Grilled Bacon Wrapped Potato Wedges Food

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 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 PACKETS

Steps:

• In a large bowl, toss potatoes with green onions, bacon, salt and pepper. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet., Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill., Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.

GRILLED BACON POTATOES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Make 4 cuts into each potato without going all of the way through so that each potato has been cut into 5 thick slices. Place potatoes onto squares of aluminum foil. Sprinkle 1/4 teaspoon of salt inside each potato, then wrap with 3 slices of bacon and secure with toothpicks if needed. Brush the potatoes with olive oil, then sprinkle with brown sugar and black pepper. Wrap the potatoes loosely in the aluminum foil.
• Grill potatoes until the bacon has crisped, and the potato is soft in the center, about 45 minutes depending on grill temperature.

FOIL-WRAPPED CABBAGE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Spread 1/2 teaspoon butter over the cut-side of each cabbage wedge.
• Mix Parmesan cheese, salt, garlic powder, and black pepper together in a bowl; sprinkle over the buttered sides of the cabbage wedges. Wrap a slice of bacon around each wedge and wrap wedges individually in heavy aluminum foil.
• Grill cabbage until tender in the middle and the bacon is crisp, turning once, about 40 minutes.

GRILLED BACON-WRAPPED POTATO WEDGES

Steps:

• Heat greased grill to medium-high heat.
• Pierce potatoes with fork or small sharp knife.
• Microwave potatoes on microwaveable plate on HIGH 8 min. or until tender, turning after 4 min. Cut each potato in 4 wedges. Wrap 1 bacon slice around each potato wedge. Transfer to grate of grill.
• Grill 12 to 15 min. or until bacon is crisp and potatoes are tender, turning occasionally. Sprinkle with cheese. Serve dressing as dipping sauce.