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.
Recipe courtesy of The Little Potato Company.
Horseradish Sour Cream
Cut the potatoes in half and set aside. Mix the remaining ingredients for the potatoes 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.