Umami packed Asian grilled fingerling potatoes are a great side for your barbeque meats. Marinated in a miso soy blend with red onions, to die for!
I usually make grilled potatoes on the BBQ with Mediterranean flavors like herbs, garlic, olive oil, onions and such. This time I went all out Asian and boy was it delicious!
What do you need to make these Asian grilled fingerling potatoes?
Fingerling Potatoes: I just love those potatoes as they as they are perfect for grilling and of the right size. You just need to halve them and they are already ready for the marinade.
Red onions: Sweeter than yellow onions, they become wonderful when they caramelize.
Sunflower Oil: Neutral oil for the marinade and the required fat to grill without burning.
White Miso Paste: This was a first and the miso paste provides an amazing umami taste to both the potatoes and the onions.
Soy Sauce: Adds a saltiness and flavor to the potatoes.
Garlic: Everything tastes better with garlic no?
How to make them?
First you combine the fingerling potatoes with the marinade ingredients and let those in the fridge for at least 30 minutes.
To cook these potatoes, I take a long aluminum foil sheet and then take a four inch wide sheet of parchment paper that I set in the middle. This is your base which will let the potatoes grill on the BBQ without burning or sticking to the aluminum foil.
Then, you spread your fingerling potatoes on the parchment paper until you have a relatively even single layer.
Finally, you take both sides of the aluminum sheet and make a tent and seal it tight by folding both sheet ends together. Take both extremities and fold over.
What will happen is that once you put it on the grill, you will get both a grilling effect on the bottom while steaming the potatoes so that they become both crispy and tender.
You can garnish with sesame seeds and sliced green onions for extra flavor!
What goes well with this recipe?
These potatoes pair really well with any grilled meats. Try them with my Asian grilled pork tenderloin!
- 2 lb potatoes
- 2 tbsp miso
- 2 red onions
- 3 tbsp sunflower oil
- 2 tbsp soy sauce
- Salt and Pepper
- 1 garlic clove sliced
- Halve potatoes
- Peel and Halve the red onions. Cut in 1/2 inch thick slices.
- Mix miso, soy sauce and sunflower oil together and season with salt and pepper.
- Add potatoes, red onion and garlic to the marinade. Leave in the fridge for at least an hour up to overnight.
Take a long aluminum foil sheet and then set a four inch wide sheet of parchment in the middle. This is your base which will let the potatoes grill on the BBQ without burning or sticking to the aluminum foil.
Spread your fingerling potatoes on the parchment paper until you have a relatively even single layer.
Take both sides of the aluminum sheet and make a tent and seal it tight by folding both sheet ends together. Take both extremities and fold over.
- Set your BBQ to medium heat and put the aluminum tent over for roughly 25 minutes or until the potatoes are crisp on the outside and tender on the inside. Shake the tent half way through the cook.
Keep the tent closed if you are waiting after other parts of your meal so your potatoes stay warm!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.