Barbecue Roasted Potatoes
These roasted red potatoes are tossed in a homemade barbecue seasoning giving them an amazing flavor! They’re 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 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’s 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’ve popped a pound of potatoes in your mouth in the time it took you to wash the dishes.
I mean, that’s what I heard anyway. Personally, I would never do that.
So, anyway, these potatoes are pretty dangerous. The seasoning is just like what you’d 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’m petitioning the FDA about this right now. They’re going to add these to the food pyramid, I’m sure of it.
1 1/2 pounds baby red potatoes Preheat oven to 425 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. recipe from McCormick
Barbecue Roasted Red Potatoes
1 tablespoon olive oil
1 tablespoon chili powder
2 teaspoons packed brown sugar
1 1/2 teaspoons seasoned salt
1/2 teaspoon garlic powder
Wash the potatoes and then pat dry. Cut each potato in half and place in a large bowl. Toss the potatoes with the olive oil to coat.
In a small bowl, combine the chili powder, sugar, seasoned salt, and garlic powder. Sprinkle over the potatoes and stir to coat.
Place the potatoes on the baking sheet in a single layer.
Bake for 40 minutes or until browned and the potatoes are easily pierced with a fork.
1 1/2 pounds baby red potatoes
Preheat oven to 425 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
recipe from McCormick
Love ‘taters and want more recipes? Here you go!