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Grilled Fingerling Potatoes
Sides & Appetizers
EGGspander
Crispy on the outside and tender inside, these grilled fingerling potatoes get a flavorful boost from a zesty and fresh mix of parsley, dill, and sumac. Roasted to golden perfection on the Big Green Egg, they’re the ultimate side dish.
Ingredients
- 1 lb fingerling potatoes, sliced into ¼ inch coins
- 5 tbsp parsley, chopped
- 5 tbsp dill, chopped
- ¼ cup olive oil or tallow
- 2 tbsp sumac
- 1 ½ tbsp kosher salt
- 2 tsp paprika
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5-Piece EGGspander Kit
Cast Iron Grid
- Skillet - Cast Iron - Pre Seasoned 14"/36 cm
Directions
Stabilize the Big Green Egg at 400°F/200°C for indirect cooking.
Insert the EGGspander, with half set up for indirect cooking, then place a cast iron grate on the bottom level of the direct half, place a cast iron skillet over the indirect heat.
Once the cast iron is heat, place the oil in the skillet then toss the potatoes in the salt, sumac, and paprika.
Cook for 30 minutes, stirring them every 5 minutes.
Remove from the heat and add the chopped herbs.
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