Bon Appétits Grilled Chive Potatoes Recipes

GRILLED CHIVE POTATOES

Grilled Chive Potatoes image

From Bon Appetit March 2011: "A brief sear on the grill and chive-lemon butter dress up these spuds." Perfect for use with raclette. Simple and quick - no muss, no fuss, and tasty too!

Provided by alligirl

Categories Potato

Time 50m

Yield 12 potato halves, 4 serving(s)

Number Of Ingredients 5

Ingredients

6 red potatoes, scrubbed
6 tablespoons unsalted butter
6 tablespoons chopped fresh chives
1 teaspoon finely grated lemon peel
nonstick vegetable oil cooking spray

Steps:

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. Press each gently with fork to flatten slightly.
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.
Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat).
Grill potatoes, 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.

ROASTED FINGERLING POTATOES WITH CHIVE PESTO

Roasted Fingerling Potatoes with Chive Pesto image

Provided by Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 3/4 pounds fingerling potatoes, halved lengthwise
1 tablespoon plus 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup (packed) chopped fresh chives, plus more for garnish
1/2 cup (packed) chopped fresh flat-leaf parsley
2 tablespoons slivered almonds, chopped walnuts, or pine nuts
1 garlic clove
2 teaspoons fresh lemon juice

Steps:

Preheat oven to 425°F. In a medium bowl, toss potatoes with 1 tablespoon oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown,25-30 minutes.
Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper.
Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.

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