Grilled Fingerling Potatoes
These grilled fingerling potatoes are a delightful side dish that strikes the perfect balance between crisp grill marks and tender, flavorful potatoes. A vibrant herb and white wine dressing elevates their smoky essence, making them a versatile addition to any meal – whether enjoyed hot off the grill or chilled for a refreshing twist. A delicious fusion of summer flavors awaits in each bite, promising to brighten up your table with its fresh appeal.
— Constant Cookbook
Ingredients
- Salt, to taste
- 3 lb. fingerling potatoes, such as red Russian, Yukon Gold or any thin-skinned new potato
- 1/2 cup plus 2 Tbs. white wine
- Olive oil for brushing
- 1/2 cup mayonnaise
- 1 Tbs. whole-grain mustard
- 2 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. minced fresh tarragon
- Freshly ground pepper, to taste
Instructions
- Bring a pot three-fourths full of salted water to a boil over high heat. Add the potatoes and return to a boil. Cover, reduce the heat to medium-high and parboil until the potatoes can be pierced with the tip of a knife but are not completely tender, about 10 minutes. Drain.
- In a large bowl, combine the warm potatoes and the 1/2 cup wine and stir to coat. Let cool to room temperature, stirring often. Cut the potatoes in half lengthwise and brush with olive oil.
- In a small bowl, stir together the mayonnaise, mustard, the 2 Tbs. white wine, the parsley and tarragon. Let the dressing stand for 10 minutes.
- Prepare a medium-hot fire in a grill. Brush and oil the grill grate or a vegetable-grilling basket.
- Arrange the potatoes on the grill grate or in the basket directly over medium-high heat. Grill, turning once, until the potatoes are nicely grill-marked, about 5 minutes per side.
- Transfer the potatoes to a large bowl, add the dressing and stir to coat. Season with salt and pepper. Serve the potatoes immediately or cover tightly, refrigerate for about 1 hour and serve cold. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).
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