These zesty potatoes are the perfect side dish for a barbecued meal. Jalapeno, lime, cilantro and spices give these grilled baby potatoes a bright, spicy taste.

Yield: Serves 6.



  • 2 lb unpeeled baby red potatoes, halved (about 6 cups)
  • 1 jalapeno pepper, finely chopped (with seeds)
  • 2 tbsp grapeseed oil or canola oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 1 tsp grated lime peel


  1. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  2. Combine potatoes, jalapeno pepper, oil, cumin, paprika and salt in a bowl.
  3. Place potato mixture in centre of a large piece of heavy-duty foil. Bring edges of foil together to form a packet; close all edges with tight double folds.
  4. Cook, turning packet over after 15 minutes, until potatoes are tender, about 30 - 35 minutes. Remove from heat.
  5. Open packet and transfer potato mixture to a heatproof bowl. Add cilantro, lime juice and lime peel; toss to coat.
Nutritional analysis per serving:

167 calories, 4.8 g fat, 3.8 g protein, 28.1 g carbohydrate, 3.3 g fibre, 407 mg sodium