Grilled Potatoes? That’s Right – Get Your Grill On!

June 07 00:00 2013 Print This Article
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Potatoes are the top food eaten alongside grilled main dishes, according to the NPD Group, so why not put potatoes on the grill too? Try grilling thick potato planks, skewered potato chunks, or colorful halved fingerlings in a zesty rub like these Flame-Licked Fingerlings, created by award-winning cookbook authors Karen Adler and Judith Fertig, also known as the "BBQ Queens."

"A lot of people don’t know you can grill potatoes," said the BBQ Queens. "They’re sturdy enough to hold up well on the grill, versatile enough to grill in many different ways and the nutritional boost is a welcome addition to any meal."

In fact, one medium-size (5.3 ounce) potato has no fat, sodium or cholesterol, provides 45 percent of your daily value of vitamin C, and has more potassium than a banana. Plus, cooking potato side dishes on the grill helps to minimize clean-up, and doesn’t require the heat of an oven during the warmer months.

Flame-Licked Fingerling Potatoes with Spud Rub

Makes: 4 side dish servings
Serving tip: Serve the grilled fingerlings on a platter alongside a bowl of Spud Rub Dip. To make Spud Rub Dip, combine 1/2 cup prepared buttermilk or ranch-style dressing and 1 teaspoon Spud Rub in small bowl. Stir to blend. Refrigerate until ready to serve.

Ingredients

Spud Rub Ingredients:

  • 1 tablespoon onion powder
  • 2 teaspoons lemon pepper
  • 1-1/2 teaspoons paprika
  • 1-1/2 teaspoons smoked paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cumin

Potatoes Ingredients:

  • 1 pound fingerling potato mix
  • 2 teaspoons olive oil
  • 1 tablespoon Spud Rub

Preparation

  1. For the rub, combine all ingredients in a glass jar, close the lid and shake to blend. Store at room temperature.
  2. Prepare a medium-hot fire in your grill.
  3. Place the potatoes in a bowl, drizzle with the olive oil and sprinkle with Spud Rub. Toss to coat.
  4. Place the potatoes on the grill rack or in grill basket directly over the heat and close the grill lid. After 3 to 4 minutes, open the lid and toss the potatoes or turn the basket. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Nutritional Information Per Serving:

Calories: 110g
Total Fat: 2.5g
Cholesterol: 0mg
Protein: 3g
Carbohydrates: 20g
Sodium: 125mg


Source: U.S. Potato Board

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