Grilled Potatoes with Chili Oil
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The potatoes prepared according to this recipe are soft yet crispy. The chipotle powder adds just the right amount of savory without being overly spicy. These potatoes make a great side dish. The oil-based mixture gives them a distinctive flavor. While unlikely, if you happen to have too much of this dish, it makes a great side dish. potato salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 910 g red baby potatoes, sliced into 1 cm thick slices.
- 55 g butter, melted
- 1/2 cup olive oil
- 1 teaspoon chopped cilantro
- 1/2 tsp chipotle powder
We recommend
Recipes with similar ingredients: red potatoes, chipotle pepper, cilantro
Cooking the dish according to the recipe:
- Prepare your indoor grill for direct heat cooking over medium-high heat.
Note
If you're using an outdoor grill, try using larger potatoes so they don't fall through the grates.. - Cook the potatoes in a large pan of well-salted boiling water for 10 minutes (they should not be fully cooked).
- In a bowl, combine the butter, olive oil, cilantro, chipotle powder, and 1/4 teaspoon salt. Drain the potatoes and toss them with the butter and chipotle mixture.
- Transfer the potatoes to the grill. Grill, covered, turning once or twice, until cooked through (about 5 minutes total). Return the potatoes to the bowl and toss again with the oil and chipotle mixture. Season with 1 tablespoon of salt and pepper. Serve warm.
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