Categories: side dish, summer, vegetable

Ingredients

• 1 pound tiny (about 1-inch) new potatoes
• 3/4 teaspoon salt or to taste
• 1/2 teaspoon pepper or to taste
• 2 tablespoons water
• 1/4 cup plain yogurt
• 1/3 cup sour cream
• 2 tablespoons chopped chives or scallion greens (optional)

Directions

1. Scrub the potatoes with water and cut out any brown spots. Cut the larger ones in half so all your potatoes are a uniform size.
2. Roll out a 2-foot piece of aluminum foil on your work surface. Arrange the potatoes in a single layer on half of the foil. Sprinkle with the salt, pepper, and water. Fold over the foil and crimp the edges firmly. Place the foil packet on a medium-hot grill for 25 to 35 minutes or until the potatoes are cooked through.
3. Meanwhile, mix the yogurt and sour cream in a small bowl.

4. When the potatoes are cooked, serve them immediately, adding more salt and pepper if necessary and sprinkling them with chives or scallion greens, if desired. Use the yogurt-sour cream mix as a dip or topping. Serves 4.

Email to a friend | Print this recipe | Back