Chipotle Baby Potatoes (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 pounds baby red potatoes, cut into 1/2-inch-thick slices |
salt |
1/4 cup (1/2 stick) unsalted butter, melted |
1/2 cup olive oil |
1 teaspoon chopped fresh cilantro |
1/2 teaspoon chipotle powder |
freshly ground black pepper |
Directions:
1. Prepare an indoor grill for direct heat cooking over medium high heat.
2. Cook the potatoes in a large pot of well-salted boiling water for 10 minutes (the potatoes will not be cooked through).
3. Mix the butter with the olive oil, cilantro, chipotle powder and 1/4 teaspoon salt in a bowl. Drain the potatoes and toss with the chipotle oil mixture. Transfer the potatoes to the grill. Grill the potatoes, covered, turning once or twice until tender, about 5 minutes total. Return the potatoes to the bowl and toss again with the chipotle oil mixture. Season with the 1 tablespoon salt and pepper. Serve warm.
4. Cook's Note: If you are using an outdoor grill, try use larger-size potatoes so they don't fall through the grill grate.
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