Grilled New Potatoes with a Red Pepper Crust

The new potatoes called for in this recipe are small, immature waxy potatoes harvested in spring and early summer. You can choose among tiny red potatoes such as Red Bliss, tiny fingerling or banana potatoes, Yukon Golds, purple or blue varieties and a host of others. All are low in starch and have thin skins and a firm, moist texture. If you cannot find new potatoes, use any small waxy potato 1 to 1 1/2 inches in diameter. Larger potatoes may be cut into quarters or halves. Starchy russets are not a good choice for this recipe.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Grilled New Potatoes with a Red Pepper Crust
Review 1 for Grilled New Potatoes with a Red Pepper Crust
5 out of 5
5 out of 5
BBQmom
Pittsburgh
July 8, 2011
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
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Great recipe
July 8, 2011
Amazing recipe! We serve it for every bbq we have and everyone loves them. Simple and delicious!
Pros: Quick, Easy, Healthy, Will Make Again
Review 2 for Grilled New Potatoes with a Red Pepper Crust
5 out of 5
5 out of 5
Phoodie
Washington, D.C.
December 27, 2010
Would You Recommend? Yes
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Perfect Potatoes!
December 27, 2010
My husband and I have made these potatoes now for 3 different sets of dinner guests and they are always a big hit!! Perfect accompaniment for grilled steaks.
Review 3 for Grilled New Potatoes with a Red Pepper Crust
5 out of 5
5 out of 5
katsee
Montreal, Canada
August 12, 2010
Would You Recommend? Yes
0points
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very yummy indeed
August 12, 2010
I tried this recipe with the marinated pork tenderloins and oh, what a nice meal we had. These potatoes were just the right side for the pork, they were tasty and because they were parboiled before grilling, I wasn't worried if they were cooked enough. I would make these again..