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Firecracker Hot Potatoes
Submitted by Lindsay {Eighty Twenty Dietitian} on July 3, 2012 in Potatoes, Sides
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1-½ pound Fingerling Potatoes, Washed
- 1 Tablespoon Hot Sauce (I Like Valentina's)
- 1 teaspoon Olive Oil
- ½ teaspoons Salt
- ¼ teaspoons Fresh Ground Black Pepper
- ¼ teaspoons Cayenne Pepper, Or To Taste
- ½ teaspoons Chili Powder
- ¼ teaspoons Garlic Powder
- ½ teaspoons Cumin Seeds
- Plain Low Fat Yogurt For Dipping (optional)
Preparation Instructions
Preheat grill to high heat. Place potatoes in a bowl and drizzle them with hot sauce and olive oil. Toss to coat. Sprinkle with remaining spices, tossing again to coat.
Place potatoes on metal or soaked wooden skewers. Place potatoes on grill, then reduce heat to medium. Grill for 10-12 minutes, then flip and grill for additional 8-10 minutes. Depending on the size of your spuds, they may take more or less time so be your own judge of doneness. Remove from heat when skins are crisp and insides are tender (but not fall apart mushy).
Enjoy!
Nutrition Info per 4-5 potatoes: 137 calories, 1.2 g fat, 4 g protein, 28 g carbohydrates, 3 g fiber
