The Neelys Grilled Potato Wedges Recipes

GRILLED POTATO WEDGES

Steps:

• Combine 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.

GRILLED POTATO WEDGES

Steps:

• Fire up grill to 400°F (205°C). Open vents and close lid until fully preheated.
• Slice potatoes in half and then into wedge-shaped eighths.
• Put raw wedges in a large bowl and submerge in hot water. Leave to soak for 10 minutes. Pat down to dry.
• Put wedges in a large bowl and toss with cooking oil until coated. Add the salt, paprika, and black pepper. Toss until evenly coated. Sprinkle potato flakes over wedges.
• Wrap baking tray or sheet in aluminum foil. Transfer wedges to tray and spread out evenly.
• Grill for 15-20 minutes, turning every few minutes. Close lid between turns. Cook until potato skin has turned crispy and golden brown.
• Remove from grill and serve immediately.

GRILLED SEASONED POTATO WEDGES

Steps:

• Preheat a charcoal or gas grill to high heat for direct cooking; about 400 degrees F.
• Using a vegetable brush, wash the potatoes under cold water. Dry the skin of the potatoes using a paper towel. (Do not peel).
• Cut each potato lengthwise into 8 wedges. Add the wedges to a small sheet pan or mixing bowl. Drizzle with the olive oil and season with the seasoning salt to taste. Toss the potato wedges; coat well.
• Place the potato wedges cut side down directly over the hottest part of the fire and close the lid. Grill until they turn golden brown with grill marks and start to become tender; about 5 to 7 minutes. Turn the potatoes onto the other cut side. Cover and grill for an additional 5 to 7 minutes. Move the potatoes to the cooler side of the grill. Cover the grill and cook until tender; about 6 to 8 more minutes.
• Baste the potato wedges with barbecue sauce during the last 5 minutes of grilling, if desired.
• Serve warm.

ROASTED POTATO WEDGES

Steps:

• Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F.
• Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl. Drizzle potatoes with olive oil and toss with BBQ seasoning, salt, and pepper.
• Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time.
• Remove from the oven and toss with fresh herbs.

GINA NEELY'S SPICY POTATO WEDGES

Steps:

• 1. Preheat oven to 450 degrees F. In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan. Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula. Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

CRISPY GRILLED POTATO WEDGES

Steps:

• 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.

GINA'S SPICY POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
• Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
• Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

GRILLED POTATO WEDGES

Steps:

• Par-boil potatoes in boiling water and salt in medium saucepan for 5 minutes. Drain. Return saucepan to still hot burner and shake back and forth to dry potatoes slightly.
• Combine garlic salt, pepper, cumin, paprika and cayenne pepper.
• Preheat lightly sprayed electric grill to high. Put potatoes into large bowl. Drizzle with olive oil. Toss well to coat evenly. Sprinkle seasoning mixture over potatoes while tossing, until well distributed. Place potatoes on grill. Cook for about 20 minutes, turning frequently, until potatoes are tender and crispy brown. Serves 4.
• Company's Coming Grilling.

THE NEELY'S GRILLED POTATO WEDGES

Steps:

• Barbeque rub:.
• Stir together all the ingredients in a bowl. If stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months. Makes 2 1/2 cups.
• Potato wedges:.
• Preheat the grill to medium heat.
• Put the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat, and simmer for about 15 minutes, until the potatoes are just slightly tender but not cooked all the way through. Drain the potatoes, and dry well. Slice them into thick wedges, six wedges per potato.
• Whisk together the olive oil, barbecue rub, salt and pepper in a large bowl. Toss the potato wedges with the oil and seasoning. Grill the wedges, turning, for about 10-15 minutes, or until golden brown and crisp all over. Season with more salt and pepper before serving.
• Note:.
• Be careful not to overboil your potatoes! Leaving some resistance in the boiled potatoes is a good idea; you don't want them to fall apart on the grill.