The new potatoes called for in this recipe are small, immature waxy potatoes harvested in spring and early summer. You can choose among tiny red potatoes such as Red Bliss, tiny fingerling or banana potatoes, Yukon Golds, purple or blue varieties and a host of others. All are low in starch and have thin skins and a firm, moist texture. If you cannot find new potatoes, use any small waxy potato 1 to 1 1/2 inches in diameter. Larger potatoes may be cut into quarters or halves. Starchy russets are not a good choice for this recipe.
Recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Collection Series, “Grilling”, by Denis Kelly (Simon & Schuster, 2002).
Preparation Tip: If you are cooking a chicken, turkey or roast over indirect hear, you can cook these potatoes over the heated part of the grill toward the end of cooking. If grilling steaks, chops or chicken over direct heat, small potatoes may be grilled while the meat rests.