baking dish lined with parchment paper. Bake for 20 minutes on one side, then turn them around on the other side and bake for another 15-20 minutes.
Pro tips on how to perfectly bake potatoes every time:
I love baking potatoes! Here are a few pro tips that you’d find beneficial when making these potato skewers or any other baked potatoes.
Make sure the potatoes are rinsed with water and are completely dry – the basic rule applies for roasting, frying, or grilling potatoes. By washing the potatoes and taking access water out you’ll get that signature crispy and golden brown outside and evenly cooked and buttery inside.
And second – mix the potatoes halfway through the baking – this would make sure they are evenly cooked and browned on both sides.
Why you should be using baby potatoes?
- Using baby potatoes is crucial for this recipe for a couple of reasons: First, as they are smaller, they are easier to put on the skewers. Also, cutting them on half-inch is the best because they will cook faster.
- Baby potatoes are easier to put on the skewers. If you are using wooden skewers, it’s always important to soak them in warm water for 10-20 minutes so they don’t burn in the oven.
Other delicious side dishes you’d love to try:
Roasted Rosemary Potatoes
Baby Lemon Potato Salad
Crispy Mashed Potato Balls
Roasted Potato Kabobs
- 500 g 1 pound baby potatoes
- 2 tsp salt
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tbsp polenta optional, adds crunch to the potatoes
- 5 tbsp olive oil
- 2 tbsp mayonnaise
- 100 g 1/2 cup thick Greek yogurt can be substituted with sour cream
- 1 tsp lemon juice
- salt and pepper to taste
- Preheat the oven to 200C – 390F.
- Wash, peel and cut the potatoes in half. Rinse the cut potatoes with water.
- Add the potatoes to the skewers. Brush them with olive oil on all sides and leave a little bit of the oil to add at the end. Sprinkle the seasonings on top of the potatoes then drizzle the remaining olive oil on top.
- Transfer the potato kabobs to a baking tray lined on parchment paper and bake for 30-40 minutes.
- Bake for 20 minutes on one side and then turn them around for 15-20 minutes on the other side.
- To make the sauce in a bowl, combine the mayonnaise, greek yogurt, and seasonings – whisk everything together.
- Once the potatoes are baked, take them out of the oven and leave them to cool down for a couple of minutes.
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