this little goat went to grillville crispy potato wedges

Crispy Grillville Fingerlings

yield: 4 side servings

time: 45 minutes

active time: 15 minutes


1 lb. fingerling potatoes, halved lengthwise

kosher salt

1 tbsp cooking oil, such as canola or vegetable oil

1 tbsp chopped fresh parsley, plus more for garnish

1 tbsp chopped fresh rosemary

4 tbsp unsalted butter, melted

1 tbsp this little goat went to grillville

1 tbsp fresh lemon juice


Place the potatoes in a large pot. Cover with heavily-salted, cold water. Bring the water to a boil over medium-high heat.

Boil the potatoes until fork tender, about 10-12 minutes. Strain the potatoes and place onto a baking sheet to dry and cool. (Make sure your potatoes are completely dry or they will not achieve a golden-brown sear).

Add the oil to a large skillet and heat over medium-high heat. Once hot, add in the potatoes, cut side down. Sear, tossing occasionally, until golden brown, about 5-7 minutes.

Meanwhile, in a small bowl, whisk together the herbs, melted butter, Grillville spice, lemon juice and 1 tsp salt.

Pour sauce over the potatoes and toss gently until completely coated. Transfer to a serving platter. Garnish with additional parsley and serve warm.

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