Best Grilled Fingerling Potatoes Recipes

GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES

Steps:

• Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
• Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
• Heat the grill to medium.
• Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

GRILLED FINGERLING POTATOES WITH CREAMY TARRAGON VINAIGRETTE

Steps:

• Preheat a grill to medium heat.
• Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
• Brush the potatoes with some canola oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve.

SEARED TUNA SALAD WITH HERBES DE PROVENCE, GRILLED FINGERLING POTATOES, HICKORY SMOKED SALT & SHAVED ASPARAGUS SALAD

Steps:

• For the vinaigrette: Place the salt in a zip-lock back. Fill the bag with smoke using a Smoking Gun filled with hickory chips. Seal and set aside for 20 minutes or longer. Repeat for the capers.
• In a blender, combine the smoked capers and 1 tablespoon of the smoked salt. Add the rice vinegar, olive oil, mustard, agave and brown sugar. Blend until smooth.
• For the tuna: Cut the tuna into 6-ounce portions. Roll on all sides in herbes de Provence. Heat a saute pan over high heat; coat with olive oil. Add the tuna and sear on all sides, 30 to 45 seconds side, leaving the center raw.
• For the potatoes: Heat a grill pan over medium-high heat. Toss the fingerling potatoes with the remaining 2 tablespoons smoked salt and some olive oil. Add to the pan and grill until fully cooked.
• For the asparagus salad: Toss the shaved radish and fennel in a bowl with the asparagus and arugula. Dress with vinaigrette. Top with the quail eggs.
• To plate: Place some grilled potatoes on each plate. Spoon some of the asparagus salad over the potatoes. Cut the tuna into slices and arrange on top of the salad. Serve.

JACOB'S GRILLED CAJUN SALMON WITH ROASTED FINGERLING POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). (If using a countertop induction oven, use "Auto-Cook" option 2. Choose setting and enter fish weight.)
• Pour 1 tablespoon olive oil over fingerling potatoes in the bowl. Season with 1 teaspoon garlic powder, salt, and pepper; toss to combine.
• Rub 1 1/2 teaspoon olive oil over each salmon fillet. Season each with 1 teaspoon seafood seasoning. Arrange salmon, skin-side up, in center of a cast iron skillet or baking dish. (Place salmon on the grill pan if using countertop induction oven.)
• Bake in the preheated oven until bottom of salmon is lightly browned, 4 to 5 minutes. Flip salmon and continue cooking until fish flakes easily with a fork, 10 to 15 minutes. (For countertop induction oven, cook on medium-high grill setting for 1 1/2 minutes with skin side up. Flip and grill salmon until fish flakes easily with a fork, 2 1/2 to 3 minutes more.)
• Heat cast iron skillet over medium-high heat; cook and stir potatoes until browned and cooked through, 15 to 20 minutes.
• Combine remaining 1 teaspoon garlic powder, butter, thyme, and sage in a small microwave-safe bowl. Heat in the microwave until butter is melted, 20 to 30 seconds. Mix well. Pour over cooked potatoes.
• Whisk 1 tablespoon olive oil and lemon juice together in a bowl until dressing is well mixed. Toss microgreens and dressing together in a bowl.
• Place salmon on serving plates; garnish with micro greens. Serve potatoes alongside.

GRILLED FINGERLING POTATOES

Steps:

• Build a multilevel fire in your grill, leaving one-quarter of the bottom free of coals and banking the coals in the remaining three-quarters of the grill so that they are three times as high on side as on the other. When the coals are down to medium heat (you can hold your hand about 5 inches above the grill grid for 4 to 5 seconds), you are ready to cook.
• While the fire is heating, blanch the potatoes in boiling salted water until tender (you should be able to stick a toothpick into them but still feel some resistance), about 5 to 8 minutes.
• Cut the potatoes in half lengthwise, rub them lightly all over with oil and sprinkle them generously with salt and pepper. Arrange them, cut side down, over the hottest coals and cook until the potatoes are crusty and brown, about 4 minutes per side.
• Meanwhile, place a sturdy foil pan large enough to hold all of the potatoes in a single layer on the cooler side of the grill, away from the fire.
• Transfer the grilled potatoes to the pan, placing them cut side up, and scatter the blue cheese over them.
• Allow the cheese to melt slightly, then serve hot.