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Roasted Potato Kabobs

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizers, Sides
Cuisine: Mediterranean
Servings: 4 servings
Author: Emilia


  • 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.