Grilled barbecue potatoes with lemon garlic butter

Name: Grilled barbecue potatoes with lemon garlic butter
Prep time: 25 min
Cook time: 25 min
Yield: 4 à 6
Cuisine: Québécoise
Ingredients: 2 tbsp. smoked paprika; 4 tsp. brown sugar; 2 tsp. celery salt; 2 tsp garlic powder; 2 tsp dry mustard; 1 tsp. salt; Pepper to taste; 2 bags La Gabrielle potatoes by Ferme Valupierre, halved lengthwise; 4 garlic cloves, finely chopped; 1/3 cup butter; 1/4 cup finely chopped fresh parsley; Zest of one lemon

In collaboration
with Ferme Valupierre

Preparation 25 min
Cooking 25 min
Servings 4 à 6
Freezing I do not suggest

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Dry rub

2 tbsp. smoked paprika
4 tsp. brown sugar
2 tsp. celery salt
2 tsp garlic powder
2 tsp dry mustard
1 tsp. salt
Pepper to taste
2 bags La Gabrielle potatoes by Ferme Valupierre, halved lengthwise

Garlic and lemon butter

4 garlic cloves, finely chopped
1/3 cup butter
1/4 cup finely chopped fresh parsley
Zest of one lemon

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Preparation

Combine smoked paprika, brown sugar, celery salt, garlic powder, dry mustard, salt and pepper in a bowl.
Coat baby potatoes with 3/4 of the spice mixture (or more, to taste) and toss with a generous amount of olive oil.
Preheat barbecue to high, then reduce heat to medium-high. Cook potatoes for a total of 20-25 minutes, turning halfway through.
Melt butter in a saucepan over medium-high heat. Add chopped garlic and cook for 3-4 minutes, until tender. Remove from heat and add chopped fresh parsley and lemon zest. Keep the mixture warm.
Once the potatoes are roasted, place in a bowl and add the garlic and lemon butter. Mix gently to coat potatoes. Sprinkle with fleur de sel before serving.