We’re getting closer to grilling season, but these barbecue potatoes can be enjoyed with or without an open flame. As is, this is a simple oven-roasting method for tasty, flavorful potatoes, but with a grilling basket or some tin foil, you can transform this warm winter side dish recipe into a favorite for outdoor summer cooking.
This recipe is from Common Ground, a collective of volunteer farm women. The group is over 70 strong, and their program was set up as a way to talk with home cooks about how food is grown and raised. While I can’t say that I agree with every stance, their website is fascinating and definitely gets the conversation started!
This roasted barbecue potatoes recipe is naturally gluten-free, free of the top eight allergens, and vegan, but I won’t tell if you don’t! So many people don’t realize that “free-from” recipes can be everyday recipes for everyone, too …
- 2 pounds small red potatoes
- 2 tablespoons olive oil, coconut oil or dairy-free margarine, melted
- 1 teaspoon honey or agave nectar
- 3 teaspoons seasoned salt
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- Preheat your oven to 450°F.
- Coat a 9 x 13-inch baking pan with nonstick spray.
- Cut the potatoes into small to medium–sized pieces and put in pan.
- Drizzle the oil or margarine and honey over the potatoes, and sprinkle with the seasoned salt, salt, garlic powder and pepper. Toss the potatoes to evenly coat them with the oil, sweetener, and seasonings.
- Bake the potatoes, uncovered, for 15 minutes, give them a stir, and bake for another 10 to 15 minutes, or until they are tender and golden brown.