Appetizer Side Dish

Grilled Mediterranean Potato Wedges

  • Ready Time: 30min
    No Reviews
  • Prep Time: 10min
    Cook Time: 20min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 6
    Prep Method: Grilled
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Description

Recipe by: The BBQ Queens

Finger food at its bbq best! Serve a platter of grilled wedge-cut, sliced, and whole grilled spuds and watch them disappear. A drizzle of lemon-garlic vinaigrette and a sprinkling of feta, kalamata olives, and Italian parsley give these potato wedges a Mediterranean spin.

Ingredients

Lemon-Garlic Drizzle

  • 1 large garlic clove, minced
  • 1 teaspoon coarse kosher or sea salt
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil

Grilled Potatoes

  • 2 lbs. small russet potatoes, rinsed and patted dry, each cut into 8 wedges
  • Olive oil for brushing
  • Salt and pepper
  • ½ cup pitted Kalamata olives, finely chopped
  • 2 tablespoons snipped Italian parsley
  • 4 ounces feta cheese, crumbled

Preparation
Prep Time: 10min | Cook Time: 20min

  1. To make the Lemon-Garlic Drizzle, mash the minced garlic and salt with a fork in a bowl until the garlic makes a paste.
  2. Whisk in the lemon juice, then the olive oil. Set aside.
  3. Arrange wedges on a baking sheet. Brush with olive oil and season with salt and pepper.
  4. Prepare a medium-hot fire in your grill.
  5. Transfer the wedges to the grill rack.
  6. Close the grill lid. After 3 to 4 minutes, open the lid and turn the potatoes.
  7. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork.
  8. As the potatoes get done, remove them with tongs and return them to the baking sheet.
  9. To serve, transfer the potatoes to a platter.
  10. Drizzle with the vinaigrette and sprinkle with feta, Kalamata olives, and Italian parsley.

Nutrition

Calories280
Fat15g
Sodium810mg
Cholesterol15
Vitamin C50%
Carbohydrates30g
Fiber2g
Protein6g
Potassium654mg

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