I know that most people post their grill recipes in the spring or summer, but I’m one of those people who uses the grill all year long.
If you are too, then you need to give this recipe a try. If not, feel free to try this potato recipe in the oven.
These potatoes have been a big hit every time I’ve made them and they are super easy to make AND clean up.
2 1/2 lbs small red skinned new potatoes, washed & cut into bite size pieces
2 small onions (optional)
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground fennel (or 1 tsp fennel seeds)
1/2 teaspoon ground ginger
First, cut up the potatoes and onions into small pieces which will make them cook fairly quickly.
Be sure to save the onion peels and toss them in your veggie scrap bag. The onions add a lot of flavor to your homemade vegetable stock.
In a separate small bowl, mix cumin, paprika, salt, chili powder, fennel and ginger. I use Hungarian sweet paprika, but you can use whatever you want. If you want the potatoes to have some heat, you could also add a little cayenne pepper, but it really doesn’t need it…the flavor is great the way it is.
Transfer potatoes to aluminum foil and seal packet.
One final tip…the last time I made this I made up the packets about an hour before I started grilling, and it was a big mistake. The moisture from the potatoes and onions made a puddle on the counter. I was able to drain out the liquid, but it definitely diluted the spice flavor.
When I posted this recipe to Food.com (minus the onions), I got a lot of great comments. Here are some of them:
Perfect spice combination but we enjoy all the ingredients. A repeater for sure. Had on grill 25 minutes. TY for sharing.
I cut these a bit smaller than specified, and was delighted by the results. Loved the seasoning! Perfect combination, for me and my family. Thanks for sharing!
These were fantastic potatoes. Just the right amount of spice and they cooked perfectly on the grill in the time specified. Thanks for the great recipe, I will definitely be making this in the summer heat. No need to heat up the kitchen for sides.
These are great Karen…nice and spicy. I really enjoyed the spice combination on these potatoes. I added a little more olive oil and baked mine in the oven at 325 for 60 minutes, they turned out to be flavorful and tender. Thanks for sharing.
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