Recipe Image

Chili-Roasted Potatoes

  • 15 m
  • 55 m
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.”


    • 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


  • 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.
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