21 July 2014


If you're like me, you've been totally obsessed with grilling this summer.  Last month we upgraded from a charcoal grill (which neither one of us was able to master) to a used, but new-to-us gas grill.  So much better!  Now we are grilling everything we can think of.

I love potatoes and had some a couple of weeks ago that I needed to use up.  I read online somewhere (can't remember now exactly where) that grilling potatoes works best if you pop them in the microwave first.  That ensures that the insides get cooked before the outside burns.  So with that idea in mind, I came up with this recipe for grilled potato wedges.  Super simple and super yummy.

Grilled Potato Wedges

Ingredients:
4-6 red potatoes
Olive oil
Seasoned salt

Directions:
Preheat grill to medium heat.

Cut potatoes into wedges.  Place them in a microwaveable dish (I used an 8” Pyrex) and microwave them on high for 6-8 minutes or until they are beginning to get tender.

Remove from microwave and brush all sides liberally with olive oil.  Generously sprinkle all sides with seasoned salt.

Place the wedges on the grill, cut side down.  Close grill and cook for about 5 minutes, or until nice grill marks form.  Turn each wedge over to the other cut side and turn grill down to low.  Cover and cook another 5 minutes or until you get good grill marks on that side.  At this point, check them to see if they are done in the middle.  If they are, remove from the grill (you can place back in the same dish you brought them out in).  If not, turn them over to their skin side and cook another 5 minutes or until they are fluffy inside.

Serve warm.

Makes 4 servings.

 I made these wedges again tonight.  So far they have turned out perfectly each time I have made them.  I think they are pretty hard to screw up!  They are the perfect combination of crispy on the outside and soft and fluffy on the inside.  I think I could eat these everyday!


I did our whole meal on the grill tonight.  These potato wedges, some barbecued smoked sausage, and some zucchini seasoned with dill.  Such a perfect summer dinner.  The first time I made these wedges, I served them with Baked Cornmeal-Crusted Cod and fresh corn on the cob.  They would be awesome with hamburgers.

These wedges are absolutely perfect as they are, but they also make great dippers.  When I served them with the cod, I dipped a few in the tartar sauce that I made to go with it.  Yummy.  They are also good with ranch.  

The other great thing about them is that you can easily change up the flavor profile by using different seasonings.  Italian seasoning would be great, as would your favorite barbecue rub.  The possibilities are endless!

The next time you are grilling out and need an easy side dish, throw some potatoes on the grill!


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