The buds on the trees are telling you something. They’re telling you that it’s almost time to cook out again. Steaks, burgers, chops, sausages, and hot dogs are all calling to you. But it isn’t until the middle of the summer when corn, peppers, eggplant, and other grillable vegetables start hitting the market that you can cook a full meal on the grill. In the meantime, you’re going to need a few easy kitchen sides that don’t need much tending to while you man the grill. That’s where these roasted chive potatoes come in.
Perfectly browned and crispy on the outside, soft on the inside, these potatoes are a dream come true. And while they take about an hour to cook, they require almost no effort from you during that time. In fact, the less you give into the urge to do something to them, the better. That leaves you free to stand at the grill with tongs in one hand and a beer in the other.
Perfectly Roasted Chive Potatoes
8 small yukon gold potatoes (approximately 1 1/4 pounds)
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon fresh-ground pepper
3 tablespoons fresh chives, minced
Preheat the oven to 400 degrees.
Scrub potatoes well. Depending on size, cut into halves or quarters.
Place potatoes in a bowl and drizzle with olive oil, salt, and pepper.
Spread on a baking sheet, positioning potatoes with the curved side down. Roast for 40 minutes, give pan and a shake, and continue roasting until potatoes are golden brown, 10 – 15 minutes longer.
Toss potatoes with chives and serve.
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