BBQ Boiled Potatoes

Ingredients

• 1.36 kg (3 lb)red potatoes
• 1.42 litres (6 cups)water
• 59 ml (¼ cup)hot sauce
• 1½ tablespoonssalt
• 1 tablespoonsmoked paprika
• 2 teaspoonsblack pepper
• 2 teaspoonsgarlic powder (optional)
• 59 ml (¼ cup)bacon grease
• 59 ml (¼ cup)butter
• 118 ml (½ cup)barbecue sauce or ketchup

Instructions

1. 1

   Cut the potatoes

   Halve the potatoes, or cut larger ones into thick slices, and put them in a medium-large saucepan.

2. 2

   Add the seasonings

   Pour in the water and add the remaining ingredients. Bring the mixture to a boil.

3. 3

   Boil until tender

   Cover the pan and boil for 20 minutes, or until the potatoes are tender when pierced with a fork. Taste one after about 15 minutes and add more salt or other spices if you like.

4. 4

   Rest before serving

   Take the pan off the heat and leave the potatoes to rest for at least 10 minutes before serving. They take on more flavour the longer they soak.

What are BBQ boiled potatoes?

This Southern side dish cooks potatoes in seasoned water rather than roasting or frying them. The recipe is described as an Eastern North Carolina-style take, pairing the potatoes with hot sauce and barbecue sauce or ketchup.

The combination of paprika, pepper, butter and bacon grease gives the cooking liquid a savoury, smoky character. Letting the potatoes rest in that liquid helps them absorb more of its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 3g protein, 27g carbs, 11g fat.

The potatoes and barbecue sauce or ketchup provide most of the carbohydrates, while the bacon grease and butter account for much of the fat. Potatoes contribute a little protein, but the dish is not a substantial protein source on its own; serve it with a protein-rich main and a vegetable side.

Choosing and cutting the potatoes

Red potatoes: Their waxier texture helps them hold their shape during boiling. Scrub them well before cutting, especially if you plan to leave the skins on.

Even pieces: Halve small potatoes and cut larger ones into thick slices. Keeping the pieces a similar size helps them become tender at roughly the same time.

Building the cooking liquid

Hot sauce and spices: The hot sauce brings heat, while smoked paprika and black pepper add warmth and depth. Garlic powder is optional, so leave it out if you prefer a simpler seasoning.

Butter and bacon grease: Both enrich the broth and coat the potatoes with savoury flavour. Stir the ingredients into the water as you bring it to a boil so they are distributed through the pot.

Checking for doneness

Fork test: Begin checking at about 15 minutes, as the recipe suggests. A fork should slide into a potato piece without much resistance, but the pieces should not be falling apart.

Seasoning check: Taste a piece carefully and adjust the salt or spices if needed. The cooking liquid is hot, so allow a little to cool before tasting.

Why the resting time matters

After the potatoes are tender, leave them in the pan off the heat for at least 10 minutes. This gives the seasoned liquid time to soak into the potatoes rather than running straight off when served.

Keep the pot covered while it rests to retain heat. If you have extra time, a longer soak is welcome, as the recipe notes.

Serving the potatoes

These potatoes are a natural side for barbecue, grilled meat or other home-cooked mains. A spoonful of the cooking liquid over the potatoes keeps them moist and carries their seasoning onto the plate.

For a more balanced meal, pair them with a protein and a vegetable side such as green beans or coleslaw. The potatoes are already rich, so a fresh or tangy accompaniment works well.

Recipe notes & tips

• Use a pot large enough to hold the potatoes in the water without crowding them.
• Keep the potato pieces similarly sized so they cook evenly.
• Taste a cooled potato piece around the 15-minute mark before adjusting the seasoning.
• Choose barbecue sauce for a sweeter, more barbecue-forward flavour, or ketchup for a simpler tang.
• Let the potatoes rest in the cooking liquid instead of draining them immediately.

Variations

• Milder heat: Reduce the hot sauce to suit your preference.
• More garlic: Include the optional garlic powder for extra savoury flavour.
• Ketchup version: Use ketchup in place of barbecue sauce for a tangier, less smoky result.
• Smokier seasoning: Add a little more smoked paprika, tasting as you go.
• Skin-on potatoes: Leave the skins on after scrubbing for a more rustic side.

Common mistakes to avoid

• Uneven pieces: Large and small pieces finish at different times; cut them to a similar thickness.
• Overcooking: Potatoes can break apart if boiled past tender; start checking at about 15 minutes.
• Draining too soon: The potatoes miss the resting soak; leave them in the seasoned liquid for at least 10 minutes.
• Adding seasoning without tasting: Hot sauce and barbecue sauce vary; taste a potato before adding more salt or spice.
• Using a small pan: Crowded potatoes may not cook evenly; choose a medium-large pot with room for the liquid.

How to store

Refrigerate cooled potatoes with some of their cooking liquid in a covered container for up to 3 days. Reheat gently in a saucepan over a low heat, adding a splash of water if needed, until hot throughout.

Frequently asked questions