Barbecued Potatoes with Horseradish Sour Cream Barbecued Potatoes with Horseradish Sour Cream

Barbecued Potatoes with Horseradish Sour Cream

What’s better than the smell of barbecue? Answer: the smell of Little potatoes on the barbecue. Instead of wrapping your potatoes in foil when grilling, try using a foil tray.

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Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

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.

Step 1 out of 4

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.

Step 2 out of 4

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.

Step 3 out of 4

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.

Step 4 out of 4

For the Horseradish sour cream, mix all the ingredients together and let sit for at least one hour in the fridge before serving.

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