Grilled Truffled Fingerling Potatoes

Purple, red, gold, we do love our jewel tones

By Katherine

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
  • salt/pepper
  • 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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Grilling/Smoking, Sides and tagged , , , , , . Bookmark the permalink.

28 Responses to Grilled Truffled Fingerling Potatoes

  1. Wow, not much I love more than potatoes and these sound amazing. I will definitely be making this dish soon! amazing!

  2. sallybr says:

    Agree with you on the parboiling, and we sometimes parboil them before roasting – it shaves quite a bit of the roasting time, and the texture is always perfect, no hard bits in the center.

    Your picture is making me hungry….

  3. kristina says:

    Sometimes simple is all you need or want, especially in summer. No shame in enjoying perfect, crispy potatoes πŸ™‚

  4. rutheh says:

    Simple is best! And a beautiful picture,too. I know they are delicious.

  5. I made grilled sweet potatoes, and I agree that grilling potatoes can be tricky. I had to cook them a lot longer than I expected and some potatoes turned out nice and crispy with a soft inside and some were still hard. I will definitely try your parboil trick! P.S. Sometimes all you need is truffle oil and sea salt. Mmm…

  6. ChgoJohn says:

    So, what’s wrong with simple? These potatoes look perfect to me. Do anything more and they’d be ruined.

  7. egg me on says:

    Parboiling! Smart. I love how a little dash of truffle oil goes a long way. I can smell the truffle-y goodness now …

  8. Mad Dog says:

    Something tells me they would be very good with garlic too πŸ˜‰

  9. Eva Taylor says:

    I can just taste that sweet, salty, earthy and smoky goodness. Very nice. I’ll have to give a try at grilling potatoes.

  10. joshuafagans says:

    I’ve never tried mixing grilled potatoes with truffle oil. This sounds like a great idea!

  11. YUM. These look perfectly delicious.

  12. billpeeler says:

    What a stupendous idea! I bet they taste as awesome as they look —

  13. Karista says:

    Oh wow! I have truffle oil in the pantry! I want this dish for lunch πŸ™‚

  14. Caroline says:

    Mmmm truffle oil just makes everything better, doesn’t it? Delicious!

  15. Yay! Vegan-friendly…yeah, I’ve been saying that to any form of potato chip and french fry lately.

  16. peasepudding says:

    Anything with truffle is good for me :0)

  17. niasunset says:

    I can eat them all… Thank you, have a nice weekend, love, nia

  18. TasteFood says:

    Oh yum. That’s all.

  19. Lauren says:

    Yes, please. Simple is lovely!

  20. Potatoes cooked well like this are absolutely my favourite. They’d be a great inclusion to a spanish tortilla too.

  21. Purely.. Kay says:

    I am just in love with this recipe… I have nothing else to say but.. I love these πŸ™‚

  22. Kristy says:

    Darn! I just finished the potatoes we had last week. I’ll be picking some more up at the store for next week for sure!

  23. Carolyn Chan says:

    The roasted potatoes would just suck up that truffle oil – fabulous photo !

  24. Pingback: Sunday Suppers: Shaking Off Winter | Rufus' Food and Spirits Guide

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