How Long to Grill Fingerling Potatoes Perfectly

The ideal grill time for fingerling potatoes is 20 to 25 minutes over medium-high heat (around 400°F–425°F), turning them every few minutes for even browning. When cooked properly, the skin becomes crisp and lightly charred, while the inside turns soft, buttery, and flavorful.

To get the best results, you can parboil the potatoes for 5–7 minutes before grilling this helps them cook faster and stay tender inside. Toss with olive oil, salt, and herbs, then grill directly on the grates or in a foil packet until golden and fork-tender.

Grilled fingerling potatoes make a quick, healthy side dish with a smoky flavor that pairs perfectly with steak, chicken, or seafood. They’re easy to prepare, naturally flavorful, and ready in under 30 minutes.

Why Grill Fingerling Potatoes

Grilled fingerling potatoes have a unique flavor and texture that no boiling or roasting can match. The combination of fire, smoke, and natural starch caramelization creates something irresistibly good.

1. Incredible Flavor

Grilling brings out the potato’s natural sweetness while giving the skin a lightly charred, smoky edge. You get the best of both worlds crisp outside and creamy inside.

2. Beautiful Texture

Because of their small size, fingerlings grill evenly without falling apart. Their skin gets beautifully golden and crisp, while the inside becomes fluffy and tender.

3. Quick and Easy

You don’t need to peel or fuss with them. A quick wash, a drizzle of oil, and some seasoning and they’re ready for the grill.

4. Versatile for Any Meal

These potatoes pair with almost anything grilled chicken, steak, seafood, burgers, or even tossed into a summer salad. You can keep them simple or elevate them with herbs, spices, and sauces.

Choosing and Prepping Fingerling Potatoes

1. Selecting the Right Potatoes

Fingerling potatoes are small, elongated, and slightly curved, usually 2–4 inches long.
When buying:

• Look for firm, smooth potatoes with no soft spots or sprouts.
• Avoid any with green skin (a sign of solanine, a bitter compound).
• Try mixed varieties — yellow, red, and purple — for a colorful presentation.

Popular types include:

• Russian Banana – creamy and buttery flavor.
• French Fingerling – reddish skin, yellow flesh, and slightly nutty taste.
• Purple Peruvian – vibrant purple hue and earthy notes.

2. Cleaning and Cutting

Fingerlings don’t need peeling their thin skins add texture and flavor.

• Rinse thoroughly under cool water to remove dirt.
• Scrub gently with a vegetable brush if needed.
• Pat dry completely with a towel.

For faster cooking and more grill marks, slice them lengthwise in half. This exposes more surface area to the grill and gives that delicious char.

3. Parboiling (Optional but Recommended)

Parboiling partially boiling the potatoes before grilling ensures the inside is soft without burning the skin.

How to Parboil:

1. Place potatoes in a pot of cold, salted water.
2. Bring to a boil and cook for 5–7 minutes (they should be slightly firm, not fully soft).
3. Drain and let them cool.
4. Toss with oil and seasoning before grilling.

If you’re short on time, you can skip this step, but parboiling gives the most consistent, tender results.

Seasoning and Marinade Ideas

Fingerling potatoes absorb flavor beautifully, especially when warm. Here are some great options:

1. Classic Garlic & Herb

• Olive oil
• Crushed garlic
• Fresh rosemary or thyme
• Sea salt and cracked pepper

2. Smoky Paprika Blend

• Smoked paprika
• Olive oil
• Garlic powder
• Black pepper

3. Lemon Herb Zest

• Olive oil
• Lemon juice + zest
• Dill or parsley
• A pinch of sea salt

4. Parmesan & Butter

• Melted butter
• Grated parmesan
• Garlic powder
• Parsley flakes

5. Spicy Chili Style

• Olive oil
• Chili flakes
• Ground cumin
• A touch of lime juice

💡 Tip: Let the seasoned potatoes sit for 10–15 minutes before grilling. This helps the flavors penetrate and caramelize beautifully on the grill.

How Long to Grill Fingerling Potatoes

Now for the most important part the cooking time and technique.

1. Grill Temperature

Preheat your grill to medium-high heat (400°F–425°F).
If you’re using charcoal, wait until the coals are glowing and covered with gray ash.

2. Grill Time by Method

Method	Time	Temperature	Instructions
Direct on grill grates	20–25 minutes	400°F–425°F	Grill cut-side down first, turn every 5–7 minutes
Foil packets	25–30 minutes	400°F–425°F	Wrap with oil, herbs, and salt; flip halfway through
Parboiled, then grilled	15–18 minutes	400°F–425°F	Grill just to crisp and color the outside

Pro Tip: Use tongs or a spatula to turn the potatoes — never pierce them with a fork, or the steam will escape and make them dry.

3. Signs of Doneness

• Skins are golden brown and crisp.
• The flesh feels soft when pierced with a knife.
• Grill marks appear on the cut sides.
• They smell nutty and slightly smoky.

Foil Packets vs. Direct Grilling

Both methods work well the choice depends on your preference for texture and cleanup.

