Garlic Parmesan Potato Wedges

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0:45 - Prep 0:10 / Cook 0:35
Beginner

Brunch or dinner, appetizer or side, with condiments or without, these Garlic Parmesan Potato Wedges fit into just about any meal, with a cheese-and-herb coating that marries the crispy outside to the soft, flavorful inside.

We made this recipe on the Barrel Charcoal Grill, but you can make it on your grill.

4 Servings

Ingredients

Potato Wedges
  • 3 russet potatoes
  • 2 tablespoons avocado oil
  • 1/2 tablespoon sea salt
  • 1/2 tablespoon pepper
  • 3 tablespoons minced garlic
  • 2 teaspoons dried thyme
  • 1/2 cup parmesan
  • > parsley, to taste
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Preparation

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Step 1 Of 8
1. Preheat your grill to 400°F, arranging charcoal for 2-zone cooking.
Hot TipFor the zonal cooking method, load charcoal on only one side of the grill, creating one hotter direct heat zone and one cooler indirect heat zone.
2. Cut each potato lengthwise into 8 long wedges.
3. In a large bowl, toss wedges with avocado oil, salt, pepper, garlic, thyme and parmesan cheese.
4. Place wedges on grates on the indirect-heat side. Close the lid and cook for 30 minutes, flipping the wedges after 15 minutes.
Hot TipTo maintain consistent temperature, keep the lid closed when not actively tending to the food.
5. Finish the potatoes by moving them over to the hot side and cook for 2 minutes on each side.
6. Remove once wedges appear golden brown and slightly charred.
7. Arrange wedges on a baking sheet lined with peach butcher paper .
8. Garnish with parsley and remaining garlic parmesan mix.
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