About Cooking Outdoors
Grilled Potato Wedges
4 large Russet potatoes, cut into wedges and par-cooked
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons sherry vinegar
Juice from 2 grilled lemons
1/4 cup extra-virgin olive oil
2 tablespoons smoked paprika
Preheat a grill to medium-high heat.
Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side.
While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper.
Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes.
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