Cut small Yukon Gold potatoes into wedges; place on a baking sheet with fresh lemon slices and bake at 400° F for 30 minutes or until lightly browned and cooked through. Toss hot potatoes with Kerrygold Garlic & Herb Butter and season to taste with salt and pepper. Add finely chopped pitted Kalamata olives and sun-dried tomatoes for a Mediterranean twist.
Place cubed Yukon Gold potatoes on 4 large pieces of heavy-duty foil. Add chopped Kalamata olives and sun-dried tomatoes to potatoes and place 2 lemon slices on each packet. Dot with Kerrygold Garlic & Herb Butter and sprinkle with salt and pepper. Fold in top and sides of foil, leaving room for air to circulate. Grill over medium heat for 30 to 40 minutes or until potatoes are soft.