Chipotle Grilled Potatoes
|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|
|Black pepper||1⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
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.