Grilled Three-Potato Medley

Zesty bottled barbecue sauce deliciously coats tender potatoes, bell pepper and onion. MORE+ LESS-

By Betty Crocker Kitchens

December 4, 2009

small red potatoes, cut into 3/4-inch pieces

small Yukon gold potatoes, cut into 3/4-inch pieces

medium dark-orange sweet potato, peeled and cut into 3/4-inch pieces

tablespoons honey mustard barbecue sauce

tablespoon fresh lemon juice

tablespoon vegetable oil

teaspoon chopped fresh sage, if desired

1/2

teaspoon salt

small green bell pepper, cut into 1-inch pieces

large onion, cut into thin wedges

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1

Heat coals or gas grill for direct heat. Place all potato pieces in shallow microwavable dish. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 8 to 10 minutes, stirring once after 4 minutes, until tender. Cool slightly.
2

Meanwhile, mix barbecue sauce, lemon juice, oil, sage and salt in medium bowl. Stir in potatoes, bell pepper and onion. Place in grill basket.
3

Cover and grill vegetables 4 to 6 inches from medium heat 10 to 15 minutes, stirring 2 or 3 times, until potatoes are tender and lightly browned.

The trio of colors and textures of the potatoes is a wonderful medley. Russet potatoes or other varieties may be substituted for the Yukon gold potatoes.
The hearty flavor of this delicious side dish makes it a terrific choice for grilled steak or pork chops.
Sage has long been used for medicinal purposes as well as for cooking. This pungent herb with its musty aroma is a nice complement to the homey earthy potatoes.