Country-Roasted Barbecue Potatoes

Ingredients

• 907 g (2 pounds)small red potatoes
• 30 ml (2 tablespoons)olive oil, coconut oil or melted dairy-free margarine
• 5 ml (1 teaspoon)honey or agave nectar
• 15 ml (3 teaspoons)seasoned salt
• 2.5 ml (1/2 teaspoon)salt
• 1.25 ml (1/4 teaspoon)garlic powder
• 1.25 ml (1/4 teaspoon)pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F).

2. 2

   Prepare the pan

   Coat a 23 x 33 cm (9 x 13-inch) baking pan with non-stick spray.

3. 3

   Cut the potatoes

   Cut the potatoes into small to medium-sized pieces and place them in the pan.

4. 4

   Season the potatoes

   Drizzle the oil or melted margarine and honey over the potatoes. Sprinkle on the seasoned salt, salt, garlic powder and pepper, then toss to coat everything evenly.

5. 5

   Bake until golden

   Bake uncovered for 15 minutes, then stir the potatoes. Bake for a further 10–15 minutes, until tender and golden brown.

What are country-roasted barbecue potatoes?

These are chunks of potato roasted with oil, a touch of sweetener and a savoury, barbecue-style seasoned salt. The recipe is credited to Find Our Common Ground; its straightforward approach makes a familiar side dish without needing a separate barbecue sauce.

Red potatoes hold their shape well as they roast. Cutting them into small to medium pieces gives them time to become tender inside while their surfaces brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 244 calories, 5g protein, 43g carbs, 7g fat.

Most of the carbohydrates come from the potatoes, while the olive oil or alternative contributes most of the fat. The potatoes also provide some protein, but the finished dish is mainly a carbohydrate-rich side. Pair it with a protein-rich main and vegetables to round out the plate.

Choosing the potatoes and coating

Red potatoes: Their waxier texture helps the pieces stay intact through tossing and stirring. Cut the pieces to a similar size so they cook at roughly the same rate.

Oil and sweetener: Olive oil, melted coconut oil or dairy-free margarine coats the potatoes and helps them brown. Honey or agave adds a small sweet note alongside the seasoned salt.

Getting an even roast

Seasoning: Toss the potatoes thoroughly so the oil, sweetener and dry seasonings reach all sides. A well-coated surface is key to even flavour from edge to edge.

Spacing: Spread the pieces across the baking pan rather than leaving them in a heap. This gives moisture room to escape as they roast.

The mid-bake stir

Turn the pieces after the first 15 minutes, as directed. Stirring exposes new surfaces to the hot pan and helps the potatoes colour more evenly.

Use a spatula or spoon to loosen any pieces that have stuck, then spread them back out before returning the pan to the oven.

How to tell when they are done

Tenderness: Check a larger piece with a fork; it should go through without much resistance. If the centre is still firm, continue baking and check again shortly.

Colour: The potatoes should be golden brown on the outside. The recipe gives 10–15 minutes after stirring, so start checking at the shorter end of that range.

Serving ideas

Serve the potatoes hot as a side for grilled vegetables, burgers or a main dish with beans or another protein. Their savoury seasoning also works alongside a crisp salad or steamed greens.

For a balanced plate, pair a serving with a generous portion of vegetables and a protein-rich main.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces for more even cooking.
• Toss well so the seasonings do not collect at the bottom of the pan.
• Use the full pan area to spread the potatoes out.
• Stir after the first 15 minutes to expose fresh sides to the hot pan.
• Check a larger piece with a fork before taking the pan out.

Variations

• Use agave: Swap the honey for agave nectar as listed in the recipe.
• Change the oil: Use melted coconut oil or dairy-free margarine instead of olive oil.
• Add herbs: Toss in dried herbs with the seasonings for an aromatic variation.
• Serve with dip: Offer a barbecue-style or other savoury dip alongside the potatoes.
• Add vegetables: Roast suitable vegetables alongside them, keeping pieces similar in size.

Common mistakes to avoid

• Uneven pieces: Large and small chunks cook at different speeds; cut them to a similar size.
• Crowded pan: Piled-up potatoes may soften rather than brown; spread them across the pan.
• Skipping the stir: The underside may colour more than the top; turn the potatoes after 15 minutes.
• Too little coating: Bare patches can taste underseasoned; toss until the oil and spices are distributed.
• Removing them too early: Firm centres need more time; continue baking until a fork meets little resistance.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot, spreading the potatoes out on a baking tray to help their edges crisp again.

Frequently asked questions