- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 10 large red-skinned potatoes (about 5 pounds), quartered
Preheat oven to 400°F. Mix first 8 ingredients in large bowl. Add potatoes; toss to coat. Transfer mixture to large rimmed baking sheet, spreading potatoes evenly. Bake potatoes until brown and tender, stirring occasionally, about 55 minutes.
Country-Roasted Barbecue Potatoes
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 …
These potatoes with Big Green Egg Citrus & Herb Seasoning make a great side dish!
- 2 tbsp kosher salt
- ½ tsp baking soda
- 2 lbs russet or Yukon Gold potatoes, peeled and cut into quarters
- 3 tbsp extra-virgin olive oil
- 3-4 tbsp Big Green Egg Citrus & Dill Seasoning
- 1 medium garlic clove, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Set the EGG for indirect cooking with the convEGGtor at 450°F/232°C.
In a Dutch oven, heat 2 quarts water until boiling. Add the salt, baking soda and potatoes and stir. Return to a boil, reduce to a simmer and cook until a knife meets little resistance when inserted into a potato, about 10 minutes after returning to a boil. [Tip: Parboiling the potatoes in the baking soda/salt water breaks down their surfaces, creating a starchy slurry that adds crunch.] Drain the potatoes carefully and let them rest in the Dutch oven for a minute to allow excess moisture to evaporate. Transfer to a bowl.
In the still warm Dutch oven, combine the olive oil, Citrus & Dill Seasoning, garlic, and a few grinds of black pepper in the Dutch oven and add to the EGG, stirring frequently until the garlic just begins to turn golden, about 3 minutes. Remove from the EGG and add the potatoes. Season to taste with a little more salt and pepper if needed, and toss to coat, until a layer of potato paste has built up on the potato chunks.
Transfer the potatoes to a Cast Iron Skillet, spreading them out evenly. Transfer to the EGG and roast without stirring for 20 minutes. Turn the potatoes, using a metal spatula to release any stuck-on potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer. Remove from the EGG, place in a serving dish and sprinkle with a little more Citrus & Dill Seasoning and fresh parsley. Serve immediately.
Roasted Potatoes on the Grill
These roasted potatoes on the grill are a cinch to make–simply potatoes, garlic, oil, and rosemary—that turn crispy on the outside, blissfully tender on the inside. And they’re made without foil or turning on the oven or running back and forth between backyard and kitchen for the side dish next time you grill.
Adapted from Frank Pellegrino Jr. | Rao’s on the Grill | St. Martin’s Press, 2012
These roasted potatoes on the grill rival any crisp, tender, golden brown roasted potatoes in the oven. Even better, you can rely on this technique when it’s sweltering outside and you crave roasted potatoes but want a respite from turning on the oven—and, by extension, heating up the entire kitchen. It also means no running back and forth between stove and grill for the side dish next time you’re grilling. And it’s done without foil, which means no waste. (We thought you’d like all that.)–Renee Schettler
This was easy and tasty. My potatoes took exactly 45' to cook.
Great. I've made oven-roasted potatoes, but adding the garlic and herbs was terrific. I used a combination of fresh sage, tarragon, basil, and dill. Yummy.
Simple but good. I used sage and liked it. I was surprised at how long it took to cook such small pieces.
Added a sweet onion cut into fairly thick slides and a red bell pepper, also cut into fairly thick slices. Used a little less oil then recipe called for. Very good--will make again.
I don't know if it is because I used normal baking potatoes but it actually took much longer than I expected, but the dish itself is very delicious!
Simple, basic and delicious. A good reminder that not every dish we make needs to be a major production.
Basic but delicious! Will definitely make again.
I enjoy cooking and am always chasing after new and different recipes. Sometimes it's nice to return to the basic which this recipe is -- Very basic recipe but delivers great flavor. Used all three herbs from my garden. Will remember this recipe for future use.
I found this recipe while simple to be quite flavorful and satisfying. As for the other posts complaining of simplicity and basic recipes as of late I say" tis the perfect time of the year for such sides and accompaniments so the chef can focus on the primary dish or dishes. The library of available recipes is quite extensive and just about anything you wish for can be found, even a 15 ingredient, 1.5 hour potato investment.
Okay, so we clicked on this because it said "Tad's" as if Tad had a special secret he uses when he roasts potatoes. haha. no. Way too much oil, too. Use 1/2 that or less to save some calories and shake them in a plastic bag.
Barbecue Roasted Potatoes
These oven roasted red potatoes are tossed in a homemade barbecue seasoning giving them an amazing flavor! They&rsquore tender and fluffy on the inside, and crispy and flavorful on the outside.
So, I have this friend who was asking if anyone knew if you could overdose on potatoes?
Apparently, she ate an entire pound of these oven roasted red potatoes all by herself. I mean, who would ever do such a thing? Certainly not me! But my friend did! Yep.
The thing is, these potatoes are perfectly popable. You might eat a respectable amount for dinner, but then when it&rsquos time to clean up after dinner, the bowl of potatoes is just sitting there. Beckoning to you. And so you pop one in your mouth and carry on. And then walk by and pop another in. And before you know, you&rsquove popped a pound of potatoes in your mouth in the time it took you to wash the dishes.
I mean, that&rsquos what I heard anyway. Personally, I would never do that.
