Chili Potatoes

As much as we like the grilled potato recipes in our current repertoire, we are always looking for another. We found this recipe in a cookbook we have had for a long time, Gather ‘Round the Grill by George Hirsch, 1995. This cookbook came back to the top of the list because it was a Father’s Day gift many years ago. We saw this recipe, and as usual, made a few modifications. Below is the recipe as George Hirsch wrote it.

Our version traded out Sriracha for Tabasco sauce, and we used minced garlic in place of the caramelized garlic puree to save preparation time. We have also substituted quartered Idaho potatoes can be used in place of the new red potatoes in a pinch.  Finally,  we used butter instead of the margarine called for here.


12 medium new red potatoes

1/4 cup olive oil

caramelized garlic puree (made from 8 cloves)

1 tsp Tabasco sauce

2 tsp ground cumin

2 tsp dried thyme

2 Tbsp margarine

2 tsp chopped fresh cilantro

freshly ground black pepper


  1. On a stovetop, blanch the potatoes in boiling water for 5 minutes and drain well. In a medium bowl combine the olive oil, garlic, Tabasco sauce, cumin, and thyme. Toss the potatoes lightly in this mixture and marinate for 30 minutes.
  2. Preheat the grill.
  3. Quickly sear the potatoes over high heat on the grill for 2 to 3 minutes. In a medium saucepan melt the margarine on the grill over medium heat, add the potatoes, and cook 2 minutes, tossing them in the pan occasionally. Drizzle the potatoes with any remaining marinade. Place in a serving bowl and top with cilantro and black pepper.

Serves 4.

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