Barbecue-Spice Roasted Potatoes
My family likes to barbecue during the summer months, but sometimes we just want the flavour of the 'cue. We serve these potatoes at the pool, at the beach, at bocce and volleyball games and at croquet parties all summer long. Everyone tries to sneak into the kitchen to steal some potatoes just as they come out of the oven.
Ingredients
2 canned chipotle peppers, packed in adobo sauce
4 tbsp olive oil
1 tbsp minced garlic
4 lb small red-skinned potatoes, sliced 1/2-inch thick
1 red onion, separated into rings
2 tbsp chopped fresh cilantro
Spice Mixture:
2 tbsp smoked paprika
1 1/2 tsp chili powder
1 1/2 tsp fennel seeds
3/4 tsp dried sage
3/4 tsp dried basil
1/2 tsp sea salt
1/4 tsp freshly ground pepper
Directions
Spice Mixture: In a bowl, combine the paprika, chili powder, fennel seeds, sage, basil, salt and pepper.
Preheat the oven to 350°F.
Drain the chipotle peppers and purée in a blender; transfer to a large bowl and mix in the Spice Mixture, oil and garlic. Add the potatoes and toss to coat. Spread in a single layer on a baking sheet and roast until tender and slightly crisp.
Grease the grill or barbecue and preheat to medium-high. Place the onion rings on the grill and cook until soft and charred. Transfer to a bowl and add cooked potatoes and cilantro; toss to combine. Serve warm. The potatoes can be made ahead and refrigerated for up to 8 hours. Let come to room temperature before serving.
Serves 6