Photo: Jennifer Davick; Styling: Melanie Clark
Yield
Makes 4 servings

Prep: 10 min., Cook: 10 min., Grill: 8 min. Low in starch with a creamy texture and paper-thin skin, fingerling potatoes don't need to be peeled. Parboiling jump-starts the cooking process for the grill. Prep the dressing and other ingredients while the potatoes simmer.

How to Make It

Step 1

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.

Step 2

Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 10 minutes or until crisp-tender. Drain. Coat potatoes with cooking spray.

Step 3

Place potatoes on cooking grate of grill, and grill, covered with grill lid, 8 to 10 minutes or until tender, turning occasionally. Remove from grill, and gently toss warm potatoes with dressing. Transfer to a serving platter, and sprinkle with cheese and almonds.

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