All potatoes used to be the size of fingerlings before heavy cultivation brought the round, thick tubers most commonly seen in markets today. Fingerlings are gaining popularity in a variety of recipes or as a simple side. Grilling adds more crisp than traditional roasting. Potatoes cook faster the thinner you slice them, so keep this in mind when timing with other dishes. Tossing the potatoes in olive oil and spices helps give fingerlings added flavor. Some recipes call for chefs to roast their potatoes before grilling, but this is unnecessary as long as they are sliced.
Things You'll Need
- 3 tbsp. fresh rosemary
- Large bowl
- 1/2 cup extra virgin olive oil
- 1 tsp. salt
- 24 fingerling potatoes
Preheat the grill to 350 degrees Fahrenheit. Chop the rosemary into fine pieces, about 3 tbsp. Mix with 1/2 cup olive oil and 1 tsp. salt in a large bowl.
Wash each potato thoroughly, scrubbing off excess dirt and cutting out any eyes with a knife. Slice the potatoes in half lengthwise. Toss them in the bowl with olive oil until all slices are well coated.
Place potatoes cut side down on the grill near the edge, away from the main source of heat. Cover the grill and cook for one hour, or until a knife can slide easily through the potatoes. If you are using a double-sided grill, like a George Foreman, press the top down on the potatoes instead and cook for eight minutes.
Tips & Warnings
- Serve grilled potatoes with homemade aioli or melted butter.
- Photo Credit spring early potatoes image by rafalwit from Fotolia.com
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