These potatoes deliver the creamy centers and charred crust that make grilled sides unforgettable. I developed this method after years of perfecting smoke-kissed vegetables at local BBQ competitions.
Simple prep, high heat, and careful timing transform humble fingerlings into a dish with restaurant-quality texture and flavor. The secret lies in par-cooking and a hot grill for that perfect bite.
Ingredients for Grilled Fingerling Potatoes
Simple prep transforms humble fingerlings into a dish with restaurant-quality texture and flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Fingerling Potatoes 🥔 | 2 lb | Small, uniform size preferred |
| Extra-Virgin Olive Oil 🫒 | 3 tbsp | Divided for par-cooking and grilling |
| Kosher Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind for texture |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Smoked Paprika 🌶️ | 1 tsp | For authentic BBQ flavor |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems discarded |
| Fresh Thyme Leaves 🍃 | 1 tbsp | Stems removed before use |
| Lemon Zest 🍋 | 1 tsp | From 1 medium lemon |
| Red Wine Vinegar 🍷 | 1 tbsp | Balances richness of potatoes |
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The potatoes are the star here. Fingerlings are ideal for their buttery texture and compact size—look for small, uniform specimens at Whole Foods or your local farmers market. Avoid any with green spots or sprouting. The olive oil should be high-quality extra-virgin; California Olive Ranch is a reliable brand. Fresh herbs make a noticeable difference, so source organic rosemary and thyme if possible.
No fresh herbs? Dried at one-third the amount works in a pinch, but fresh is non-negotiable for competition-level flavor. Out of smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Garlic powder can be swapped for fresh minced garlic at double the quantity. The red wine vinegar adds brightness—apple cider vinegar is a fine substitute if that’s what you have.
Par-cook the potatoes up to 1 day ahead and store in the fridge before grilling. Leftovers keep for 4-5 days in an airtight container, though they’re best served fresh. The flavors meld beautifully, making this dish even better the next day (don’t skip the reheat on the grill).
Why You’ll Love This Recipe
- 5-Minute Prep: Toss those fingerlings with olive oil and spices, and they’re ready for the grill—no peeling, no fuss.
- Crispy & Garlicky: That combo of garlic powder and black pepper gives them this irresistible, savory crust.
- Backyard BBQ Star: I bring these to every cookout, and they disappear faster than the burgers.
- Budget-Friendly Side: A bag of fingerlings costs less than fancy sides, and honestly, they taste better.
Step-by-Step Instructions for Grilled Fingerling Potatoes
Master the technique for achieving that ideal contrast of crispy exterior and tender interior.
Step 1: Par-Cook the Fingerling Potatoes
Place the 2 lb Fingerling Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbsp of the 3 tbsp Extra-Virgin Olive Oil and 1 tsp of the 2 tsp Kosher Salt. Bring to a boil over high heat, then reduce to medium and simmer for 8-10 minutes until the potatoes are just tender when pierced with a fork but still hold their shape.
Drain the potatoes thoroughly and transfer them to a large bowl. While still hot, drizzle with the remaining 2 tbsp Extra-Virgin Olive Oil and add the 1 tsp Freshly Ground Black Pepper, 1 tsp Garlic Powder, and 1 tsp Smoked Paprika. Toss gently to coat evenly without breaking the potatoes.
Step 2: Infuse with Herbs and Zest
Add the 2 tbsp Fresh Rosemary, 1 tbsp Fresh Thyme Leaves, and 1 tsp Lemon Zest to the bowl with the par-cooked potatoes. The residual heat helps release the aromatic oils from the herbs, ensuring they adhere to the potatoes and infuse maximum flavor.
Drizzle the 1 tbsp Red Wine Vinegar over the mixture and toss again. The vinegar brightens the richness of the olive oil and complements the smoky notes from the paprika. Let the potatoes marinate for 10 minutes to absorb the flavors fully.
Step 3: Grill to Charred Perfection
Preheat your grill to medium-high heat. Clean and oil the grates thoroughly to prevent sticking. Arrange the potatoes in a single layer on the grill, ensuring they’re not touching. Close the lid and cook for 4-5 minutes until distinct grill marks appear and the undersides are deep golden brown.
Flip the potatoes carefully using tongs and cook for another 4-5 minutes until charred and crisp on all sides. The potatoes should be tender inside with a slightly resistance when pierced. If some pieces cook faster, move them to a cooler part of the grill to finish evenly.
Step 4: Rest and Serve
Transfer the grilled potatoes to a serving platter. Sprinkle with any remaining herbs from the bowl for a fresh finish. Let them rest for 5 minutes to allow the flavors to meld and the textures to set.
Serve warm, ensuring each portion includes a mix of crispy edges and creamy centers. The contrast between the charred exterior and the fluffy interior delivers the signature experience of this dish.
Pro Tips For Making Grilled Fingerling Potatoes
- Parboil First: Toss the fingerlings in boiling salted water for 8-10 minutes until just fork-tender before grilling—I learned this the hard way after serving undercooked potatoes that could’ve doubled as hockey pucks.
- Cut Evenly: Halve the fingerlings lengthwise so they lie flat on the grill; this guarantees even charring and prevents them from rolling into the coals.
- Oil Generously: Use about 2 tablespoons of olive oil—enough to fully coat the potatoes—so they don’t stick and get those crisp edges everyone fights over.
- Season Twice: Hit them with salt, pepper, and garlic powder before grilling, then again right after they come off; the second pass makes the flavors pop after the heat does its work.
Creative Variations of This grilled fingerling potatoes
Spanish Smoked Style
Add 1 tsp sweet smoked paprika and ½ tsp cayenne pepper to the oil mixture before tossing. This gives a nod to Spanish patatas bravas with a smoky kick. I love how the cayenne adds just enough heat to balance the creamy centers. 🌶️
Lemon-Herb Mediterranean
Boost the citrus by adding 1 tbsp lemon juice with the zest and swap thyme for 1 tbsp chopped fresh oregano. The bright, herby notes transport me to those coastal rides where I first fell in love with Mediterranean flavors.
Garlic-Parmesan Twist
Toss the hot par-cooked potatoes with ¼ cup grated Parmesan cheese and 2 minced garlic cloves before grilling. The cheese forms a crispy crust on the grill. Honestly, this variation might be my favorite for its umami depth.
Spicy Cajun Kick
Replace the smoked paprika with 1 tbsp Cajun seasoning (I use Tony Chachere’s). This brings a bold, spicy flavor that pairs perfectly with grilled meats. The heat level is just right for most palates without overpowering.
Rosemary-Garlic Infusion
Double the rosemary to 4 tbsp and add 3 crushed garlic cloves during par-cooking. The long infusion creates an aromatic oil that coats each potato beautifully. I forage wild rosemary near my coastal rides for an extra earthy note.
Balsamic Glaze Finish
After grilling, drizzle with 2 tbsp balsamic glaze and sprinkle with flaky sea salt. The sweet-tangy glaze caramelizes slightly on the hot potatoes, creating an irresistible contrast to the smoky char. 💫
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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