I had been talking to Heather about this recipe and promised her that I'd get it up on my blog before the baby comes. So I made these to accompany dinner the other night. This recipe comes from the June 2004 edition of the Betty Crocker Grill It! magazine. Although the recipe below says to cook these on the bbq, I tend to make them in the oven by cooking them at 450 degrees Farenheit for 35 minutes, turning them halfway through.
For some odd reason, I've never used the fresh cilantro, even though this is an ingredient that I rarely leave out of recipes. They're pretty good without, but I'm sure they'd be even better with the added flavour of the cilantro. I made a double batch and kept leftovers in the fridge to heat up with dinner all week.
12 unpeeled small red potatoes, cut into fourths
2 tbsp. butter or margarine, melted (I use 1 tbsp. butter/margarine and 1 tbsp. water)
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. peppered seasoned salt
1/4 C chopped fresh cilantro
1. Heat coals or gas grill for direct heat. Place potatoes in large bowl. Add remaining ingredients except cilantro; toss to coat. Place in grill basket.
2. Cover and grill potatoes 4 to 6 inches from medium heat 10 to 15 minutes, shaking basket or stirring potatoes frequently, until tender.
3. Sprinkle potatoes with cilantro; toss to coat.
Make 4 servings.