1/1 Photo of Grilled Fingerling Potatoes
Chef Kate's Note:
I can't wait to grill again--and these are super! From "Let the Flames Begin," by Chris Schlesinger and John Willoughby, published by W.W. Norton. Time does not include the time to heat your coals.
My Private Note
Units: US | Metric
- 1Build a multilevel fire in your grill, leaving one-quarter of the bottom free of coals and banking the coals in the remaining three-quarters of the grill so that they are three times as high on side as on the other. When the coals are down to medium heat (you can hold your hand about 5 inches above the grill grid for 4 to 5 seconds), you are ready to cook.
- 2While the fire is heating, blanch the potatoes in boiling salted water until tender (you should be able to stick a toothpick into them but still feel some resistance), about 5 to 8 minutes.
- 3Cut the potatoes in half lengthwise, rub them lightly all over with oil and sprinkle them generously with salt and pepper. Arrange them, cut side down, over the hottest coals and cook until the potatoes are crusty and brown, about 4 minutes per side.
- 4Meanwhile, place a sturdy foil pan large enough to hold all of the potatoes in a single layer on the cooler side of the grill, away from the fire.
- 5Transfer the grilled potatoes to the pan, placing them cut side up, and scatter the blue cheese over them.
- 6Allow the cheese to melt slightly, then serve hot.
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Nutritional Facts for Grilled Fingerling Potatoes
Serving Size: 1 (131 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 178.7
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 3.0 g
- Cholesterol 8.4 mg
- Sodium 163.7 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 2.7 g
- Sugars 1.3 g
- Protein 4.3 g