Grilled Potato Wedges With Fresh Herbs Recipes

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.

GRILLED GARLIC AND HERB POTATO WEDGES

Steps:

• To make the mayonnaise: In a small bowl, whisk together mayonnaise, herbs, garlic, and crushed red pepper. Set aside or transfer to an airtight container and store in refrigerator until ready to use.
• To make the herb mixture: In a small bowl, mix together herbs, garlic, and crushed red pepper. Set aside.
• To make the potatoes: Place potatoes in a large bowl and rinse with water. Remove all water from bowl, add in oil, and season with salt and pepper. Toss to evenly coat. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on cool side of grill, cover, and let cook until a paring knife can be inserted into middle of wedge with no resistance, 30-40 minutes, flipping potatoes occasionally during cooking. Move potatoes to hot side of grill and cook until browned on all sides, about 2 minutes per side.
• Transfer potatoes back to large bowl, add in herb mixture, and toss to evenly coat. Transfer potatoes to a plate or platter and serve immediately with herb mayonnaise.

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.

GRILLED POTATO WEDGES WITH FRESH HERBS

Steps:

• Scrub potatoes and cut lengthwise into 2-inch wedges.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain.
• Stir olive oil, chives, oregano, and parsley together in a large, flat dish. Place potatoes into the oil mixture and turn to coat.
• Preheat an outdoor grill for medium-high heat and spray the grate with cooking spray.
• Place potatoes onto the hot grill and cook until lightly golden, 7 to 10 minutes. Flip potatoes, adjust the heat to high and grill for another 5 minutes. Add salt to the remaining oil and herb mixture. Add grilled potatoes, turn to coat, and serve.

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 POTATO WEDGES WITH FRESH HERBS

Steps:

• Scrub potatoes and cut lengthwise into 2-inch wedges.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain.
• Stir olive oil, chives, oregano, and parsley together in a large, flat dish. Place potatoes into the oil mixture and turn to coat.
• Preheat an outdoor grill for medium-high heat and spray the grate with cooking spray.
• Place potatoes onto the hot grill and cook until lightly golden, 7 to 10 minutes. Flip potatoes, adjust the heat to high and grill for another 5 minutes. Add salt to the remaining oil and herb mixture. Add grilled potatoes, turn to coat, and serve.

ROASTED POTATO WEDGES WITH HERBS

Steps:

• Preheat oven to 425°F.
• Combine all ingredients, except potatoes, in a small bowl.
• Place potatoes in a large zip-close plastic bag.
• Add mustard mixture.
• Close bag and shake to coat.
• Pour contents of bag into a shallow baking pan coated with cooking spray.
• Bake, turning occasionally, until potatoes are tender, about 40-60 minutes.

GRILLED HERB POTATOES

Steps:

• Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
• Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).
• Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.
• Drain potatoes well and transfer to herb oil, tossing gently to coat.
• Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.