Grilled Fingerling Potatoes

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Grilled Fingerling Potatoes

 

1 pound fingerling potatoes

2 tablespoons olive oil

kosher salt and freshly cracked black pepper to taste

1/3 cup crumbled blue cheese or other crumbled cheese

 

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. Serves 4.

 

 

 

 

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