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Lunch recipe · from the recipe book

Grilled Lemon-Oregano Red Potato Skewers

Tender red potatoes with crisp, smoky grill marks, tossed in a bright lemon, garlic and oregano dressing with fresh parsley.

Grilled Lemon-Oregano Red Potato Skewers

Ingredients

  • 4 small680 gRed potatoeshalved, or quartered if large
  • 6⅓ cups1,500 gWater
  • ¾ tsp4 gSalt
  • 2 tbsp27 gOlive oil
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • 2 cloves6 gGarlicminced
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. If using wooden skewers, soak them in water for 20 minutes.
  2. Put the red potatoes and the water in a pot with half of the salt, bring to a boil and simmer 8 to 10 minutes, until a knife slides in with slight resistance; drain and let steam dry for 5 minutes.
  3. Meanwhile, make the dressing: whisk the lemon juice, lemon zest, garlic, oregano, black pepper, the remaining half of the salt and two-thirds of the olive oil in a large bowl. Set aside.
  4. Preheat the grill to medium-high, about 425°F (220°C), and oil the grates.
  5. Thread the potatoes onto skewers and brush them with the remaining third of the olive oil.
  6. Grill the skewers 8 to 10 minutes, turning every few minutes, until charred in spots and fully tender.
  7. Slide the hot potatoes off the skewers into the bowl with the dressing, toss to coat, sprinkle with the parsley and serve warm.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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