Grilled Spice-Crusted Fingerling Potatoes

Grilled Spice-Crusted Fingerling Potatoes
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If you're a meat-and-potatoes person, or have some in your household, this is about to become your most popular grilling season side dish. Tweak the combination of spices to complement the marinades or rubs you use on your meat dishes. Grilling is a more versatile cooking method than most people realize. Take potatoes, for example. They're probably not the first thing you think of grilling – or even the tenth thing – but they work surprisingly well on the grill. Your best choice is fingerling potatoes, which are small and firm and hold together well when cooked. Choose potatoes of uniform size, so they'll cook evenly. It's an especially pretty side dish if you choose multi-colored fingerlings.


  • 1 ½ lbs. fingerling potatoes
  • 3 Tbsp. olive oil
  • 2 Tbsp. sweet paprika
  • 1 Tbsp. freshly-ground black pepper
  • 1 tsp. ground coriander
  • ½ tsp. ground cumin
  • ½ tsp. ancho chili powder
  • ½ tsp. granulated garlic
  • 1 tsp. sea salt
  • ¼ cup chopped parsley


  1. Place the fingerling potatoes in a saucepan and add enough cold water to cover them completely. Bring the pot to a boil and simmer the potatoes until they're nearly cooked but still firm in the middle, about 10 minutes. Drain the potatoes and fill the pot with cold water to cool them quickly. Drain thoroughly and roll the potatoes on a clean kitchen towel to dry them.
  2. Clean the grate on your grill thoroughly with a wire brush, then oil it. This will help keep the potatoes from sticking. Heat the grill to a medium-high temperature, approximately 425° F.
  3. Slice the potatoes in half lengthwise and place them in a mixing bowl. Toss them with the oil until they're well coated. Stir the dry seasonings together and sprinkle them over the potatoes. Toss again, so the potatoes are evenly spiced.
  4. Position the potatoes on your grill, cut-side down. Cook them uncovered for about 5 minutes until the cut side is well marked by the grill. Turn them carefully, using a spatula to lift them from the grill and tongs to turn them. Grill for another 5 minutes on the second side to crisp the skin.
  5. Divide the potatoes between 4-6 plates and sprinkle them with the chopped parsley. Serve hot as a side dish with your favorite grilled meats, fish or poultry.


If you'd rather not risk losing your potatoes through the bars of the grill, use a grilling basket instead of grilling them directly. The potatoes won't show pretty grill marks afterwards, but they'll be easier to handle and still have pleasantly charred edges.

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