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Ultimate Grilled Potato Wedges by the Neelys

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Ingredients

Adjust Servings:
3 large russet potatoes, well scrubbed
kosher salt
fresh ground black pepper
1/4 cup olive oil
4 teaspoons barbecue seasoning (recipe follows)
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Nutritional information

614.7
Calories
171 g
Calories From Fat
19.1 g
Total Fat
2.8 g
Saturated Fat
0 mg
Cholesterol
49.7 mg
Sodium
113 g
Carbs
21.3 g
Dietary Fiber
44.2 g
Sugars
12 g
Protein
1500g
Serving Size

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Ultimate Grilled Potato Wedges by the Neelys

Features:
    Cuisine:

    The simplest way to grill sliced potatoes is to parboil them first. This makes for fast and even grilling. The appetizing grill marks will make them irresistible.Enjoy! From the Neely's Celebration Cookbook .

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    The Neely’s Grilled Potato Wedges, The simplest way to grill sliced potatoes is to parboil them first This makes for fast and even grilling The appetizing grill marks will make them irresistible Enjoy! From the Neely’s Celebration Cookbook , A very tasty way to enjoy potato wedges, that is so simple and quick too!used a mixture of sweet and smokey paprika, as it didn’t specify which ( and I am addicted to smokey paprika, but that’s another story!), Beautiful flavour from very few ingredients and very little effort which means that next time even DH can have a go!!Loved it Sharon, thank you very much Made for PRMR


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    Steps

    1
    Done

    Barbeque Rub:

    2
    Done

    Stir Together All the Ingredients in a Bowl. If Stored in an Airtight Container in a Cool, Dry Place, This Seasoning Will Last For Up to 6 Months. Makes 2 1/2 Cups.

    3
    Done

    Potato Wedges:

    4
    Done

    Preheat the Grill to Medium Heat.

    5
    Done

    Put the Potatoes Into a Large Pot of Cold Salted Water and Bring to a Boil. Reduce the Heat, and Simmer For About 15 Minutes, Until the Potatoes Are Just Slightly Tender but not Cooked All the Way Through. Drain the Potatoes, and Dry Well. Slice Them Into Thick Wedges, Six Wedges Per Potato.

    6
    Done

    Whisk Together the Olive Oil, Barbecue Rub, Salt and Pepper in a Large Bowl. Toss the Potato Wedges With the Oil and Seasoning. Grill the Wedges, Turning, For About 10-15 Minutes, or Until Golden Brown and Crisp All Over. Season With More Salt and Pepper Before Serving.

    7
    Done

    Note:

    8
    Done

    Be Careful not to Overboil Your Potatoes! Leaving Some Resistance in the Boiled Potatoes Is a Good Idea; You Don't Want Them to Fall Apart on the Grill.

    Avatar Of Brenda Lyons

    Brenda Lyons

    Charcuterie wizard crafting beautiful and delicious meat and cheese boards.

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