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 tsp salt
- 1 large Vidalia onion, diced
- 1/2 green pepper, diced
- 1 tbsp butter or olive
- 1 1/2 cup barbecue sauce (homemade or bottled)
- 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.
- In a large bowl, toss potatoes with onions, pepper and butter or olive oil. Pour in barbecue sauce and stir until potatoes are coated.
- 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.