Best 6 Grilled Potatoes With Chipotle Yogurt Recipes

CHIPOTLE BABY POTATOES

Steps:

• Prepare an indoor grill for direct heat cooking over medium high heat.
• Cook the potatoes in a large pot of well-salted boiling water for 10 minutes (the potatoes will not be cooked through).
• Mix the butter with the olive oil, cilantro, chipotle powder and 1/4 teaspoon salt in a bowl. Drain the potatoes and toss with the chipotle oil mixture. Transfer the potatoes to the grill. Grill the potatoes, covered, turning once or twice until tender, about 5 minutes total. Return the potatoes to the bowl and toss again with the chipotle oil mixture. Season with the 1 tablespoon salt and pepper. Serve warm.
• Cook's Note: If you are using an outdoor grill, try use larger-size potatoes so they don't fall through the grill grate.

YOGURT & SPICE CRUSTED ROAST POTATOES

Steps:

• Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
• Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.

FANTASTIC GRILLED POTATOES

Steps:

• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Cut two 12x18-inch pieces of aluminum foil and fold them in half to create two 12x9-inch rectangles. Spray one side of each piece with cooking spray. Arrange the potatoes over one sheet of prepared foil in an overlapping pattern, leaving 2 inches free on all sides. Sprinkle with the onion, green bell pepper, red bell pepper, and sliced mushrooms. Season with salt, pepper, vegetable flakes, and paprika to taste. Dot with the reduced fat spread. Place the second piece of foil over the potatoes with the greased side down. Seal the edges by creating several folds; poke 4 to 6 holes in the top to allow steam to escape.
• Cook on the preheated grill until the potatoes are tender, 20 to 30 minutes.

ROASTED POTATOES WITH CHIPOTLE AND GARLIC

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Toss potatoes and oil in bowl to coat. Transfer to large baking sheet, one cut side down. Roast 15 minutes. Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes. Sprinkle potatoes with 1 teaspoon chipotle powder, garlic, salt, and pepper; toss to coat. Turn potatoes skin side down. Roast 10 minutes longer.
• Meanwhile, stir crème fraîche, lime juice, and remaining 1/2 teaspoon chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper.
• Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.
• Available at Latin American markets and some supermarkets.

CHIPOTLE GARNET YAMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place yams onto a baking sheet, and bake in the preheated oven until very soft, about 1 hour. Once done, allow to cool, then peel and place into a mixing bowl. Mash the chipotle chiles into a paste, and add to the potatoes along with the butter, brown sugar, and heavy cream. Mash until smooth, then season to taste with salt and pepper. Spread the potatoes into a shallow baking dish.
• Bake in the preheated oven until heated through, 20 to 25 minutes.

POTATOES IN YOGURT

Steps:

• Place a skillet on medium heat and heat the oil/ghee in it.
• When heated, add the minced ginger, and then the chopped onion.
• Saute for a minute.
• Add the potato cubes and fry for a while.
• Reduce the flame to low, cover the skillet, and cook until the potatoes are tender.
• Once potatoes are done, uncover the skillet and add the whole green chillies, turmeric powder, chilli powder and salt.
• Fry for 2-3 minutes.
• Add the yogurt/curds to the potato mix, and then add the water.
• Mix well and bring it to a boil.
• Remove from the flame and garnish with the corriander.
• Serve hot.