This grilled balsamic potato with juicy peaches kabobs recipe is sponsored by Idaho Potato Commission. All opinions are all mine.
Kabobs are a versatile and delicious option for grilling enthusiasts.
Easy to make and the perfect addition to your summer menu, this grilled recipe features baby-sized Yukon Gold Idaho Potatoes, fresh peaches or nectarines, red onion or shallots, and a mouthwatering balsamic glaze.
For some grilled goodness, try this balsamic potato and peach kabobs, it will surely leave you craving more!
The combination of sweet and savory flavors, enhanced by tangy balsamic and fresh basil, will create a delicious experience for your taste buds.
To create these appetizing grilled potato and peach kabobs, gather the following ingredients:
- Baby-sized Yukon Gold Idaho Potatoes: These small and creamy potatoes hold their shape well on the grill. Keep them whole or cut them into evenly sized chunks for even cooking. Yukon Gold potatoes are known for their rich and buttery flavor, making them a perfect choice for this recipe.
- Fresh Peaches or Nectarines: Choose ripe but firm peaches or nectarines. Their natural sweetness and juiciness will complement the savory potatoes. The combination of caramelized peaches and tender potatoes creates a gorgeous contrast of flavors and textures.
- Red Onion or Shallots: Slice red onion or shallots to add a hint of sharpness and sweetness to the kabobs. When grilled, they become slightly caramelized, imparting a mellow and savory taste.
- Salt and Pepper: Season the kabobs with salt and pepper to enhance their taste. The salt brings out the flavors of the ingredients, while the pepper adds a subtle kick.
- Balsamic Glaze or Reduction: After grilling, drizzle the kabobs with a luscious balsamic glaze or reduction. Its tangy and slightly sweet notes will add depth to the dish. The balsamic glaze creates a beautiful glaze on the kabobs, enhancing their appearance and taste.
- Fresh Basil: Finish off the kabobs with fragrant fresh basil leaves to bring a touch of freshness and aroma. Basil pairs wonderfully with both the peaches and the balsamic glaze, adding a vibrant and herbal note.
For the best quality and flavor, I make sure to look for my go-to potatoes, the ones grown in Idaho. In fact, they make it easy to spot, because you can find their “Grown in Idaho” stamp of approval picture on the label, so there’s no guessing or hoping. Also, for more ideas, information, and recipes, you can go to www.idahopotato.com!
Follow these steps to prepare and assemble the kabobs:
- Preheat the (or a griddle on the stovetop) to medium-high heat. Make sure the grill grates are clean and well-oiled to prevent sticking.
- Boil the baby potatoes in salted water for about 10 minutes until slightly tender. This step helps to cook the potatoes and ensures continued even cooking while on the grill. Once cooked and just starting to become tender if pierced with a knife, drain the potatoes and let them cool slightly, then slice, if needed, into wedges or chunks.
- Cut the peaches or nectarines into thick wedges, removing the pits. The size of the wedges should be similar to the potato pieces, ensuring they cook evenly.
- Slice the red onion or shallots into half moons about 1/4 inch thick. Separate the if needed for easy threading onto the skewers.
- Assemble the kabobs by skewering the ingredients in an alternating pattern. Start with a potato, followed by a peach wedge, and then a slice of red onion or shallot. Repeat this pattern until the skewer is filled, leaving a small gap at the end for easy handling.
- Sprinkle the kabobs with salt and pepper, ensuring the seasoning is evenly distributed.
Grilling and Glazing:
Grill the kabobs to perfection with these simple steps:
- Place the assembled kabobs on the preheated grill or griddle. Arrange them in a single layer, leaving some space between each kabob for even cooking.
- Grill the kabobs for approximately 10-12 minutes, turning them occasionally. The exact cooking time may vary depending on the heat of your grill and the desired level of tenderness. The potatoes should be golden brown and fork-tender when done.
- An option while grilling, you can brush the kabobs with the balsamic glaze or reduction as you would a bbq sauce, but not necessary. If you decide to glaze during grilling, use a silicone brush to evenly coat the ingredients. The glaze will caramelize the kabobs, adding a rich and slightly sweet flavor. Alternately, you can forgo this step and grill until golden, and finish off by garnishing with the balsamic glaze at the end.
- Continue grilling, turning the kabobs for another 2-3 minutes, allowing them to further cook until golden.
- Once the kabobs are cooked to perfection, remove them from the grill and let them rest for a few minutes before serving.
Consider these serving ideas:
- Transfer the cooked kabobs to a serving platter. Arrange them to showcase the vibrant colors of the ingredients. You can also serve them as a “salad”, just slide them off of the skewers and serve in a salad bowl as a grilled potato salad for a colorful display.
- Drizzle any remaining balsamic glaze or reduction over the kabobs for an extra burst of flavor. This will also enhance the visual appeal of the dish. Alternatively, you can keep a small container of the glaze on the table when serving.
- Garnish the kabobs with torn or chopped fresh basil leaves. Scatter the basil on top of the kabobs, adding a pop of color and an enticing aroma.
