Recipe courtesy of Kevin Gillespie
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 (6-ounce) red potatoes
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons thinly sliced fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 2 teaspoons minced garlic
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Kosher salt

Directions

Watch how to make this recipe.

Preheat the grill to medium. Boil the potatoes in salted water just until almost tender, about 8 minutes. Remove to a bowl of ice water to stop the cooking. Slice the cooled potatoes into 1/2-inch rounds. Brush both sides of the potato slices with oil and place on the grill just until nice grill marks form, about 3 minutes per side.

In a small bowl, stir together the remaining olive oil, parsley, chives, tarragon, garlic, lemon zest and juice. To serve, shingle the potatoes so that 1 piece overlaps the next. Sprinkle the potatoes with salt and generously spoon the herb salad over the top.

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