I find myself being un-impressed with most store-bought ‘spicy’ potato chips. Yeah, some are spicy, but they don’t taste good. And some taste great, but they sure aren’t spicy. The solution? Make some quick fix Desert Heat potato chips. Done in minutes, spiced just like I want, these are the chips I was searching for! I owned these chips. I could put as much darned seasoning on there as I want! All I need are some chips and Buffalo Wild Wings Desert Heat Wing Seasoning!
I prefer to use wavy ruffled chips any time I make my quick fix Desert Heat potato chips. The thick chips hold up to being tossed in the seasoning. And the ridges give the seasoning more and more places to cling to, making sure I get nothing but flavor in each and every bite!
Not that I mean to over-stress it, but I will mention you don’t need any fancy fru-fru chips for this recipe. In fact, I’d stay away from them. You want ruffled chips, preferably. And frankly, you want chips that are a bit oily. Yep. Once heated, the chips will release that oil and that’s what you need to get the seasonings stuck on there good!
This is my go-to dish when I am looking for a quick side for whatever I’m grilling for dinner. These easy spicy grilled potatoes are packed with flavor. Yeah, they have a kick, but I control how much of a kick I’m in the mood for that day. The potatoes come out cooked perfectly. Creamy inside, with a light crunchy grilled exterior. Pre-cooking the potato ensures they all get cooked evenly. There’s nothing worse than biting into a pile of potatoes and finding one that is under-cooked. That’s potato sadness there. No one wants potato sadness!
Since I’m already grilling I prefer to pre-bake the potatoes for these easy grilled spicy potatoes on the grill. They can also be done ahead of time in the oven at 400 F. For bigger potatoes I like to use potato nails to make sure the insides get done perfectly.
You can’t make these potatoes without a grill basket. The stainless steel ones from Weber have lasted me forever and the large-sized ones hold a ton of potatoes (or whatever I’m grilling).
The potatoes haven’t done anything to you so be gentle when you flip them. Just one time is all you need.
Fire up your grill for indirect cooking. You want the temperature at the grates to be 350-400 F.
Rinse off the potatoes and pat dry.
Use a knife to poke 3-4 holes in the tops of the potatoes, going about 1/2 of the way into the potato.
If you’re using potato nails insert them now.
Drizzle the potatoes with just a bit of oil. Use your hand to rub the oil all over the potato. If you don’t want to get your hands oily just use a brush.
Sprinkle the potatoes with salt. Don’t be shy with it and make sure you get all sides.
Transfer the potatoes to the grill and cook for about 30-45 minutes. If you're not sure how consistent or high your grill temperature is, I recommend checking them after 30 minutes.
The potatoes are done when you can insert a knife or skewer and it enters the flesh but still meets with some resistance. You aren't fully cooking them, just getting them just soft. You don't want them to fall apart later when you cut them
Remove and let cool slightly. Meanwhile, crank up your grill for direct cooking over medium-high heat.
Cut the potatoes in 1/4" – 1/2" cubes and transfer to a large bowl.
Add a little splash of oil to the potatoes and stir gently to coat.
Sprinkle with salt, pepper, cayenne and garlic powder. My suggestion is don't be shy with any of them, but add them all to taste. Stir gently to coat.
Transfer the potatoes to a grill basket and place on a hot grill over direct heat.
Grill the potatoes until they start to get golden brown with a light char on the bottoms. Flip gently and cook until golden brown on the other side.
Remove from grill and transfer the potatoes to a platter. Sprinkle with chopped parsley and serve.
This is a great recipe for using up those odd-shaped potatoes at the bottom of a bag of potatoes.
I wanted to make these Big Mac hot dogs the minute I saw the idea floating around in the online recipe world. First, I love Big Macs. I make a few crazy variations on them at home. I’ve made Big Mac smash burgers, subs, hoagies and sliders! I don’t need an excuse to make Big Macs. These hot dogs taste a lot like the fast food favorite and man, were they fun to make! I was smiling the entire time because it felt like I was making the real deal! They are cool and yummy at the same time!
Of course one of the advantages of making Big Mac hot dogs yourself is that you can kinda play around a bit. Me, I like a lot of onions and lettuce. Oh sure, give me a few extra pickles too. And extra of that special sauce. I want mine messy. The messier the better. Like sauce-running-down-the-front-of-my-arms messy. That’s the right kind of messy. My homemade version of the classic burgers are messy too.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.