Grilled New Potatoes with Garlic and Chives
This grilled potatoes recipe is the kind of summer side dish that looks impressive but is actually super simple to pull off. The potatoes turn tender with a creamy center, the edges pick up smoky char, and the garlic and fresh chives melt into every bite.
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Servings: 4 servings
Ingredients
- 10-12 small-medium sized new potatoes, large dice
- 1 medium yellow onion, diced
- 3 cloves garlic, chopped
- 1/2 cup snipped chives
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare a charcoal or gas grill to medium heat. Keep one side open for indirect cooking.
- Toss all ingredients together in a large bowl. Tear two lengths of foil, about 16-inches long each. Divide potato mixture between the two sheets of foil and fold the sides up over the potatoes to create a secure package so no steam can escape.
- Grill potatoes over medium heat for about 10 minutes. Flip and grill another 10-15 minutes, or until potatoes are tender when pierced with a fork. Transfer to the indirect heating side if the garlic is starting to burn before the potatoes are tender. Taste and add more salt and pepper if needed. Serve hot with pork chops, steaks, or burgers.
Notes
- Size Matters: Aim for a "large dice" that is uniform—roughly 1-inch cubes. If the pieces vary too much in size, the small ones will turn to mush before the large ones are fork-tender.
- Don't Skimp on the Seal: Make sure your foil "envelope" is tightly crimped. The steam trapped inside is actually what cooks the center of the potato; the grill heat just provides the exterior color and smoky aroma.
- Lemon potatoes: A quick zest of a lemon over the finished potatoes brightens the earthy garlic and onion flavors.
- The Finish: Stir in a pat of salted butter and a sprinkle of extra chopped chives and flaky salt before serving.