slices of seasoned, grilled potatoes that are both tender and crispy on the outside. In addition to being essential for texture, boiling the wedges first lets them soak up the flavor. If desired, dunk your favorite dipping sauce or ranch dressing.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 16 potato wedges |
Ingredients
- 1 ½ pounds large baking potatoes
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
Instructions
- 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.
Reviews
Didn’t have all the spices so had to wing it. 10 minutes boiling wasn’t enough, but after about 4 more minutes they were too boiled. Still tasted good, though.
I love this recipe! It’s a great side item to grilled ribeye steaks. I added more black pepper and more chili powder to spice it up a little more along with chives. It was perfect.
Love the flavors! Instead of using grill, I used convection oven set at 425. Used large cookie sheet with sides, placed a rack from roaster on it, sprayed both with cooking oil. Placed potatoes on rack and baked for 10-15 mins until fork tested cooked. Much easier and clean-up a breeze!
I made this recipe exactly as it. The flavor was good but the potatoes fell apart when mixing with the spices. This caused a challenge on the grill. The next time I will try to only cook them for 5 minutes. Grilling them was what made them so delicious. Nice and crispy on the outside. You can also alter the spices to your liking. Good recipe Nicole. Thanks for sharing.