Two Day Magazine

Potatoes: The Forgotten Side Dish.

Well, here is a simple, delicious recipe that will make you fall in love with these yummy spuds all over again. Potatoes are one of those foods that can be boiled, baked, deep fried and now (ta-da!) barbecued!

Potatoes are a good source of fiber, vitamin C, A, and potassium. They are a great choice of veggie to make a quick meal, a yummy snack or a delicious side.  Potatoes are low in calories too, so let’s break out the spuds and pre-heat the grill for a quick and easy barbecue recipe.  I have no doubt that your honey will be surprised with your new view of an old staple.

Ingredients:

• Cup of your favorite barbecue sauce

• 1 tablespoon of lemon juice

• 1 tablespoon of chopped fresh thyme

• 2-4 large russet potatoes (cut into wedges)

• 3 tablespoons of virgin olive oil

• Cayenne pepper to taste

• 3 tablespoons of melted butter (or vegan butter substitute, like Earth Balance)

• Kosher salt to taste

Directions:

• First, prepare your barbecue sauce by combining it with half of the thyme and lemon juice in a bowl.

• Combine the oil, cayenne pepper to taste and kosher salt in a bowl. Toss the potato wedges in this mixture.

• Grill the potatoes until they are golden brown for 10-15 minutes over medium heat; reduce the heat and with a barbecue brush, and lightly paint the wedges with your sauce. (Be sure not to paint all of the wedges as it’s just as much fun just to use your sauce for dipping. If you are watching your weight, dipping them in the sauce instead of covering them in sauce will reduce your caloric intake and still give you a lot of flavor!).

• Combine the remaining thyme and melted butter together in a bowl and gently toss the grilled potatoes in this mixture.

They are ready to be served!  Dress these bad boys up for the meat eaters with bacon bits, sour cream and ketchup! They will be a hit with friends, family and your special someone!  

Great tip for the changing weather: When it gets too cold to barbecue, this recipe works well cooked in a skillet, wok or flat top grille.

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Like this recipe? Check out other great recipes from our resident foodie, Steve Bland:

     Chilled Zucchini Casserole

     Ease into Fall with a Yummy Tomato-Corn Pie!