Mohamed Shili This easy-grilled fingerling potatoes recipe is packed with flavor! The potatoes are lightly charred on the grill and drizzled with a creamy tarragon vinaigrette that’s tangy, herby, and smooth. Perfect as a side dish for any summer meal!
Ingredients Needed:
- 1/4 cup white wine vinegar
- Water, as needed
- 1 tablespoon chopped shallot
- 1 tablespoon mustard
- 1 tablespoon mayonnaise
- 2 tablespoons chopped fresh tarragon leaves, plus leaves for garnish
- 1/2 cup canola oil, plus more as needed
- Salt and freshly cracked black pepper
- 12 fingerling potatoes, par-boiled and halved
How To Make Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette?
- Preheat the grill: Heat your grill to medium heat.
- Make the vinaigrette: Blend the vinegar, a splash of water, shallots, mustard, mayonnaise, and tarragon until smooth. Slowly drizzle in the oil while blending until creamy. Season with salt and black pepper.
- Prepare the potatoes: Brush the potatoes with canola oil and season with salt and black pepper.
- Grill the potatoes: Place them cut-side down on the grill and cook until golden. Flip and grill until fully tender.
- Serve: Transfer to a platter, drizzle with the vinaigrette, and garnish with fresh tarragon. Enjoy!
Recipe Tips:
- Par-boil the potatoes correctly: Boil the fingerling potatoes just until they are fork-tender but not too soft. This helps them cook evenly on the grill without falling apart.
- Blend the vinaigrette slowly: When making the tarragon vinaigrette, add the oil slowly while blending. This makes the dressing smooth and creamy instead of separating.
- Oil the grill grates: To prevent the potatoes from sticking, lightly oil the grill grates before cooking. This also helps create beautiful grill marks.
- Grill cut-side down first: Always place the potatoes cut-side down first to get a nice golden crust before flipping. This adds flavor and a crisp texture.
- Drizzle the vinaigrette while the potatoes are warm: Pour the vinaigrette over the potatoes as soon as they come off the grill. This helps them absorb the flavors better and makes them extra delicious.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover grilled potatoes cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Reheat: Heat a skillet over medium heat and add a little oil. Cook the potatoes for 3-5 minutes, stirring occasionally, until heated and crispy.
Nutrition Facts:
- Calories: 220 kcal
- Total Fat: 18g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 400mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 2g
Try More Bobby Flay Recipes:
- Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes
- Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette
- Grilled Crawfish With Spicy Tarragon Butter
Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette
Description
This easy-grilled fingerling potatoes recipe is packed with flavor! The potatoes are lightly charred on the grill and drizzled with a creamy tarragon vinaigrette that’s tangy, herby, and smooth. Perfect as a side dish for any summer meal!
Ingredients
Instructions
- Preheat the grill: Heat your grill to medium heat.
- Make the vinaigrette: Blend the vinegar, a splash of water, shallots, mustard, mayonnaise, and tarragon until smooth. Slowly drizzle in the oil while blending until creamy. Season with salt and black pepper.
- Prepare the potatoes: Brush the potatoes with canola oil and season with salt and black pepper.
- Grill the potatoes: Place them cut-side down on the grill and cook until golden. Flip and grill until fully tender.
- Serve: Transfer to a platter, drizzle with the vinaigrette, and garnish with fresh tarragon. Enjoy!
Notes
- Par-boil the potatoes correctly: Boil the fingerling potatoes just until they are fork-tender but not too soft. This helps them cook evenly on the grill without falling apart.
- Blend the vinaigrette slowly: When making the tarragon vinaigrette, add the oil slowly while blending. This makes the dressing smooth and creamy instead of separating.
- Oil the grill grates: To prevent the potatoes from sticking, lightly oil the grill grates before cooking. This also helps create beautiful grill marks.
- Grill cut-side down first: Always place the potatoes cut-side down first to get a nice golden crust before flipping. This adds flavor and a crisp texture.
- Drizzle the vinaigrette while the potatoes are warm: Pour the vinaigrette over the potatoes as soon as they come off the grill. This helps them absorb the flavors better and makes them extra delicious.
Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette