Grilled Three Potato Medley

Zesty bottled barbecue sauce deliciously coats tender potatoes, bell pepper and onion.


8 servings


4 small red potatoes, cut into 3/4-inch pieces
4 small Yukon gold potatoes, cut into 3/4-inch pieces
1 medium dark-orange sweet potato, peeled and cut into 3/4-inch pieces
3 tablespoons honey mustard barbecue sauce
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon chopped fresh sage, if desired
1/2 teaspoon salt
1 small green bell pepper, cut into 1-inch pieces
1 large onion, cut into thin wedges


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.

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

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.

Estimated Time

Preparation/Total Time: 15 minutes

Additional Information

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.

Nutritional Information

Amount per serving: Calories 150 (Calories from Fat 20), Total Fat 2 g (Saturated Fat 0 g, Cholesterol 0 mg; Sodium 215 mg; Total Carbohydrate 31 g (Dietary Fiber 3 g, Protein 3 g; Exchanges: 1 Starch; 1 Other Carbohydrate; Carbohydrate Choices: 2

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