Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Grill Basket Potato Wedges
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 191
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 380 mg
Grilled hamburgers and hot dogs share one popular side kick: French fries. Problem is, the cooking methods and vessels used to make those mains and fries are different. To solve that dilemma, this recipe grills thick potato wedge-style “fries” in a rectangular grill basket so that they can be made alongside their protein counterparts.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 191
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 380 mg
Ingredients
Directions
Special equipment:
an 11.5-inch-by-13.5-inch rectangular open grill basket- Prepare a grill for medium heat.
- Poke a few holes all over the potatoes and place them onto a microwave-safe plate. Microwave until they are just tender and a paring knife can easily be inserted but gets a bit stuck before hitting the middle, about 4 minutes. Let cool slightly, about 5 minutes.
- Cut each of the potatoes into 8 long wedges so that you have 16 total wedges and transfer to a large bowl. Add the vegetable oil, garlic salt, onion powder, paprika, 2 teaspoons kosher salt and a few grinds of pepper and toss with your hands so that the potatoes are evenly covered.
- Place an 11.5-inch-by-13.5-inch rectangular open grill basket onto the grill. Transfer the potatoes to the basket, making sure they are in an even layer and that a cut-side of each potato is touching the bottom. Cover the grill and cook, flipping the potatoes halfway through, until golden brown and can easily be cut with a fork, 20 to 25 minutes. Transfer to a serving platter and season with more kosher salt as desired. Serve with ketchup.
