What’s better than the smell of barbecue? Answer: the smell of Little Potatoes on the barbecue.
- Foil tray (or aluminum foil)
- Medium bowl
- 2 lbs Little Potatoes
- 1 Tbsp canola oil
- 2 Tbsp butter, melted
- 1 onion, sliced thinly
- 2 tsp seasoning salt
- 1/2 tsp black pepper
- 2 cups sour cream
- 1 Tbsp horseradish
- 1 tsp lemon juice
- 1/4 cup green onions, chopped
Cut the potatoes in half and set aside. Mix the remaining ingredients together. (Tip: oil helps prevent butter from burning on the grill.) Combine the mixture with the potatoes and toss to coat evenly.
Pour everything into a foil tray and cover with a piece of foil. Place the tray on the back of the barbecue at medium-high heat.
Cook the potatoes for 45 minutes, giving an occasional stir or shake, and start checking for doneness after 30 minutes. Serve with a dollop of horseradish sour cream.
For the horseradish sour cream, mix all the ingredients together and let sit for at least one hour in the fridge before serving.