You can make roasted red, white and blue potatoes in the oven of course, but this recipe will save you during one of those big summer thunderstorms that knocks out the electricity. The grill gives the potatoes a great smoky flavor. I like to use purple Peruvian potatoes for this recipe because they taste so good, but there are several blue varieties that work well. Peeling the blue potatoes requires a little extra time but they look even more vibrant that way. Adding some chopped red peppers and chunks of white cheese boosts the color contrast and flavor too!
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pound blue or purple potatoes
- 1 pound red potatoes
- 1 pound white potatoes
- 6 tablespoons vegetable oil
- 3 tablespoons key lime juice
- 3 teaspoons sea salt
- pepper
Preparation:
- Peel and quarter the blue potatoes. Toss them with 3 tablespoons of the oil, 1 tablespoon lime juice, 1 teaspoon sea salt, and pepper to taste.
- Pour the blue potatoes in a single layer onto a piece of heavy aluminum foil, and fold the foil over the potatoes to make a flat, sealed packet. The potatoes should be a single layer for even cooking. The blue potatoes are roasted separately so that their color does not stain the white potatoes.
- Quarter the red potatoes, but do not peel them. Peel and cut the white potatoes into similar size pieces. Toss the potatoes with the rest of the oil, remaining lime juice, 2 teaspoons sea salt, and pepper to taste.
- Fold the red and white potatoes into a similar foil packet.
- Place the foil packets of potatoes onto the grill over medium to low heat, or place them off to the side and close the grill.
- Check the potatoes after 10 minutes by piercing them with a fork. Remove them from the heat when they are tender.
- Arrange on a platter and serve.
