Recipe courtesy of Kevin Gillespie
Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 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.;

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Tyler Florence

Spicy Smoked Sweet Potato Salad

Recipe courtesy of Kelsey Nixon

Mustard Seed Potato Salad

Recipe courtesy of Tanya Holland

Herbed Potato Salad

Recipe courtesy of Young Sun Huh

Mostly Not Potato Salad

Recipe courtesy of Heidi Swanson

Baked Potato Salad

Recipe courtesy of Alex Guarnaschelli

Wasabi Potato Salad

Recipe courtesy of Melanie Campbell|Steve Porto

Herb Potato Salad

Recipe courtesy of Ina Garten

Tarragon Potato Salad

Recipe courtesy of Laura Calder

On TV

So Much Pretty Food Here