Recipe by Chef Kate
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.
- 1 lb fingerling potato
- 2 tablespoons olive oil
- kosher salt
- freshly cracked black pepper
- 1⁄3 cup blue cheese, crumbled
Directions See How It's Made
- Build 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.
- While 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.
- Cut 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.
- Meanwhile, 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.
- Transfer the grilled potatoes to the pan, placing them cut side up, and scatter the blue cheese over them.
- Allow the cheese to melt slightly, then serve hot.