A delicious blend of spices turns baby red potatoes into a super flavorful side dish Add some interest to your plate with these Oven Roasted BBQ Potatoes!
Click HERE to sign up for your FREE email subscription and never miss a recipe!
My baby is graduating from college!!!
And, I’m busting it big time around here trying to get things handled before we head down to Santa Barbara to attend his graduation ceremony. By some incredible feat of magic, all three of his older brothers and their significant others have managed to work it into their schedules and I cannot wait to be in beautiful Santa Barbara with all of them to celebrate this big event in our lives. It just so happens that the ceremony will take place on Father’s Day which means that for probably the first time in the last 30 years, I will not be cooking. Instead, I plan to be somewhere in Santa Barbara with a cocktail in my hand, sitting next to my husband and toasting to this amazing life we’ve built together. And these boys!
This is it friends, our last college grad. I just can’t believe it. I have loved being Mom to these guys through every stage of their lives and I am so looking forward to watching the future unfold for all of them as they move into adulthood. We are so incredibly proud of how hard Adam has worked and the great things he has been involved with during his time at UC Santa Barbara.
But, oh my gosh… I’m missing that baby time! Somebody get me a puppy or something!
Let’s talk potatoes…
The key to these tasty potatoes is a blend of flavorful spices combined with a touch of brown sugar for a smoky, sweet, BBQ flavor that will knock your socks off. The amount of cayenne I’ve included in this recipe is not enough to make these spicy, but feel free to kick it up with as much as you’d like or omit it altogether.
Halved baby red potatoes are tossed with olive oil and the BBQ spice mixture.
Then the potatoes are transferred to a rimmed baking sheet and roasted until golden brown and tender.
They end up a little bit caramelized around the edges from the brown sugar and pack some really nice flavor.
They are delicious with simple pan seared chicken or steak but will also work perfectly with pretty much anything you plan to put on the grill this summer.
Need some ideas? Here are some main dishes to serve with these babies.
Grilled Steak Marinade
Skillet Braised Pork Chops
Malibu Chicken
Whiskey Balsamic Steak
Mini BBQ Meatloves
Jim’s Country Style Ribs
For lots of delicious recipes, giveaways, and more, be sure to follow Valerie’s Kitchen
Facebook | Twitter | Pinterest | Instagram | YouTube
OVEN ROASTED BBQ POTATOES
Oven Roasted BBQ Potatoes
Ingredients
- 1-1/2 pounds baby red potatoes halved
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 teaspoons brown sugar
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt plus additional if desired
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper or to taste
Instructions
- Set oven to 400 degrees F. Spray a large rimmed baking sheet with non-stick cooking spray.
- Add the potatoes and olive oil to a large mixing bowl and toss to coat.
- Combine all the spices in a separate small bowl and pour over the potatoes. Stir until potatoes are evenly coated with the spice mixture and transfer them to the prepared baking sheet.
- Bake for about 30 to 40 minutes, stirring about every 15 minutes, until potatoes are fork-tender and golden brown.
- Taste and season with additional salt, only if needed.
Katherine says
June 17, 2017 at 2:18 pmThat’s so exciting! Enjoy that time off from cooking. 🙂 These potatoes look delicious! Perfect blend of seasonings.
Valerie says
June 21, 2017 at 5:54 pmThanks so much, Katherine 🙂
RoadLord says
June 21, 2017 at 5:20 pmThis would make a good rub for ribs, brisket, etc., as well.
Congratulations on your son’s graduation, Valerie!
Enjoy that cocktail, you deserve it!
Valerie says
June 24, 2017 at 4:58 pmIt would be delicious as a dry rub for meat as well. I agree! It is very similar to a rub I do on grilled pork tenderloin. Thanks, RL!