Grilled Potatoes with Chipotle Yogurt

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 4 servings
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Chipotle Yogurt Sauce:

1 cup full-fat Greek yogurt

1/4 cup fresh cilantro, minced, plus additional for garnish

1/4 cup fresh mint, minced 

Juice of 1 lime 

1/2 chipotle pepper in adobo, minced 

Kosher salt 


2 pounds small mixed baby potatoes

10 sprigs fresh thyme 

1 head garlic, broken up into cloves with skins on 

1/2 cup kosher salt, plus more as needed 

16 to 20 bay leaves, optional

1/2 cup extra-virgin olive oil 


Special equipment:
8 to 10 skewers, soaked in water for 30 minutes if wood or bamboo
  1. For the chipotle yogurt sauce: Combine the yogurt, cilantro, mint, lime juice and chipotle in a medium bowl and season with salt. Mix until well blended. Place in fridge until ready to use.
  2. For the potatoes: Combine the potatoes, thyme and garlic in a large pot with water covering the potatoes by 2 inches. Season the water with 1/2 cup kosher salt. Bring the potatoes to a simmer and cook until just tender, 5 to 8 minutes. Drain and allow to cool to room temperature.
  3. Preheat the grill to medium-high. Thread the potatoes on skewers with a bay leaf at each end, if using. Drizzle with the extra-virgin olive oil and sprinkle with salt. Grill the potatoes until charred on both sides, about 2 minutes per side. Serve with the chipotle sauce and garnish with additional cilantro.
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