Use new potatoes (freshly dug, thin-skinned tubers that haven’t been stored) to make this hearty side dish. Look for them at your local farmers’ market. Wash gently; their papery skin scrubs off easily.
Try it alongside the rest of Chicago chef Paul Kahan’s summer cookout menu: Smoked Fish Crostini, Grilled Chicken Liver Pate and Blackberry Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Marinated Kale and Green Bean Salad, Grilled Lamb Skewers with Carrots, Feta, and Mint, and Country-Style Ribs with Quick-Pickled Watermelon.