3 to 4 tablespoons butter
¾ cup smoked almonds, roughly chopped
2 teaspoons chopped fresh rosemary or oregano (or a combination)
3 to 4 tablespoons chopped fresh chives or green onion tops
1 to 2 tablespoons olive oil
1/4 teaspoon salt, or more to taste
1. Scrub potatoes clean. Pierce skin in several places with a fork. Microwave on high until a fork is easy to insert, usually 12-14 minutes. (Turn potatoes over midway through the cooking.) Put cooked potatoes on a cutting board. (Potatoes can be cooked to this point up to 1 hour in advance; cover and let rest.)
2. Prepare a charcoal grill or heat a gas grill to medium-high.
3. Meanwhile, melt butter in a small nonstick skillet. Add almonds. Cook, stirring, until butter is foamy and almonds are starting to turn golden, about 2 minutes. Remove from heat. Stir in rosemary and chives.
4. Use a large spatula to press the warm cooked potatoes (skin and all) to an even 1-inch thickness. (The skin will break; that's OK.) Drizzle on both sides with olive oil; sprinkle with salt.
5. Place the potatoes on the grill directly over the heat source. Cover the grill; cook until richly browned and crisped, 4-5 minutes. Carefully flip the potatoes. Brown the other side. Transfer to a large platter. Spoon the almond mixture over the potatoes. Serve.
Per serving: 429 calories, 22 g fat, 7 g saturated fat, 23 mg cholesterol, 54 g carbohydrates, 9 g protein, 308 mg sodium, 10 g fiber.