Grilled fingerling potatoes with lemon and fresh herbs
These naturally buttery spuds get infused with tons of flavour when grilled in foil. It’s a simple technique – great for cooking a whole meal on the grill. Be careful when opening the grill packets so as not to burn yourself. Serve this side dish with grilled steak or chicken. Garnish with fresh thyme and oregano.
1 pound(s), fingerling, washed, dried (about 24 potatoes)
Extra virgin olive oil
Fresh lemon juice
2 tbsp(s), leaves (plus extra for garnish)
2 tsp(s), leaves (plus extra for garnish)
4 large clove(s), thickly sliced
½ tsp(s), divided
⅛ tsp(s), freshly ground
- Preheat outdoor grill to medium-high. Tear off a 20-inch-long piece of heavy duty aluminum foil; coat with cooking spray.
- In a large bowl, combine potatoes, oil, lemon juice, oregano, thyme, garlic, 1/4 tsp salt and pepper; toss until well-mixed and coated. Spread down center of foil, leaving enough room along edges to form a packet. Bring short ends of foil together and fold over twice to form a seal; fold in sides to form a seal, making sure to leave room for steam.
- Grill packet, carefully turning a few times, until potatoes are tender, about 20-25 minutes. Remove from grill; open packet (be careful of steam) and transfer potatoes to a serving bowl. Sprinkle with remaining 1/4 tsp salt and additional black pepper, if desired; toss and garnish with fresh herbs.
- Serving size: about 6 potatoes
Small new potatoes can be used instead of fingerlings. If you cannot find really small ones, halve or quarter larger ones.