1. Foil Packet Method

Foil packets lock in moisture and flavor, creating almost a roasted effect.
Steps:

1. Lay a large sheet of aluminum foil.
2. Add potatoes, olive oil, herbs, and salt.
3. Fold tightly and seal the edges.
4. Grill over medium-high heat for 25–30 minutes, flipping halfway through.

Perfect for camping, gas grills, or when cooking multiple sides together.

2. Direct Grilling

For crispier skin and smoky char:

1. Brush the grill grates with oil.
2. Place potatoes cut-side down.
3. Grill 20–25 minutes, turning every few minutes.
4. Sprinkle with herbs and serve hot.

This method gives you restaurant-style grilled potatoes with deep color and bold flavor.

Grilling Methods

1. On a Gas Grill

• Preheat to 400°F.
• Lightly oil the grates.
• Arrange potatoes in a single layer.
• Grill for 10–12 minutes per side or until crisp and tender.
• Rotate halfway through for even charring.

2. On a Charcoal Grill

• Create an even layer of medium-hot coals.
• Place potatoes directly above the heat for the first 10 minutes to sear.
• Move to indirect heat and cook for another 10–15 minutes.
• Total: 20–25 minutes for perfect texture.

The slight smokiness from charcoal enhances the natural flavor of the potatoes beautifully.

3. On an Indoor Grill Pan or Oven

No outdoor grill? You can still enjoy grilled-style fingerlings indoors.

Grill Pan:

• Heat over medium-high heat.
• Brush lightly with oil.
• Cook potatoes cut-side down for 6–8 minutes per side until browned and tender.

Oven Broiler:

• Preheat oven to 450°F.
• Place seasoned potatoes on a baking tray.
• Roast for 25–30 minutes, turning halfway through.
• For extra crispiness, broil for 2–3 minutes at the end.

Serving Suggestions

Fingerling potatoes are incredibly versatile here are some delicious ways to serve them:

1. As a Simple Side

Drizzle grilled potatoes with olive oil, sprinkle with sea salt, and serve alongside grilled steak, chicken, or fish.

2. With Garlic Butter Sauce

Melt butter with garlic and herbs, then toss grilled potatoes in it for a rich, aromatic side dish.

3. Tossed in a Warm Salad

Combine grilled fingerlings with spinach, roasted cherry tomatoes, feta, and balsamic glaze for a warm, hearty salad.

4. Topped with Cheese

Sprinkle freshly grated parmesan or feta over hot potatoes and let it melt slightly before serving.

5. Served with Dips

Pair them with creamy aioli, tzatziki, or sour cream for a crowd-pleasing appetizer.

Tips for Perfectly Grilled Fingerling Potatoes

1. Don’t skip drying: Water on the surface will steam the potatoes instead of crisping them.
2. Use uniform sizes: This ensures even cooking.
3. Parboil first (if possible): Helps prevent burning while ensuring a creamy interior.
4. Flip gently: Overhandling can break the skins.
5. Finish with fresh herbs: Add parsley, dill, or chives after grilling — not before — to keep them vibrant and fresh.
6. Serve hot: Grilled potatoes taste best right off the grill when the skins are at their crispiest.

Storage and Reheating

Grilled fingerling potatoes store well for quick meals later in the week.

1. Refrigeration

• Store in an airtight container in the fridge for up to 3 days.
• To prevent sogginess, let them cool completely before sealing.

2. Reheating

• Reheat in an oven at 375°F for 10 minutes to restore crispness.
• Or warm in a skillet over medium heat with a splash of oil.
• Avoid microwaving — it softens the skins and removes the crisp texture.

3. Freezing (Optional)

• Freeze fully cooled potatoes in airtight bags for up to 2 months.
• Reheat directly from frozen in a hot oven or air fryer.

FAQs

1. Should I boil fingerling potatoes before grilling?

It’s not required, but parboiling for 5–7 minutes ensures they cook evenly and stay tender inside while crisping outside.

2. Can I grill them without foil?

Yes! Grilling directly on the grates gives the best smoky flavor and crisp texture — just oil the grates first.

3. What oil is best for grilling potatoes?

Olive oil, avocado oil, or canola oil are great choices since they tolerate high heat without burning.

4. How do I make them extra crispy?

Slice lengthwise, pat dry, and cook over direct heat for the first few minutes. Finish with a sprinkle of sea salt right after grilling.

5. Can I grill frozen fingerling potatoes?

You can, but thaw them first and pat dry. Frozen potatoes release moisture, which prevents proper crisping.

Conclusion

The perfect timing is 20–25 minutes over medium-high heat (400°F–425°F), turning occasionally until they’re golden, crisp, and fork-tender.

Whether you grill them directly for a smoky char or wrap them in foil for a softer, roasted texture, fingerling potatoes are one of the easiest and most flavorful sides you can make. Their buttery sweetness and satisfying crunch make them a perfect match for almost any grilled main dish from juicy steaks to seared salmon.

So fire up the grill, grab a handful of fingerlings, and in under half an hour, you’ll have a side dish that steals the spotlight every single time.