Barbecue Roasted Potatoes

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Eric and I have decided that this is going to the summer of grilling. We lived in a condo for years where we couldn’t grill and then last summer, we were busy moving in to our new house and I was busy being pregnant. Our grilling repertoire revolved largely around hot dogs and bratwursts.

But this year we’re already off to a great start with Eric manning the grill on a regular basis. We’ve had a few ups-and-downs along the way, but overall it’s been a very good experience. I can’t wait to experience all the new meals we enjoy as a result of this new-found love!

For our previous (minimal) grilled meals, I always relied on a combination of the same sides – corn on the cob, watermelon, French fries, potato salad, pasta salad or cantaloupe. Now I’m determined to broaden our options as we increase our grilled main dish choices. These barbecue roasted potatoes were my first experiment and they turned out so good. Each bite of potato was just bursting with flavor and it was a perfect accompaniement to our grilled pork chops.

Barbecue Roasted Potatoes

  • 2 lbs. yellow potatoes, cubed
  • 1 t. salt
  • 1 large Vidalia onion, diced
  • 1/2 green pepper, diced
  • 1 T. butter or olive
  • 1 1/2 c. barbecue sauce (homemade or bottled)

1. Place potatoes in a large pot filled with cold water. Bring to a boil, add salt and continue boiling over medium-high heat until potatoes are just tender. Drain.

2. In a large bowl, toss potatoes with onions, pepper and butter or olive oil. Pour in barbecue sauce and stir until potatoes are coated.

3. Transfer potatoes to a baking dish or aluminum foil pouch. Bake at 375 degrees for 20-25 minutes or grill in pouch for about 20 minutes.

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Comments

  1. Those look so divine! I am wondering if they would be too tender to place in a grilling basket. What do you think?

  2. I agree with Tabitha, these look delicious. I’m a huge fan of potatoes, any way they come. I also wonder if they could go in a grilling basket. Might just need to try it out and see what happens.

  3. Michele says:

    I can save you a step. I make these on the grill in a disposable aluminum pan, or make a foil packet. Wash and dice up the potatoes and onions to your favorite size, toss with olive oil, salt and pepper, or other seasoning sof your choice, cover and place on the grill, stirring occasionally. When they have reached the tenderness you desire, add your BBQ sauce and cook a few minutes longer. The sometimes chard-ness (is that a word) of the potatoes adds to the overall grill flavor. I wouldn’t add the BBQ sauce until the end process because it takes a while to cook potatoes, and the sugar in the BBQ sauce would probably burn before the potatoes were done. YUMMMM!

  4. Sarah H says:

    Those look amazing! Now if I only had all the ingredients.
    We have the same problem you used to-we live in a 2nd floor apartment-so no grilling for us until we find a house and get our grill back from storage.

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