These fingerling potatoes are sure to be your go-to summer dish. Grilled to smoky perfection, they are buttery on the inside and crispy on the outside. Serve with smoked paprika mayonnaise for the perfect bite.
Grilled fingerling potatoes are everything you love about roasted potatoes - and more - all without turning on the oven. These irresistible gems have a perfectly crispy exterior and smoky flavor from the grill.
What are fingerling potatoes?
Fingerling potatoes are small, oblong-shaped potatoes with a buttery, creamy texture. They cook quickly and their "finger" shape makes them perfect for dunking.
- Fingerling potatoes - These petite potatoes are widely available at most supermarkets. If necessary, you can substitute other baby potatoes.
- Prosciutto adds a crispy, salty bite. Crumbled bacon can also be used.
- Smoked paprika adds a depth of flavor that pairs beautifully with the grilled potatoes. If you don't have smoked paprika, use sweet paprika and cumin. Start with 2 parts sweet paprika to 1 part cumin and adjust to taste.
See the recipe card for complete instructions and ingredient amounts.
- Preheat the grill and a grill pan over medium heat.
- Slice the potatoes in half lengthwise. Add to a bowl and toss with oil. Add the seasonings and toss to coat.
- Place the potatoes in an even layer on the grill pan. Grill for 15-20 minutes until tender, turning halfway through.
- Meanwhile, cook the prosciutto in a skillet over medium-low heat until brown and crisp. Transfer to a paper towel-lined plate. Cool and crumble.
- In a small bowl, combine the mayonnaise, vinegar, and seasonings. Stir to combine.
- Transfer the potatoes to a serving platter. Garnish with prosciutto and chives and serve with mayo.
Grilled fingerling potatoes are delicious when served alongside almost anything - beef, pork, chicken, and seafood. Skip traditional fries and serve with burgers or ribs. Or serve with your morning eggs for a hearty breakfast.
These potatoes can be served at room temperature which makes them ideal as an appetizer. The finger shape is perfect for hand-held snacking and dipping.
- Leave the skin on the potatoes. Fingerlings have thin skin and do not need to be peeled. The skin will keep the potatoes intact while they cook on the grill.
- Toss the potatoes in a generous amount of oil to ensure there's no sticking on the grill. Use enough oil to fully coat all of the potatoes.
- Use a grill pan to prevent the potatoes from falling through the grates. Grill pans have a perforated design that allows the smoky flavor to come through while keeping the food contained.
- No grill? These potatoes are just as delicious roasted in the oven. Roast on a sheet pan in a 400-degree oven for 20-30 minutes until golden brown and tender, flipping halfway through. Preheating the sheet pan will help the potatoes to brown and crisp.
No, cooking the potatoes first is not necessary. Fingerlings are small and cutting them in half lengthwise is all that's needed to ensure they cook evenly.
Cook over medium heat, flipping occasionally. This allows the potatoes to cook evenly without burning their exterior. A grill pan or basket keeps the potatoes contained and prevents them from falling through the grates.
The options are endless - just open your spice cabinet. Try garlic or onion powder, or dried herbs like rosemary, thyme, or tarragon. Lemon pepper, chili powder, and cumin are delicious too. You can also try seasoning blends like taco or jerk seasonings.
Grilled Fingerling Potatoes
- 1 ½ pounds fingerling potatoes
- 1 ½ tablespoons olive oil (or similar)
- ¼ teaspoon smoked paprika
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 2-3 slices prosciutto ((Note 1))
- chives (chopped)
- ½ cup mayonnaise
- ¼ teaspoon smoked paprika
- 1 teaspoon white wine vinegar
- salt and black pepper (to taste)
- Preheat the grill and grill pan over medium heat. (Note 2)
- Slice the potatoes in half lengthwise. In a bowl, toss the potatoes with oil. Add the smoked paprika, salt, and pepper, and toss to coat. (Note 3)
- Put the potatoes on the grill pan in a single layer. Grill for 20 minutes, flipping halfway through until potatoes are golden brown and tender.
- Meanwhile, preheat a skillet over medium heat. Add the sliced prosciutto and cook 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate. Cool and crumble. Set aside.
- In a small bowl, combine the mayonnaise, smoked paprika, and vinegar. Stir to combine. Season to taste with salt and pepper.
- Arrange the potatoes on a platter. Top with crispy prosciutto and chopped chives. Serve with the mayonnaise.
- Prosciutto is often sold in 3-4 ounce packages which is more than needed for this recipe. Cook the whole package and keep the extra to add to salads or scrambled eggs.
- A grill pan has a perforated design that prevents small items from falling through the grates of the grill. Alternatively, a cooling rack can also be used.
- The potatoes do not need to be cooking before grilling. Fingerlings are small and cutting them in half lengthwise is all that's needed to ensure they cook evenly.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in July 2020 and has been updated.