Speedy potato wedges using 2 heat sources
These were the easiest and tastiest potato wedges I’ve ever grilled. I first baked the potatoes while I baked my chocolate zucchini bread. I always bake a bag of potatoes while I’m baking breads. Most quick breads require an hour (if I’m making a regular loaf) and this is the perfect opportunity to bake potatoes. I refer to this as batch cooking because I have many potatoes to incorporate into other side dishes.
Once you have the baked potatoes cooled and hour or so, this side comes together quickly. I quartered the potatoes lengthwise and put them on a piece of foil for the grill. I use Reynolds nonstick foil, but it’s not necessary. It’s a little heavier than all-purpose and it transports easier without tearing. I would recommend heavy-duty foil or using 2 sheets of all-purpose. I put my 9×13 piece of foil on a cookie sheet to carry the veges. I also sliced a pepper and separated slices of onion. Then I drizzle with olive oil, salt and pepper to taste. I mince a clove of garlic and give everything a gently toss with my clean hands.
This sheet of foil slides carefully onto a medium hot grill and close it for three to five minutes. Watch the browning carefully and turn the potatoes on both sides to brown. They will develop a nice brown crust your children will think is deep fried-at least mine like them crunchy.
We served ours with grilled tilapia and this was another sheet of foil right beside the potatoes. Click here for this breaded delicate fish with creole seasoning. I combine the fish, potatoes and a strawberry feta spinach salad for an easy summer meal.
Grilled Potato Wedges with Peppers and Onions
4-6 medium baked, cooled potatoes cut into uniform quarters (it’s okay if they are cold from a previous day)
1 pepper, sliced
1 onion, sliced
2 Tablespoons olive or canola oil (I used a blend)
kosher salt and pepper to taste
1 garlic clove, minced or 1/2 tsp. garlic powder
Combine all the ingredients on a 9×13 sheet of foil. Grill approximately 5-7 minutes, turning wedges individually. Grill another 5-7 minutes until desired crispness.
This is a frugal side dish for a summer BBQ at your house. Throw in some cooked leftover meat for a main dish. Or how about Kielbasa sausage and scrambled eggs at a camp fire? Can you tell I’m ready to go camping again. How about you?