I got this recipe off Pinterest, and I have to say…blech. My potatoes did not look like the picture on Pinterest. I even cooked them for longer than the recipe calls for. Maybe my potatoes were too big? Maybe this would work better for new potatoes? In any case, they had no taste, and we had to jazz them up a little with some sour cream. And why are they called BBQ potatoes?
1 1/2 pound potatoes (equal sized)
1 grated garlic clove or 1/4 to 1/2 tsp garlic powder
chicken or vegetable broth
tiny cubes butter
pepper and salt
Optional: lime or lemon juice
Preheat oven to 350Fº (175Cº).
Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together. Add the grated garlic or powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes. Place a tiny slice of butter on top of each potato. As the potatoes start to cook the butter will melt all over, it’s delicious. Not diet-friendly, but very tasty. Place the dish in your BBQ or oven and give them 35 to 40 minutes. Check them for readiness. Sprinkle the potatoes with finely minced parsley and if you really want to up the flavors: squeeze some lime or lemon juice on top. It’s crazy good.