I’ve wanted to make these ever since I saw the recipe in America’s Best BBQ
. I was a bit afraid you’d have to pick just the right main dish to pair them with, as they might not go with just anything. I was making GRILLED SWORDFISH STEAKS
and I decided to audition these potatoes with it. I also added some fresh baked rustic rolls and some GRILLED ASPARAGUS
. The cheesy taters were even better than I ever imagined and I now think they could be served with just about any main course. The Cheesy Taters were very tasty and the smoke flavor from the pecan wood was a nice addition. They were somewhat saltier than I expected, not too salty but next time I will try unsalted butter. I think there will be many next times.