Country-Roasted Barbecue Potatoes


We’re getting closer to grilling season, but these barbecue potatoes can be enjoyed with or without an open flame.

Country-Roasted Barbecue Potatoes RecipeAs 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 …

Special Diet Notes: Country-Roasted Barbecue Potatoes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, nut-free, soy-free, vegan / plant-based, and vegetarian.

Country-Roasted Barbecue Potatoes
Prep time
Cook time
Total time
Recipe and photo from Find Our Common Ground
Serves: 4 to 6 servings
  • 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
  1. Preheat your oven to 450°F.
  2. Coat a 9 x 13-inch baking pan with nonstick spray.
  3. Cut the potatoes into small to medium–sized pieces and put in pan.
  4. 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.
  5. 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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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