Our household is so, so glad that summer is finally here. The main reason? We love to barbeque. The smell alone gets us ready for a great time outdoors. This recipe for grilled three-potato medley is the perfect accompaniment to chicken, steak or hamburgers. They are great the next day chopped into a hash or in tacos.
4 small red potatoes, cut into 3/4-inch pieces
4 small Yukon gold potatoes, cut into 3/4-inch pieces
1 medium dark-orange sweet potato, peeled and cut into 3/4-inch pieces
3 tablespoons honey mustard barbecue sauce
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon chopped fresh sage, if desired
1/2 teaspoon salt
1 small green bell pepper, cut into 1-inch pieces
1 large onion, cut into thin wedges
- Heat coals or gas grill for direct heat. Place all potato pieces in shallow microwavable dish. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 8 to 10 minutes, stirring once after 4 minutes, until tender. Cool slightly.
- Meanwhile, mix barbecue sauce, lemon juice, oil, sage and salt in medium bowl. Stir in potatoes, bell pepper and onion. Place in grill basket.
- Cover and grill vegetables 4 to 6 inches from medium heat 10 to 15 minutes, stirring 2 or 3 times, until potatoes are tender and lightly browned.
Moms, how would you serve these potatoes?