Grilled Fingerling Potatoes
There are many varieties of delicious small potatoes available year-round at better supermarkets and farmers’ markets. Look for uniform size and smooth skins. Small potatoes need to be parboiled for a short time before grilling to ensure tenderness.
- Salt, to taste
- 3 lb. fingerling potatoes, such as red Russian, Yukon Gold or any thin-skinned new potato
- 1/2 cup plus 2 Tbs. white wine
- Olive oil for brushing
- 1/2 cup mayonnaise
- 1 Tbs. whole-grain mustard
- 2 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. minced fresh tarragon
- Freshly ground pepper, to taste
Bring a pot three-fourths full of salted water to a boil over high heat. Add the potatoes and return to a boil. Cover, reduce the heat to medium-high and parboil until the potatoes can be pierced with the tip of a knife but are not completely tender, about 10 minutes. Drain.
In a large bowl, combine the warm potatoes and the 1/2 cup wine and stir to coat. Let cool to room temperature, stirring often. Cut the potatoes in half lengthwise and brush with olive oil.
In a small bowl, stir together the mayonnaise, mustard, the 2 Tbs. white wine, the parsley and tarragon. Let the dressing stand for 10 minutes.
Prepare a medium-hot fire in a grill. Brush and oil the grill grate or a vegetable-grilling basket.
Arrange the potatoes on the grill grate or in the basket directly over medium-high heat. Grill, turning once, until the potatoes are nicely grill-marked, about 5 minutes per side.
Transfer the potatoes to a large bowl, add the dressing and stir to coat. Season with salt and pepper. Serve the potatoes immediately or cover tightly, refrigerate for about 1 hour and serve cold. Serves 6 to 8.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).