- Serve the balsamic potato peach kabobs as a standalone dish or as a tasty accompaniment to grilled chicken, steak, or fish. The kabobs work well as a main course for vegetarians or as a side dish for meat lovers.
- For a complete meal, serve the kabobs with a fresh green salad and some crusty bread. Serving a light salad and these hearty kabobs create a well-balanced and satisfying meal.
With baby-sized Yukon Gold Idaho Potatoes, juicy peaches or nectarines, tangy red onion or shallots, a rich balsamic glaze, and fragrant fresh basil, these grilled balsamic potato peach kabobs offer a perfect addition to your grilling repertoire.
The sweet and savory notes, combined with the caramelized balsamic glaze and aromatic basil, make a beautiful blend that will leave your guests satisfied. Get your grill on, and treat yourself to a stunning summer of great food.
Other summer recipes to try:
- Grilled Pizza Fun – Made to Order
- Discover the Perfect Blend of Flavors in Our Potato Watermelon Salad Recipe!
- Easy to Make: Chimichurri Recipe, Crazy Good Flavors!
- 1 pound baby-sized yukon gold Idaho Potatoes, boiled whole then cut into wedges
- 2 - 3 resh peaches or nectarines, cut into wedges about 1/2 inch thick
- 1 medium red onion, cut into wedges
- Salt and pepper, to taste
- Balsamic glaze, as needed
- Handful fresh basil
For the Balsamic Glaze:
- 1 cup balsamic vinegar
- 2 tablespoons honey or brown sugar (optional, for added sweetness)
- Preheat your grill or griddle to medium-high heat and ensure the grill grates are clean and well-oiled.
- Fill a pot with salted water and bring it to a boil. Add the baby-sized Yukon gold Idaho Potatoes to the boiling water and cook for approximately 10 minutes, or until the potatoes are slightly tender. Drain the potatoes and set them aside to cool slightly. Cut into wedges if desired or leave whole.
- Cut the fresh peaches or nectarines into thick wedges, removing the pits. Slice the red onion or shallots into wedges.
- Assemble the kabobs by skewering the ingredients in an alternating pattern. Start with a baby-sized Yukon Gold Idaho Potato, followed by a peach or nectarine wedge, and then a slice of red onion or shallot. Repeat this pattern until the skewer is filled, leaving a small gap at the end for easy handling. Continue this process until all the ingredients are used.
- Sprinkle salt and pepper over the assembled kabobs, ensuring the seasoning is evenly distributed.
- Place the kabobs on the preheated grill or griddle, arranging them in a single layer with space between each kabob for even cooking. Grill the kabobs for approximately 10-12 minutes, turning them occasionally, until the potatoes are golden brown and fork-tender.
- While grilling, brush the kabobs with balsamic glaze or reduction, ensuring they are evenly coated. Flip the kabobs and brush the other side as well. Continue grilling and basting for another 2-3 minutes to allow the glaze to caramelize and create a beautiful sheen.
- Once the kabobs are cooked to perfection, remove them from the grill and let them rest for a few minutes.
- Transfer the cooked kabobs to a serving platter and drizzle any remaining balsamic glaze or reduction over them for an extra burst of flavor.
- Garnish the kabobs with torn or chopped fresh basil leaves, scattering them on top to add a pop of color and an enticing aroma.
- Serve the balsamic potato peach kabobs as a standalone dish or as a delightful accompaniment to grilled chicken, steak, or fish. You can also serve them with a fresh green salad and some crusty bread for a complete and satisfying meal.
For the Balsamic Glaze:
- In a small saucepan, pour in the balsamic vinegar and add honey or brown sugar if desired. The sweetness helps to balance the tanginess of the vinegar.
- Place the saucepan over medium heat and bring the mixture to a gentle boil.
- Reduce the heat to low and simmer the mixture for about 15-20 minutes, or until it has thickened to a syrup-like consistency. Stir occasionally to prevent burning or sticking.
- Keep a close eye on the glaze as it thickens. It should coat the back of a spoon and become slightly glossy.
- Once the desired thickness is achieved, remove the saucepan from the heat and let the glaze cool for a few minutes.
- The glaze will thicken a bit more as it cools. If it becomes too thick, you can reheat it gently over low heat and add a splash of water to reach the desired consistency.
- Once cooled, transfer the balsamic glaze to a jar or airtight container. It can be stored in the refrigerator for up to a few weeks.
Make the balsamic glaze ahead of time and keep it in an airtight container in the refrigerator until ready to use.
Don't have time to make the glaze? Use store-bought balsamic glaze.
- Nectarines for peaches
- Shallots for red onions
- Any favorite potato for the Yukon Golds
Make, assemble, and keep in the refrigerator up to a day ahead covered well with plastic wrap to save time and entertain well!
Want protein? Serve with your favorite protein on the side or add bite-sized pieces of chicken to kabobs, be mindful of making sure that the chicken is fully cooked and you might need to add to the cooking time.
Use any leftover potatoes to make steak fries, by shallow frying in a little olive oil, and season with salt as needed.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 73mgCarbohydrates: 50gFiber: 4gSugar: 25gProtein: 4g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.