So, anyway, these potatoes are pretty dangerous. The seasoning is just like what you&rsquod find on barbecue potato chips. Seriously. But then the potatoes are roasted to creamy, tender perfection and everything is right in the world.
Now, I was totally leery of this recipe. I mean, I like mashed potatoes and roasted potatoes and baked potatoes, but I never put big flavors on them. Who ever heard of putting barbecue seasoning on roasted potatoes? Well, one bite in and I was hooked! Big, bold barbecue flavors totally belong on roasted potatoes. I&rsquom petitioning the FDA about this right now. They&rsquore going to add these to the food pyramid, I&rsquom sure of it.
Step 1: Place the potatoes in a roasting pan, toss them with the olive oil, garlic, bay leaves, and oregano, and season them with salt and pepper to taste. Squeeze lemon juice over the potatoes, then place the lemon rind halves on top, with the cut side up.
Step 2: Set up the grill for indirect cooking. No drip pan is necessary for this recipe. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high when smoke appears, reduce the heat to medium. If using a charcoal grill, preheat it to medium.
Step 3: When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Set the roasting pan in the center of the grill and cover the grill. Cook the potatoes until browned and tender, 1 to 1-1⁄4 hours, stirring them from time to time to ensure even cooking. Stir in the butter (if using) and dill during the last 15 minutes of cooking.
Step 4: To serve, remove and discard the lemon rinds and bay leaves from the potatoes. Taste for seasoning, adding more salt and/or pepper as necessary, and serve.
Step 1: Preheat the oven to 400°F. Or, set up the grill for indirect grilling and preheat it to medium-high.
Step 2: Scrub the potatoes well and blot them dry (they must be dry so they roast, not steam). There’s no need to peel the potatoes. If you are using larger potatoes, cut them into 1-inch chunks first. Break the garlic head into individual cloves, taking care not to split the skins, add them to the roasting pan, and stir to mix. Drizzle the olive oil or other fat over the potatoes and garlic and season them generously with salt and pepper.
Step 3: If you are baking the potatoes, place the roasting pan in the oven and roast the potatoes until they are browned and tender and the garlic is soft, 40 minutes to 1 hour, stirring from time to time so they roast evenly. When done the potatoes will be easily pierced by a skewer or fork. Serve with the garlic cloves (nibble the soft, creamy roasted garlic out of the skins).
If you are grilling the potatoes, place the roasting pan in the center of the grill grate, away from the heat, and cover the grill. For a smoke flavor, toss the soaked wood chips on the coals, or if using a gas grill, place them in the smoker box. Grill the potatoes until they are browned and tender and the garlic is soft, 40 minutes to 1 hour, stirring from time to time so they roast evenly. When done the potatoes will be easily pierced by a skewer or fork. Serve as above.
HOW DO I ROAST POTATOES WITHOUT USING OIL?
Those transitioning to a plant-based diet, often ask "why no oil?" and "how do I cook without oil?" First, any oil contains fat, which our bodies need in the natural sense, but oil (all oil) is 100% fat and processed). In fact, oil has no nutritional value. Fats from nuts, avocados, and other whole-foods should be eaten in moderation. Whereas, oil, of all kinds, should be avoided.
Despite the debate surrounding oil vs. no oil, cooking without oil is simple and healthier regardless of your stance on oil. Vegetable broth, aquafaba, and other cooking techniques replace the use of oil while providing the same results.
For instance, par-boiling potatoes, softens the potatoes, allowing for seasonings to stick and provides a soft potato center and crispy outside. Marinating parboiled roasted garlic potatoes also allows for flavors and seasoning to absorb prior to cooking.
In order to roast the best tasting garlic potatoes, I parboiled and marinated my potatoes first. Furthermore, using fresh garlic and other fresh ingredients is a game-changer when roasting garlic potatoes.
How To Clean Red Potatoes Without a Brush
Before you get started making your oven roasted potatoes, you’ll want to make sure that they are clean. We use plenty of clean water and a vegetable brush that helps to get all the dirt out of the little dips and crevices.
See that little potato man scrubber in our photo? He’s great for scrubbing your potatoes clean! You don’t have to use this one, but he’s super cute, huh? You can get one here: Spud Dude Potato Brush
While we do recommend using a vegetable scrubber to clean your red potatoes, there are a few options if you don’t have one. The most simple option is to use a clean dishcloth (not your usual kitchen sponge) and start wiping away the dirt while holding the potato under warm running water. Be sure to scrub into all the crevices and rinse the dirt off of your dishcloth frequently. NOTE: If your potatoes are very dirty, you may want to soak them first for just a bit to loosen up some of the dirt.
If you have a brand new kitchen sponge with a scrubber on one side, you could use that too. But as mentioned above, we don’t recommend using a sponge that you’ve been using to clean dishes and countertops.
Do you have a preferred way to clean potatoes? Share in the comments below!
Once your red potatoes are clean, cut them into pieces that are all about the same size. Depending on the size of your potatoes, you should get about 4-8 pieces from each potato. Lay your cut red potatoes on a baking sheet.
In a small bowl, mix together your oil and minced garlic with all of the seasonings. Using a basting brush to brush the mixture onto your potatoes.
Place in the oven and bake for about 30-35 minutes, or until potatoes are tender. They are ready to serve!