GRILLED POTATOES
Steps:
- Heat grill to medium heat and oil the grates with cooking spray.
- Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side.
- Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor.
CREAMY CHIVE POTATOES
Provided by Melissa Hamilton
Categories Potato Side Easter Vegetarian Kid-Friendly Quick & Easy Root Vegetable Spring Chive Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Combine potatoes, half-and-half, and butter in a large saucepan; season with salt. Bring to a boil, reduce heat, and simmer very gently, stirring occasionally, until potatoes are tender (the tip of a paring knife meets no resistance) and sauce is thick, 25-35 minutes.
- Season with salt; stir in most of the chives. Top with remaining chives before serving.
GRILLED CHIVE POTATOES
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
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.
GRILLED POTATOES WITH CHIVE SAUCE
Make and share this Grilled Potatoes With Chive Sauce recipe from Food.com.
Provided by Barbell Bunny
Categories Potato
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Place sliced potatoes in pot and cover with water. Bring to a boil and cook just until fork tender, 3 - 4 minutes. Drain.
- In a bowl combine mayonnaise, sour cream, chives, salt, pepper and garlic powder. Mix well.
- Preheat grill.
- Reserve 1/4 cup of chive sauce. Dip boiled potatoes into remaining chive sauce, coat completely. Repeat until all potatoes are coated.
- Place potatoes on the grill and cook until browned and tender.
- Transfer to a plate. Sprinkle with kosher salt. Place a dollop of remaining chive sauce on each of the potatoes. Garnish with chopped chives.
- Serve.
Nutrition Facts : Calories 601.9, Fat 21.4, SaturatedFat 6.5, Cholesterol 30.1, Sodium 623, Carbohydrate 95.7, Fiber 9.2, Sugar 10.8, Protein 11.4
GARLIC-CHIVE GRILLED RED POTATOES
Make and share this Garlic-Chive Grilled Red Potatoes recipe from Food.com.
Provided by Melanie B.
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice potatoes in 1/4 inch slices. I used a serrated potato slicer, but you can use a regular knife if necessary. Mix all ingredients together in a bowl. Spoon into 16 inch aluminum foil strips. Fold and seal into packets individuallly. Grill on medium heat 20-25 minutes, until cooked.
- Serve.
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- Use a sharp knife to cut the potato into thin slices, leaving 1/4 inch at the bottom unsliced so that the potato stays in one piece. If it’s helpful, place 2 pencils or chopsticks on either side of the potato as you cut, which will prevent you from slicing all the way through.
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- In a medium bowl, combine the butter, 3/4 cup of chives, 1/2 cup of sour cream and the salt and pepper; mix until smooth. Transfer the butter to a large sheet of plastic wrap and form into a log. Wrap and refrigerate until firm, about 1 hour.
- Light a gas grill. Using a sharp knife, slice each potato crosswise at 1/3-inch intervals, cutting down but not all the way through the potato. Cut the chive butter into thin slices, then carefully tuck the butter in between the potato slices. Wrap each potato tightly in aluminum foil.
- Set the potatoes on the grill over low heat, cover and cook, turning occasionally, until tender, 45 to 50 minutes. Unwrap the potatoes, garnish with finely chopped chives and serve with sour cream.
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