These potatoes are an easy and delicious side dish for simple grilled meals. These parboiled fingerlings have a soft and creamy interior, a lightly grilled skin and are tossed in olive oil, lemon, fresh parsley and flaky sea salt.
We used yellow skinned fingerling potatoes for the photos in this post. However, this recipe can be used for any type of fingerlings: yellow, red skinned fingerlings, purple fingerlings, new potatoes, marble potatoes and/or peewee potatoes.
How To Make Grilled Fingerlings
The key to grilling whole fingerling potatoes that have a creamy interior and a crispy skin is parboiling. Briefly boiling the potatoes ensures that the potatoes cook through with a fluffy texture without becoming too dry on the grill.
- Bring a pot of water to a roaring boil. Salt generously and add the fingerlings. Boil for 8 - 10 minutes or until the potatoes are easily pierced with a fork. Drain the potatoes and allow them to steam dry for a few minutes.
- Meanwhile, preheat the grill to medium heat (about 350° Fahrenheit). In a large mixing bowl combine ½ Tablespoon of olive oil with lemon juice, lemon zest, chopped parsley, and black pepper.
- Drizzle the boiled potatoes with ½ Tablespoon of olive oil and season with a touch of salt. Grill the fingerlings on a sheet of aluminum foil for 8 - 12 minutes, flipping once, until the potatoes are light charred and have a crispy skin.
- Toss the grilled potatoes in the lemon, olive oil and parsley. Season with flaky sea salt, to taste. Garnish with extra parsley, as desired. Serve immediately.
These potatoes make for a lovely side dish that is easy to pair with various grilled meats, seafood and barbecue fare. They go especially well with a juicy steak, like with our perfectly grilled ribeye recipe!
Saving & Reheating
Leftover fingerlings can be saved in an airtight container in the refrigerator for 3 - 5 days.
The potatoes can be reheated in the microwave, in the oven or on the grill. Safe food handling requires leftovers to be reheated to an internal temperature of 165° Fahrenheit. We use the instant read kitchen thermometers from ThermoWorks.
Grilled Fingerling Potatoes with Lemon and Parsley
- Aluminum foil
- 1 pound fingerling potatoes washed
- 1 Tablespoon olive oil divided
- 1 medium lemon zest and juice
- 1 handful fresh parsley finely chopped
- Freshly-ground black pepper to taste
- fine kosher salt* to taste
- Flaky finishing salt such as Malden or Fleur de Sel, to taste
- Bring a medium pot of water to a roaring boil. Add fingerlings and boil for 8 - 10 minutes or until fork tender. Strain potatoes into a colander and allow to steam dry for a few minutes (or until ready to grill).
- Preheat the grill to medium heat (about 350° Fahrenheit). Meanwhile, prepare the potato seasoning. In a large mixing bowl combine ½ Tablespoon of olive oil with lemon juice, lemon zest, chopped parsley and black pepper. Set aside.
- Toss the boiled potatoes with remaining ½ Tablespoon olive oil and a touch of fine kosher salt*. Grill over medium heat for 8 - 12 minutes, turning once until the potatoes are lightly charred with a crispy skin.
- Toss the grilled fingerlings in the olive oil, lemon and parsley. Season with flaky sea salt and additional pepper, to taste. Garnish with extra parsley, as desired. Serve immediately and enjoy.
* A Note About Salt
Unless otherwise noted, all recipes on The Sage Apron are developed using Diamond Crystal Kosher salt. It is a great all-purpose salt for cooking and baking. If using table salt, reduce quantities by about half.