Unbelievable Grilled Potatoes

UNBELIEVABLE GRILLED POTATOES
2 lbs. small mixed baby potatoes
8-10 sprigs of fresh thyme
2 dozen whole garlic cloves
¼ c. chopped fresh mint
¼ c. chopped fresh basil
½ c. kosher salt
Olive oil
¼ c. chopped fresh parsley
¼ c. chopped fresh green onion
Kosher salt, black pepper as needed
1 c. sour cream
¼ c. chopped fresh chives

1. Place potatoes, thyme, garlic, mint and basil in a large pot of cold water covering the potatoes by 2-3 inches.
2. Add the ½ c. kosher salt to water.
3. Bring the potatoes to a simmer and cook until just tender, 5-8 minutes.
4. Drain and let cool to room temp.
5. Thread the potatoes and garlic cloves on skewers.
6. Place in dish with sides.
7. Drizzle with olive oil.
8. Grill potatoes until charred on both sides, 2-3 minutes per side or just heat in 300 oven.
9. Baste with the white wine butter sauce, optional.
10. Add more salt if needed and black pepper on all sides.
11. Sprinkle with fresh parsley and green onions.
12. Mix the sour cream and chives and serve next to potatoes. I like to have this at room temp.
    *I usually baste with my white wine sauce but not necessary.
    WHITE WINE LEMON BUTTER SAUCE
    1 stick butter
    3 chopped shallots or one small onion
    3 T. minced garlic
    1 c. lemon juice
    1 bottle of Wishbone Italian dressing or any brand you like
    1 c. of white wine or leftover white wine that is not suitable for drinking anymore
    ½ c. Lea and Perrins
    2 T. Tabasco
13. Melt butter.
14. Saute shallots or onions.
15. Add garlic.
16. Add rest of ingredients.
17. Let simmer for 5 minutes.
18. Store leftovers in refrigerator.
    *I use this when basting steaks, chicken or fish.
    ANOTHER DIPPING SAUCE (OPTIONAL):
    1 c. sour cream or Greek yogurt
    ¼ c. minced fresh parsley
    ¼ c. minced fresh mint
    Juice of 1 lemon
    ¼ c. Sriracha sauce
    Salt, black pepper
19. Mix all ingredients and chill.
20. Bring to room temp when ready to serve.
21. Use as a dipping sauce for the grilled potatoes.