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.

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, it’s delicious. Not diet-friendly, but very tasty.

 
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.

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

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.

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.