Grilled New Potatoes with a Red Pepper Crust
- Olive oil for coating
- 24 small new potatoes
- 2 Tbs. sweet paprika
- 1⁄2 tsp. cayenne pepper or hot paprika, or
- 1 Tbs. garlic powder
- 1 1⁄2 tsp. salt
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.
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.
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. Serve immediately. Serves 4.
Preparation Tip: If you are cooking a chicken, turkey or roast over indirect heat, you can cook these potatoes over the heated part of the grill toward the end of cooking. If grilling steaks, chops or chicken over direct heat, small potatoes may be grilled while the meat rests.