American/ Side Dishes

Grilled Potatoes with Chive Sauce

Grilled Potatoes with Chive Sauce

Why in the world did I never think of grilling potatoes before? I love every kind of potato there is: mashed potatoes, potato chips, potato balls, potato salad and of course tater tots.  Basically, chances are if it has potatoes in it I will love it. But despite trying and loving potatoes in a variety of ways, grilling never occurred to me . That is until it was just too hot to cook inside.

Last week we experienced some super hot weather. I’m talking mid-90’s and while that may sound perfect to those of you in other parts of the country or my crazy friend who keeps her heater on even if its 80 degrees outside,  it is just too hot for a city where no one has air conditioning. That is why Ryan and I decided to cook most of our dinner on the grill to keep the house nice and cool. I say most because these potatoes do need to be par-boiled just until tender, but the 4 minutes that you need for that doesn’t heat up the house too much. Serve these along side some grilled steak and maybe even some watermelon salad and you have a perfect “Dog Days of Summer” supper.

Grilled Potatoes with Chive Sauce

Print Recipe
Serves 2 - 4 Prep Time: Cook Time:

Ingredients:

  • 5 medium red potatoes, sliced into 1/4 inch slices
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons minced chives, plus more for garnish
  • 1/4 teaspoon kosher salt, plus a pinch more
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder

Instructions

1

Place sliced potatoes in pot and cover with water. Bring to a boil and cook just until fork tender, 3 - 4 minutes. Drain.

2

In a bowl combine mayonnaise, sour cream, chives, salt, pepper and garlic powder. Mix well.

3

Preheat grill.

4

Reserve 1/4 cup of chive sauce. Dip boiled potatoes into remaining chive sauce, coat completely. Repeat until all potatoes are coated.

5

Place potatoes on the grill and cook until browned and tender.

6

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.

Notes

Enjoy!

August 20, 2010 By
19
About

Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things.

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  • Amy

    This looks delicious! It almost seems like a deconstructed baked potato. Thanks for the idea.

  • I love potatoes of every kind too. : ) We’ve been grilling everything lately so we don’t have to heat up the kitchen. I’m thinking this chive sauce would be excellent on my baked potatoes too. Thanks for sharing it!

  • I love this idea; might try it with sweet potatoes!

  • I’ve made grilled potatoes quite successfully on my stovetop grill – I gave up outdoor grilling several years ago after years that included charcoal, then 2 gas grills, back to charcoal. Your taters look wonderfully caramelized!

  • I love grilling potatoes like this… can’t wait to try your sauce, it sounds wonderful!

  • Oh my gosh, this look delicious! And so beautiful! Your photographs are gorgeous.
    I’ve recently launched my own blog, I’d love for you to check it out and let me know what you think :) http://www.prettygoodfood.com
    Thanks, and Happy Cooking!!!

  • Yum, will definitely be trying this. A different alternative to the traditional baked potato, and I can toss them right on the grill with the steaks. Love it, thanks for sharing!

  • Thanks for your personal marvelous posting! I truly enjoyed reading it, you will be a great author.I will be sure to bookmark your blog and will often come back later on. I want to encourage you to ultimately continue your great writing, have a nice holiday weekend!

  • Kelly

    Looks delicious! Will definitely be adding this recipe to my collection. One thing, though, you could still do this completely on the grill. Just do the boiling on the grill too, use either a grill safe pan or an old one that looks don’t matter for anymore. Then there is no need to cook any of it indoors and heat up the kitchen.

  • Debbie

    I grill potatoes in a foil packet filled with butter & seasonings which turns out great! I just slice them up in smaller slices, diced would work too,no boiling. I will have to try the new technique!

  • This looks so delicious, i will have to make these soon. Maybe on new years eve, I will make some for my guests!

  • Amber

    I’m not sure if I’m the only one who is driven absolutely mad by people commenting recipes without even trying them?

    But I promise I’m not going to do that to you folks!! I made these tonight. They were delish. I added a few other chopped herbs (parsley/rosemary) for additional zing. Had a problem with my grill regulator and couldn’t get the grill hot, after cooking for what seemed like forever at 175 I finally stopped the grill to try to clear it out. Then, it got a little too hot and a couple of the taters got a little char. LOL. My cooking experiences always seem to go like this!!

    The recipe did not include the grill heat, just for reference it should be somewhere between medium and medium high.

    Either way, most of them turned out just perfectly delicious. Really enjoyed this and will definitely make again.

    I’m thinking….for the shortcut lovers, you could probably just use ranch dip to achieve nearly the same result with less time. I might also try these straight on the grill next time so that I can avoid creating the mess with boiling. If you grill them on medium, I believe sliced potatoes should be about 15-20 minutes total time.

  • Marco

    Should you use white or black pepper for the sauce?

  • Marco- I used black but white could also be used.

  • Aimee

    Made this tonight. They were delicious but I lost a few on the grill so I transferred them to a grilling tray. Not sure I will dip them in the sauce next time, I may just make the sauce for the end. I definitely will make again though.

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  • This is the final dish I included on my Friday Five – Labor Day addition over @ Feed Your Soul Too – http://www.feedyoursoul2.com/2013/08/friday-five-labor-day-addition.html

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