Potato burnt ends

These potato burnt ends are certainly not a substitute for the real thing, but they are delicious as a snack when you have friends over. They are also a lot quicker to be made.

Pat the potatoes dry with some paper towels. This way, you ensure that they get nice and crispy. Then you pour a little olive oil over it. Just enough to make the dry rub stick. Otherwise, the outside of the potatoes gets soggy.

We use pre-cooked fingerling potatoes. Of course, you could buy fresh potatoes, peel them, cook them and then let them cool down, but this is faster.

We spread the potatoes on a perforated baking tray. This makes them crispy even more quickly. You can place briquettes on 2 sides of the kettle barbecue. This way, you create an oven when you close the lid.

The potatoes are ready for the sauce when they are golden brown and crispy. You could flip them halfway through to see if they are roasted on both sides.

After the potatoes are sauced, you have to keep a close eye on them. You don’t want the sugar in the sauce to burn. The potatoes are ready when the sauce does not stick any more. If the sauce threatens to turn black, remove them.

Serve the potato burnt ends while they are still hot. They are tasty cold, but they quickly become soft when they cool down.


  • 800 grams of pre-cooked fingerling potatoes
  • 2 tbsp olive oil

for the dry rub

  • 1 tbsp smoked paprika powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper

For the bbq sauce

  • 250 grams of ketchup
  • 50 ml apple cider vinegar
  • 100 grams of brown sugar
  • 2 tbsp mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsp of the bbq rub


  1. Pat the potatoes dry with a paper towel. Put them in a bowl and pour the olive oil over them.
  2. Make the dry rub by mixing all the ingredients and sprinkle it over the potatoes. Keep 2 teaspoons aside. Mix everything so that all potatoes are well coated with the rub.
  3. Prepare a barbecue with 2 zones and a temperature of 200°C (392F).
  4. Spread the potatoes on a perforated baking tray and place on the cool side of the grid and close the lid. Let the potatoes sit for half an hour until they are golden brown.
  5. In the meantime, put a pan on the fire and mix the parts of the bbq sauce. Let it simmer slowly until the sugar has dissolved.
  6. Pour the bbq sauce over the potatoes and move them around, so the sauce is all over. Put the plate back in the barbecue for 15 minutes.

Archived under:


Deel, like of reageer