Baby Potatoes with Horseradish Cream
Small potatoes rubbed with oil and barbecue seasoning, browned cut side down on the flat-top until crisp outside and creamy inside, with a cool sour cream and horseradish sauce.
- Side
- Off the grill
- Serves 2 to 3 per bag
- 350–370°F flat-top
- 35–45 min
Ingredients
For the potatoes
- 1 bag small potatoes, a mix of varieties (about 10 to 12)
- Cooking oil, enough to coat
- McCormick BBQ Seasoning
- A little Killer Hogs AP (all-purpose) seasoning
For the horseradish cream
- 1 cup sour cream
- 1/2 cup Kewpie mayo
- 6 tbsp creamy horseradish
- 2 tbsp chopped fresh chives, or as much as you like
- 1 tsp lemon juice
- Pinch of salt, to taste
Steps
Heat: set the Searwood to 350 to 370°F with the flat-top on.
Prep: cut the larger potatoes in half and leave the small ones whole.
Season: rub them with oil, then the McCormick BBQ Seasoning and a little Killer Hogs AP.
Cook: set them on the flat-top with the cut sides down. Turn the whole ones now and then so they brown evenly. Cook until the cut sides are deeply browned and the potatoes are tender all the way through when pierced with a knife, about 35 to 45 minutes.
Make the sauce: stir together the sour cream, mayo, horseradish, chives and lemon juice. Add salt a pinch at a time, to taste.
Serve the potatoes with the sauce on the side for dipping, or spooned over the top.
Cook's Notes
- Cut side down is the secret. Full contact with the flat-top gives the cut faces that deep golden color.
- Cook them alongside your main. Run them at whatever temperature your protein is cooking at, as long as it's at least about 350°F. Any lower and they won't brown.
- Go heavy on the chives if you love onion flavor.
- The sauce makes plenty, enough for two bags of potatoes.
- A good side for the salmon, ribs or burgers.
- I buy the bags of small potatoes at PCC Community Markets.