Bbq Potato Recipe

Prep and par-cook

Wash the potatoes well. Cut into 1/2–3/4-inch thick rounds or 1/2-inch wedges (uniform pieces so they cook evenly). Place in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a simmer over medium-high heat and cook until just tender when pierced with a knife, about 8–10 minutes depending on size. Drain well and let steam-dry in the colander for 5 minutes.

Season and oil

Transfer the drained potatoes to a large bowl. Add 2 tablespoons olive oil, 1 teaspoon black pepper and toss gently to coat. Taste a small piece and add a pinch more salt if necessary.

Grill or roast until charred

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C) or preheat the oven to 450°F (230°C) and use a baking sheet. If grilling, oil the grates. Arrange potato pieces in a single layer on the grill or on a sheet pan. Grill/roast until edges are crispy and there are good char marks, flipping once, about 8–12 minutes total (grill) or 20–25 minutes in the oven, turning halfway. Remove from heat and keep warm.

Combine and simmer

While potatoes par-cook, combine 1 cup apple cider vinegar, 3 tablespoons brown sugar, 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a small saucepan. Whisk to combine.

Reduce and balance

Bring the sauce to a gentle simmer over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 6–8 minutes. Taste and adjust: add another teaspoon of brown sugar if too sharp, or another teaspoon of vinegar if you want more tang. Keep warm off the heat.

Finish sauce (optional smooth)

For a smoother sauce, strain through a fine-mesh sieve to remove red pepper flakes and any solids, pressing to extract liquid. Return to saucepan and keep warm.

Toss with butter and sauce

Place the charred potatoes in a large bowl or back on the warm baking sheet. Add 2 tablespoons unsalted butter and pour 1/2 cup of the warm vinegar BBQ sauce over the potatoes. Gently toss so potatoes are evenly coated. Add more sauce to taste (reserve any extra sauce for serving).

Garnish and serve

Transfer to a serving platter. Sprinkle with 2 tablespoons chopped fresh parsley and sliced scallions. Serve immediately with extra vinegar BBQ sauce on the side for drizzling.