Imagine crispy potato wedges on
the outside and fluffy on the inside, with smoky grill marks and an
irresistible taste. That is what these Grilled Potato Wedges are all about!
They are seasoned with a touch of garlic, paprika, and a kick of Parmesan.
These wedges make the perfect side dish or snack for BBQs, game nights, or just
because. No fuss, loads of flavor.
Why I love it
I enjoy making these wedges
because they please a crowd with minimal effort. Just toss, season, and grill!
The grill adds an amazing smoky flavor that elevates the potatoes. Plus,
they’re super versatile. You can dip them in ketchup, aioli, or ranch, or get
creative with toppings like bacon bits, chives, or melted cheese. You cannot go
wrong.
Preparation
time: 10 minutes
Cooking time: 15-20 minutes
Total time: 25-30 minutes
Serves: 4 people
Difficulty
level: Easy
Ingredients
·
4 large potatoes, cut into wedges.
·
2 tbsp olive oil
·
1 tsp garlic powder
·
1 tsp paprika
·
1/2 cup grated parmesan
·
Salt and pepper to taste
·
Optional: fresh parsley, chili flakes
Tools
·
Grill (charcoal or gas)
·
Large bowl
·
Tongs
Instructions
Step 1.
Prep the potatoes. Cut the potatoes into wedges and soak
them in cold water for 5 minutes if you want them extra crispy.
Step 2.
Season. Drain the potatoes and toss them with oil, garlic,
paprika, parmesan, salt, and pepper.
Step 3.
Grill. Preheat the grill to medium-high. Place the wedges on
the grates or on foil for easier flipping. Grill for about 15-20 minutes,
flipping halfway through until they are golden and tender.
Step 4.
Serve. Top with parsley and chili flakes if you like. Dip in
your favorite sauce!
Approximate macros per serving (based on 4 servings)
v
Calories: 200 kcal
v
Protein: 4 g
v
Carbohydrates: 30 g
v
Fat: 8 g
v
Fiber: 3 g
What to serve with this
Pair these wedges with burgers, grilled chicken, or as a
snack with dips like garlic aioli, sriracha mayo, or classic ketchup.
Tips and variations
o
For extra crispiness, parboil the wedges for 5
minutes before grilling.
o
Spice it up. Add cumin, onion powder, or smoked
paprika.
o
For a cheesy version, top with extra parmesan
and broil for 1 minute.
o
For a vegan option, skip the parmesan or use
nutritional yeast.
Substitutes note
o
Substitute olive oil with avocado oil.
o
Use nutritional yeast instead of Parmesan for a
dairy-free version.
o
For a smoky flavor, use smoked paprika instead
of regular paprika.
Frequently asked questions
1. Do I need to parboil the potatoes?
It’s optional! Parboiling makes them extra crispy, but you
can skip it for a more rustic texture.
2. Can I bake instead of grill?
Yes! Bake at 425°F (220°C) for about 20-25 minutes, flipping
halfway.
3. How do I keep them crispy?
Don’t overcrowd the grill and don’t cover them, as steam
will make them soggy.
4. Can I add toppings?
Have fun with it! You can add bacon bits, green onions, or
sour cream.
5. Can I make them ahead?
You can prep and grill them in advance, then reheat on the
grill or in the oven.
6. Are these freezer-friendly?
Yes, you can freeze the cooked wedges and reheat them on the
grill or in a pan for crispiness.
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