Fire Masters

Fire Masters

Barbecued Potatoes with Horseradish Sour Cream

  • prep time5 min
  • total time 50 min
  • serves 4
Fire Masters
Courtesy of: Fire Masters

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.

17 Ratings
Directions for: Barbecued Potatoes with Horseradish Sour Cream



2 lb(s) your favorite varietal Little potatoes

1 Tbsp canola oil

2 Tbsp butter, melted

1 onion, sliced thinly

2 tsp seasoning salt

½ tsp black pepper

Horseradish Sour Cream

2 cups sour cream

1 Tbsp horseradish (or to taste)

1 tsp lemon juice

¼ cup green onions, chopped



1. 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.

2. 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.

3. 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.

Horseradish Sour Cream

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

See more: BBQ, Potatoes, Side

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