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Chipotle Grilled Potatoes

Diabetic.Foodie's picture
Ingredients
  Sweet potatoes 15 Ounce (2 Medium Pieces)
  Russet potatoes 12 Ounce (2 Medium Pieces)
  Dried chipotle peppers 3 , seeded
  Olive oil 2 Teaspoon
  Paprika 1 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Water 2 Tablespoon
Directions

Scrub potatoes; pat dry with paper towels.
Cut potatoes in half lengthwise; cut each half into 4 wedges.
In a covered large saucepan cook the potatoes in a small amount of boiling water about 15 minutes or just until tender.
Drain and cool.
Meanwhile, place chipotle peppers in a blender container or food processor bowl.
Cover and blend or process until peppers are ground.
In a small bowl combine the ground chipotle peppers, oil, paprika, cumin, chili powder, salt, black pepper, and garlic.
Stir in enough of the water to make a mixture of brushing consistency.
Brush the chipotle mixture over potatoes.
Place the potatoes on the rack of an uncovered grill directly over medium coals.
Grill for 4 to 6 minutes or until edges begin to brown, turning occasionally.

Recipe Summary

Course: 
Side Dish
Method: 
Grilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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