Sunday, July 8, 2012
A great side dish for steaks, burgers, chicken or anything cooked on the grill. The basic recipe is for oven baked potato wedges. By starting on the grill and then finishing either in a grill pan with a cover or in an oven you can have the best of both worlds.
Potatoes – you can use Yukon Gold, Red Potatoes or Russets. Sometimes I use a combination. Plan on about one potato for 2 people unless they are small.
Wash the potatoes making sure all the dirt is off and the skins are clean. Examine for any black spots or blemishes that need to be cut out. For Russets or large potatoes cut them into 8 wedges. For Yukon Gold you may only get 6 pieces unless they are large. Red Potatoes I cut into two or three pieces again depending on the size. Wash and pat dry.
In a large bowl mix the following:
½ cup of Olive oil
1 tablespoon of finely diced fresh rosemary
1 tablespoon of finely diced parsley
½ teaspoon of cumin
1 tablespoon of kosher salt
After this is mixed thoroughly add the potatoes tossing to coat all the surfaces. Use tongs to remove and place on a baking sheet. (At this point you could just bake in a 400 degree oven for about 20 minutes) Take the sheet to the grill. Place the potatoes on the grill over low flame. Turn as soon as you have grill marks. After about 5 – 7 minutes or as soon as the potatoes have marks take them off the grill. Put back on the sheet pan and place in a 300 degree oven for 25 minutes or until they are done. That should give you time to cook the rest of the meal. You can hold these in a low oven (225 degrees) for up to an hour if needed. The short time on the grill will add a great taste and look that will complement any grill entre.