The Neelys Grilled Potato Wedges Recipes

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ROASTED POTATO WEDGES



Roasted Potato Wedges image

Provided by Patrick and Gina Neely : Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 6

2 russet potatoes, scrubbed well
3 tablespoons olive oil
1 teaspoon Neely's BBQ seasoning
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley
1 tablespoon sliced green onions

Steps:

  • Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F.
  • Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl. Drizzle potatoes with olive oil and toss with BBQ seasoning, salt, and pepper.
  • Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time.
  • Remove from the oven and toss with fresh herbs.

GRILLED POTATO WEDGES



Grilled Potato Wedges image

We just started cooking with a 30-inch gas grill after decades of using a Weber® charcoal grill. While we still use the charcoal grill, the extra space allotted to us on the gas grill has made us really branch out with different sides. I created this one knowing we could put the potatoes directly on the grill and not have to make a foil packet to make it fit!

Provided by Gypsy Girl

Categories     Side Dish     Potato Side Dish Recipes

Time 2h38m

Yield 8

Number Of Ingredients 7

¼ cup olive oil
1 large clove garlic, peeled and crushed
2 tablespoons chopped fresh rosemary, or more to taste
2 tablespoons chopped fresh thyme, or more to taste
4 Idaho potatoes, each cut into 8 wedges
1 teaspoon garlic salt
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 19.2 g, Fat 6.9 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 0.8 g

CRISPY GRILLED POTATO WEDGES



Crispy Grilled Potato Wedges image

Seasoned grilled potato wedges that are crispy on the outside and soft on the inside. Boiling them first is not only key for texture but it also allows the wedges to absorb the seasoning. Dip in ranch dressing or favorite dipping sauce if desired.

Provided by Soup Loving Nicole

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 ½ pounds large baking potatoes
¼ cup olive oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon chili powder
¼ teaspoon ground cumin

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.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 30.4 g, Fat 13.7 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 595.7 mg, Sugar 1.4 g

GRILLED POTATO WEDGES



Grilled Potato Wedges image

When potato wedges are tossed on the grill, they take on a crisp, smoke-infused exterior and fluffy, french-fry-like interior -- a fresh side for crowd-pleasing flank steak.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 4

5 large russet potatoes, scrubbed and cut lengthwise into 1 1/2-inch wedges
Coarse salt
Extra-virgin olive oil, for brushing
Sea salt and freshly ground pepper

Steps:

  • Place potatoes in a large pot, and add enough cold water to cover by 2 inches. Generously season water with coarse salt. Bring to a boil, reduce heat, and simmer until a paring knife pierces through potatoes with some resistance, about 5 minutes. Drain in a colander, and pat potatoes dry with a kitchen towel.
  • Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 4 to 5 seconds.) Brush potato wedges with oil, and grill, turning occasionally, until blackened with grill marks and a knife tip pierces through with little resistance, about 8 minutes. Season with sea salt and pepper, and serve.

GINA'S SPICY POTATO WEDGES



Gina's Spicy Potato Wedges image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

3 large russet potatoes, peeled and cut into 8 wedges
1/4 cup butter, melted
1/4 cup olive oil
1 tablespoons seasoned salt
1/2 teaspoon cayenne pepper
1 tablespoon freshly chopped parsley leaves
3 tablespoons grated Parmesan, plus more for garnish
Salt

Steps:

  • Preheat oven to 450 degrees F.
  • In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
  • Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
  • Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

THE NEELY'S GRILLED POTATO WEDGES



The Neely's Grilled Potato Wedges image

The simplest way to grill sliced potatoes is to parboil them first. This makes for fast and even grilling. The appetizing grill marks will make them irresistible.Enjoy! From the "Neely's Celebration Cookbook".

Provided by Sharon123

Categories     Potato

Time 40m

Yield 4-6

Number Of Ingredients 8

3 large russet potatoes, well scrubbed
kosher salt
fresh ground black pepper
1/4 cup olive oil
4 teaspoons barbecue seasoning (recipe follows)
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

  • Barbeque rub:.
  • Stir together all the ingredients in a bowl. If stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months. Makes 2 1/2 cups.
  • Potato wedges:.
  • Preheat the grill to medium heat.
  • Put the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat, and simmer for about 15 minutes, until the potatoes are just slightly tender but not cooked all the way through. Drain the potatoes, and dry well. Slice them into thick wedges, six wedges per potato.
  • Whisk together the olive oil, barbecue rub, salt and pepper in a large bowl. Toss the potato wedges with the oil and seasoning. Grill the wedges, turning, for about 10-15 minutes, or until golden brown and crisp all over. Season with more salt and pepper before serving.
  • Note:.
  • Be careful not to overboil your potatoes! Leaving some resistance in the boiled potatoes is a good idea; you don't want them to fall apart on the grill.

Nutrition Facts : Calories 614.7, Fat 19.1, SaturatedFat 2.8, Sodium 49.7, Carbohydrate 113, Fiber 21.3, Sugar 44.2, Protein 12

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