Spent the last couple of days lining out my job duties for my replacement and doing double duty with the burgeoning sprouts of my new business. It’s been a busy time and I haven’t had a lot of time for cooking, so it felt good to get back to it today.
What I love about summer cooking is how everything is fresh and tastes terrific. I’m reluctant to do more than the bare minimum to the bounty from the garden or farm stand. So tonight I’ve got two simple potato recipes.
Grilled Potatoes with Onions is a family favorite and the recipe can be found here.
Tonight’s featured recipe takes advantage of new potatoes and garden fresh dill. Summer is all about grilled vegetables for me, what do you like to grill? Is there something you look forward to every summer (yum, corn!).
Grilled New Potatoes with Dill Butter
If you don’t like dill, you can substitute garlic, chives or any fresh herbs from the garden.
- 2-3 lbs of new potatoes, any variety
- Olive oil
- Kosher salt
- 4 tablespoons butter, softened
- 1 tablespoon chopped fresh dill
- 2 teaspoons minced garlic
- Salt & pepper to taste
Wash and dry potatoes. Slice in half or quarter larger potatoes. Coat well with olive oil and lightly salt with kosher salt. Using a grilling basket, grill over medium heat (or to the side of hot coals) turning frequently to brown all sides. Roast until tender. I actually used my cast iron skillet, added a tablespoon of butter and tablespoon of olive oil and stirred as need to brown all sides. Cast iron works great on the grill. My grilling basket was otherwise engaged.
For butter, mix together butter, dill and garlic and you can either toss with the potatoes before serving or put on the table and let people add as desired.