Grilled Creamer Potatoes

Buttery, oven-roasted creamer potatoes are a great side to any meal. When entertaining on location at a tailgate or campsite, don’t let the lack of oven prevent you from having this tender, garlic-covered side. All you need is a sheet pan, a grill, and two metal bowls. Wash and dry the potatoes before leaving home. Pack the olive oil, salt, and pepper in one sealable container. Pack the butter, parsley, and garlic in a separate containers and transport in a cooler to your tailgate. In only a few minutes, this tender hot butter and garlic-covered side can accompany your steak, kabobs, tenderloin, or any other grilled main dish you desire.

Grilled Red Creamer Potatoes
3 1/2 pounds red creamer potatoes

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon coarse ground pepper

3 tablespoons unsalted butter, cut into 5 pieces

3 tablespoons chopped parsley

1 tablespoon chopped garlic

1. Bring your grill to medium low heat. Put the potatoes on a metal baking sheet.

Add the olive oil. Toss the potatoes with the oil to cover. Sprinkle the potatoes with the salt and pepper. Toss the potatoes until evenly coated with the seasonings.

2. Put the pan of potatoes on the grill. Close grill. Cook potatoes for 10 minutes. Open grill and turn the potatoes with tongs. Close grill. Cook an additional 10 minutes and open the grill and turn the potatoes. Close the grill and cook for 10 more minutes or until the potatoes are fork tender. Potatoes should be a pink bronze color. Remove potatoes from the grill.

3. Empty the potatoes into a large metal or glass bowl. Add the butter to the potatoes and gently toss until the butter begins to melt. Add the parsley and garlic.

Toss potatoes and cover the bowl with foil and let sit 10 minutes. Toss potatoes and serve warm or at room temperature. Enjoy!

Mitragyna Speciosa

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