Grilled Garlic Herb Potato Wedges

Grilled Garlic Herb Potato Wedges Grilled Potato Wedges are comforting and hearty but at the same time pretty good for you, since you’re not frying them and most grilled food is on the healthier side.

I precook the potatoes so that they are fluffy and creamy on the inside. This also means that grilling them takes only a few minutes. I love boosting food with some flavor, so I added sweet and crunchy roasted minced garlic (what a mouthful!) and a sprinkling of herbs to give these potatoes extra pizzazz.  

Ingredients:

6 medium Russet potatoes

salt, pepper

1 head of garlic

1-2 dry bay leaves

1/4 cup canola oil

3-4 thyme sprigs

1 Tablespoon each fresh dill, chives, parsley, etc.

salt, pepper

Wash the potatoes thoroughly. Cut each potato into wedges. IMG_5522 (500x334) Place the potatoes into a medium pot and pour in enough water to barely cover the potatoes. Season well with salt. Add 3-5 smashed garlic cloves and the bay leaves to the pot. IMG_5524 (500x334)

The garlic and bay leaf will permeate the potato with flavor all the way through to the center of each potato wedge.

Bring the potatoes to a boil and cook for another 3-5 minutes only, so the potatoes are almost cooked but still hold their shape really well. You don’ t want the potatoes to fall apart. Drain the potatoes, discarding the garlic cloves and the bay leaves. IMG_5528 (500x334) Meanwhile, in a skillet combine cold canola oil with the remaining head of garlic, pressed though a garlic press or minced and the thyme sprigs. IMG_5536 (500x334) Cook on medium heat until the garlic is golden. IMG_5538 (500x334) Strain the oil through a sieve, discard the thyme sprigs, but set aside the garlic and the oil, separately. IMG_5541 (500x334)

I love this trick of adding flavor to food.  Flavored oil is so simple to make. Make a large batch and store the flavored oil in the refrigerator and make Rustic Chicken with Carrots and Onions, or add it to salads, to pan fry potatoes, saute vegetables, etc. The possibilities are endless.

Brush the potatoes with the flavored oil.

Preheat the grill to medium high heat, about 10- 15 minutes. Place the potatoes on the grill grates and grill for about 4 minutes per side.

IMG_5555 (500x334)

IMG_5562 (500x334) (2) While the potatoes are still hot, season them with salt and pepper. Sprinkle with the golden minced garlic and garnish with fresh herbs. Grilled Garlic Herb Potato Wedges

Grilled Garlic Herb Potato Wedges
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 4 – 6
Ingredients
  • 6 medium Russet potatoes
  • salt, pepper
  • 1 head of garlic
  • 1-2 dry bay leaves
  • ¼ cup canola oil
  • 3-4 thyme sprigs
  • 1 Tablespoon each fresh dill, chives, parsley, etc.
  • salt, pepper
Instructions
  1. Wash the potatoes thoroughly. Cut each potato into wedges.
  2. Place the potatoes into a medium pot and pour in enough water to barely cover the potatoes. Season well with salt. Add 3-5 smashed garlic cloves and the bay leaves to the pot.
  3. Bring the potatoes to a boil and cook for another 3-5 minutes only, so the potatoes are almost cooked but still hold their shape really well. You don’ t want the potatoes to fall apart. Drain the potatoes, discarding the garlic cloves and the bay leaves.
  4. Meanwhile, in a skillet combine cold canola oil with the remaining head of garlic, pressed though a garlic press or minced and the thyme sprigs. Cook on medium heat until the garlic is golden.
  5. Strain the oil through a sieve, discard the thyme sprigs, but set aside the garlic and the oil, separately.
  6. Brush the potatoes with the flavored oil.
  7. Preheat the grill to medium high heat, about 10- 15 minutes. Place the potatoes on the grill grates and grill for about 4 minutes per side.
  8. While the potatoes are still hot, season them with salt and pepper. Sprinkle with the golden minced garlic and garnish with fresh herbs.

 

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Comments

  1. says

    Delicious looking potato wedges! I’ve never thought to cook chips or wedges on the grill, only in the oven – they look super crispy and I love the grill marks :)

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