Tuesday, July 19, 2011

Grilled Potato Wedges

4 large Russet potatoes, cut into wedges and par-cooked
canola oil, for brushing
kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 T Dijon mustard
2 T sherry vinegar
juice from 2 grilled lemons
1/4 cup extra virgin olive oil, plus more for garnish
2 T smoked paprika
flatleaf parsley leaves, for garnish

Preparing the potato wedges:
Preheat a charcoal or gas grill to high heat.

Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side.

While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper.

Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes and scatter the parsley over the top.

Serves 4 to 6


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