Grilled Potato Wedges
These Grilled Potato Wedges are a perfect side to any meal. 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, or with a little herbed sour cream for dipping.
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These Grilled Potato Wedges are a perfect side to any meal. 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, or with a little herbed sour cream for dipping.
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Ingredients
- 6 Medium Sized Burbank Potatoes
- 2 Tbsp olive oil
- 1 tsp seasoned salt
- 1 1/2 tsp Garlic powder
- 2 tsp Paprika
- 1 Tbsp fresh oregano finely diced
- 1 Tbsp fresh thyme finely diced
- Salt and pepper to taste
Herbed Sour Cream
- 1/2 cup sour cream
- 1/4 tsp fresh lemon juice
- 1/2 tsp fresh thyme finely diced
- 1/2 tsp fresh oregano finely diced
Servings:
Units:
Instructions
- Cut the Burbank potatoes into wedges and place into a large zip top plastic bag.
- 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.
- When 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!
Herbed Sour Cream
- Simply mix all of the ingredients in a pretty little bowl and serve with your grilled potatoes.
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