This is my go-to backyard BBQ side when I want something cozy, a little bit indulgent, and totally hands-off. It’s just five ingredients, all tossed into a ceramic baking dish and roasted until the top is deeply browned and a little charred in spots, with those delicious pools of garlicky, smoky oil in the creases. I can pop it in the oven earlier in the day, let it cool, and then just rewarm it right before people wander into the backyard. It’s basically a dressed-up, oven-roasted potato casserole that feels special enough for guests but easy enough for a Tuesday.
Serve this alongside grilled burgers, brats, or BBQ chicken—anything smoky or saucy loves these potatoes. I like to set the dish right on the picnic table with a big spoon so people can scoop out those crispy, charred edges. Add a simple green salad or grilled veggies to balance the richness, and maybe some crusty bread to swipe through the extra oil in the bottom of the baking dish. It also works great as part of a potluck spread with coleslaw, corn on the cob, and baked beans.
5-Ingredient Charred Roasted BBQ PotatoesServings: 6
Ingredients
3 pounds baby gold or red potatoes, halved (or quartered if large)
1/3 cup olive oil
2 teaspoons kosher salt
1 tablespoon smoked paprika
4 cloves garlic, minced
Directions
Preheat your oven to 425°F (220°C). Place a rack in the center of the oven. Grab a medium to large ceramic baking dish (about 9x13 inches or similar) so the potatoes can spread out in a mostly single layer.
Rinse the potatoes and pat them very dry with a clean kitchen towel or paper towels. Dry potatoes are key to getting that roasted, slightly charred surface instead of steaming.
In the ceramic baking dish, whisk together the olive oil, kosher salt, smoked paprika, and minced garlic. You want a well-seasoned, brick-red oil pooled in the bottom of the dish.
Add the potatoes directly into the dish and toss with your hands or a spatula until every piece is thoroughly coated in the seasoned oil. Flip most of the potatoes cut-side down so they can brown and char against the dish.
Roast the potatoes, uncovered, for 35–40 minutes. About halfway through, use a spatula to gently stir and flip them, scraping up any stuck bits so they can continue to crisp. Return them to as close to a single layer as possible, again with many cut sides down.
Continue roasting for another 15–20 minutes, or until the potatoes are very tender, the tops are deeply golden with some charred spots, and you can see the oil bubbling and pooling in the corners and crevices. If you want extra char, you can switch the oven to broil for the last 2–4 minutes, watching closely so they don’t burn.
For making this side ahead: Let the potatoes cool in the baking dish at room temperature for up to 2 hours. Cover the dish and refrigerate if you’re prepping earlier in the day (up to about 8 hours).
To reheat before guests arrive or right as you’re grilling: Uncover the dish and place it in a cold oven. Set the oven to 375°F (190°C) and warm for 20–25 minutes, or until the potatoes are hot and the surface is sizzling again. If they look a little dry, drizzle with an extra tablespoon of olive oil before reheating.
Serve the potatoes straight from the ceramic baking dish so everyone can scoop out those crispy, charred edges and spoon some of the flavorful oil over their plate.
Variations & Tips
You can tweak this five-ingredient base a bunch of ways without making it complicated. For a slightly tangy version, toss the roasted potatoes with a splash of apple cider vinegar or lemon juice right after they come out of the oven (this technically adds an ingredient, but you can swap it in for the smoked paprika if you need to stick to five). If you like heat, use hot smoked paprika instead of regular, or add a pinch of red pepper flakes. For a herby twist, swap the smoked paprika for 1–2 teaspoons of dried Italian seasoning or dried thyme. If you need this to be dairy-free and vegan (as written, it already is), just stick with the olive oil and avoid adding cheese at the table. To keep the texture on point when making ahead, don’t cover the hot potatoes tightly right away—let them cool first so they don’t steam and lose their crisp edges. Food safety tips: Don’t leave the cooked potatoes at room temperature for more than 2 hours; if you’re prepping early, cool them, cover, and refrigerate. Reheat them to at least 165°F (74°C) before serving. Use a clean spoon for taste-testing and stirring after they’ve been cooked to avoid cross-contamination, and if you broil at the end, keep the oven door slightly ajar and stay close by to prevent burning and accidental fires.
