Grilled New Potatoes with Smoked Paprika Vinaigrette and Parmesan

Recipe courtesy of Bobby Flay
Show: The Bobby and Damaris Show | Episode: Getting Grilled
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45 min
25 min
4 to 6 servings


  • 1 1/2 pounds small yellow new potatoes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 teaspoon smoked paprika
  • 1/4 cup chopped fresh parsley, plus whole leaves for garnish
  • 1/4 cup aged sherry vinegar
  • 1 heaping teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Clover honey, optional
  • 1/4 cup grated Parmesan
Grilled New Potatoes with Smoked Paprika Vinaigrette and Parmesan


Put the potatoes in a pot and cover by 2 inches with cold water. Add 2 tablespoons of salt, bring to a boil and cook until a skewer inserted in the center of a potato meets no resistance, about 20 minutes. Drain well and cool slightly.

Preheat a grill to high heat. Halve the potatoes and toss with the canola oil, smoked paprika and some salt and pepper. Grill the potatoes cut-side down until golden brown and crusty, 4 to 5 minutes.

While the potatoes are grilling, whisk the vinegar, mustard, parsley and salt and pepper until combined. Slowly whisk in the olive oil. Taste; add a drop or two of honey if desired.

Mound the cooked and still warm potatoes in a large shallow bowl. Drizzle with the vinaigrette and top with the Parmesan and parsley leaves.