Grilled Potatoes With Chipotle Yogurt Recipes

CHIPOTLE BABY POTATOES

Steps:

• 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.

GRILLED CHIPOTLE POTATO SALAD

Steps:

• Cut up new potatoes into wedges.
• Steam (or boil) until tender.
• Slice up red onion and cut into wedges.
• Grill potatoes and onion on barbeque.
• Place in bowl and let cool.
• Mix mayo and chipotle hot sauce until desired flavor is accomplished.
• Pour over cooled potatoes and onions.
• Mix in diced peppers and green onions.
• Serve chilled.

ROASTED POTATOES WITH CHIPOTLE AND GARLIC

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Toss potatoes and oil in bowl to coat. Transfer to large baking sheet, one cut side down. Roast 15 minutes. Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes. Sprinkle potatoes with 1 teaspoon chipotle powder, garlic, salt, and pepper; toss to coat. Turn potatoes skin side down. Roast 10 minutes longer.
• Meanwhile, stir crème fraîche, lime juice, and remaining 1/2 teaspoon chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper.
• Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.
• Available at Latin American markets and some supermarkets.

GRILLED POTATOES

Steps:

• In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes. Open foil carefully to allow steam to escape.

QUICK AND EASY GRILLED POTATOES

Steps:

• Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
• Preheat a grill for medium heat.
• Brush the potato tops with olive oil, and season with salt and pepper to taste.
• Cook on prepared grill for 15 to 20 minutes, turning once.

GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE

Steps:

• Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
• Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
• Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
• Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
• For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.

SKEWERED GRILLED POTATOES

Steps:

• Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
• In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.

GRILLED VEGETABLES WITH CHIPOTLE DRESSING

Steps:

• Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.
• Prepare barbecue (medium-high heat). Place all vegetables on 2 large baking sheets. Brush vegetables with 1/4 cup dressing. Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for chayote squash.
• Separate grilled onion slices into rings. Arrange all grilled vegetables on platter. Drizzle remaining dressing over. Sprinkle with salt and pepper. Serve warm or at room temperature.