How to Cook Ruby Potatoes on the Grill

When cooking ruby potatoes on the grill, take advantage of their diminutive size by skipping the cutting and par-boiling stage often needed for grilling large potatoes. Prized for their firm flesh, this variety of fingerling potato can be cooked much like the round spuds normally called "new" potatoes. Whether you're cooking with gas or over coals, skewering the spuds will keep them safely above the heat and evenly cooked.

Things You'll Need

  • Vegetable brush
  • Paper or cloth towels
  • Metal skewers
  • Olive or vegetable oil
  • Salt and Pepper
  • Blended spices (optional)

Instructions

  1. Start your grill so that there will be both direct and indirect heat. On a charcoal grill, this is accomplished by keeping the coals to one side, while on a gas grill you will set one side to medium high and one to medium low.

  2. Scrub potatoes under running water and pat them dry.

  3. Thread the ruby potatoes onto metal skewers.

  4. Brush the ruby potatoes with olive or vegetable oil.

  5. Sprinkle the potatoes all over with salt or pepper, or a more elaborate rub of equal parts thyme, cumin, chili powder, paprika, coriander, allspice, salt and pepper.

  6. Set the skewered ruby potato skewers on the coolest part of grill.

  7. Roll the potato skewers toward the direct heat every few minutes, over the course of about 30 minutes. As you turn the skewers, focus on making sure the potatoes are cooking as evenly as possible.

  8. Grill the potatoes over direct heat at the last stage of cooking until they are easily pierced with a fork and have crispy skin.

  9. Slide the ruby potatoes off the skewers and serve.

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