Continuing with National Men’s Health Week… I’m giving you healthy items for the grill – allowing you to grill without that pesky death getting in the way.
Yesterday I gave you Black Bean Burgers, to which I suggested serving with potato wedges. But here’s a twist on a personal favorite. I love potatoes, and I love Jo’s Favorite Potatoes with spices like cayenne & garlic. The twist is that you can grill them instead of roasting. Yes, grilled new potatoes with yummy red pepper seasoning.
And since this is National Men’s Health Week – let’s talk about a few of the health benefits of cayenne, shall we. (We like our men healthy, but these benefits apply to women as well!) Cayenne has traditionally been used to improve circulation (including blood pressure) and stomach aches. It is known as a stimulant, and since it induces perspiration (but only in hot temperatures, not cold), it can help rid the body of toxins. As a stimulant it helps induce the peristaltic motion of the intestines, aiding in assimilation and elimination.
So put on that sweat-cap and cook up some veggie burgers, corn on the cob, and these spicy potatoes! This recipe serves 4 as a side.
Ingredients:
Olive oil for coating
24 small new potatoes (if you can’t find new potatoes, use red potatoes but cut to about 1-1.5 inch cubes)
2 Tbs. sweet paprika
1/2 tsp. cayenne pepper or hot paprika, or to taste
1 Tbs. garlic powder
1 1/2 tsp. salt
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Garnish with fresh cilantro & serve immediately.
Hey Sara, thanks for your comment! I’m new to the blogging world as well, at least on this site… which is funny that you mentioned Quiona, because I came across this site from a blog where the first post was about baking with sprouted quiona: http://bittersweetblog.wordpress.com/
I’ll definitely take your suggestion and get some in bulk, and then try it out in her bread recipe!
Talk to you soon.
Tater’s are wonderful….gonna have some more this weekend!
Dad
I have just added these to the ‘DF’ category since Dad seems to be making them almost every weekend since I posted them – even though they require some chopping… 🙂
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