Chili-Roasted Potatoes

Chili-Roasted Potatoes

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From: Diabetic Living Magazine

In this recipe, the onions and potatoes are double-wrapped in foil to prevent the flavorful juices from leaking out when the packet is flipped during grilling.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 pounds fingerling potatoes or round red potatoes
  • ½ 16-ounce package (about 2 cups) frozen small whole onions, thawed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon chili powder or paprika
  • ¼ teaspoon ground black pepper

Preparation

  • Prep

  • Ready In

  1. Wash and dry potatoes. Quarter round red potatoes, if using. Cut any larger fingerling potatoes in half lengthwise, if using. Place a 24x18-inch sheet of heavy foil on a flat surface. Place potatoes and onions on foil. Drizzle with olive oil; sprinkle with salt, chili powder, and pepper (see Tip). Bring up two opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose the potatoes, leaving space for steam to build. Wrap with a second 24x18-inch piece of heavy foil to insulate.
  2. Place foil-wrapped potatoes directly on medium-low coals. Grill about 40 minutes or until potatoes are tender, turning packet halfway through grilling. (Or place packet on a grill rack over medium coals and grill for 45 to 60 minutes or until potatoes are tender, turning packet every 20 minutes.) Serve warm.
  • Tip: Combine seasonings in a small plastic bag to carry to the campsite.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 112 calories; 2 g fat(-1 g sat); 3 g fiber; 22 g carbohydrates; 2 g protein; 165 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ starch

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