Preheat grill to a medium heat.
Peel and cube the potatoes.
Spray a casserole dish, or tin pan (I prefer to use a casserole dish) generously with non stick spray.
Pop the potatoes into the pan.
Cut butter into cubes, start with 1/2 cup in the beginning. You can add more if needed as it cooks.
Pour the red pepper salad dressing over top.
Toss in the onions.
Sprinkle with chipotle, salt and pepper.
Mix and then take outside to the grill.
Set the dish on the grill and put down the lid.
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.
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.
Toss in the garlic and cook for about 10 more minutes. Potatoes should be fork tender and golden brown.
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.
Remove carefully and take inside.
Serve without shoving your face in the bowl and embarrassing yourself. (good luck with that one!)