Fingerling potatoes, for those unfamiliar with them are those very small, somewhat more narrowly shaped potatoes you may occasionally come across in your local grocery or at the farmer’s market. They have flesh which is just slightly firmer and waxier in texture than conventional potatoes and are a great choice for a variety of recipes – and like all other potatoes, they take well to grilling.
These little potatoes are so good off the grill that you might be tempted to only prepare them in this way every time you can get your hands on them. These grilled potatoes are one of the simplest recipes imaginable but are simply incredible and make the perfect side dish for well, anything!
All you need to make this side dish is a pound of fingerling potatoes, and some olive oil, salt and pepper. You do not need to add any herbs or spices, because the flavor is really good already just with the potatoes. This recipe allows you to enjoy the simple rustic flavor of them, and if you are using a charcoal barbeque, you will also get that delicious smoky aroma. The smoky taste complements all kinds of meat, fish, vegetables, and pretty much anything else you cook, but when you are using a nice staple like potatoes, you will find the smoky taste complements them beautifully. Even if you only have a gas or electric grill, do not worry about missing out on too much. You might not have that same smoky taste but you will have the most delicious side dish, and the fingerling potatoes will still boast an incredible flavor.
The first thing you need to do is fire up the barbeque because that will take a while to get hot enough to cook these. Then you should blanch the potatoes, which means simmering them in salted water for about 6 minutes or until they are tender. They should be barely tender, not quite tender enough to eat. If you cook them too long they will fall apart when you thread them on to the skewers and then you will not be able to make your fingerling kabobs. So if in doubt it is better to cook them slightly less than slightly more, because you can finish them off nicely on the grill.
The bamboo skewers need to be soaked for half an hour before you thread the potatoes on them and cook them, else you run the risk of them catching fire on the grill and you can probably imagine what would happen to your carefully constructed fingerling potato kabobs if that were to happen! Once you have threaded them on to the skewers you can brush olive oil over them and then sprinkle or grind on some salt and black pepper. If you do not have olive oil you can use another kind of oil instead. They will take about 10 minutes to grill depending on the heat of the grill and the exact size of the potatoes. Add butter before serving, and perhaps some finely chopped fresh parsley or mint for extra flavor.
- 1 pound fingerling potatoes
- Olive oil
- Salt and pepper, to taste
- Bamboo skewers
- The easiest way to prepare these is to first blanch your potatoes so that they will grill more quickly - do this in boiling, salted water for 5-7 minutes until just barely tender.
- Drain and cool (this can even be done the night before).
- Skewer the potatoes on bamboo skewers and brush with olive oil, and then sprinkle with a little salt and plenty of black pepper. Grill the potatoes for 8-10 minutes, turning every 2-3 minutes to ensure even cooking.
- The skins should be slightly charred when the potatoes are done.
- Remove (using tongs or an oven mitt) from the skewers and serve hot with melted butter or the seasonings of your choice.
These golden brown grilled potatoes hot off the barbeque make the most wonderful side dish for the whole family. Serve them piping hot with some butter melting appealingly over them, and perhaps add some fresh herbs to finish them off. You could also add some spices, like cayenne pepper and chili powder, if you want a spicy side dish instead of a herby one. You can see from the photo what the fingerlings will look like after cooking. They are golden brown and charred in places. Leave some space between each one, like you see in the picture, so they cook better and expose more surface area to the smoke and heat.
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