Lemon-Chive Potatoes

Hi there. What are your plans for Fathers Day? Are you spending it with your dad? Your significant other's dad? Your kid's dad? Remembering your dad?


These potatoes are a easy, delicious side dish to any meal. They can be made on the grill, in the oven or on the stove if you're in a hurry.


Make them with a juicy steak for your dad on Father's Day this Sunday. Make 'em on the grill if you can, that'd make him happy.

The ingredients are simple, and the result is refreshing instead of heavy like mayonnaise-based potato salads.
Chopped garlic, lemon, crushed red pepper, sea salt, green onions, and red or gold potatoes.

This batch I made on the stove top. Mostly because I was ravenous, and needed them immediately.
If you're going to do it this way, put your potatoes on a plate, cover with plastic wrap and microwave until they are tender, about 4 minutes for these little ones. Then allow them to cool, cut into quarters and place them in a skillet over medium-high with a little bit of oil. I always forget the "allow to cool" part and curse myself for burning my fingers on the steaming hot potatoes.

Roast until they are brown and crispy on each side.
After you remove the potatoes, put the garlic and crushed red pepper in the pan for just about a minute or until it is really fragrant - careful not to burn the garlic!

Then place them in a bowl and toss with garlic, crushed red pepper, lemon zest, lemon juice, and green onions.


Lemon-Chive Potatoes
Adapted from Sunset Magazine 
Total Time: 30-60 minutes; Serves: 4

• About 12 small Baby Red or Yukon Gold Potatoes, scrubbed
• 2 Cloves Garlic, minced
• Zest of 1 Lemon, plus juice from half (about 1 tablespoon zest and 2 tablespoon juice) 
• 1 teaspoon Crushed Red Pepper Flakes
• 2 Green Onions, green parts chopped
• ½ teaspoon Sea Salt

There are 3 ways to make these:

Grill: Quarter potatoes. Toss with a tablespoon olive oil, garlic, and crushed red pepper and enclose in an aluminum foil packet, in a grill pan if you have one, or on the grill if your grates are large enough. Place on grill and roast until tender - about 30 minutes.

Oven: Quarter potatoes. Toss with a tablespoon olive oil, garlic, and crushed red pepper and place in a single layer on a rimmed baking sheet. Bake in oven at 450 degrees for about 40 minutes, shaking the pan to rotate potatoes occasionally.

Stove top: Place whole potatoes on a plate, cover with plastic wrap and microwave until slightly tender, about 4 minutes. They should be easily pierce-able on the outside but still a bit firm on the inside so they don't get mushy in your pan. Let cool and then quarter. Heat about 2 tablespoons olive or canola oil in a large skillet over medium-high heat. Once hot, add potatoes and cook until brown and crispy - about 10 minutes per side. Remove potatoes from heat and cook garlic and crushed red pepper, stirring frequently, for about a minute or until fragrant. Remove from heat and add to potatoes. 

Once your potatoes are roasted with your preferred method, place in a large bowl and toss with chives, lemon juice, lemon zest, and salt.