I have made these very yummy new potatoes for years. Everyone seems to love them. Sometimes it is a hunt for those tiny new potatoes but it is worth it. If you can’t find the really small ones (about 1 inch or less across) you can cut slightly larger ones in half as I did for the ones in the picture. The recipe works well with anyone of the smaller potatoes found on the market especially the fingerling potatoes we can find at the public markets.
It calls for a LOT of butter. I have used part butter and part oil or even totally replaced the butter with oil and had great results.
I use dried basil because, much as I love fresh basil – sometimes I keep a bouquet of it around my kitchen just for the look and smell of it – it doesn’t stand up to the heat of the barbecue. You could sprinkle some fresh basil over the potatoes after they are done. Chives add a very distinct flavour if you have them – they are easily grown in your garden or in a pot.
The original recipe from Canadian Living was for individual servings folded into foil packets – a cute idea but rather labor intensive. I’m also leary of foil packets on the barbecue as they easily leak and cause those nasty flare-ups.
Try serving these as an appetizer with toothpicks and sour cream as a dip!!
The picture shows the potatoes done uncovered and about half done. Unfortunately, in the rush of getting everything on the table for a family dinner, I forgot to take a picture of the finished product! Just have to make them again soon!!!!!!