Grilled Potato Wedges
Type: Backyard   Meal Type: Appetizer

  • 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

Cooking Instructions:
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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