Grilled Potatoes with Chive Sauce

Grilled Potatoes with Chive Sauce is a gluten free and lacto ovo vegetarian recipe with 2 servings. One serving contains 705 calories, 11g of protein, and 36g of fat. For $1.52 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of sour cream, red potatoes, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a side dish. It is brought to you by Lifes Ambrosia. 42 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is great. Similar recipes include Grilled Chive Potatoes, Grilled Chive Potatoes, and Grilled Chive Potatoes.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 tablespoons minced chives, plus more for garnish

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt, plus a pinch more

1/3 cup mayonnaise

1/4 teaspoon pepper

5 medium red potatoes, sliced into 1/4 inch slices

1/3 cup sour cream

Equipment:

pot

bowl

grill

Cooking instruction summary:

Place sliced potatoes in pot and cover with water. Bring to a boil and cook just until fork tender, 3 - 4 minutes. Drain. In a bowl combine mayonnaise, sour cream, chives, salt, pepper and garlic powder. Mix well. Preheat grill. Reserve 1/4 cup of chive sauce. Dip boiled potatoes into remaining chive sauce, coat completely. Repeat until all potatoes are coated. Place potatoes on the grill and cook until browned and tender. Transfer to a plate. Sprinkle with kosher salt. Place a dollop of remaining chive sauce on each of the potatoes. Garnish with chopped chives. Serve.

 

Step by step:


1. Place sliced potatoes in pot and cover with water. Bring to a boil and cook just until fork tender, 3 - 4 minutes.

2. Drain. In a bowl combine mayonnaise, sour cream, chives, salt, pepper and garlic powder.

3. Mix well. Preheat grill. Reserve 1/4 cup of chive sauce. Dip boiled potatoes into remaining chive sauce, coat completely. Repeat until all potatoes are coated.

4. Place potatoes on the grill and cook until browned and tender.

5. Transfer to a plate. Sprinkle with kosher salt.

6. Place a dollop of remaining chive sauce on each of the potatoes.

7. Garnish with chopped chives.

8. Serve.


Nutrition Information:

Quickview
704k Calories
11g Protein
36g Total Fat
86g Carbs
24% Health Score
Limit These
Calories
704k
35%

Fat
36g
56%

  Saturated Fat
8g
56%

Carbohydrates
86g
29%

  Sugar
8g
10%

Cholesterol
35mg
12%

Sodium
654mg
28%

Get Enough Of These
Protein
11g
23%

Vitamin K
83µg
80%

Potassium
2505mg
72%

Vitamin C
47mg
58%

Vitamin B6
0.95mg
47%

Manganese
0.81mg
40%

Phosphorus
381mg
38%

Fiber
9g
37%

Copper
0.74mg
37%

Vitamin B3
6mg
31%

Magnesium
123mg
31%

Vitamin B1
0.45mg
30%

Folate
103µg
26%

Iron
4mg
23%

Vitamin B5
1mg
17%

Vitamin B2
0.24mg
14%

Zinc
2mg
13%

Calcium
103mg
10%

Vitamin E
1mg
10%

Vitamin A
432IU
9%

Selenium
4µg
7%

Vitamin B12
0.15µg
3%

Vitamin D
0.23µg
2%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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