Flame-Licked Fingerling Potatoes with Spud Rub

Spud Rub:

• 1 tablespoon onion powder
• 2 teaspoons lemon pepper
• 1 ½ teaspoons paprika
• 1 ½ teaspoons smoked paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cumin

Potatoes:

• 1 pound fingerling potato mix
• 2 teaspoons olive oil
• 1 tablespoon Spud Rub

Preparation

1. For the rub, combine all ingredients in a glass jar, close the lid and shake to blend. Store at room temperature.
2. Prepare a medium-hot fire in your grill.
3. Place the potatoes in a bowl, drizzle with the olive oil and sprinkle with Spud Rub. Toss to coat.
4. 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.

Nutritional information per serving:

Calories:	110		Total Fat:	2.5g
Cholesterol:	0mg		Protien:	3g
Carbohydrates:	20g		Sodium:	125mg

Serves

Makes: 4 side dish servings

Notes, Tips & Suggestions

Serving tip:

Serve the grilled fingerlings on a platter alongside a bowl of Spud Rub Dip. To make Spud Rub Dip, combine 1/2 cup prepared buttermilk or ranch-style dressing and 1 teaspoon Spud Rub in small bowl. Stir to blend. Refrigerate until ready to serve.

Source

U.S. Potato Board

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