Barbecued new potato skewers with rosemary and maple

Fire up the grill and feed the family with this delicious skewer recipe. Tender new potatoes are paired with rosemary, maple and citrus marinade and barbecued to perfection. Try serving with chicken

By Sophie Gray
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 1 whole chicken (we used Tegel Classic Satay butterflied chicken)
  • 750 gram new potatoes
  • salt, to taste
  • 2 tablespoon olive oil
  • 2 tablespoon chopped rosemary
  • zest of ½ an orange
  • 2 clove garlic, crushed
  • 1 tablespoon maple syrup
  • 1 tablespoon chopped flat-leaf parsley (optional)


  • 1
    Cook the chicken according to the pack instructions.
  • 2
    Soak 12 bamboo skewers in water. Place potatoes in a saucepan and cover with cold water, add a large pinch of salt and bring to the boil. Simmer for 10-15 minutes until tender when pierced with the tip of a knife. Drain, then run under cold water to cool. Return to the pan.
  • 3
    Preheat the grill to medium-high heat. If the potatoes are uneven sizes, cut larger ones in half. Add the oil, rosemary, orange zest, garlic and maple syrup to the saucepan and toss the potatoes to thoroughly coat. Thread several pieces onto each skewer.
  • 4
    Place the skewers on the grill and cook, for 3 minutes, or until grill marks develop. Brush with any remaining dressing as they cook. Turn the skewers and grill for 3 more minutes, or until crisp and golden all over. Transfer the potato skewers onto a serving platter and sprinkle with salt and chopped parsley, if using. Serve with chicken.


  • Serves 4-6. - A mixture of red and white potatoes works well. Potatoes can be boiled 1 day ahead of time; bring to room temperature before grilling. If you don’t want to use skewers you can place the potatoes directly onto the grill. PER SERVE Energy 452kcal, 1893kj • Protein 51g • Total Fat 14g • Saturated Fat 3g • Carbohydrate 27g • Sugars 5g • Fibre 4g • Sodium 147mg