Sour Cream, Cilantro and Parsley Potatoes on the Grill
Last week when Luke and I barbecued our Citrus, Chili, Cilantro Chicken, we made these delicious potatoes to go with it. You are going to love this simple recipe!
- 1 Bag Red Potatoes
- Italian Flat Leaf Parsley
- 2 Tsp. Butter
- 1 Tsp. Sour Cream
- Coarse Sea Salt to taste
- Freshly Ground Pepper
- 3/4 to 1 Cup Sour Cream
Wash Potatoes and cut into bite-sized chunks. Place Potato chunks on a large sheet of Heavy Duty Aluminum Foil. Chop Cilantro and Parsley (you will use this for the potatoes and the sauce). Put a heaping handful of both Herbs on the potatoes. Add Butter and 1 Tsp. Sour Cream on top of potatoes and herbs. Salt and Pepper to taste. Give a light mix of ingredients with your hands so you don’t rip foil (butter and sour cream will not be thoroughly mixed).
Making the Packet: Pull long sides of foil loosely up around potatoes so the edges meet at the top. Fold over the edges to seal (don’t make this tight to the potatoes). Then pull up and fold in the sides to seal them.
Place your Potato Packet on the top rack of your Grill. They will take about 40-50 minutes to cook.
Add remaining Cilantro and Parsley to 3/4 to 1 Cup of Sour Cream, stir to combine. Refrigerate until serving.
I top the grilled potatoes with a dollop of the herb sauce, and leave the rest of the sauce on the side for people to add to their taste.
The flavors in this dish are amazing…enjoy!
Click here for a Printable Recipe
Have you ever done potatoes on the grill?
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