Grilled Potatoes with Garlic and Chipotle Spice

Grilled Potatoes with Garlic and Chipotle Spice

Potatoes are a timeless favorite no matter the time of year. Usually prepped indoors, we think grilling them is the way to go, and we're here to show you how easy it can be! Grilled Potatoes with Garlic and Chipotle Spice takes just minutes, and you'll want to make these every time you barbecue. With this simple recipe that's sure to become a family grilling staple, you can turn your potatoes into something exceptional.

Grilling the potatoes brings out their natural flavor; roasting them with garlic and chipotle spice turns them into a mouthwatering side that steals the show. Use a casserole dish or metal tin to keep the cubed potatoes, butter, and garlic from dripping. Although you could make this recipe in the oven, using the grill adds smoky goodness and mesquite flavor that is earthy and wonderful. Buttery and peppery, Grilled Potatoes with Garlic and Chipotle Spice are addictively savory and ready to join your next barbecue!

Serves 5-6

Grilled Potatoes with Garlic and Chipotle Spice Ingredients

  • 5 large russet potatoes
  • 1/2 cup butter (More if needed. Not going to lie, I probably used 1 cup)
  • 1/2 cup red pepper salad dressing
  • 1/4 cup diced onions
  • 1/2 to 1 teaspoon of granulated chipotle spice
  • Salt and pepper to taste
  • 5 cloves of garlic minced (add in the last 10 minutes, or it will burn)

Grilled Potatoes with Garlic and Chipotle Spice Directions

  1. Preheat the grill to medium heat.
  2. Peel and cube the potatoes.
  3. Spray a casserole dish or tin pan (I prefer to use a casserole dish) generously with nonstick spray.
  4. Pop the potatoes into the pan.
  5. Cut butter into cubes, start with 1/2 cup in the beginning. You can add more if needed as it cooks.
  6. Pour the red pepper salad dressing over the top.
  7. Toss in the onions.
  8. Sprinkle with chipotle, salt, and pepper.
  9. Mix and then take outside to the grill.
  10. Set the dish on the grill and put down the lid.
  11. Cook for about 30 minutes, stirring every ten minutes or so to keep it from sticking. Keep an eye on your heat and turn it down to a medium-low if needed. Every grill is a bit different.
  12. Decide if you need more butter or not, and if so, add now. Continue to cook for about 5 to 10 minutes longer, occasionally stirring to keep from sticking.
  13. Toss in the garlic and cook for about ten more minutes. Potatoes should be fork-tender and golden brown.
  14. If you need another 5 to 10 minutes, use it. All grills cook a bit differently. Depending on the size you cut your potatoes, it could take anywhere from 45 to 60 minutes to cook thoroughly.
  15. Remove carefully and take inside.
  16. Serve without shoving your face in the bowl and embarrassing yourself. (good luck with that one!)

Notes:

  • You can adjust the heat of the chipotle on these up or down according to your taste.
  • If you need more liquid and are afraid of butter, use olive oil.
  • Remember you are using butter and lots of it, so be careful of flare-ups. If you have one, put the lid down!
  • Do NOT cook these in tinfoil with this much butter. If you end up with a hole, you'll start a fire and burn the heck out of these. Use a pan.

Taken from kissmysmoke.com  https://kissmysmoke.com/grilled-potatoes-with-garlic-and-chipotle-spice/#recipe