Barbecue Potatoes

        * Exported from MasterCook Mac *

Barbecued Potatoes

Recipe By : Cooking Light, May 1994, page 134
Serving Size : 3
Preparation Time :0:08
Categories : Vegetables

Amount - Measure - Ingredient

1 pound unpeeled round red potatoes -- (4 medium)
1/4 cup water
1/2 cup chopped onion
3 tablespoons barbecue sauce

Cut potatoes into 1-inch chunks. Combine potato and water in a 2-quart casserole. Cover with casserole lid, and microwave at HIGH for 7 minutes, stirring after 3-1/2 minutes. Add onion; cover and microwave at HIGH for 3 minutes or until vegetables are tender. Stir in barbecue sauce; cover and microwave at HIGH for 2 minutes.

Yield: 3 servings (serving size: 1 cup).

Per serving: 112 Calories; less than one gram Fat (3% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 1 Starch/Bread; 1/2 Vegetable

NOTES : Try using different barbecue sauces to vary the flavor of this quick-and-easy potato recipe from Kimberly Kusek, of Greenville, South Carolina. It cooks in one casserole dish in just 12 minutes in the microwave.

This recipe is close to one I concocted and close to one in Betty Crocker. I use White Rose potatoes (firmer).

Oven-Fried Potatoes

Slice up skinned potatoes (1 per person). Preheat oven to 400 degrees and heat the 13x10 pan with 3 tablespoons Canola oil. When hot (smokes a little) lay slices of potato in the pan covering the bottom. Don't double-stack them. (If you need more than one pan, use a second pan.)

Bake 20 minutes - they should be brown on one side. Turn them with a spatula. Cook until brown on the second side. They should be crisp. Salt lightly and serve. Use ketchup or barbecue sauce as a condiment.