Recipe By : dlfc, based on Marco's side dish
Serving Size : 4 Preparation Time :0:30
Categories : Potatoes Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 sm Red new potatoes (1 to 2")
1/8 ts Chipotle pepper -- ground
1 Rosemary sprig
6 Peppercorns
1 Epazote sprig
1/4 ts Chipotle pepper -- ground
1 ds Salt
1/4 ts Rosemary -- chopped
Boil first ingredients 10 minutes, or until potatoes are
knife-tender. Drain, discarding the peppercorns and rosemary sprig
(only the woody part is left anyway!).
Cut potatoes in half while warm. In large mixing bowl, add potatoes
to spices and mix until coated.
Grill (stovetop steam grill is what I used) or heat on griddle until
slightly dried and not-quite-blackened.
Serving ideas: We loved these with Mexican corn bread, grilled
zucchini, onions, and a tossed salad.
Notes: Measurements are approximate. I snipped about 4" of rosemary
and maybe 6 epazote leaves from the garden to boil with potatoes.
I'll bet this is good without the epazote, too, but I had it so I
used it. The smell of these potatoes boiling is wonderful!
