I know that most people post their grill recipes in the spring or summer, but I’m one of those people who uses the grill all year long.
If you are too, then you need to give this recipe a try. If not, feel free to try this potato recipe in the oven.
These potatoes have been a big hit every time I’ve made them and they are super easy to make AND clean up.
2 1/2 lbs small red skinned new potatoes, washed & cut into bite size pieces
2 small onions (optional)
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground fennel (or 1 tsp fennel seeds)
1/2 teaspoon ground ginger
First, cut up the potatoes and onions into small pieces which will make them cook fairly quickly.
Be sure to save the onion peels and toss them in your veggie scrap bag. The onions add a lot of flavor to your homemade vegetable stock.
In a medium bowl, combine potatoes and 1/2 tablespoon oil.
In a separate small bowl, mix cumin, paprika, salt, chili powder, fennel and ginger. I use Hungarian sweet paprika, but you can use whatever you want. If you want the potatoes to have some heat, you could also add a little cayenne pepper, but it really doesn’t need it…the flavor is great the way it is.
Add spice mix to potatoes and toss well to coat.
Transfer potatoes to aluminum foil and seal packet.
Grill potatoes in foil for 15-20 minutes or until just tender.
Transfer to serving bowl and drizzle with remaining 1 1/2 tablespoons oil. I don’t actually always do this step…so decide for yourself if the added oil is needed.
One final tip…the last time I made this I made up the packets about an hour before I started grilling, and it was a big mistake. The moisture from the potatoes and onions made a puddle on the counter. I was able to drain out the liquid, but it definitely diluted the spice flavor.
When I posted this recipe to Food.com (minus the onions), I got a lot of great comments. Here are some of them:
Perfect spice combination but we enjoy all the ingredients. A repeater for sure. Had on grill 25 minutes. TY for sharing.
I cut these a bit smaller than specified, and was delighted by the results. Loved the seasoning! Perfect combination, for me and my family. Thanks for sharing!
These were fantastic potatoes. Just the right amount of spice and they cooked perfectly on the grill in the time specified. Thanks for the great recipe, I will definitely be making this in the summer heat. No need to heat up the kitchen for sides.
These are great Karen…nice and spicy. I really enjoyed the spice combination on these potatoes. I added a little more olive oil and baked mine in the oven at 325 for 60 minutes, they turned out to be flavorful and tender. Thanks for sharing.
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I love potatoes and onions together. And these spices are awesome. Only I’d try in the oven. No grill for me.
I’ve never made it in the oven but according to the Food.com reviewers, it comes out just fine that way too. I just like not having to fire up the oven for a side dish when I’m grilling my meat anyway.
This was a great way to prepare potatoes. They were so tender, and the spice combo was excellent! I was a bit hesitant about the fennel (only because it’s not my favorite spice), but it worked quite well in this recipe. Thanks for sharing your recipe, Karen.
Made this with our dinner tonight…mixed reviews…the hubby just loved it…I wasn’t on board with the spices…I did cut the recipe in half and it was the perfect amount for 2 people…we must be hearty eaters…the cooking was spot on…made for FYC tag came…
Sorry the spice mix wasn’t your thing, but there are spices out there other people love that I just hate (like cayenne pepper which I left out of this recipe but was in the original version I tried before I tweaked it). Thanks for giving it a try and the fabulous photo.