Chili-Roasted Potatoes

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

Recipe from Diabetic Living
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  • 2 pounds fingerling potatoes or round red potatoes
  • 1/2 16 ounce package (about 2 cups) frozen small whole onions, thawed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder or paprika
  • 1/4 teaspoon ground black pepper
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.
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

Per Serving: cal. (kcal) 112, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 22, fiber (g) 3, pro. (g) 2, sodium (mg) 165, Starch () 1.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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