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Chef Danny Trace and MountainKing Potatoes Recipe

Texas BBQ MountainKing Potatoes

From Executive Chef Danny Trace


1 lb MountainKing Fingerling Potatoes
4 tbsp apple cider vinegar
1/4 cup brown sugar
4 tbsp unsalted butter
1 tsp smoked paprika
1 tsp finely chopped fresh rosemary
3 tbsp ketchup
1 tsp salt
1/2 tsp black pepper


Slice fingerling potatoes in half lengthwise. Pull off two sheets of aluminum foil. Double up the foil for strength. In the center, lay the potatoes flat. Break up butter throughout and add the rest of the ingredients making sure to loosely coat all potatoes. Seal the aluminum foil making sure the potatoes are as flat as possible. Place packet on the grill flipping every ten minutes or so. Cook for 30 minutes or until done.


Cowboy Grilled MountainKing Potatoes

Serves 4


as needed grapeseed oil
1 lb MountainKing Fingerling Potatoes
1 each red bell pepper grilled, skinned and diced
1 each yellow bell pepper, skinned and diced
1 each green bell pepper, skinned and diced
1 each lemon grilled and juiced
1 each ear corn, husked and grilled 
1/2 each red onion, thick sliced and grilled
1 tsp kosher salt
1/2 teaspoon black pepper
1-1/2 tbsp BBQ rub (your favorite) or recipe as follows


Step 1. Slice fingerling potatoes in half long ways. In a bowl, rub potatoes with oil and season lightly with salt, pepper and BBQ rub.

Step 2. Pull off two large pieces of foil and lay them flat, one on top of the other. Place fingerlings in the center and fold the foil to make a pouch and seal in the potatoes.

Step 3. Cook on top of the medium heat part of the grill, flipping every 10 minutes or so. Cook about 30 minutes or until fork tender.

Step 4. In a casserole dish, add remaining ingredients and mix well.

Texas BBQ Rub

2 tbsp brown sugar
1 1/2 tbsp garlic salt 
1 1/2 tbsp chili powder 
1/2 tbsp paprika 
1/2 tbsp freshly ground black pepper 
1/2 tbsp cayenne pepper 
1 tbsp kosher salt


Add all the ingredients into a bowl and mix thoroughly.