May 20, 2011

BBQ Potatoes

BBQ Potatoes

This is so simple it doesn’t even qualify as a recipe. But I don’t care, sharing it anyway!

When I whipped up an indecent amount of Sunshine BBQ Chicken, I needed an easy side dish that wouldn’t overrule the flavor of the chicken and could also be prepped in an oven as well… since I know not every one has a Big Green Egg. Yes, I know, you can stop glaring at me now! I’m letting you live vicariously through me, what else can I do?!?

These were so very good. Basic and mellow flavors. A perfect structure, soft potatoes with a crunchy bottom layer. They were buttery without being overly greasy and they were chockfull of flavor.

 

Ingredients:

1 1/2 pound potatoes (equal sized)
1 grated garlic clove or 1/4 to 1/2 tsp garlic powder
chicken or vegetable broth
tiny cubes butter
minced parsley
pepper and salt

Optional: lime or lemon juice

 

Directions:
 
Get your BGE (or oven) going and keep it steady at 350Fº (175Cº).

Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together.
BBQ Potatoes

Add the grated garlic or powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes.
BBQ Potatoes

Place a tiny slice of butter on top of each potato. As the potatoes start to cook the butter will melt all over, it’s delicious. Not diet-friendly, but very tasty.
BBQ Potatoes

 
Maybe I should have called them BBQ Butter Potatoes? Oh well.
 

Place the dish in your BBQ or oven and give them 35 to 40 minutes. Check them for readiness.
BBQ Potatoes

I gave mine almost 10 minutes extra. Mainly because I really like a crunchy brown bottom-layer.
BBQ Potatoes

Sprinkle the potatoes with finely minced parsley and if you really want to up the flavors: squeeze some lime or lemon juice on top. It’s crazy good.
BBQ Potatoes

Note: a BBQ gives far more direct heat than an oven does, so when using your oven you will have to dice the potatoes or adjust the cooking time.

BBQ Potatoes
Ingredients
    1 1/2 pound potatoes (equal sized)
    1 grated garlic clove or 1/4 to 1/2 tsp garlic powder
    chicken or vegetable broth
    tiny cubes butter
    minced parsley
    pepper and salt

    Optional: lime or lemon juice
Directions
    Get your BGE (or oven) going and keep it steady at 350Fº (175Cº).

    Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together. Add the grated garlic or powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes.

    Place a tiny slice of butter on top of each potato. As the potatoes start to cook the butter will melt all over. Place the dish in your BBQ or oven and give them 35 to 40 minutes. Check them for readiness. If you like a crunchy brown bottom-layer give them 5 to 10 minutes extra.

    Sprinkle the potatoes with the minced parsley and squeeze some lime or lemon juice all over for extra flavor.
Meal type: side dish
Servings: 4
Copyright: © kayotickitchen.com

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    82 Comments »

    1. 1

      It may be simple, but I like ways to upgrade a standard boiled potato to something with just that little extra, without all the hassle and extra prep time.

      Ilse on May 20, 2011 @ 9:28 am Reply
    2. 2

      One more spud recipe for me to make! These look simple to make, and I’m glad that you shared them. The crust looks gorgeous. I want!

      Foodiewife on May 20, 2011 @ 3:38 pm Reply
    3. 3

      Made it yesterday on the BBQ and loved every bite.

      gabi on May 22, 2011 @ 8:51 am Reply
    4. 4

      I just tried this out with sweet potatoes (as I don’t have any regular potatoes on hand today!) – I didn’t quite get the super crunchy bottoms, but the flavour was amazing (especially with the drizzled lemon on top)! Love them! Thanks for sharing this recipe :)

      Bethany on May 22, 2011 @ 10:15 pm Reply
    5. 5

      I’ve tried this twice, once on my bbq and once in the oven and it tastes great – but the tops of the potatoes got a bit dried out and the bottoms didn’t get crunchy at all.  How close was your rack to the heat source?

      nadine on May 26, 2011 @ 5:44 am Reply
    6. 6

      My grandma makes something similar to this. She peels her potatoes and boils them whole for about 10 mins in chicken broth or water, takes them out, lets them dry a little then seasons with salt, pepper, garlic, parsley and onion powder and  fries whole in a pan on the stove till golden brown all around. I think I might just have to try this recipe though, it looks really good, and how can you go wrong with parsley potatoes? :D

      Sarah Jean on May 28, 2011 @ 6:55 pm Reply
      1. I would get a fork & poke holes in the potatoes they will cook that way & get nice nice and soft!

        pam on Oct 14, 2013 @ 5:28 am Reply
        1. It’s because you’re using glass…I’ve made this mistake before. Glass is meant for sauces and baking. Try ceramic or teflon.

