Quick question about fingerling potatoes...

[Hayden McCall]

I've seen a number of people post pictures of these on the grill lately, in wire mesh baskets and such. My question is, given their diminutive size (relative to a garden variety spud), what is the best way to cook these? Direct? Indirect? How long? I'm already pretty certain they won't take as long to cook. Thanks a bunch.

 

[Don Cash]

Here's what I do. I cook them indirect, unseasoned for about 15-20 minutes (on as soon as I pour the coals for things that cook quick...steaks and such, on for the last 15-20 minutes for things that take longer to cook...bone in chicken and such). Then I will put them in the mesh basket, drizzle them with oil and cook them direct, tossing often until I feel like they are done...10 minutes or so. Perfect timing while the meat is resting.

 

[Wolgast]

2 ways that i do.

1# skin on,sliced in quaters(boats)in a foilbasket,little olive oil,salt,pepper and a few whole galic cloves indirect.

2# Preboil skin on to almost done then coat in oliveoil spices,herbs then direct heat for marks and crispy skin.

Havent done whole potatoes(raw) but will try a few next time.

//ME

 

[Paul Lai]

I'm lazy. Just coat them w/ oil, salt, and pepper and cook indirect until tender - about 30min. I usually skewer them to make handling easier - though not necessary.

Love the idea of some garlic & herbs on them. Thanks for the idea!

 

[John Solak]

I toss them in a little evoo and salt and cook them indirect. I will move them direct for a few minutes sometimes to get a little color on them and speed up the cooking process a little too if I need to.