Flame-Licked Fingerlings

Flame-Licked Fingerlings – USPB

Memorial Day Weekend marks the official beginning of grilling season, so why not kick it off with a side of Flame-Licked Fingerlings? Bonus: the Spud Rub used in this recipe can be used all season long to add flavor to grilled dishes or dipping sauces..

Yield: 4 Servings
Prep Time: 10 Minutes
Ready Time: 30 Minutes
Cook Time: 20 Minutes

Chips and dip is so yesterday when you can have grilled fingerlings with Spud Rub Dip today! Use the Spud Rub to season the potatoes (and anything else you got going on the grill!), then stir it into the dipping sauce.

Servings: 4

  • Spud Rub:
  • 2 teaspoons lemon pepper
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon sea salt
  • ½ teaspoon ground cumin
  • 1 tablespoon onion powder
  • Potatoes:
  • 1 pound fingerling potato mix
  • 2 teaspoons olive oil
  • 1 tablespoon Spud Rub


For the rub, combine all ingredients in a glass jar, close the lid, and shake to blend. Store at room temperature.

Prepare a medium-hot fire in your grill. Place the potatoes in a bowl, drizzle with the olive oil, and sprinkle with Spud Rub. Toss to coat.

Place the potatoes on the grill rack or in grill basket directly over the heat and close the grill lid. After 3 to 4 minutes, open the lid and toss the potatoes or turn the basket. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork. Makes 4 side dish servings.

Serving tip: Serve the grilled fingerlings on a platter alongside a bowl of Spud Rub Dip. To make Spud Rub Dip, combine ½ cup prepared buttermilk or ranch-style dressing and 1 teaspoon Spud Rub in small bowl. Stir to blend. Refrigerate until ready to serve.

Calories: 110 Fat: 2.5g Sodium: 125mg Vitamin C: 40mg Carbohydrates: 20g Fiber: 1g Protein: 3g Potassium: 6mg