Tapas-Style Grilled Fingerlings with Portuguese Aïoli (Barbecue and Grilling)

 

                Simply grilled fingerling potatoes, paired with a zesty dipping sauce, make an appetizer perfect for entertaining.

Serves 8

• 4 lbs (2 kg) fingerling or new potatoes, pierced all over with a fork
• Olive oil
• Sea salt and ground black pepper

Portuguese Aïoli

• 2 cloves garlic, minced
• 250 ml mayonnaise
• 5 ml grated orange zest
• 30 ml freshly squeezed orange juice
• 15 ml tomato purée
• 2 ml Cayenne pepper
• 2 ml smoked or sweet Hungarian paprika
• Sea salt ad ground black pepper

1. In a bowl, whisk together all the ingredients of the Portuguese Aïoli ; season to taste with salt and pepper.
2. Cover and refrigerate until ready to serve.
3. Prepare a medium-hot fire in your grill.
4. Brush potatoes with olive oil and season to taste with salt and pepper.
5. Place potatoes, in batches, as necessary, on the grill ; grill for about 15 minutes, turning often, until fork-tender.
6. Serve hot with aïoli.

TIPS : If you like, partially cook the potatoes first in the microwave or oven, then finish them on the grill.

BON APPÉTIT