Chili-Roasted Potatoes
Recipe from Diabetic Living

This recipe double wraps the veggies in foil to prevent the flavorful juices from leaking out when you turn the foil packet over.


Chili-Roasted Potatoes


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Prep Time: 15 mins
Total Time: 55 mins
Servings: 8 (2/3-cup) servings
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Ingredients
 
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  • 2  pounds  fingerling potatoes or round red potatoesOn Sale
  • 1/2  of a 16-ounce package (about 2 cups)  frozen small whole onions, thawedOn Sale
  • 1  tablespoon  olive oilOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 1  teaspoon  chili powder or paprikaOn Sale
  • 1/4  teaspoon  ground black pepperOn Sale
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Directions
1.
Wash and dry potatoes. Quarter round red potatoes, if using. Cut any larger fingerling potatoes in half lengthwise, if using. Place a 24x18-inch sheet of heavy foil on a flat surface. Place potatoes and onions on foil. Drizzle with olive oil; sprinkle with salt, chili powder, and pepper. Bring up two opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose the potatoes, leaving space for steam to build. Wrap with a second 2418-inch piece of heavy foil to insulate.
2.
Place foil-wrapped potatoes directly on medium-low coals. Grill about 40 minutes or until potatoes are tender, turning packet halfway through grilling. (Or place packet on a grill rack over medium coals and grill for 45 to 60 minutes or until potatoes are tender, turning packet every 20 minutes.) Serve warm. Makes 8 (2/3-cup) servings.

Test Kitchen Tip
Combine seasonings in a small plastic bag to carry to the campsite.
Nutrition information
Calories 112, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 165 mg, Carbohydrate 22 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Roast Potatoes
Roasted potatoes are versatile and delicious -- knowing how to roast potatoes is a skill you'll be glad you have, and it's surprisingly easy. You can serve them hot out of the oven, in the classic style, or use them at room temperature to create dishes like the roasted-potato salad below. Leftover roasted potatoes never go to waste: Save them for breakfast and you have instant home fries to go with your bacon and eggs, or use them in a frittata for lunch, paired with a green salad.

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