Potatoes are one of nature's most versatile foods. People seem to think that all potatoes are the same and that they are just as fresh in Summer as Winter. Not true. Mid to late summer is the best time for potatoes. Whenever possible buy local potatoes. Nugget or thin small potatoes are best for salads while the russet and baker potatoes are better for fries.
Grilled Nugget Potatoes
- 12 nugget or thin skinned small or potatoes
- 2 tablespoons butter
- three sprigs of fresh basil
- 1 teaspoon oregano
- 1 teaspoon crushed rosemary
- 1 teaspoon tarragon
- Optional - 1 cup sour cream
Cut all potatoes in half the larger ones in quarter. Place on aluminum foil, large enough that you cover and seal the potatoes. Spread butter over the potatoes. Make sure all potatoes have some butter on them. Chop up the basil and place around the potatoes. Add oregano, rosemary, and tarragon. Seal the aluminum. Place the aluminum sealed potatoes on the grill. They will take around 20 to 25 minutes. Serve with sour cream, if desired.
