They say hope springs eternal. The robins come back, the snow melts, baseball teams go to their spring training camps, NASCAR opens the season in Daytona and the grill comes out of the shed. With that in mind, this is something to try once the grill comes out of the shed! Maybe for Easter...stay tuned.
6 red skinned potatoes, scrubbed
6 tbsp. unsalted butter
6 tbsp. chopped fresh chives
1 tsp. grated lemon peel
Nonstick vegetable oil spray
Cook potatoes in a large pot of boiling salted water until tender, 25 to 30 minutes. Drain. Cut potatoes in half; place cut side up on a rimmed baking sheet. Press each gently with a fork to flatten slightly.
Stir butter, chives and lemon peel in a medium saucepan over medium heat until butter melts. Season with salt and pepper. Brush some chive butter over potatoes.
Coat grill rack with nonstick spray. Prepare barbecue (medium high heat). Grill potatoes, cut side down until cut side is crisp and brown, 10 to 12 minutes. Rewarm remaining chive butter. Transfer potatoes, cut side up to platter. Drizzle with warm chive butter.
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