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Grilled Potatoes with Garlic and Chipotle Spice

Grilled Potatoes roasted in a dish with butter, fresh garlic, red pepper dressing, and just a hint of chipotle spice to add a little heat. 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!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

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

  1. Preheat grill to a medium heat.
  2. Peel and cube the potatoes.
  3. Spray a casserole dish, or tin pan (I prefer to use a casserole dish) generously with non stick spray.
  4. Pop the potatoes into the pan.
  5. Cut butter into cubes, start with 1/2 cup in the beginning. You can add more if needed as it cooks.
  6. Pour the red pepper salad dressing over top.
  7. Toss in the onions.
  8. Sprinkle with chipotle, salt and pepper.
  9. Mix and then take outside to the grill.
  10. Set the dish on the grill and put down the lid.
  11. 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.
  12. 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.
  13. Toss in the garlic and cook for about 10 more minutes. Potatoes should be fork tender and golden brown.
  14. 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.
  15. Remove carefully and take inside.
  16. 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.

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