Nutrition per serving may change if servings are adjusted.
12 ounces baby or tiny Yukon gold or round red potatoes
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons light sour cream
Wash the potatoes and cut into halves. In a medium saucepan cook the potato halves in boiling water to cover for 8 minutes or until nearly tender; drain well. Brush with olive oil and sprinkle with the salt and pepper.
For a charcoal grill, place potato halves on the grill rack directly over medium coals. Grill, uncovered, for 8 to 10 minutes or until tender and lightly browned, turning occasionally. Divide potatoes evenly among four serving plates. Top each serving with about 2 teaspoons sour cream.