Sweet and Spicy Red Skin Potatoes #CrazyIngredientChallenge

Crazy Ingredient Challenge is a fun little game hosted by Kelly of Passion Kneaded in which bloggers are assigned two foods and challenged to create a recipe using them.  These food are chosen democratically by vote.

We were having steaks for dinner and I had made up a cauliflower gratin to serve along side.  I had just bought some new potatoes at the Farmer's Market that morning and was going to toss them with some olive oil, salt and pepper and roast them on the grill.   While scrubbing and cutting the potatoes I was thinking about this challenge and what I should make using chili powder and honey.  It occurred to me that the potatoes would be the perfect foil for those flavors.

I still used the olive oil as intended but then also added the honey and chili powder along with the salt.  Tossed it all together, put it in the grill pan and onto the grill it went.   Forty minutes later, the steaks went onto the grill next to the potatoes and dinner was ready in less than an hour.

The potatoes browned up beautifully and each bite was a pleasant surprise of sweet and spicy goodness.  I think the next time I am grilling steaks I will season them as well with some Mexican flavors to complement these wonderful potatoes.

Sweet and Spicy Roasted Potatoes

1 1/2 lbs. new potatoes

1 T. olive oil

1 T. honey

2 t. chili powder

salt to taste

Scrub and cut the potatoes into somewhat uniform pieces.  Place in a bowl and drizzle with the olive oil and honey.  Sprinkle in the chili powder and salt and toss the potatoes until coated.  

Heat a grill to high heat, pour the potatoes into a grill pan and place on the grill over indirect heat. Close the grill and roast for 40-50 minutes, tossing occasionally, until golden brown and fork tender. Print Recipe

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