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Chili Potato Wedges
Chili Potato Wedges

Chili Potato Wedges

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Chili Potato Wedges
Traditional foil-packet barbecued potatoes give a boost that will liven up any barbecue meal.
Chili Potato Wedges
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Chili Potato Wedges
Instructions
  1. Preheat the barbecue to medium-high or oven to 350ºF (180ºC).
  2. Scrub potatoes under running water. Pat dry and cut each lengthwise into 8 wedges. Place on a large piece of heavy-duty foil
  3. Mash butter, chili powder, salt and pepper together in a bowl. Drop in small dollops randomly over potatoes on foil. Top with another large piece of foil and seal both pieces together with a tightly crimped edge. Slide onto a baking sheet.
  4. Slide packet off baking sheet onto grill or place on sheet in oven. Grill or bake for 30 minutes, gently shaking packet a few times and flipping over halfway. Carefully unseal a small section and check potatoes with a fork to ensure they are tender. If not, reseal and cook for 5 to 10 minutes longer.
  5. Meanwhile, make dip. Combine sour cream, lime zest and chili powder in a serving bowl.
  6. Let potatoes stand for 5 minutes. Open packet and, using a lifter, remove potatoes from foil (you may have to scrape the crispy ones) and transfer to a serving platter. Serve dip on the side.
Recipe Notes

Ancho chili powder is increasingly available and gives a nice chili flavour without overpowering heat. If you like a smoky heat, add ¼ tsp (1 mL) chipotle pepper powder to the butter mixture. The zesty dip is easily put together as the crispy-crusted potatoes cook

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