Grilled Cajun Potato Wedges Food

CAJUN GRILLED POTATO WEDGES

Steps:

• Preheat grill to 400°F
• Cut potatoes into wedges - slice the potato in half lengthwise, then cut each piece in half again to create quarters. Cut each quarter in half or into thirds if the potato is very large.
• In a medium mixing bowl, toss potato wedges with olive oil and set aside.
• In a small mixing bowl, combine all ingredients for Cajun spice blend and whisk to combine thoroughly.
• Sprinkle 3 - 4 tablespoons of the spice blend over the potato wedges and toss to combine. (Use 3 tbsp if you don't like strong seasoning, 4 tbsp if you do)
• Place potato wedges on grill and cook for 10 minutes. Flip potatoes over and cook for an additional 10 minutes (lowering temperature of the grill if necessary), or until potatoes are cooked through.
• Make dipping sauce by combining 1 cup mayonnaise with 1 tablespoon of spice blend and stir to combine.
• Serve warm with dipping sauce, if desired.

CAJUN POTATO WEDGES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Cut each potato into 12 wedges; place in a large bowl. Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika. Arrange in a single layer on prepared baking sheet.
• Bake in preheated oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer.

GRILLED CAJUN POTATO WEDGES

Steps:

• Prepare barbecue grill for direct cooking.
• Preheat oven to 425°F degrees.
• Cut potatoes in half lengthwise; then cut each half lengthwise into 4 wedges.
• Place potatoes in large bowl.
• Add oil and garlic; toss to coat well.
• Combine salt, paprika, thyme, oregano, black pepper and ground red pepper in small bowl.
• Sprinkle over potatoes; toss to coat well.
• Place potato wedges in single layer in shallow roasting pan.
• (Reserve remaining oil mixture.) Bake 20 minutes.
• Meanwhile, cover mesquite chips with cold water; soak 20 minutes.
• Drain mesquite chips; sprinkle over coals.
• Place potato wedges on their sides on grid.
• Grill potato wedges, on covered grill, over medium coals 15 to 20 minutes or until potatoes are browned and fork-tender, brushing with reserved oil mixture halfway through grilling time and turning once with tongs.

CRISPY GRILLED POTATO WEDGES

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.

CAJUN POTATO WEDGES

Steps:

• Cut each potato lengthwise into eight wedges; place in a greased 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with Cajun seasoning; toss to coat., Bake at 450° for 20-25 minutes or until tender, turning once.

CAJUN POTATO WEDGES

Steps:

• Preheat oven to 400° or heat the barbecue.
• Place potato wedges in saucepan and cover with cold water, add 1 tsp of salt and bring to a boil cooking for only 3-5 minutes.
• Drain well and place in a roasting pan with the lemon wedges, garlic, onions and bay leaves. (for barbecue, make a pan frame of foil large enough to hold all the potatoes, spray or brush with oil and place the same ingredients in).
• Combine the lemon juice, water and tomato paste in a small bowl and add the spices and herbs and mix together well. Pour the spice mixture over the potatoes in the pan (foil) and toss together lightly.
• Drizzle oil over top and cook in preheated oven for 35-40 minutes, or until the potatoes are tender and all the liquid has been absorbed. Turn the mixture frequently with a metal spatula.
• Potatoes should be slightly crispy and brown and red in colour.
• Can be served on it's own as an appetizer with dip, or with meat and poultry.

RAJUN CAJUN POTATO WEDGES

Steps:

• Mix butter,vinegar,hot pepper sauce and cajun spice together.
• Cut potatoes into 4 wedges.
• Throw potatoes in sauce and cook on low for 10 minutes.
• Preheat grill to medium.
• Cook potatoes on warming rack or 6" from heat for 10-15 minutes, turning occasionally and brushing with sauce until tender- about 10-15 minutes.
• Serve with ranch dressing.

GRILLED BUFFALO POTATO WEDGES

Steps:

• Preheat barbecue grill.
• Mix butter, vinegar, pepper sauce, and salt in shallow dish.
• Cut each potato lengthwise into 4 wedges. Pat dry with paper towels.
• Dip potato wedges into butter mixture and reserve any remaining butter mixture for basting.
• Cover and grill potatoes over medium heat 25 to 35 minutes, brushing occasionally with butter mixture and turning once or twice until tender.
• Serve with blue cheese dressing, if desired.