Chile Roasted Potatoes

Years ago, my wife introduced me to potatoes and onions on the grill. I do not think I ever made a package of potatoes and onions on the grill until she introduced me to this foiled package. Simple, and common, but very good. Chopped potatoes, course chopped onions, a bit of garlic, and knobs of butter, covered and placed on a grill until tender and a bit caramelized.  Simple and comforting.

Chili Rubbed Potatoes with Garlic Onions and Cilantro

As the Wisconsin heat has been pretty darn horrible lately, and only to throw in the mosquitoes, it has not been fun to hang outside lately. The thing we love to do this time of year is to grill and have a cool drink after a long day of work, but us Wisconsinites are screwed. Everyone I have talked to lately is in the same boat. We do not want to go outside our house, because ultimately, you are attacked by mosquitoes, and are sitting in your own sweat. But there are those potatoes, wrapped in foil, and placed on the grill, remember?

Well, I had enough, and I could not go outside. It was just too hot, but I wanted that foil, crusted potato, and so I had to do it my way. A pickup of the standard, old school taters, and seasoned a bit differently, and honestly, a bit more delicious.


  • 3 tbsp canola oil
  • 1 medium yellow onion (approximately one cup), chopped
  • 2 cloves of garlic, minced
  • 8 medium red new potatoes, cleaned, and cut into cubes
  • 1 tsp salt and pepper, to taste
  • 2 tbsp chili powder
  • Fresh cilantro, chopped
  • Parmesan cheese

Bring your oven up to 350 degrees.

Get a medium skillet going on medium heat, and then add your oil. Let it come to a nice temperature, then toss in your onion and garlic and cook until soft.

Add your cubed potatoes to a large bowl. Once the onions and garlic is cooked, add that entire skillet mixture to the bowl of potatoes, and mix well. Add the chili powder, and salt and pepper, and mix well. Add the bowl mixture to a casserole dish and place in the preheated oven, cooking for nearly 45-60 minutes, or until golden brown, and the edges are a bit crisp.

Remove the dish from the oven, sprinkle the top with parmesan cheese and fresh cilantro and serve into your serving dishes, or lay out the dish family style.

An updated twist on the classic potato dish allows you to accomplish this indoors without getting bit my ‘sqeeters’ and enjoy a great, classic grilled dish. Leftovers on this one will really make a killer breakfast hash as well. Enjoy.

But remember, soon, without mosquitoes and humid weather, you can place of this goodness in a foiled compartment and place on the grill.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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