Slice 1 1/2 pounds red potatoes 1/2 inch thick; toss with olive oil and lemon-pepper seasoning. Place on a sheet of heavy-duty foil; fold into a packet and crimp to seal. Grill over high heat, flipping once, 15 minutes; season with salt. Mix 1/2 cup sour cream, 1 tablespoon cider vinegar, some chopped chives, a pinch of sugar, and salt and pepper to taste; serve on the side for dipping.
Photograph by Justin Walker
Recipe courtesy of Food Network Magazine
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