Some people call them baby potatoes, but they are usually full grown ones that just didn't get that big. In any case, they are great on the grill. Any color works, the regular, the red or the purple, or a mix of all different ones. Figure on 1/4 to 1/2 pounds per person.

Wash and dry the potatoes, pick off any budding stems.

Place the taters in a bowl.

Cover in Salt and fresh ground pepper, add enough olive oil so you can totally cover the potatoes when you toss them. Toss to cover, add more oil if necessary, leave any extra.

Sprinkle on either a southwest type of seasoning mix, or a mix of garlic powder, oregano, paprika, chili powder, and whatever other spices you like.

Toss again to totally cover the potatoes

Place on a cooking basket on the grill (or in a skillet if doing on the stove) and slowly cook until tender. The time will depend on the size of the potatoes and the temperature of the grill. Stir every 15 minutes, and every half hour return to the bowl and toss to pick up more of the spices before returning to the grill or pan.