Grilled New Potatoes With A Red Pepper Crust
Fire up your grill and get ready for a burst of flavor with these zesty grilled paprika potatoes. With a blend of sweet paprika, garlic powder, and a touch of heat from cayenne pepper, each bite of these perfectly charred spuds will leave you craving more. Easy to prepare and cook on the grill, these potatoes make a delightful side dish or appetizer for your next outdoor gathering. Serve them hot off the grill for a satisfying and tasty accompaniment to your meal.
— Constant Cookbook
Ingredients
- Olive oil for coating
- 24 small new potatoes
- 2 Tbs. sweet paprika
- 1⁄2 tsp. cayenne pepper or hot paprika, or
- to taste
- 1 Tbs. garlic powder
- 1 1⁄2 tsp. salt
Instructions
- Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack. If the potatoes are very small, have ready a grill basket to keep them from falling through the grill rack into the fire, or use skewers.
- Bring a pot of water to a boil over high heat. Add the potatoes and cook them just until they can be pierced with a knife but are not completely tender, 5 to 7 minutes. Do not overcook. Drain and pat dry.
- Put the potatoes in a large bowl and coat with oil. In a small bowl, mix together the paprika, cayenne, garlic powder and salt. Toss the potatoes with the spice mixture until well coated.
- Grill the potatoes directly over medium-high heat, turning often, until nicely browned and tender, 10 to 20 minutes, depending on the size of the potatoes. Serve immediately. Serves 4.
- <b>Preparation Tip:</b> If you are cooking a chicken, turkey or roast over indirect heat, you can cook these potatoes over the heated part of the grill toward the end of cooking. If grilling steaks, chops or chicken over direct heat, small potatoes may be grilled while the meat rests.
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