My husband does not enjoy a potato lest it is deep fried and sprinkled generously with salt. This sometimes causes a problem because, if my weight-maintenance goals would allow, I would eat potatoes every day at every meal. Potatoes are also a fairly easy starch to toss on the grill. Tonight, we were already grilling corn and beef, so I decided to attempt a version of roasted potatoes my husband would like. In that pursuit, I turned to Gates Extra Hot BBQ sauce, one of our favorite Kansas City sauces.
Ingredients
1.5 lbs. baking potatoes (I used small creamers), cubed, ~1" pieces
1/2 medium-large onion, cut in large pieces
1/2 C. Gates Extra Hot BBQ sauce
1/8 C. olive oil
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| Parboiled potatoes, onion, and sauce |
Directions
Parboil potatoes until just tender, 7-10 minutes. Drain potatoes and place in large mixing bowl with onion, BBQ sauce, and olive oil. Toss/stir to coat evenly. Pour mixture into a foil packet and place over coals on grill grate. Grill 10 minutes on one side. Flip the packet over and rotate. Grill another 10 minutes.
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| Potatoes in foil packet fresh from the grill |
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