BBQ Italian Sausage Skewers with Air-Fried Crispy Potatoes

Soak 8 wooden skewers in water for 15 minutes to prevent them from burning on the grill.

Preheat your outdoor BBQ grill to medium-high heat (about 400°F / 204°C). Simultaneously, preheat your air fryer to 400°F (204°C).

Scrub 1.5 lbs of baby potatoes clean under running water. Cut each potato in half or into quarters if larger than 1.5 inches, ensuring all pieces are roughly the same size for even cooking.

In a medium bowl, toss the cut baby potatoes with 2 TBSP of olive oil, 2 TBSP of finely chopped fresh rosemary, 1.5 tsp of smoked paprika, 1 tsp of garlic powder, 3/4 tsp of salt, and 1/2 tsp of black pepper until evenly coated.

Lightly spray the air fryer basket with cooking spray. Add the seasoned potatoes in a single, even layer. Air-fry at 400°F (204°C) for 20 to 25 minutes, shaking the basket every 7 minutes, until they are golden brown and crispy on the outside with fork-tender interiors.

While the potatoes are air-frying, wash 1 large red bell pepper and 1 large yellow bell pepper, remove the seeds, and cut them into 1-inch chunks. Peel 1 medium red onion and cut it into 1-inch chunks.

Thread 8 raw mild Italian sausage links whole onto the soaked wooden skewers, alternating with the red bell pepper, yellow bell pepper, and red onion chunks. Brush the skewers with 1 TBSP of olive oil and season evenly with 1/4 tsp of salt and 1/4 tsp of black pepper.

Place the sausage and pepper skewers on the preheated BBQ grill. Grill for 12 to 15 minutes, turning every 3 to 4 minutes, until the sausages reach an internal temperature of 160°F (71°C) and the vegetables are charred and tender.

During the final 3 minutes of grilling, brush 1/2 cup of mild BBQ sauce generously over all sides of the skewers, turning them once to let the sauce caramelize slightly without burning.

Remove the skewers and crispy potatoes from heat. Serve the skewers hot alongside the crispy air-fried rosemary potatoes for a fun, kid-friendly meal with bold smoky flavors.