Hi, my name is Kristin and I blog over at Dizzy Busy and Hungry. I am a wife and mom and I work full-time as a project manager, so my blog is all about easy, healthy, and family-friendly food, and how to fit it all in to today’s busy schedules. I am excited to be here at My Rays of Sunshine to share this fun and delicious recipe with you. Many thanks to Chastity for having me!
I have one word to describe these potatoes: WOWOWOWOWOW!
OK, so that’s not technically a word, but it was exactly what I said when I tried these potatoes. If you want a side dish that will blow ’em away at your barbecue, you have found the right recipe! This zingy, flavorful dish will steal the spotlight and have your guests coming back for seconds and thirds. I could hardly stop eating them, they are that addictive!
I had never grilled potatoes before, except as an item on a kabob. It was great to add that subtle smokey flavor by cooking these on the grill (plus it keeps the kitchen cooler!), although you could also roast them in the oven if needed. If you want to try these in the oven, I would probably set the temperature at 425 degrees F (220 degrees C). I have not actually tried it, though, so let me know how they turn out if you try it that way!
Try making these for your next cookout and impress your friends and family with these beautiful, golden brown potatoes seasoned with chipotle spice, garlic, and roasted red pepper dressing! You will be glad you did!
Adapted from Kiss My Smoke.
Chipotle and Garlic Grilled Potatoes
Makes about 8 servings
- 4-5 large russet potatoes
- 1/2 cup roasted red pepper dressing
- 2 tablespoons olive oil
- 1 teaspoon chipotle spice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons minced garlic
- 1/2 cup diced onions
- 1/3 cup butter
- 1/4 cup chopped green onion for garnish (optional)
- Preheat grill to medium heat.
- Wash and cube potatoes and place in a large bowl (no need to peel).
- In a medium bowl, combine dressing, olive oil, chipotle spice, salt, pepper, garlic, and onion. Pour over the potatoes and toss to coat.
- Spray a large casserole dish with non-stick spray and place the potatoes into the dish.
- Cut the butter into small cubes and distribute among the potatoes.
- Place the dish on the grill and close the cover.
- Cook for 45-60 minutes, stirring every 10 minutes or so, until potatoes are browned and tender.
- Right before serving, sprinkle with chopped green onion for a colorful presentation.
Thanks for reading. I hope you will stop by my blog, Dizzy Busy and Hungry, and check out some of the other family-friendly recipes I have, or follow me on social media!