I think this just might be the easiest way I’ve ever cooked potatoes, and with the possible exception of Aligot Potatoes (which are so insanely good there aren’t even words to describe), these also might be the most scrumptious. It almost doesn’t seem fair, but happily for us, it’s true!
This is a great side dish to make when you have the grill cranked up anyway…say because you are making Grilled Steak with Chimichurri Sauce….but it’s also well worth firing up the grill even if whatever you are making to go with these babies is not something grilled. They are just that good.
Here’s the scoop: you boil up some nice red-skinned potatoes. Pick medium sized ones for this, not those teeny baby ones, because you don’t want a single one to fall through the grill grates. Boil for a 25 minutes or so, until they are tender. Scoop them out of the water and cut them in half, and then brush them with a concoction of melted butter, chopped fresh chives and lemon peel. Now pop them on the grill, cut side down, for about 10 minutes or until you get those gorgeous char marks.
Now all you have left to do is drizzle the rest of that butter mixture over your potatoes and dig in. You might forget to eat whatever else is on the plate due to the grilled chive potato goodness. Here’s the recipe!
- 6 red-skinned potatoes, scrubbed
- 6 tablespoons (3/4 stick) unsalted butter
- 6 tablespoons chopped fresh chives
- 1 teaspoon finely grated lemon peel
- Cook potatoes in large pot of boiling salted water until tender, 25 to 30 minutes. Drain. Cut potatoes in half; place cut side up on rimmed baking sheet.
- Stir butter, chives, and lemon peel in medium saucepan over medium heat until butter melts. Season with salt and pepper. Brush some chive butter over potatoes.
- Grill potatoes over medium high heat, cut side down, until cut side is crisp and brown, 10 to 12 minutes. Rewarm remaining chive butter. Transfer potatoes, cut side up, to platter. Drizzle with warm chive butter.
Recipe adapted from Epicurious