Grilled Potato Wedges

Ingredients

  • 4-6 russet potatoes medium-sized
  • ½ cup cooking oil
  • 2 tbsp smoked paprika
  • ¼ cup kosher salt
  • 1 tbsp ground black pepper
  •  cup potato flakes

Directions

  1. Fire up grill to 400°F (205°C). Open vents and close lid until fully preheated.
  2. Slice potatoes in half and then into wedge-shaped eighths.
  3. Put raw wedges in a large bowl and submerge in hot water. Leave to soak for 10 minutes. Pat down to dry.
  4. 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.
  5. Wrap baking tray or sheet in aluminum foil. Transfer wedges to tray and spread out evenly.
  6. Grill for 15-20 minutes, turning every few minutes. Close lid between turns. Cook until potato skin has turned crispy and golden brown.
  7. Remove from grill and serve immediately.

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