Grilled Potato Wedges
Oxygen must be present in every type of breathing gas, including gas mixtures used in submarines, scuba gear, and space suits.
Recipe Summary Grilled Potato Wedges
We just started cooking with a 30-inch gas grill after decades of using a Weber® charcoal grill. While we still use the charcoal grill, the extra space allotted to us on the gas grill has made us really branch out with different sides. I created this one knowing we could put the potatoes directly on the grill and not have to make a foil packet to make it fit!Ingredients | Oxygen Gas Conversion Table¼ cup olive oil1 large clove garlic, peeled and crushed2 tablespoons chopped fresh rosemary, or more to taste2 tablespoons chopped fresh thyme, or more to taste4 Idaho potatoes, each cut into 8 wedges1 teaspoon garlic saltfreshly ground black pepper to tasteDirectionsCombine 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.Don't boil the potatoes until completely tender; a knife should meet some resistance when poking the wedges. If they are too soft, they won't hold up on the grill.Info | Oxygen Gas Conversion Tableprep: 10 mins cook: 28 mins additional: 2 hrs total: 2 hrs 38 mins Servings: 8 Yield: 32 wedges
TAG : Grilled Potato WedgesSide Dish, Potato Side Dish Recipes,