Yahoo Lifestyle The Potatoes Everyone Will Be Talking About (and Craving) This Summer
When we grill out, the meat portion of the meal is usually the first thing I plan. Are we having steak, chicken, pork chops, burgers or hot dogs? The choices are endless since we love them all, but then it's my job to come up with some fantastic sides as well. And while I can always please with summer classics like potato or pasta salad, I love to have some new surprises in my repertoire, too.
A couple of weeks ago we had a big beef roast slow cooking on the grill. Red potatoes had recently been on sale at the store, so I had a bag lying around waiting for inspiration to hit. And then it did: Why not take all the flavors we love from a good summer barbecue recipe and incorporate them into a potato side dish?
Related: Life-Changing, Extra-Crispy Roasted Potatoes Recipe
Easy to make with a mix of seasonings, these did NOT disappoint and the boys were licking their plates. Plus, the hubby asked for the leftovers for lunch the next day. So whether you're planning a big backyard bash for July 4th or a simple summer cookout for a smaller gathering, wow your guests with a big platter of these.
Summertime grilling season is a terrific time to explore new flavors (or old ones) in a whole new way, and roasted BBQ pots are sure to become a seasonal staple after you try them for the first time.
Related: Lemon Roasted Potatoes Will Brighten Up End-of-Summer Into Fall Days
Baked Red Potato Side Dish With Sweet & Spicy Seasonings
Ingredients
3 lbs red potatoes, cut into 1-inch cubes
¼ cup vegetable oil
4 tsp chili powder
4 tsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
1 tsp salt
Black pepper, to taste
Dried parsley, for garnish
Preheat oven to 400°F.
Spray a large baking sheet with nonstick spray.
In a large bowl combine potatoes and oil.
In a small bowl mix brown sugar and all seasonings, except pepper and parsley.
Sprinkle sugar-seasoning mix over potatoes. Stir and mix well.
Transfer potatoes to baking sheet.
Sprinkle with black pepper.
Bake for 45-60 minutes, stirring every 15 until fork tender.
Garnish with parsley before serving.
