These are wildly addictive and grilled to perfection. No more boring potatoes on the grill, people. This is a side dish revolution. Kick it up with some garlic and dash of heat. You must try these!
This side dish recipe is so freaking amazing you may actually shove people out of the way to get more than your fair share. No joke. Just ask my family!
I must have eaten 3 helpings of these suckers. They are *that* good. I could not stop shoving these in my pie hole. So much so, that we’ve decided to start calling it my potato hole instead. The potato that is better than pie. Now there’s a claim to fame if I’ve ever heard one.
The key to these is lots of butter. If you’re one of those skinny minnie people who does not eat butter you should probably just back away slowly now. Seriously man, this is not the recipe for you. It’s dripping in buttery goodness, oozing with garlic and bursting with chipotle. This is not a potato recipe for chumps. This one is for those people who came to eat. And eat like kings and queens.
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Grilled Potatoes with Garlic and Chipotle Spice
Ingredients
- 5 large russet potatoes
- 1/2 cup butter more if needed, not going to lie I probably used 1 cup
- 1/2 cup red pepper salad dressing
- 1/4 cup diced onions
- 1/2 to 1 teaspoon of chipotle granulated spice
- Salt and Pepper to taste
- 5 cloves of garlic minced (add in the last 10 minutes or it will burn)
Instructions
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Preheat grill to a medium heat.
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Peel and cube the potatoes.
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Spray a casserole dish, or tin pan (I prefer to use a casserole dish) generously with non stick spray.
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Pop the potatoes into the pan.
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Cut butter into cubes, start with 1/2 cup in the beginning. You can add more if needed as it cooks.
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Pour the red pepper salad dressing over top.
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Toss in the onions.
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Sprinkle with chipotle, salt and pepper.
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Mix and then take outside to the grill.
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Set the dish on the grill and put down the lid.
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Cook for about 30 minutes, stirring every 10 or so to keep it from sticking. Keep an eye on your heat and turn down to a medium low if needed. Every grill is a bit different.
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Decide if you need more butter or not. If so add now. Continue to cook for about 5 to 10 minutes longer, stirring occasionally to keep from sticking.
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Toss in the garlic and cook for about 10 more minutes. Potatoes should be fork tender and golden brown.
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If you need another 5 to 10 minutes use it. All grills cook a bit differently. Depending on the size you cut your potatoes it could take anywhere from 45 to 60 minutes to cook fully.
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Remove carefully and take inside.
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Serve without shoving your face in the bowl and embarrassing yourself. (good luck with that one!)
Recipe Notes
You can adjust the heat of the chipotle on these up or down according to your taste. If you need more liquid and are afraid of butter use olive oil. Remember you are using butter, and lots of it so be careful of flare ups. If you have one put the lid down! Do NOT cook these in tinfoil with this much butter. If you end up with a hole you'll start a fire and burn the heck out of these. Use a pan. http://kissmysmoke.com/
Grill Tip:
When making dishes that call for high quantities of butter or oil use a pan to cook them. If you use tinfoil and do not seal it properly you could end up with a grease fire. If that happens please close the lid. But the best way to avoid it is to be aware of what you are cooking and how you are cooking it. Anything with butter or oil is going to flare up much more than meat with low-fat content. I prefer to use pans or casserole dishes for these types of recipes. I have older ones that are perfect for the grill.
Bonus Grill Tip:
Also a neat trick for transporting things to and from the grill is to use a rimmed cookie sheet. You can carry oodles of stuff in one and because of the rim things don’t slide off them. I do this often and have two old rimmed cookie sheets I use just for grill time at my house.
Thank you for spending some time with me today!
Hope you get to try these. Let me know how you like them. And remember, for dishes like this you can splurge a little. I don’t use butter often but potatoes and corn on the cob are two things I won’t settle for anything less than real butter. What’s your one splurge you won’t give up putting butter on?
Now be confident and get your grill on!
Kim xx
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I could make these and act all nonchelant about them so I can have them all to myself! 🙂 Heeheehee. ‘Course someone may catch on when they see me cramming potatoes into my mouth but it’s worth a try.
Butter, chipotle and potatoes sound like something I could really love. Thanks for sharing!
I hear ya. I went completely nuts shoving these things in my piehole. They are almost too good. Seriously addictive.
Wildly addictive indeed. I could make a meal out of these delicious potatoes. Yum!
Totally what I did. Ha, they are so good it’s crazy.
Yum.. this is my kinda side. I LOVE grilled potatoes and the chipotles, don’t get me started I use them in everything. Great recipe, pinning! Thanks for sharing at Show Stopper Saturdays!
Krista @ Joyful Healthy Eats
Loving this potato dish and seriously can not wait to try it out. Always trying to think of something new to do with potatoes! Pinning!
How would you convert these to cook in the oven? I’m thinking at 450*? Thank you for sharing, these sound delicious!!!
I’d likely cook it at about 400 degrees F. When I do potatoes in the oven I like to do them on a cookie sheet lined with parchment. Do a shallow layer so they crisp nicely on each side.
Yummy recipe! I’ve been looking to try a new potato recipe! Saw your link over at Six Sisters Party and thought I’d stop by and pin while I was here 🙂
I’d love for you to stop by and link up with us too at The Weekend re-Treat Link Party on The Best Blog Recipes! Runs every Thurs night – Sun night!
Hope to see you there!
Shauna
Is there a recipe for the red pepper salad dressing?
I bought it. It’s from Kraft. I use it a ton for this kind of recipe and it also makes an amazing marinade for meat.