The new potatoes called for in this recipe are small, immature waxy potatoes harvested in spring and early summer. You can choose among tiny red potatoes such as Red Bliss, tiny fingerling or banana potatoes, Yukon Golds, purple or blue varieties and a host of others. All are low in starch and have thin skins and a firm, moist texture. If you cannot find new potatoes, use any small waxy potato 1 to 1 1/2 inches in diameter. Larger potatoes may be cut into quarters or halves. Starchy russets are not a good choice for this recipe.
Recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Collection Series, “Grilling”, by Denis Kelly (Simon & Schuster, 2002).
Preparation Tip: If you are cooking a chicken, turkey or roast over indirect hear, you can cook these potatoes over the heated part of the grill toward the end of cooking. If grilling steaks, chops or chicken over direct heat, small potatoes may be grilled while the meat rests.
- Olive oil for coating
- 24 small new potatoes
- 2 tablespoons sweet paprika
- 1/2 teaspoon cayenne pepper or hot paprika, or to taste
- 1 tablespoon garlic powder
- 1 1/2 teaspoon salt
- 1 Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack. If the potatoes are very small, have ready a grill basket to keep them from falling through the grill rack into the fire, or use skewers.
- 2 Bring a pot of water to a boil over high heat. Add the potatoes and cook them just until they can be pierced with a knife but are not completely tender, 5 to 7 minutes. Do not overcook. Drain and pat dry.
- 3 Put the potatoes in a large bowl and coat with oil. In a small bowl, mix together the paprika, cayenne, garlic powder and salt. Toss the potatoes with the spice mixture until well coated.
- 4 Grill the potatoes directly over medium-high heat, turning often, until nicely browned and tender, 10 to 20 minutes, depending on the size of the potatoes. Serve immediately.
- 5 Serves 4.