Grilled Fingerling Potatoes
"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."
photo by gailanng
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 453.59 g fingerling potato
- 29.58 ml olive oil
- kosher salt
- freshly cracked black pepper
- 78.78 ml blue cheese, crumbled
directions
- 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.
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Reviews
-
The process sounded all white-knuckly and scary and I feared I'd mess this up, but it's easier than you'd think. Great stuff! Made for 123 Hit Wonders. -
Thank you Kate; your recipe was an excellent choice for my non-traditional Christmas dinner. Fingerlings are my potato of choice for any dinner party; so easy to prepare. No muss, no fuss. I used a mixture of yellow flesh and red skin fingerlings which added to festive colours. The addition of Rosenborg's Danish Blue, and allowing it to melt on the potatoes, just before serving, is perfect. Thank you again, I shall be repeating this recipe... -
Perfect -- ideal with grilled steak! I did put the potatoes in a baking pan earlier than specified because I thought they may fall through the grill - next time I'll use a grill basket! This is the first time I ever put cheese on potatoes but we will be making potatoes this way whenever we can get fingerlings from now on! Thanks for sharing!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
