by Ali Carter, WPVGA Auxiliary Member
Is there anything better than grilling on a warm summer evening? Glass of wine in hand, chatting with the children while the dogs happily run through the yard…ahhh, summer! And, a favorite on the grill at our house is the delicious versatile potato.
GRILLED POTATO WEDGES
Feeds 4 to 6 people
These Grilled Potato Wedges are a perfect side to any meal. On this particular evening, in true Wisconsin fashion, my family and I paired this dish with venison brats and grilled asparagus.
The flavor profile for these wedges is fabulous — you get the fresh herb flavor from the thyme and oregano, a hint of sweetness from paprika, and that charred flavor that only the grill can produce. They are great on their own but we like adding a little herbed sour cream to our table for dipping.
- 6 medium size Burbank Potatoes
- 2 Tbs. olive oil
- 1 tsp seasoned salt
- 1 ½ tsp garlic powder
- 2 tsp paprika
- Salt and pepper to taste
- 1 Tbs. fresh oregano, finely diced
- 1 Tbls. fresh thyme, finely diced
My darling daughter assisted in the kitchen, as she often does, and we prepped the potatoes for Mike and the boys to grill.
Then, drizzle the olive oil onto the potatoes and add all spices except for the fresh thyme and oregano. Close the bag and give it a good shaking to distribute the oil and seasonings.
Heat up the grill and oil the grates.
Place wedges carefully on the grill over medium heat. Flip them over after about 5 minutes or so or until grill marks start to form.
Oh, and if any of you are interested in dipping this deliciousness in the herbed sour cream I mentioned here is the simple concoction we use:
- ½ cup of your favorite sour cream
- ¼ tsp fresh lemon juice
- ½ tsp fresh thyme, finely diced
- ½ tsp fresh oregano, finely diced
Simply mix all of the ingredients in a pretty little bowl and serve with your grilled potatoes.
I truly hope that you try this recipe with your loved ones this summer. Don’t forget your glass of wine!