Grilled New Potatoes with Tarragon Butter
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 443
- Total Fat
- 30
- Saturated Fat
- 16
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 61
- Sodium
- 614
- Total: 20 min
- Active: 20 min
Ingredients
1 stick (8 tablespoons) unsalted butter, softened
1 to 2 tablespoons finely chopped fresh tarragon
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
2 pounds new potatoes, preferably a mix of colors, cut in half
2 tablespoons olive oil
Directions
- Preheat a grill to medium high.
- Mix the butter, tarragon, lemon zest, a large pinch of salt and a few grinds of pepper together in a small bowl.
- In a resealable plastic bag, toss the new potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper. Add the potatoes to the grill and cook, turning once or twice, until well-marked and tender, about 10 minutes.
- Serve the potatoes hot, topped with a generous spoonful of tarragon butter (remaining butter can be refrigerated up to 1 week).