Grilled Potatoes with Chive Yogurt

Parmesan-coated grilled potato rounds with a chive and lemon Greek yogurt sauce.

Ingredients

• Potatoes — 6 Medium-Sized Russet Potatoes
• Potatoes — ¼ cup Extra Virgin Olive Oil
• Potatoes — ½ cup Grated Parmesan Cheese Plus Extra to Finish Potatoes
• Potatoes — Kosher Salt To Taste
• Potatoes — Coarse Ground Black Pepper To Taste
• Potatoes — Your Favorite Barbecue Rub to Taste
• Chive Yogurt Sauce — ½ oz Fresh Chives Rough Chopped
• Chive Yogurt Sauce — 1 cup 2% Greek Yogurt
• Chive Yogurt Sauce — Juice from 1 Lemon
• Chive Yogurt Sauce — 1 Tbsp Extra Virgin Olive Oil
• Chive Yogurt Sauce — ½ tsp Garlic Powder
• Chive Yogurt Sauce — ½ tsp Onion Powder
• Chive Yogurt Sauce — ½ tsp Kosher Salt
• Chive Yogurt Sauce — ½ tsp Coarse Ground Black Pepper

Method

1. PREPARE THE POTATOES: Heat the grill to 400°F with hot and cooler zones. Bring a large pot of salted water to a boil. Slice the potatoes into ½-inch rounds and boil for 5 minutes. Drain on a sheet pan fitted with a drip grate, then pat dry.
2. SEASON: Toss the potatoes with their olive oil, ½ cup Parmesan, salt, pepper and barbecue rub until evenly coated.
3. GRILL: Grill over direct heat for a few minutes per side, until well charred. Move to the cooler zone and continue cooking until fork-tender. Remove and sprinkle with additional Parmesan.
4. MAKE THE SAUCE: Blend the chives, lemon juice, sauce olive oil, garlic powder, onion powder, salt and pepper until the chives break down into a purée. Stir the purée into the Greek yogurt until combined. Serve with the potatoes.