By Sharron, Tasting Specialist at
Central Market San Antonio/Central Market Broadway
2 – 2 ½ lbs potatoes, peeled and cut into bite size pieces
Kernels from 2 ears of corn, tossed with a light amount of oil
1 red bell pepper, trimmed, seeded & diced
½ bundle green onions, trimmed & chopped
Finely chopped rosemary or thyme leaves, to taste
Salt & pepper or seasoned salt to taste
½ jar Bentley’s Batch 5 BBQ Sauce (Reserve, Hot, Sweet, or Sweet ‘N Heat)
Place potatoes, bell pepper and green onions in roasting pan with seasonings and some olive oil. Bake at 250 for 45 minutes. Meanwhile, heat a cast iron skillet over high heat & add the corn to sear it. Place corn in a large mixing bowl-refrigerate. When potatoes are done, slice or dice them and add mixture to corn. Toss with Bentley’s Batch 5 BBQ Sauce. Serve warm or chilled.
