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Roasted Potatoes
2 lbs red-skinned potatoes
1 gal water
1 tbsp salt
1/2 cup olive oil
2 tbsp Joe's BQ Resque Red Rub


Cut the potatoes in quarters.

Bring water, seasonings & potatoes to boil for 12 minutes. Drain and let stand 5 minutes or until dry.

Toss potatoes in oil and seasoning. Lay on a thick baking sheet in one layer with cut sides up and skins down. Roast in a preheated 375F oven until browned.
 
 

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