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.
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.