Grilled Fingerlings with Pesto

Prep Time: 15m | Cook Time: 20m | Total Time: 35m | Serves

The easiest way to cook fingerling potatoes is on a flat cast iron griddle set directly on a hot barbecue grill. If you don’t have a griddle, a cast iron skillet will work. We like an assortment of heirloom potatoes for this recipe, but a single variety is just fine. Be sure to use potatoes of a similar size to ensure even cooking. The pesto sauce is optional, but it makes a nice drizzle and packs a flavorful punch.


2 pounds Earthbound Farm Organic Heirloom Fingerling Potatoes
1/4 cup olive oil
    Sea salt and freshly ground black pepper
  Pesto Sauce (at room temperature (optional))


4 cloves garlic (peeled)
6 cups fresh basil leaves (packed)
1/2 cup fresh Italian leaf parsley
1/4 cup pine nuts
1 cup olive oil
2 teaspoons salt
1 cup finely grated parmesan cheese


Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the potatoes. Cook, uncovered, for 5 minutes. Drain and set aside. When the potatoes are cool enough to handle, cut them in half lengthwise. Place the potatoes in a bowl; toss with the oil and season with sea salt and pepper.

Meanwhile, preheat a large cast iron griddle or skillet on a hot barbecue grill. When the griddle is very hot, arrange the potatoes on the pan cut side down, in a single layer. It may be necessary to do this in batches depending on the size of your griddle or skillet. Cook until browned, 8 to 10 minutes. Turn the potatoes and cook until the skins are blistered in spots and the potatoes are tender, about 5 minutes.

Transfer the potatoes to a platter, drizzle lightly with the pesto, if using, and serve hot.


Combine the garlic, basil, parsley, and pine nuts in the bowl of a food processor. Pulse to roughly chop.

With the machine running, add the olive oil in a steady stream, stopping and scraping down the sides of the bowl once or twice.

When the mixture is completely puréed, transfer to a clean bowl. Add the salt and cheese, and stir to combine.


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