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.
1 large garlic clove, minced
1 teaspoon coarse kosher or sea salt
1 tablespoon fresh lemon juice
3 tablespoons olive oil
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
Prep Time: 10min | Cook Time: 20min
To make the Lemon-Garlic Drizzle, mash the minced garlic and salt with a fork in a bowl until the garlic makes a paste.
Whisk in the lemon juice, then the olive oil. Set aside.
Arrange wedges on a baking sheet. Brush with olive oil and season with salt and pepper.
Prepare a medium-hot fire in your grill.
Transfer the wedges to the grill rack.
Close the grill lid. After 3 to 4 minutes, open the lid and turn the potatoes.
Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork.
As the potatoes get done, remove them with tongs and return them to the baking sheet.
To serve, transfer the potatoes to a platter.
Drizzle with the vinaigrette and sprinkle with feta, Kalamata olives, and Italian parsley.
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