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White BBQ Sauce Cast Iron Roasted Potatoes

This is potato heaven. If you like crispy oven roasted potatoes. Adding our white bbq with flavours of spicy brown mustard, horseradish, vinegar, smoked paprika and our signature coffee rub give this sauce a tangy, creamy twist on a traditional recipe.  Each recipe is plant-based, vegan and gluten free. 

INGREDIENTS

yukon gold potatoes

extra virgin oilive oil

sea salt

pepper

white bbq sauce

 

INSTRUCTIONS

Heat oven to 375 (convection)

Wash and pat potatoes dry. This is important so they will coat evenly with oil and crisp. Cut potatoes into desired shape - halved or quartered (depending on size). We used small organic Yukon Gold potatoes so we just cut them in half.

Heat a pot with salted water to par boil the potatoes. Bring them to a boil and then turn off the heat and let sit for 15 minutes. Strain and set aside.

Heat cast iron skillet on medium high until hot.

Drizzle the pan with olive oil and then add potatoes, toss until they are coated evenly, adding more oil if necessary. Sprinkle generously with sea salt and fresh cracked black pepper.

Add 1/4 cup of white bbq sauce and toss to distribute.

Crispy up potatoes in pan for 5 minutes or until turning brown.

Put the skillet into the oven and roast for 20 - 30 minutes, until very golden.

Toss with a spatula a few times during cooking to ensure they are not sticking to the pan.

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