Grilled Potatoes with Chive Yogurt
60 Minutes | Serves 4
Potatoes
6 Medium-Sized Russet Potatoes
¼ cup Extra Virgin Olive Oil
½ cup Grated Parmesan Cheese Plus Extra to Finish Potatoes
Kosher Salt To Taste
Coarse Ground Black Pepper To Taste
Your Favorite Barbecue Rub to Taste
Chive Yogurt Sauce
½ oz Fresh Chives Rough Chopped
1 cup 2% Greek Yogurt
Juice from 1 Lemon
1 Tbsp Extra Virgin Olive Oil
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Kosher Salt
½ tsp Coarse Ground Black
Preheat the grill to 400 degrees and adjust for a hot and cold zone.
Place a large pot of salted water on high heat.
Slice the potatoes in 1/2-inch circles. Boil for 5 minutes. Remove potatoes and let drain on a sheet pan with a drip grate. Use paper towels to pat the potatoes dry.
Combine the potatoes, extra virgin olive oil, Parmesan cheese, kosher salt, black pepper and your choice of barbecue rub in a large mixing bowl. Mix all ingredients until all potatoes are coated.
Place the potatoes over direct heat (the hot zone) and grill for a few minutes on each side to get a good char. Move the potatoes away from the direct heat (the cold zone) and let the potatoes continue cooking until fork tender.
Remove the potatoes and sprinkle with additional Parmesan cheese.
To prepare the chive yogurt sauce, place the chives, lemon juice, extra virgin olive oil, garlic powder, onion powder, kosher salt and black pepper in a food processor or blender. Blend until the chives are broken down and a puree forms.
Combine the blended chive mixture and the greek yogurt in a mixing bowl. Mix all ingredients together until fully incorporated.
Potatoes
6 Medium-Sized Russet Potatoes
¼ cup Extra Virgin Olive Oil
½ cup Grated Parmesan Cheese Plus Extra to Finish Potatoes
Kosher Salt To Taste
Coarse Ground Black Pepper To Taste
Your Favorite Barbecue Rub to Taste
Chive Yogurt Sauce
½ oz Fresh Chives Rough Chopped
1 cup 2% Greek Yogurt
Juice from 1 Lemon
1 Tbsp Extra Virgin Olive Oil
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Kosher Salt
½ tsp Coarse Ground Black
Preheat the grill to 400 degrees and adjust for a hot and cold zone.
Place a large pot of salted water on high heat.
Slice the potatoes in 1/2-inch circles. Boil for 5 minutes. Remove potatoes and let drain on a sheet pan with a drip grate. Use paper towels to pat the potatoes dry.
Combine the potatoes, extra virgin olive oil, Parmesan cheese, kosher salt, black pepper and your choice of barbecue rub in a large mixing bowl. Mix all ingredients until all potatoes are coated.
Place the potatoes over direct heat (the hot zone) and grill for a few minutes on each side to get a good char. Move the potatoes away from the direct heat (the cold zone) and let the potatoes continue cooking until fork tender.
Remove the potatoes and sprinkle with additional Parmesan cheese.
To prepare the chive yogurt sauce, place the chives, lemon juice, extra virgin olive oil, garlic powder, onion powder, kosher salt and black pepper in a food processor or blender. Blend until the chives are broken down and a puree forms.
Combine the blended chive mixture and the greek yogurt in a mixing bowl. Mix all ingredients together until fully incorporated.