I would say these are too simple to post, but grilling potatoes can be tricky. OK, here’s the trick — parboiling. So that’s not tricky at all. Parboiling keeps the potatoes crisp, lets them pick up some grillin’ goodness and keeps you from waiting forever for that potato to get tender.
Grilled Truffled Fingerling Potatoes
- 2 1/2 pound bag mixed fingerling potatoes
- 1-2 tsp olive oil
- sea salt
- 1 tbsp truffle oil
Wash potatoes. Bring enough water to boil to cover the potatoes. We used a three-quart pot. Toss potatoes into the boiling water and let cook for 6-8 minutes, until they’re almost tender, but still have some give. Remove from heat and let cool slightly. Cut in half and place in a bowl. Drizzle with olive oil and season with salt and pepper. Place on foil, a pan or directly on a hot grill, skin side up. Roast until tender, about 5-7 minutes. Remove from heat and place in a large bowl. Toss with truffle oil and desired amount of sea salt.