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Grilled potato wedges are the perfect side for any summer barbecue food. You can cook these crispy potatoes on the grill, right next to your burgers and ribs.
INGREDIENTS TO MAKE GRILLED POTATOES
- 5 large Idaho potatoes
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 2 tablespoons of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of Italian seasoning
- ½ teaspoon of smoked paprika
- 1 ½ teaspoons of salt
- 2 teaspoons of lemon juice
- ¼ teaspoon of ground mustard
- ¾ cup of olive oil
- 2-3 tablespoons of fresh parsley
- 2 tablespoons of salted butter
SUBSTITUTIONS AND ADDITIONS
IDAHO POTATOES – Most types of potatoes can be used in this grilled potato recipe. You could even use red or sweet potatoes if you wish. If you use baby potatoes, you’ll need to cut them in half rather than wedges.
BUTTER – To make this dish vegan-friendly, simply swap the butter for dairy-free margarine.
SMOKED PAPRIKA – If you don’t have this to hand, regular paprika will be just fine.
ASPARAGUS – Grilled asparagus goes great with crispy potatoes. You can coat your asparagus spears in the very same marinade and cook them on the grill with the potatoes.
HOW TO MAKE THIS GRILLED POTATOES RECIPE
STEP ONE: Wash the potatoes and cut them into long, thick wedges. Place them in a large pot of cold water to soak for three minutes. Drain and rinse well.
STEP TWO: Fill the pot back up with cold water, add a teaspoon of salt and stir. Add the potatoes, making sure that they’re at least two inches under the water line. Bring to the boil over a high heat and then boil for eight minutes. Drain and place on to a cutting board to dry.
STEP THREE: In a large bowl, mix together the black pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, lemon juice, ground mustard, dried parsley and olive oil. Add the potatoes and mix gently.
STEP FOUR: Heat the grill to medium heat, about 375 degrees. Brush the grill grate with olive oil.
STEP FIVE: Carefully place the potatoes on to the grill. Set aside the leftover olive oil marinade for later. Close the grill cover and cook for five minutes.
STEP SIX: Lift the grill cover and use a spatula to flip each potato over. Close the grill cover and cook for a further five minutes.
STEP SEVEN: Remove the potatoes from the grill and place them back into the olive oil marinade bowl. Melt the butter and pour it over the potatoes. Finely chop the parsley and sprinkle it on top. Toss gently and serve.
IN THE FRIDGE: Grilled potatoes can be stored in the refrigerator for up to three days in an airtight container.
IN THE FREEZER: Whilst it’s possible, and perfectly safe, to freeze grilled potatoes, you’ll likely find that the texture changes once they’re defrosted and reheated. For this reason, we’d advise against freezing grilled potatoes and suggest storing them in the fridge instead.
Crispy grilled potatoes are an easy and delicious alternative to baked potatoes that the whole family will love. Served as a side dish to all kinds of barbecue food, these potatoes taste even better when dipped in a sauce like sour cream, tomato ketchup or BBQ sauce.
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- 5 Large Idaho Potatoes washed and cut into wedges
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1 1/2 tsp salt
- 2 tsp lemon juice
- 1/4 tsp ground mustard
- 3/4 cup olive oil
- 2-3 tbsp fresh parsley finely chopped
- 2 tbsp salted butter melted
- Wash potatoes and cut into thick long wedges. Place in a large pot of cold water and let soak for 3 minutes. Drain, rinse well, and fill the pot back up with cold water making sure to cover potatoes by at least 2 inches. Add 1 tsp salt to water, stir well.
- Place the pot with potatoes over a high heat burner. Bring water to a boil. Let boil for 8 minutes. NOTE: You don’t want them to fall apart when pierced with a fork. You can cook them for up to 10 minutes depending on how thick your wedges are cut.
- Drain water from potatoes and place on a cutting board to let potatoes dry completely.
- In a large mixing bowl combine ground black pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, lemon juice, ground mustard, dried parsley and olive oil. Use a whisk to mix.
- Add potatoes to the bowl and gently toss in olive oil marinade.
- Heat your grill to medium heat, about 375 degrees and brush the grill grate with olive oil.
- Carefully place potatoes on the grill. Close the grill cover and let cook for 5 minutes. NOTE: Save the leftover olive oil marinade and set the bowl aside.
- Lift the grill cover and use a spatula to flip each potato over to the other side. Close the grill cover and let cook for 5 additional minutes.
- Remove the potatoes from the grill and place back into the leftover olive oil marinade bowl. Pour melted butter over the potatoes. Sprinkle 2-3 tbsp finely chopped parsley over the top of the butter and toss the potatoes gently to combine.
- Serve immediately.