In the summer, the more you can accomplish on the barbecue the more time you have for socializing, savouring the outdoors, and avoiding excess dishes — so here is a side dish to add to your short list.
Consider this recipe a good method for cooking fingerling potatoes along with a gentle suggestion for how to flavour them afterwards – lime and cilantro is just as nice as green onions, grainy mustard and lemon juice, but it’s up to you.
Grilled Fingerling Potatoes with Lime & Cilantro(serves 4)
Wash the potatoes and pat dry. Trim of any black bits or eyes. Cut each potato in half lengthwise and place in a bowl. Toss with the olive oil, salt and pepper. This can be done an hour ahead if desired, just make sure the potatoes are well coated in olive oil. When ready, heat a seasoned grill to medium heat and place the potatoes cut side down on the grill, cover. Grill for about 10-12 minutes; flipping partway through. Once soft and cooked through, remove to a bowl and immediately toss with lime juice, zest and cilantro. Taste and add seasoning if desired.