Grilled Loaded Potato Wedges Recipes

GRILLED POTATO WEDGES

Steps:

• Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Put potatoes in a large saucepan and pour in enough salted water to cover; bring to a boil; cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl.
• Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.
• Place potatoes skin-side down on the grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.

LOADED POTATO WEDGES

Steps:

• Scrub potatoes well, slice into wedges and place in a large plastic bag. Add a little oil and toss to coat then transfer to a foil-lined baking sheet with the skin side down. Sprinkle potatoes generously with seasoning salt. Bake at 400 degrees for 30-35 minutes (or until cooked through and golden brown). Do not stir while cooking.
• Sprinkle on cheese and crumbled bacon and bake for 2 more minutes, just long enough for the cheese to melt.
• Drizzle sour cream over the top and sprinkle with chives or italian seasoning.

POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash potatoes, cut in half, and slice into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 40-50 minutes.
• Enjoy!

GRILLED SEASONED POTATO WEDGES

Steps:

• Preheat a charcoal or gas grill to high heat for direct cooking; about 400 degrees F.
• Using a vegetable brush, wash the potatoes under cold water. Dry the skin of the potatoes using a paper towel. (Do not peel).
• Cut each potato lengthwise into 8 wedges. Add the wedges to a small sheet pan or mixing bowl. Drizzle with the olive oil and season with the seasoning salt to taste. Toss the potato wedges; coat well.
• Place the potato wedges cut side down directly over the hottest part of the fire and close the lid. Grill until they turn golden brown with grill marks and start to become tender; about 5 to 7 minutes. Turn the potatoes onto the other cut side. Cover and grill for an additional 5 to 7 minutes. Move the potatoes to the cooler side of the grill. Cover the grill and cook until tender; about 6 to 8 more minutes.
• Baste the potato wedges with barbecue sauce during the last 5 minutes of grilling, if desired.
• Serve warm.

GRILLED LOADED POTATO ROUNDS

Steps:

• Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat until browned, 5-7 minutes. Brush with remaining butter; turn. Grill or broil until browned, 5-7 minutes longer., Top with sour cream, cheese, bacon and chives.

LOADED MEXICAN POTATO WEDGES

Steps:

• Cut each potato in half. Then cut each half in half. Keep doing this until you have 8 potato wedges (or make the wedges as big as you'd like).
• Dissolve the sugar in a large bowl of warm water.
• Place the potatoes in the sugar water and allow them to soak for about 30 minutes (or at least 15 minutes).
• Rinse the potatoes well and dry them.
• Preheat the oven to 400º Fahrenheit.
• Place the potato wedges in a large bowl.
• Drizzle the oil and sprinkle the seasonings over the top.
• Toss the potatoes in the oil to coat well.
• Place the potato wedges in a single layer (not touchinon a baking sheet. (Line the baking sheet with parchment paper first for easy cleanup and to help the potatoes not stick.
• Bake the potatoes for 20 minutes, then turn the potatoes to brown the other side.
• Cook for an additional 10-20 minutes or until the potatoes are done. The exact timing will depend on how thick the potato wedges are. Watch them closely!
• If you'd like the potatoes a little browner, place them under the broiler on low for 3-5 minutes. Watch them closely as food under the broiler can burn quickly.
• Separate the potatoes into serving sizes or you can keep them all on a big baking sheet.
• Top the potatoes with grilled corn, queso fresco (or cotija cheese), sour cream, hot sauce and fresh cilantro.
• Optional: You can add a squeeze of fresh lime juice if you'd like.

GRILLED POTATO WEDGES

Steps:

• Fire up grill to 400°F (205°C). Open vents and close lid until fully preheated.
• Slice potatoes in half and then into wedge-shaped eighths.
• Put raw wedges in a large bowl and submerge in hot water. Leave to soak for 10 minutes. Pat down to dry.
• Put wedges in a large bowl and toss with cooking oil until coated. Add the salt, paprika, and black pepper. Toss until evenly coated. Sprinkle potato flakes over wedges.
• Wrap baking tray or sheet in aluminum foil. Transfer wedges to tray and spread out evenly.
• Grill for 15-20 minutes, turning every few minutes. Close lid between turns. Cook until potato skin has turned crispy and golden brown.
• Remove from grill and serve immediately.

CRISPY GRILLED POTATO WEDGES

Steps:

• Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.
• Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.
• Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

GRILLED & LOADED POTATO WEDGES

Steps:

• Cut potatoes in half.
• Preheat grill to medium heat.
• Scoop out the pulp, leaving a 1/4-inch thick shell for the toppings. Cut the potatoes into quarter wedges, brush all over with butter and season with salt and pepper.
• Place on grill and cook until crisp, about 10 minutes. During the last few minutes of grilling, remove potatoes and place on a cookie sheet. Top the potatoes with cheese and bacon and place back on top of grill.
• While potatoes are grilling, combine the sour cream and horseradish in a small bowl and mix well.
• Place potatoes on serving plates and top with the green onions, chopped tomatoes and the sour cream horseradish sauce. Sprinkle with chopped chives, for garnish.