BBQ sauce adds such depth of flavor to dishes, especially ones that could use some spicing up, like potatoes. Forgo, some of the less than healthy traditional toppings served on potatoes and instead baste them in a delicious homemade sauce. Golden, sweet and spicy these potatoes will delight you.
Cheers to the little things and to wonderful winter BBQ!
Homemade BBQ Sauce
2 tsp. sunflower oil
1 clove garlic, minced
1/3 cup onion, diced (approx. ¼ of an onion)
½ cup ketchup
2 Tbsp. molasses
2 Tbsp. brown rice syrup
1 Tbsp. coconut sugar
2 Tbsp. apple cider vinegar
1/16 tsp. chipotle pepper, a small pinch (or substitute with cayenne pepper)
1/8 tsp. sea salt
Add sunflower oil to a saucepan over medium-low heat. Cook onions and garlic for 5 minutes, stirring occasionally.
Turn the heat down to low and add the rest of the ingredients – ketchup, molasses, brown rice syrup, coconut sugar, apple cider vinegar, chipotle pepper and salt. Stir, and adjust the seasoning to your tastes. Cook over low heat, stirring for 15 – 20 minutes.
Allow to cool.
Store cooled leftovers in an airtight jar or container in the refrigerator.
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BBQ Roasted Potatoes
2lbs fingerling potatoes, about 6 potatoes
1 Tbsp. extra virgin olive oil
1/8 tsp. sea salt
1/8 tsp. pepper
1/3 cup BBQ sauce
Preheat oven to 425 degrees F.
Line a baking sheet with foil to prevent sticking and for easy clean-up.
Cut a small strip off the bottom of the potatoes so they lie flat.
Cut thin slices spaced about ¼ inch apart across each potato approximately ¾ of the way down, being careful not to cut all the way through the potato.
Place potatoes onto the baking sheet and coat evenly with olive oil, salt and pepper.
Bake potatoes for 15 minutes, and then brush the potatoes with about 2 Tbsp. BBQ sauce.
Continue cooking the potatoes for 10 minutes. Brush with 2 more Tbsp. of BBQ sauce.
Cook potatoes for another 10 minutes or until fork tender.
Brush potatoes with remaining BBQ sauce and serve.
With love, gratitude, and home cooking,