Ingredients
- 4-6 russet potatoes medium-sized
- ½ cup cooking oil
- 2 tbsp smoked paprika
- ¼ cup kosher salt
- 1 tbsp ground black pepper
- ⅔ cup potato flakes
Directions
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Fire up grill to 400°F (205°C). Open vents and close lid until fully preheated.
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Slice potatoes in half and then into wedge-shaped eighths.
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Put raw wedges in a large bowl and submerge in hot water. Leave to soak for 10 minutes. Pat down to dry.
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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.
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Wrap baking tray or sheet in aluminum foil. Transfer wedges to tray and spread out evenly.
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Grill for 15-20 minutes, turning every few minutes. Close lid between turns. Cook until potato skin has turned crispy and golden brown.
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Remove from grill and serve immediately.