Barbecue Potatoes Recipe

Wash and cut

Preheat your oven to 425°F (220°C) or prepare a gas grill for medium-high indirect heat. Scrub the potatoes well. Cut potatoes into 1/2- to 3/4-inch thick wedges or bite-size cubes so they cook evenly. If potatoes are small, halve or quarter them.

Parboil (recommended)

Place cut potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook 6–8 minutes until just starting to soften but still firm. Drain well and let steam-dry for 2 minutes so surface is dry—this helps them crisp later. (If short on time, skip parboil and increase roast time by ~10–15 minutes.)

In a large bowl combine olive oil, smoked paprika, garlic powder, onion powder, kosher salt, black pepper and crushed red pepper flakes. Add the drained potatoes and toss thoroughly to coat each piece—use your hands or a large spoon. Let sit for 5 minutes to allow seasoning to adhere.

Oven method

Spread seasoned potatoes in a single layer on a rimmed baking sheet lined with foil or parchment. Roast in preheated 425°F (220°C) oven for 20–30 minutes, turning once halfway through, until golden brown and crisp on edges and tender inside.

Grill method

If using a grill, place potatoes in a heavy cast-iron skillet or on a perforated grill pan over indirect medium-high heat. Cover and cook 20–25 minutes, stirring or shaking pan occasionally to get even char and browning, until fork-tender and crisp. If you like more char, finish briefly over direct heat for 1–2 minutes, watching closely.

When potatoes are done, immediately add the unsalted butter and toss so it melts and coats the potatoes. Stir in chopped parsley and optional lemon juice. Taste and adjust seasoning with extra salt or pepper if needed.

Serve hot with barbecue sauce and/or sour cream on the side for dipping. Leftovers keep refrigerated up to 3 days and re-crisp under a 425°F (220°C) oven for 8–10 minutes.