Chili Potato Wedges

By franny-2

Traditional foil-packet barbecued potatoes get a boost that will liven up any barbecue meal. 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

Ingredients

• 3 lbs (1.5 kg) baking potatoes (russet or Yukon gold)
• ¼ cup (50 mL) butter, softened
• 1 ½ tsp (7 mL) ancho or other chili powder
• 1 tsp (5 mL) sea salt or kosher salt
• ¼ tsp (1 mL) freshly ground black pepper
• Dip
• 1 cup (250 mL) sour cream or mayonnaise
• 1 tsp (5 mL) grated lime zest
• ¼ tsp (1 mL) ancho or other chili powder

Details

Servings 8

Preparation

Step 1

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.