Hot Maple Glazed Potato Kebabs

Forget the burgers, you’ll be fighting over these babies 

I love a BBQ. In the UK, we absolutely HAVE to make the most of every sunny day because we never know how long it’s going to hang around for. Last year, summer arrived in May, and it was amazing for a good few weeks…and then it basically disappeared again. So whenever we do get those glorious blue-sky afternoons, I’m whacking out the BBQ. 

And as much as I love a dirty burger or loaded hotdog, there’s just something a little bit special about those potato sides. If you’re not cooking potatoes skewers on a BBQ, what are you doing?

These BBQ potato skewers are smoky, crispy, buttery and coated in the most ridiculous maple chilli butter glaze. I’m a little bit obsessed. 

Can these beat a classic meaty skewer? 

If you’re vegetarian, then absolutely. No questions asked 😂

If you’re someone who believes every BBQ needs to be 90% meat, then I’ll let you decide if this skewer makes the cut. The combination of smoky potatoes and that buttery maple glaze is outrageously good and at least gives you a bit more variety on your plate. 

Alongside the glaze, we’ve also dipped these carby babies in some lovely whipped feta for added creaminess and to offset a little of that spice. It’s an absolutely beautiful side dish that could very easily become the star attraction. 

Why baby potatoes? 

Baby potatoes are perfect for skewers because they’re naturally a bit firmer and less starchy than your larger Maris Pipers, basically meaning they’re less likely to break apart or fall off the skewer whilst cooking. They’re also quicker to cook, which is a bonus when you have impatient guests. 

I typically use baby potatoes for this recipe, but if yours are particularly tiny I’d suggest reducing the cooking time slightly or at least keeping an eye on them. 

Any additional tips and tricks?

When skewering my potatoes, as they’re larger baby potatoes, I used two skewers to stop them rolling about or plopping off. I also prefer metal skewers as they’re reusable and you don’t need to focus on any prep beforehand. 

When I glaze my spuds, instead of using a brush, I use hard herbs for an added bit of flavour and freshness. I typically use thyme, rosemary and oregano and these herbs will help further infuse your dish.

Tip – Try using herbs with woody stems so the brush holds together with a little string.

And instead of warming up your glaze on the hot, get the pan on your BBQ. Saves you moving from the BBQ to the oven!

Have you got anymore BBQ potato recipes?

Er…of course. Check out my YouTube video below for the full tutorial, or check out my BBQ Chorizo Smashed Baby Potatoes and BBQ Potato Caesar Salad recipes from that same video.

For this YouTube video I took full advantage of the outdoor kitchen and tested a whole range of BBQ potato recipes. I’d love to know what you think of this style of video, because I’m fully in my YouTube era and always looking for ways to make my videos more informative, more useful and hopefully a little more entertaining too. Feedback is actively encouraged. 

Alongside these skewers, you can also try:

BBQ Potato Wedges 

Ingredients:

• x2 large Maris Piper potatoes 
• Olive oil 
• Salt & pepper

Instructions: 

1. Give your potatoes a prick with a fork then wrap tightly in foil and cook in the BBQ embers for about 1 hour or until cooked all the way through. 
2. Then cut your potato into wedges and place on a hot cast iron pan with some oil and seasoning, Place back on the BBQ and cook until crispy. You need to turn regularly and add more oil if needed. 

BBQ New Potatoes 

Ingredients:

• 500g mini new potatoes 
• 100g salted butter
• Flavourings of choice e.g. garlic, rosemary, paprika, chipotle etc 

1. Place your spuds on tin foil and add the butter and your additional flavourings of choice, including salt. Either wrap or grab an additional piece of foil to wrap the contents to form a little parcel. Cook over BBQ embers until soft or cooked all the way through, usually an hour. 
2. Once cooked, unwrap and enjoy!

FAQs

I don’t have a BBQ. Can I still make these?

Yes! Cook them under a hot grill for around 7 minutes per side, brushing regularly with the glaze as they cook.

Can I use something instead of maple syrup?

Honey works just as well.  You simply need something sweet and sticky that helps the glaze cling to the potatoes.

I’m not a fan of spice.

No problem. Reduce or remove the chilli element entirely and replace it with fennel seeds, smoked paprika or extra herbs for flavour without the heat. 

Can I make the whipped feta ahead of time?

Yes. The whipped feta can be made up to 2 days in advance and stored in an airtight container in the fridge.

What potatoes are best for skewers?

Baby potatoes, salad potatoes and Charlotte potatoes all work particularly well. Avoid very floury potatoes such as Maris Pipers for the skewers themselves, as they can break apart more easily.

Do I need to soak wooden skewers?

If using wooden skewers, soak them in water for at least 30 minutes before cooking to help prevent burning. Metal skewers don’t require any prep.