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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Get out that grill and fire up your tastebuds. This side dish is simple, but full of flavor and nutrients. Leave out the chipotles, if you don't want that *bite*, but we love it! Peeling the potatoes is optional too. Ingredients:
1 large sweet potato, cut into 2x1/4x1/4-inch strips (8 oz) |
1 large russet potato, cut into 2x1/4x1/4-inch strips (8 oz) |
2 tablespoons vegetable oil |
1 -2 teaspoon finely chopped chipotle chile in adobo |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
Directions:
1. Heat gas or charcoal grill.
2. In medium bowl, combine potatoes and 1 tablespoon of the oil; toss gently to coat.
3. Place vegetables in grill basket (grill wok ).
4. In small bowl, mix remaining tablespoon oil, the chiles, salt and cumin; set aside.
5. When grill is heated, place grill basket over medium-high heat.
6. Cook 10 to 15 minutes, stirring occasionally, until potatoes are lightly browned and tender.
7. Place potatoes in serving bowl.
8. Pour reserved oil mixture over top; toss gently to coat.
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