Crispy Grilled Potato Wedges
Ingredients30 m servings 254
- 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.
Per Serving: 254 calories; 13.7 30.4 3.6 0 596 Full nutrition
ReviewsRead all reviews 3
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 ...