Barbecue Smashed Potatoes

In our household, we have a lot of roasted potatoes seasoned with lemon, garlic and onion, so one night we decided it was time for a change.  We like to barbecue our potatoes in the summer and typically cook them wrapped in a tinfoil pouch to let the steam do most of the work.  We both love chunky mashed potatoes and so I looked in the refrigerator to see if we had ingredients on standby that I could use to quickly whip something up.

I like to use tin trays that you can purchase at your local dollar store as they make cooking the potatoes much easier.  It can be frustrating when you’re trying to wrap up the foil around the potatoes and they are rolling around and your oil and water is leaking out.  When using baby (new) potatoes, you don’t even have to cut them in half.  It’s as easy as washing and tossing in the pan, adding the first five elements of the recipe below, wrapping them up and letting them cook.

These potatoes turned out rich and flavourful.  Give this recipe a try and let us know what you think!  You can easily adapt it to work with boiled or oven roasted potatoes as well.