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.
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.
For the Potato Skewers
- 18 medium red, white, and blue potatoes from Sprouts Baby Medley Potatoes bags; 6 of each color, approximately 2 ½ pounds total
- 3 cloves garlic minced
- juice from 1 medium-large lemon approximately 2 tablespoons
- 1 teaspoon salt more or less to taste
- ½ cup neutral oil avocado oil, olive oil, etc.
- ranch dressing store-bought or make your own
- Large mixing bowl with lid, or plastic wrap to cover
- 12 skewers metal or soaked bamboo
- Add 3 cloves garlic, juice from 1 medium-large lemon, 1 teaspoon salt, and ½ cup neutral oil to large mixing bowl. Whisk ingredients together until well incorporated. Set bowl aside.
- Wash 18 medium red, white, and blue potatoes, making sure to completely remove dirt from potato skins. Once potatoes are clean, slice each potato in half, then add potato halves to bowl with oil mixture.
- Toss potatoes to fully coat in oil mixture, then cover bowl and marinate potatoes at least 15 minutes, up to 1 hour.
- Toward end of marinating time, begin preheating grill to medium heat, approximately 350° to 375° Fahrenheit.
- After marinating potatoes for desired length of time, uncover bowl and thread one red potato half, one white potato half, and one blue potato half onto each skewer. Position potatoes so that all 3 face same direction.
- Once grill is preheated, place potato skewers directly onto grill grates over indirect heat, cut-side down.
- Close lid and grill potatoes 15 to 20 minutes or until potatoes are fork-tender. Before removing potatoes from grill, flip skewers over and grill potatoes skin-side down 3 minutes.
- Remove potato skewers from grill and let cool slightly. Serve warm with ranch dressing.
- Bamboo Skewers: Soak in water for 30 minutes before threading potatoes onto skewers.
- Make sure you don’t grill the potatoes skin-side down for too long, or the red, white, and blue colors will lessen in vibrancy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.