Recipe courtesy of Ree Drummond
Grilled Yukon Gold Potatoes
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- Level: Easy
- Total: 1 hr 5 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 183
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 311 mg
Golden on the outside and creamy on the inside, these potatoes have a delicious smokiness as a result of being finished on the grill. It’s a great side dish for any barbecue meal.
- Level: Easy
- Total: 1 hr 5 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 183
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 311 mg
Ingredients
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Directions
- Add the potatoes to a large pot and cover with water by 1 inch. Add a big pinch of salt and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and let the potatoes cool until they can be handled.
- Meanwhile, melt the butter in a small saucepan over medium heat. Add the green onions, garlic, jalapeño and thyme. Cook to let the flavors meld, 3 to 4 minutes. Remove from the heat and set aside. Let cool to room temperature before transferring to a container with a lid and refrigerating until ready to grill. (This can be done up to 24 hours ahead of time.)
- Halve the potatoes and place on a sheet tray; let cool to room temperature. (If making ahead of time, cover and refrigerate until ready to grill. This can be done up to 24 hours in advance.)
- Preheat the grill to medium-high heat.
- Toss the potatoes in the olive oil and sprinkle with the black pepper and a good pinch of salt.
- Grill the potatoes until nicely charred and heated through, using a vegetable basket if necessary, 7 to 10 minutes.
- Remove the potatoes from the grill and place in a bowl. Add the reserved butter mixture and toss to coat. Transfer to a platter and grate over as much Parmesan as your heart desires. Sprinkle over the parsley and serve.
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