5 large white potatoes, scrubbed
olive oil, for brushing
salt and pepper, for seasoning
1/2 cup sour cream or plain Greek yogurt
3 tablespoons chives, finely chopped
1 clove garlic, minced
Heat your grill to medium or medium high. In the meantime, slice your potatoes into 1 to 2 centimeter slices, cut longways. You can discard the ends, but I use them since I don't mind them looking slightly wonky. Brush each side of the potato with olive oil and sprinkle with salt and pepper. To make life easier, use a vegetable grilling tray or disposable foil grill tray. Lay out the potatoes in a single layer. Grill for about 10 minutes, until golden on the underside. I keep the lid closed during this time. Flip over and grill another 5 to 10 minutes, until golden on both sides. Grill time will vary a lot based on the thickness of the potato slices.
While grilling, combine the sour cream, chives and garlic in a bowl. Add salt and pepper, to taste. When done, serve the potatoes with the dip and enjoy.