Recipe
Author
Hy-Vee Seasons Magazine
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Description
Naturally buttery, these spuds grill quickly. Small new red potatoes work just as well as the fingerlings. Enjoy with a bottle of of Dry Stout beer or a glass of Unoaked Chardonnay wine.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 fingerling potatoes | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| ¼ tsp. kosher salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| ¼ c. Hy-Vee sour cream | ||
| bacon bits, shredded cheese and/or chopped green onions, optional |
Directions
- Bring a medium saucepan of water to boil over high heat. Add potatoes and return to a boil. Cover, reduce heat to medium-high heat and parboil until are just fork-tender, about 5 to 7 minutes. Drain.
- Preheat grill for direct cooking to medium-high heat.
- Toss potatoes with olive oil; sprinkle with salt and pepper. Place potatoes on an oiled grill. Grill until just cooked through, about 5 minutes.
- Using a knife, cut an X on the top of each potato. Gently squeeze sides of potatoes until centers spread out to form a small well. Top potatoes with sour cream and assorted toppers.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 10mg
- Sodium: 135mg
- Total Carbohydrates: 21g
- Protein: 3g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 35%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Summer 2014.