Chipotle Baby Potatoes
- 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
- Prepare an indoor grill for direct heat cooking over medium high heat.
- Cook the potatoes in a large pot of well-salted boiling water for 10 minutes (the potatoes will not be cooked through).
- 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.
- Cook's Note: If you are using an outdoor grill, try use larger-size potatoes so they don't fall through the grill grate.
baby red potatoes, salt, unsalted butter, olive oil, fresh cilantro, chipotle powder, freshly ground black pepper
Taken from www.foodnetwork.com/recipes/marcela-valladolid/chipotle-baby-potatoes-recipe.html (may not work)