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Ali’s Kitchen

Ali Carter
Ali Carter

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.

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.

1507-Ali'sKitchen31507-Ali'sKitchen4First, cut the Burbank potatoes into wedges and place into a large zip top plastic bag.

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.

1507-Ali'sKitchen5When the potatoes have nice grill marks on all sides and are cooked through, take them off the grill carefully and place in a bowl. Sprinkle the potatoes with fresh thyme and oregano.

Serve and enjoy!1507-Ali'sKitchen8

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!

Badger CommonTater

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