Fire-Roasted Oregon Fingerling Potatoes

Introduction

There's nothing quite like the rich, earthy flavor of perfectly grilled Oregon-grown fingerling potatoes, especially when they're kissed by fire on the Arteflame grill. Grilling these gems on the flat top cooktop not only gives them an irresistible golden crust but allows them to soak in buttery herb flavor without burning or drying out. The Arteflame's different heat zones let you find the sweet spot for each ingredient, making your grilled food look as incredible as it tastes.

Ingredients

• 1.5 lbs Oregon-grown fingerling potatoes, halved lengthwise
• 3 tbsp melted unsalted butter (plus more for finishing)
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: pinch of smoked paprika for added flavor

Instructions

Step 1: Fire up the Arteflame grill

1. Place 3 paper napkins in the grill and pour a little vegetable oil over them.
2. Stack seasoned firewood over the napkins.
3. Light the napkins and let the fire establish itself.
4. After about 20 minutes, the cooktop will be ready for grilling.

Step 2: Prepare the potatoes

1. In a bowl, toss the halved fingerling potatoes with melted butter, rosemary, thyme, garlic, salt, pepper, and optional smoked paprika.
2. Make sure all potato surfaces are well coated.

Step 3: Grill on the flat cooktop

1. Place the marinated potatoes cut-side-down closer to the center of the flat cooktop for a good sear.
2. Grill for 10–12 minutes, turning occasionally to create an even, golden-brown crust.
3. Move the potatoes outward as needed to avoid over-searing and to finish cooking through.

Step 4: Finish and serve

1. Once the potatoes are tender and beautifully crusted, remove from the grill.
2. Drizzle with a little more melted butter and sprinkle with fresh chopped parsley.
3. Serve hot for best flavor and texture.

Tips

• Use Oregon-grown potatoes for their natural earthy flavor and creamy texture.
• Butter enhances natural flavors and promotes better searing than olive oil.
• Place potatoes closer to the center first, then shift them to the outer edges as they cook through.
• Use the flat top for consistent, even cooking without burning.
• Make extra—these go fast!

Variations

1. Cheesy Garlic Potatoes: Add grated parmesan and roasted garlic right before serving for extra richness.
2. Spicy Chipotle Fingerlings: Toss with chipotle powder and lime zest before grilling.
3. Herb Lemon Zest Potatoes: Add lemon zest and fresh dill after grilling to bring brightness.
4. Bacon-Wrapped Fingerlings: Wrap potatoes in thin bacon slices before grilling for smoky, savory goodness.
5. Maple-Thyme Glazed Potatoes: Drizzle with a maple-butter-thyme blend before serving for a sweet-savory twist.

Conclusion

Once you've added fire-roasted Oregon fingerling potatoes to your grill lineup, you won’t go back. The buttery herb combo finished off on the slightly cooler outer edge of the Arteflame flat top ensures every bite is golden, crispy, and flavor-packed.

Best pairings

• Grilled steak or lamb chops seared on the Arteflame center grill grate
• Smoky grilled asparagus or zucchini cooked alongside the potatoes
• A crisp Oregon Pinot Gris or Saison craft beer
• Fresh arugula salad with lemon vinaigrette
• Fire-roasted garlic aioli for dipping