PAT I told y’all, I can’t have steak without potatoes, and fingerling potatoes are my choice. These rich and creamy little darlings are about the size of my fingers, and they are firm enough to withstand the heat of my grill. A great tip for grilling potatoes is to boil them a bit first; this will give you faster and more even grilling. The olive oil will keep them moist and let the rosemary and garlic do their aromatic thing.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Slip the potatoes into a large pot of cold water, and bring to a boil. Add a few large pinches of salt, and simmer until just tender, about 10 minutes. Drain, and let cool for about 20 minutes.
Step 2
Once the potatoes are cool enough to handle, place them on a sheet tray and gently press them down to flatten. (It helps to use the edge of a large clean chef’s knife, pressing the potatoes down flat one at a time, until they flatten to a 1 1/2-inch thickness.) Drizzle on the olive oil, and add the garlic, rosemary, salt, and pepper. Gently toss until the potatoes are well coated.
Step 3
Heat your grill to medium heat. Remove the potatoes from the sheet tray, and grill them until they are golden brown and crisp, about 4 or 5 minutes per side.
Step 4
Remove the crispy potatoes to a platter. Give them a taste, and add more salt and freshly ground black pepper if necessary.
NOTE
Step 5
The trick here is to not overboil your potatoes. You don’t want the potatoes to crumble and fall through your grill grates!
