St. Patrick’s Day is always celebrated with boiled corned beef and cabbage, but I could never eat it. So over the years, I have done the traditional foods of the day in different ways. Corned beef became roasted. Instead of boiled cabbage it became coleslaw. Traditional boiled potatoes turned into a variety of options. One of my favorites is grilled lemon and chive potatoes. You can grill them alongside your corned beef.
Grilled Lemons and Chive Potatoes
6 medium red thin-skinned potatoes, quartered
3 Tbsp. olive oil, divided
1 ½ tsp. lemon zest
1/3 cup chopped chives
1/4 tsp. kosher salt
Heat grill to medium (350-450 degrees). Toss potatoes with 1 ½ Tbsp. olive oil I a medium bowl. Grill, turning as needed, until brown and tender when pierced. About 20 minutes.
Return potatoes to the bowl and sprinkle with lemon zest, chives, oil, the toss to coat evenly.
Take a lemon and slice into medium slices. Put on the grill turning to acquire grill marks on both sides. This makes a nice garnish for the dish.