Saucy Creamer Potatoes

Printed from Jenn's Food Journey, adapted from

3/4 - 1 lbs red creamer potatoes, cut in half or quartered
olive oil
salt and pepper
2 Tablespoons butter, softened
2 Tablespoons sour cream
1 Tablespoon lemon juice
3/4 teaspoon dried basil

Place the cut potatoes in a microwave safe bowl and add 2 teaspoons of water. Cover with plastic wrap and cook in microwave for 2 minutes. Carefully remove the dish and shake so the potatoes get mixed around. Place back in microwave and cook another 2 minutes, or until the potatoes are almost fork tender. Carefully drain out any excess water and toss the potatoes with salt, pepper and enough olive oil to cover them. Tear out a large piece of aluminum foil and spray with non-stick cooking spray. Pour the potatoes into the center of the foil and create a packet over them by pulling in opposite sides and folding. Place potatoes on preheated grill and cook 8 minutes. Carefully flip packet over and cook another 8-10 minutes. Remove from grill and allow to rest.

Meanwhile, mix together the butter, sour cream, lemon juice and dried basil. Pour the potatoes into a bowl and toss with mixture. Serve warm. Enjoy!