Grilled Fingerling Potatoes

Step 1

1 Put the potatoes in a large saucepan and add water to cover by 2 inches

Step 2

2 Add 1 tablespoon of salt; bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are just tender, about 10 minutes

Step 3

3 Drain and cool slightly, then cut lengthwise in half

Step 4

4 Dry the potatoes with a paper towel, then toss them in a bowl with the oil and the 1/2 teaspoon of salt until evenly coated

Step 5

5 Prepare a grill for direct heat

Step 6

6 If using a gas grill, preheat to medium-high (450 degrees)

Step 7

7 If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat

Step 8

8 For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds

Step 9

9 Have ready a spray water bottle for taming any flames

Step 10

10 Lightly coat the grate or a vegetable grilling basket with oil, and place it on the grill

Step 11

11 Working in batches if needed, grill the potatoes for 2 or 3 minutes, uncovered and cut sides down, until charred

Step 12

12 Turn the potatoes over and grill until the skin is a little crisp, 2 or 3 minutes

Step 13

13 Melt the butter in a small saucepan over medium heat

Step 14

14 Stir in the garlic; cook for about 5 minutes, stirring a few times, until the garlic has softened

Step 15

15 Remove from the heat; skim and discard any foam on the surface

Step 16

16 Strain and discard the garlic, if desired

Step 17

17 Transfer the potatoes to a bowl and toss with the garlic butter (unless you have other plans; see the headnote)

Step 18

18 Season lightly with salt, sprinkle with the parsley and toss again

Step 19

19 Serve warm or at room temperature