Grilled New Potatoes with Tarragon Butter

By jenlin

Ingredients

• 1 1 1 stick (8 tablespoons) unsalted butter, softened
• 1 to 2 1 to 2 2 tablespoons finely chopped fresh tarragon
• 1 1 1 teaspoon finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 2 2 2 pounds new potatoes, preferably a mix of colors, cut in half
• 2 2 2 tablespoons olive oil

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Preheat a grill to medium high.

Mix the butter, tarragon, lemon zest, a large pinch of salt and a few grinds of pepper together in a small bowl.

In a resealable plastic bag, toss the new potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper. Add the potatoes to the grill and cook, turning once or twice, until well-marked and tender, about 10 minutes.

Serve the potatoes hot, topped with a generous spoonful of tarragon butter (remaining butter can be refrigerated up to 1 week).