          Kendra on Aug 29, 2014 @ 8:46 pm Reply
    7. 7

      Fixed these tonight – they have been cooking for 75 minute and are still firm. Oven temp is accurate, but I turned them up another 25 degrees. There is no sign of browning on the bottom. Too much liquid? It looked like about an inch to me. I am using a glass dish.

      Pat on Sep 13, 2012 @ 12:45 am Reply
    8. 8

      These were easy and delicious. Thank you!

      Josee on Dec 7, 2012 @ 3:37 am Reply
    9. 9

      Made these last night with pork and cabbage recipes I found on Pinterest.  Because the cabbage cooked at a higher temp, I had to make some adjustments to the timing of the potatoes.  As a result, I  felt there was too much broth after the potatoes cooked, so the bottoms didn’t get crispy.  However, the tops did, a bit, and the centers were soft and yummy! When it came time to eat, we smashed them up, and put a little broth on the top.  Wonderful, garlicky…….will absolutely make these again when I don’t have oven competition!

      Julie on Dec 12, 2012 @ 7:56 am Reply
      1. My recipe is made on a BBQ with much more direct heat than an oven could provide, so if you’ll make them in the oven reducing the liquid would be a good idea.

        Kay on Dec 12, 2012 @ 1:31 pm Reply
    10. 10

      I have yet to try these, but I’m sure they will be wonderful.  My real comment/compliment is to the fact that your printable version is just one page of just the recipe, not everything on your blog.  Thank you SO much for making it easy to print this recipe out.  THANK YOU!

      Gigi on Dec 16, 2012 @ 7:32 pm Reply
    11. 11

      I made these tonight. I read all the comments first. I used an oven. Here’s what I did: I cut them in half lengthwise to have more crunchy parts. I used about half the liquid. I baked them up in the middle rack for 20 minutes, and then put them on the floor of my oven where a baking(pizza) stone is. Baked for another 20-25 minutes. Next time, I’ll bake them on the stone the whole time to see how that goes. And next time I’ll make thick slices to have crunchy delicious baked potato slices. These were fabulous! Thanks for the idea!

      Harmony on Dec 17, 2012 @ 6:44 am Reply
    12. 12

      Thank you very much for this recipe it looks good, but I found your timing instructions confusing, “…give them 35 to 40 minutes…I gave mine almost 10 minutes extra…: does that mean you cooked yours for 45-50 minutes? Thanks again for this recipe.

      Diana Lee Graham on Dec 21, 2012 @ 1:27 am Reply
      1. Below that says I gave them almost 10 minutes extra on top of the normal cooking time (35 to 40 minutes) because I like an extra crunchy brown bottom layer. Not sure what’s so confusing about that :)

        Kay on Dec 21, 2012 @ 7:00 am Reply
        1. The way you wrote it was imprecise. Stating specifically that you cooked them for them 45-50 minutes, even though the original recipe only called for 35-40, that would have been clearer. Anyway, thanks for the clarification.

          Diana Lee Graham on Dec 21, 2012 @ 9:03 am Reply
          1. Well, this is a personal blog and personal collection of recipes that I jot down as I go. If you don’t like that and want precise recipes you might want to visit cooking sites like allrecipes.com instead.

            Kay on Dec 21, 2012 @ 9:12 am
          2. I understood the directions perfectly. lol 

            Meagan on Jan 4, 2013 @ 8:03 pm
        2. I think she just wanted some clarification, no need to feel like she’s attacking you personally. It makes you look like an ass.

          Rachael C. on Mar 3, 2014 @ 6:01 pm Reply
          1. Wow, lighten up Rachel, jeeze.

            Deirdre on Mar 3, 2014 @ 6:12 pm
    13. 13

      I have this on my christmas dinner ideas list.  Thank you

      Deedra on Dec 21, 2012 @ 6:50 am Reply
    14. 14

      As with almost recipes, I cook them for as long as required, but also tend to like things a bit more browned, and often bake for longer than the recipe states.  I do not believe  what was written was imprecise; rather that she was sharng her personal preference in reference to the original recipe’s cook time.

      Julie on Dec 21, 2012 @ 9:10 am Reply
    15. 15

      I was wondering if you think these would turn out using olive oil instead of butter? I’m planning on making these soon!

