Prep 10 mins
Cook 15 mins
Get out that grill and fire up your tastebuds. This side dish is simple, but full of flavor and nutrients. Leave out the chipotles, if you don't want that *bite*, but we love it! Peeling the potatoes is optional too.
- Heat gas or charcoal grill.
- In medium bowl, combine potatoes and 1 tablespoon of the oil; toss gently to coat.
- Place vegetables in grill basket (grill "wok").
- In small bowl, mix remaining tablespoon oil, the chiles, salt and cumin; set aside.
- When grill is heated, place grill basket over medium-high heat.
- Cook 10 to 15 minutes, stirring occasionally, until potatoes are lightly browned and tender.
- Place potatoes in serving bowl.
- Pour reserved oil mixture over top; toss gently to coat.
These were delicious! I served them with Texas smoked brisket and everyone said they went so well together I should nick-name them "brisket fries". I have made them since in the oven and they are equally good. I think next time I smoke a brisket, I may put some in the smoker for an hour, or two, before grilling, and see how they turn out.
Boy is this good! We really didn't expect this to be as spicy as it was. We're happy campers now. We really enjoy things hot and spicy and this takes the cake. With that said it did take about 30 minutes for the potatoes to cook on the grill. Thanks for posting. We just loved it. :)
My DH and I just LOVED these!!!!! I made it with one large sweet and 2 russet potatoes. I also used 2 whole chipotle peppers seeds removed and added some adobo sauce. Skipped the salt. To good! One thing I find is to Heat your grill basket along with the grill. Then add the seasoned potatoes. Thank you so much and my DH thanks you!!!