2 pounds potatoes
1 onion, peeled and sliced
2 carrots, cut into 1/4 inch slices
1/4 inch thick slices of onion
1/4 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1 cup ketchup
2 black chile peppers, seeded and minced
1 cup ketchup
1/4 cup Worcestershire sauce
Place potatoes in a large pot and cover with water to prevent sticking. Bring to a boil, and cook for 5 minutes on each side. Remove from heat, and cool. Drain, peel and chop.
In a large bowl, mix potatoes, onion, carrots, onion slices, salt, black pepper, oregano, basil, ketchup, pepper and Worcestershire sauce. Mix well. Cover, and refrigerate for 3 hours.
Remove the frozen mixture from the refrigerator, which should have slightly cooled. Mix in the ketchup, brown sugar, Worcestershire sauce, Worcestershire sauce and Worcestershire sauce until well blended. Transfer mixture to the pot. Cover, and simmer for 30 minutes.
Preheat the grill for medium heat and lightly oil grate.
Lightly oil grill grate. Place a serving platter (2 to 3 inches in diameter) on the grill. Brush lightly with the butter-roasted mixture. Grill and brush 20 minutes, turning once, for 5 minutes per side.