      Caitlynn on Dec 23, 2012 @ 1:03 am Reply
    16. 16

      Did you use a gas grill or charcoal?
      Has anyone tried with beef broth?

      Darcie on Dec 24, 2012 @ 6:04 pm Reply
    17. 17

      Found your recipe on pinterest and am going to make these tomorrow in place of the usual mashed potatoes with Christmas dinner. Thy look amazing in your photos! I’ll comment back to let you know how mine turn out as I’m using baby spuds. Thank you for sharing your recipe! 

      Jen M. on Dec 25, 2012 @ 12:40 am Reply
    18. 18

      I tried this tonight and found some problems with the recipe. I baked it in the oven at 350 for 40 minutes, and they were nowhere near done. I kicked up the heat to 400 for another 20 minutes, still not done. Then I went up to 425 for an additional 20 minutes before they finally cooked all the way through. Also, no crispy bottoms (and I baked it on the bottom rack). Baking is definitely not the same as grilling, and it takes a LOT longer. They were tasty though. Too bad my chicken got cold waiting for the potatoes to cook! LOL

      Stephanie on Dec 26, 2012 @ 11:54 pm Reply
    19. 19

      Finishing these in the microwave, I guess. Did not come close to being done at the time and temperature listed in the recipe.

      Deb on Dec 27, 2012 @ 1:51 am Reply
    20. 20

      I bet if you started the potatoes in the oven, maybe 6 minutes or so, they would cook for the right amount of time in the oven. I wonder if my gas oven heats more evenly than an electric would? I’ll just have to find out, I guess.

      Lacey S. on Dec 27, 2012 @ 8:13 pm Reply
    21. 21

      I just made these and they are very good!! I will difinitley be making these again. Thanks so much for sharing this recipe :)

      Stacie on Dec 27, 2012 @ 9:44 pm Reply
    22. 22

      I made these in a deep cast iron skillet, in which I sauted the onion and some garlic in about 1 T of butter.  When all was fragrant, and just starting to brown, I placed the potatoes in, turned them all over once to coat so they would not turn color, poured on 1 can of chicken broth and seasoned the top of the potatoes.  I then let it all stay on top of the stove to heat the broth to where it was just going to start to boil, and then popped it in the oven with a lid.  10 min before they were to be done, I removed the lid.  The broth all cooked away, but they were not brown, so I put them under the broiler to give them a brown color on top at least.  I didn’t get the crusty part I wanted, but they were beautiful, and oh, SO good!  Will try it again when I have more time to play around with it.  Thanks for posting.  We all loved them as they were the most moist potatoes and flavorful, ever!  I will try with another clove of garlic or two, also.  They were in the oven for 45 minutes and I used yellow gold potatoes.

      Linda on Dec 28, 2012 @ 6:58 am Reply
    23. 23

      took a LOT longer time to cook than mentioned. I baked it for 30 minutes and the potatoes were still hard. So, I put the pan in the microwave and ended up cookiing it for 15 min. in micro. They were soft. Then put it back in the oven to broil.Personally, I recommend using your microwave to speed things up. I sort of thought 30 minutes in 350 wasnt going to work but wanted to follow the recipe. I would add maybe some paprika on top to make the color even more rich.

      sue lassman on Dec 29, 2012 @ 5:08 am Reply
    24. 24

      I have made these 1 other time, and I’m making them tonight for my husband and I for a special New Years dinner.  I love these!!  And my husband even requested them, which is huge for him!!!  And yes, you are correct, when I made these in the oven I reduced the liquid and I did knock the heat up 25 degrees for the last 20 minutes.  Very tasty, very great easy recipe.  I’m contemplating tonight that I may boil them for a few minutes first and then drop them into the pan so it takes less time to get them good and crispy and yummy.  Thank you so much for the recipe!

      Tressa on Dec 31, 2012 @ 11:13 pm Reply
    25. 25

      I just tried these tonight and my husband raved about them. After reading all the comments, I made a few cooking adjustments. I sliced my potatoes lengthwise and placed them in the casserole dish on the bottom rack. I cooked them at 400 degrees for 10 minutes and then reduced the oven to 350 because I had another dish to cook. I cooked for another 35 minutes. DELISH!!!  Oh, I reduced the amount of chicken stock to about a 1/4 of an inch.  5 minutes more would have been ideal to crisp the bottom, but it was fine as it was.  
      Thanks for posting!!!

      Robyn on Jan 4, 2013 @ 4:22 am Reply

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