Well now, these little bites of yumminess didn’t last long. Grilled chive potatoes didn’t take long to make either. Creamy and tender inside, the potatoes had nice crispy skin. Covered in butter and chives, with just a hint of lemon, each one was sooooo good. I grilled the potatoes, but you can make them in the oven just as easily. I used baby potatoes but fingerlings would be just as great, just as creamy!
What will I do different next time I grill some grilled chive potatoes? Probably nothing. Oh I might add a pinch of red pepper flake but that’s it. They don’t need anything else. Doubling the recipe would be a good idea. The potatoes are really great leftover. I like to heat a bit of oil in a cast iron skillet and get it real hot. Add the potatoes and get them warmed up. They get a nice additional crunch to them!
I recommend that you use a grill basket when making this dish. I makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
If you don’t have fresh chives just use green onions instead.
Also try my grilled Ranch potatoes.
Grilled Chive Potatoes
- Bring a large pot of salted water to a boil.
- Add the potatoes and reduce the heat to a gentle boil and let boil until the potatoes are just starting to turn tender, 10-15 minutes depending on the size of your potatoes.
- Drain and rinse with cold water. Slice into halves.
- Fire up your grill for medium-high direct grilling.
- Melt the butter in a medium saucepan and stir in the chives and lemon juice. Season with salt and pepper to taste.
- Transfer the potatoes to the grill, cut-side down and let grill until just starting to turn golden brown and getting just a little char around the edges. Brush lightly with the butter mixture.
- Remove potatoes and transfer to a serving bowl or platter. Drizzle with remaining butter mixture and serve.
Nutritional values are approximate.