Comida Latina, Dairy Free, Recipes, Side Dishes

Grilled New Potatoes with Garlic and Chives

August 23, 2013
We’ve been experiencing a lot of lasts lately. Last pool day, last day at the lake, last hot fudge sundae. Okay, so we’ve had three last hot fudge sundaes; who are we kidding we’re not going to stop eating those when school starts.

My daughter is starting kindergarten next week and I keep getting this sinking feeling like the days of innocence and frivolity are fleeting. I don’t really have the energy to dive into the emotional roller coaster I’ve been experiencing over the last month. Maybe after we get into the school groove I’ll be brave enough to open up my heart and investigate why I’m so sad, proud, heartbroken, happy, devastated, relieved, terrified that my first born child is starting school. Right now I’m just trying to focus on these final few days I have her here at home.



 I just can’t figure out where the time went. When we first moved here to North Dakota she was little more than a year old. I had quit my full-time job in San Francisco so I could be at home with my baby and watch her grow up. At that time it seemed like we had our whole lives, just her and I, to be together, and somehow that time is now up. I’m trying to keep it together, while at the same time holding on to every last second I can still consider my 5-year-old daughter a baby. Oh boy, I’m going to be a hot mess in the drop-off line.

So in the spirit of denial I’m firing up the grill for as long as I can. The summer isn’t over, the summer isn’t over, the summer isn’t over. How many times do I have to say it for it to be true?

Grilled New Potatoes with Garlic and Chives

Grilled New Potatoes with Garlic and Chives

Yield: 4

Adapted from What's Gaby Cooking


  • 10-12 new potatoes, large dice
  • 1 yellow onion, diced
  • 3 cloves garlic, chopped
  • 1/2 cup snipped chives
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper


  1. Prepare a charcoal or gas grill to medium heat.
  2. Toss all ingredients together in a large bowl. Tear two lengths of foil, about 16-inches long each. Divide potato mixture between the two sheets of foil and fold the sides up over the potatoes to create a secure package.
  3. Grill potatoes over medium heat for about 10 minutes. Flip and grill another 10 minutes, or until potatoes are tender when pierced with a fork. Taste and add more salt and pepper if needed. Serve hot with pork chops, steaks, or burgers.

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