Grilled Herbed Potatoes

When I made these, I used a mealy potato. I think waxy potatoes will hold up better to the par-boil and grill.

1. Over high heat, bring a pot of salted water to a boil.

2. While the water is heating, clean your potatoes. Then slice them (leaving the skin on) into 1/2″ thick rounds. When the water is boiling, carefully place your potato slices into the water. Bring to a boil again, then reduce your heat to medium. Cook until fork tender, but not overdone.

3. While the potatoes are cooking, mix the other ingredients together in a small bowl with a whisk. I listed tarragon in the recipe, but any herb will work well; the recipe is adaptable to complement any meat. Tarragon will work well with chicken. Dill would be wonderful with seafood. You may want to use some other herb for beef or pork or even lamb. (I may add a bit of minced garlic the next time I make this, too.)

4. When the potatoes are done, drain them and then lay each piece out on a sheet pan. Brush a small amount of the sauce on the top side.

5. Assuming your grill is ready to go, brush some olive oil or spray the grill with cooking spray. Then place the potatoes, sauce side down on the grill. Brush the bare tops with the remaining sauce.

6. Let the potatoes grill for about 3-5 minutes. Then flip them over to let the other side get grilled as well. When they have nice marks and are slightly browned, remove them from the grill.

They will keep warm in a low oven until the rest of your meal is ready.