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Instructions |
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preheat the barbecue to medium high or over to 350 F . Scrub potatoes under running water. pat dry and cut each lengthwise into 8 wedges. Place on a large piece of heavy duty foil.
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Mash butter, chili powder, salt and pepper together in a bowl. Drop in small dollops randomly over potatoes on foil. Top with another large piece of foil and seal both pieces together with a tightly crimped edge. Slide onto baking sheet.
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Slice packet of baking sheet onto grill or place on sheet in oven. Grill or bake for 30 minutes, gently shaking packet a few times and flipping over halfway. Carefully unseal a small section and check potatoes with a fork to ensure they are tender. If not, reseal and cook for 5 to 10 mintues longer.
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Meanwhile, make lip. Combine sour cream lime zest and chili powder in a serving bowl. Let potatoes stand for 5 minutes. Open packet, and remove potatoes from foil, and transfer to a serving platter. Serve dip on the side.
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Originally Submitted
4/16/2011
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