Preheat your BBQ to around 350F and prepare for indirect grilling.
Place the skewered potatoes onto a large pan or plate and drizzle with 2 tbsp olive oil. Turn the skewers over (and maybe give the potatoes themselves a little rub) so that all of the potato surface is coated lightly in oil.
Combine the following ingredients in a small bowl:
- 2 tsp dried thyme leaves
- 1 tsp smoked paprika
- 2 tsp ground sea salt (or any medium ground salt, coarse will just fall off and fine will be too potent)
- several good grinds of black pepper (and then add a few more grinds)
Transfer the skewers from the plate directly onto the grill of your BBQ, putting them over indirect heat. Grill for about 30 minutes, turning the potatoes over once halfway through. They're done when the skins have browned slightly and you can easily pierce through a potato with a fork.
Savor it Seminole!