This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipe are my own. Thanks for supporting the brands that support 40 Aprons!
One of the best red, white, and blue side dishes! These grilled red, white, and blue potato skewers with ranch dressing are the perfect patriotic side dish. Garlicky, packed with flavor, and festive yet elegant, they go so well with burgers or brauts on the grill! One of the best red, white, and blue side dishes, these Whole30 potato skewers with ranch dressing are just delicious.
You’ve got your American flag bandana tied around your neck and your bald eagle primped and ready for show. Your paleo flag fruit tart is chilling in the fridge (or is it your paleo American flag pie cooling on the open windowsill?), and you’ve got lettuce wrap burgers in the queue. It’s 4th of July weekend, and you, my friend, are ready.
Except you’re not ready, because you don’t have a patriotic side dish. What kind of American even are you?
But who’s got two thumbs, forty aprons, and a recipe to save your traitorous tushy? This girl. 👍👍 These grilled red, white, and blue potato skewers with ranch dressing are the perfect patriotic side dish for 4th of July, Memorial Day, Labor Day, Tuesday… You see, they’re marinated in a garlic-olive oil mixture with plenty of lemon and salt, grilled to perfection, and drizzled with rich, creamy, herby ranch.
I just don’t know what gets better than that, especially with burgers, brats, or whatever else you want to char to perfection on the grill. These grilled potato skewers are festive without being over the top, garlicky and flavorful, crisp on the outside and creamy on the inside. I drizzle them with my very favorite Whole30 ranch dressing, but Sprouts has some awesome bottled ranch that would work perfectly, too.
Here’s how these work: you pick up a couple bags of the Baby Medley Potatoes at your nearest Sprouts Farmers Market. Try to find a bag that has a pretty equal number of red, yellow, and blue potatoes. And don’t worry about looking crazy as you scrutinize bagged potatoes… They know me there at Sprouts, and you just can’t get weirder than the girl who rolls up asking for “lemonier-looking lemons.”
And why I love Sprouts? They just nod, like of course, yes, that makes 100% sense, lady and help me look for lemonier-looking lemons.
Squeeze the juice of a lemony-looking lemon into a Ziploc bag, stir in olive oil, minced garlic, and salt, and let the red, white, and blue potatoes marinade for a while. Then you thread them on skewers in a red, white, and blue pattern, throw them on the grill, and top with ranch dressing.
Um….
Ta. Da.
Seriously, these grilled red, white, and blue potato skewers are perfect for any patriotic holiday, but they’re delicious all year round. You can use for all yellow or all red potatoes, too.
Grilled Red, White, and Blue Potato Skewers with Ranch Dressing
These grilled red, white, and blue potato skewers with ranch dressing are the perfect patriotic side dish. Garlicky, packed with flavor, and festive yet elegant, they go so well with burgers or brauts on the grill! One of the best red, white, and blue side dishes, these Whole30 potato skewers with ranch dressing are just delicious.
Ingredients
- 6 each small-medium red , white, and blue potatoes (from Sprouts Baby Medley Potatoes bags), about 2 1/2 total pounds
- 3 cloves garlic , minced
- Juice of 1 lemon
- 1 tsp . salt
- 1/2 cup olive oil
- 12 bamboo or stainless steel skewers
- Ranch dressing , to serve
Instructions
- If using bamboo skewers, soak in water 30 minutes before grilling.
- In a large plastic freezer storage bag, combine garlic, lemon juice, salt, and olive oil. Wash potatoes and cut in half. Add to garlic-olive oil mixture and marinade 15 minutes, up to an hour.
- After marinading, thread potato halves onto skewers in a red, white, and blue pattern, with 1 of each color potato per skewer, skin sides all facing the same direction.
- Preheat grill at medium heat, about 450º F. Remove skewers from marinade and place on grill, cut side down. Grill 15-20 minutes or until fork-tender, flipping to skin side down in the last 5 or so minutes. Don’t grill them skin side down too long, or you’ll lose the patriotic color! Remove from heat and serve with ranch dressing.
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