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Drizzled with olive oil and seasoned with salt and pepper, these Flame-Licked Fingerling Potatoes aren’t your ordinary French fries. Make the delicious Romesco sauce and you’ll never serve plain ketchup again. Flamed-Licked Fingerling Potatoes Recipe With Romesco Sauce is excerpted from The Gardener & the Grill (Running Press, 2012).
When you have grill-roasted red bell peppers on hand , you can make the flavorful Spanish-style Romesco sauce, which tastes best when made a day or two ahead so the flavors blend together. Then when you grill the potato fingerlings, you’ve got a quick and delicious appetizer. If you like, grill fresh fish fillets at the same time, and you have a whole meal.
Flame-Licked Fingerling Potatoes Recipe With Romesco Sauce makes 8 servings
2 pounds fingerling potatoes
Olive oil, for drizzling
Kosher salt and freshly ground pepper to taste
1 recipe Romesco Sauce
Prepare a hot fire in your grill.
Drizzle the fingerling potatoes with olive oil and season with salt and pepper.
Grill the potato fingerlings in a perforated grill basket or an aluminum pan with holes in it. Place over the hot fire and close the grill lid. After about 3 or 4 minutes, open the grill and toss the potatoes. Clove the lid again and repeat the tossing in about another 3 or 4 minutes. Cook until the potatoes are tender when pierced with a fork.
Serve the grilled fingerling potatoes on a platter with a bowl of the Romesco sauce set in the middle for dipping.
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Photo by Steve Legato
This excerpt has been reprinted with permission from The Gardener & the Grill, published by Running Press, 2012.