Grilled Garlic And Herb Potato Wedges Food

GRILLED GARLIC AND HERB POTATO WEDGES

Steps:

• To make the mayonnaise: In a small bowl, whisk together mayonnaise, herbs, garlic, and crushed red pepper. Set aside or transfer to an airtight container and store in refrigerator until ready to use.
• To make the herb mixture: In a small bowl, mix together herbs, garlic, and crushed red pepper. Set aside.
• To make the potatoes: Place potatoes in a large bowl and rinse with water. Remove all water from bowl, add in oil, and season with salt and pepper. Toss to evenly coat. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on cool side of grill, cover, and let cook until a paring knife can be inserted into middle of wedge with no resistance, 30-40 minutes, flipping potatoes occasionally during cooking. Move potatoes to hot side of grill and cook until browned on all sides, about 2 minutes per side.
• Transfer potatoes back to large bowl, add in herb mixture, and toss to evenly coat. Transfer potatoes to a plate or platter and serve immediately with herb mayonnaise.

GARLIC AND HERB GRILLED SWEET POTATO FRIES

Steps:

• Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.
• Heat the grill to high.
• While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat.
• Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.

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 WEDGES WITH FRESH HERBS

Steps:

• Scrub potatoes and cut lengthwise into 2-inch wedges.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain.
• Stir olive oil, chives, oregano, and parsley together in a large, flat dish. Place potatoes into the oil mixture and turn to coat.
• Preheat an outdoor grill for medium-high heat and spray the grate with cooking spray.
• Place potatoes onto the hot grill and cook until lightly golden, 7 to 10 minutes. Flip potatoes, adjust the heat to high and grill for another 5 minutes. Add salt to the remaining oil and herb mixture. Add grilled potatoes, turn to coat, and serve.

GRILLED POTATO WEDGES WITH HOT GARLIC, RED CHILI, PARMESAN AND PARSLEY

Steps:

• Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges.
• Heat grill to medium-high.
• Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl.
• Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese and serve immediately.

GARLIC POTATO WEDGES

Steps:

• Preheat oven to 400 degrees.
• Cut potatoes length-wise into wedges and place in large bowl.
• Pour melted butter over wedges and stir to coat well.
• Line large baking sheet with aluminum foil.
• Spread butter coated wedges evenly on baking sheet.
• Sprinkle granulated garlic powder over wedges.
• Bake at 400 degrees for 1 hour, or until wedges are done.
• Remove from oven and serve.