I know that today is a bit chilly, but by the end of the week, you’ll be ready to pull out the grill and start cooking things with…fire! I love grilling, even though most folks think of flames as more of a man’s world, I just adore cooking outside and working to tame the flame. Now, I do make it a little easier on myself by sticking to a gas grill. (Seriously, who has time to mess around with charcoal on a school night?)
But grills are for more than just burgers, dogs, and the occasional flank steak. Cooking veggies of all types on the grill is a breeze, and this potato dish is tasty and simple. Sure, you’ll want to use a grill basket to keep those skinny little taters from slipping through the grate, but you can easily pick one up for less than 20 bucks at the store, and I promise you’ll use it throughout the summer. Give these spuds a try, and be sure to let me know what you think.
Flame-Licked Fingerling Potatoes with Spud Rub
Makes: 4 side dish servings
- 1 tablespoon onion powder
- 2 teaspoons lemon pepper
- 1 ½ teaspoons paprika
- 1 ½ teaspoons smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1 pound fingerling potato mix
- 2 teaspoons olive oil
- 1 tablespoon Spud Rub
For the rub, combine all ingredients in a glass jar, close the lid and shake to blend. Store at room temperature.
Prepare a medium-hot fire in your grill.
Place the potatoes in a bowl, drizzle with the olive oil and sprinkle with Spud Rub. Toss to coat.
Place the potatoes on the grill rack or in grill basket directly over the heat and close the grill lid. After 3 to 4 minutes, open the lid and toss the potatoes or turn the basket. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork.
Serving tip: Serve the grilled fingerlings on a platter alongside a bowl of Spud Rub Dip. To make Spud Rub Dip, combine 1/2 cup prepared buttermilk or ranch-style dressing and 1 teaspoon Spud Rub in small bowl. Stir to blend. Refrigerate until ready to serve.
Recipe created by The BBQ Queens for the U.S. Potato Board