Description
Grilled Potato Wedges are perfectly seasoned and grilled for a crispy texture, served with a delicious fry sauce.
Ingredients
Scale
- 2 whole Russet potatoes, cut into 8 wedges each
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Ultimate Dry Rub
- ¼ cup mayonnaise
- ¼ cup ketchup
- 2 tablespoons lemon juice (about ½ a lemon, freshly juiced)
- 2 teaspoons fresh horseradish
Instructions
- Preparation: Preheat your gas or charcoal grill to medium-high heat, using a two-zone grilling setup. Target 450 degrees Fahrenheit in the cooking chamber.
- Grill Direct: Place the seasoned potato wedges on the grill grates in a single layer, with the flat sides down to get nice grill marks. Cook over direct heat for 3 minutes per side to achieve the grill marks.
- Grill Indirect: After you have achieved grill marks on each side, move them to the indirect side to finish cooking and get that crispy texture. Rotate the potato wedges every 5 minutes to ensure even cooking.
- Serve: Serve warm with the fry sauce.
- For the Fry Sauce: In a small bowl, mix everything together until combined.
Notes
- Consider soaking the potato wedges in cold water for 30 minutes before grilling to enhance the texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg