Kick up your side dish game with these Buffalo Grilled Potato Skewers. Drizzled with a yogurt blue cheese sauce, they’re perfect for summertime entertaining. 72 calories and 3 Weight Watchers Freestyle SP. Thank you to The Little Potato Company for helping me share this recipe with you.
Camping, beach barbecues and picnics – that’s what summertime is all about! This year, I’m determined to spice up our grilling season by veering away from the standard barbecue chicken and burgers. Instead, we’re shaking things up with nontraditional foil meals, such as Caprese Potato Salmon Foil Packets and richly spiced kabobs, like these Tandoori Grilled Chicken Kabobs.
But why stop at the main dishes when you can change things up in the side dish category, too? Enter…Buffalo Grilled Potato Skewers! The Buffalo chicken flavors you love most (minus the chicken) on perfectly charred, tender Little potatoes, drizzled with a light and flavorful yogurt blue cheese sauce. Begone the same old side dishes!
And if you’re a regular around here, you know when I say “Little potatoes”, I’m talking about my favorite Creamer potatoes from The Little Potato Company. They’re the most naturally buttery in taste, perfectly bite-sized potatoes available and are fantastic in everything from soups to meatloaf to Mediterranean nachos. Tasty and versatile – what more could you ask for?!
Tips for making these potato skewers:
- For this recipe, I used the Terrific Trio varietal from The Little Potato Company, which are the perfect ping pong ball size that lend themselves to even cooking and perfect Buffalo sauce-laden bites. Feel free to use any other varietals from The Little Potato Company.
- I highly recommend using metal skewers for this recipe. They tend to be thinner than wooden skewers, which makes it easier to slide them through the potatoes without any chance of the skewers breaking or splintering. That being said, if you choose to use wooden skewers, be sure to soak them in warm water for 30 minutes prior to assembly so that they don’t catch on fire while resting on the hot grill.
- Start by cooking the potatoes on the stovetop. No peeling or washing required, these Little potatoes are ready to go out of the bag! Place the potatoes in a large saucepan and fill with cold water until the water level is about one inch above the potatoes. Bring to a boil, then lower the heat to a simmer. Lowering the heat ensures that the potatoes will stay intact while cooking.
- Once the water boils, salt it generously – it should taste like sea water. This is your opportunity to season the potatoes! Salting the water allows the seasoning to seep into the potatoes and produces much more flavor than salting post-cooking.
- When the potato skewers are hot off of the grill, brush them with the Buffalo wing sauce, using as much or little as your taste buds allow.
Make ahead tips:
- If you want to make these potatoes on a camping trip or at a beach barbecue, save yourself some work by completing some of the steps ahead of time.
- Boil the potatoes according to the recipe directions, allow them to cool down enough to handle, then thread the potatoes onto the skewers. Place in covered plastic containers for transport.
- Brush with oil and season with salt and pepper right before grilling. If you add the oil ahead of time, the potatoes will absorb some of it. Grill according to the directions.
- The sauce can be made ahead of time. Refrigerate in a sealed container and keep cool until ready to serve it with the potatoes.
Other Creamer potato recipes:
Grilled Zucchini Potato Rolls with Goat Cheese {Cookin’ Canuck}
Grilled Sausage Potato Foil Packets {Cookin’ Canuck}
Pizza Potato Packs {My Kitchen Love}
BBQ Pork Potato Foil Packets {The Country Cook}
Buffalo Grilled Potato Skewers
Ingredients
The potato skewers:
- 1 pound Creamer potato by The Little Potato Company (I used the Terrific Trio varietal)
- 1/2 red onion, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons Buffalo wing sauce (I used Frank's Red Hot)
Blue cheese yogurt:
- 1/3 cup plain nonfat Greek yogurt
- 2 tablespoons nonfat milk
- 3 tablespoons crumbled blue cheese (about 3/4 ounce)
- 1/4 teaspoon kosher salt
Instructions
The potato skewers:
- Place the potatoes in large saucepan and cover with cold water by 1 inch. Bring to a boil and salt the water generously. Lower the heat to a simmer. Cook until the potatoes are tender (but not falling apart) when pierced with a fork, about 15 minutes.
- Drain the potatoes and let rest until cool enough to handle.
- Preheat the grill to medium-high heat. Lightly brush with oil.
- Transfer the potatoes to a bowl, along with the red onion pieces, and toss with the olive oil and salt.
- Alternating between the potatoes and onion pieces, thread the vegetables onto 8 small metal skewers (about 4 potatoes per skewer).
- Place the potatoes on the grill and cook until the potatoes have grill marks and the onions are slightly charred, 2 to 3 minutes per side.
- Remove the skewers from the grill and brush the vegetables with the Buffalo wing sauce, to taste. Serve with the yogurt sauce.
Blue cheese yogurt:
- In a small bowl, whisk together the yogurt and milk until smooth.
- Add the blue cheese and salt. Whisk briskly, smashing the blue cheese chunks, until the mixture is mostly smooth.
Notes
Disclosure: This post was sponsored by The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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