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Melinda’s Garlic Roasted Red Poatoes

Melinda's Garlic Roasted Red Poatoes

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  • 1 lb Baby Red Potatoes quartered
  • 5 oz Celery sliced 1/4 thick
  • 8 oz white onion
  • 1 cup Melinda's Garlic Butter


  • MOP Sauce In a small mixing bowl toss all ingredients with melted Melinda’s Garlic Butter. Place on a sheet pan, roast in a convection oven @ 350* for 15 minutes. Serve with Melinda’s Holiday Habanero Brussels, Melinda’s XXXX Reserved BBQ Pork Chops. (Recipe below) Melinda’s Garlic Pepper Sauce Butter (yields 2 Cups) ½ Cup of melted Butter (whole unsalted) .3 oz of Roasted Garlic (minced or thinly sliced) 1 tsp. Kosher Salt 1 ½ tsp. of Black Ground Pepper 2 oz. Melinda’s Garlic Pepper Sauce MOP Sauce Add ingredients into blender or food processor. Pulse for 2 minutes or until well combined. Can hold in refrigerator up to 5-7 days. When ready to reuse microwave up to 30 seconds. Note: Can be used for searing meats, sautéing vegetables, toasted bread spread, roasting root vegetables.

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