Grilled Potato Wedges
Potato wedges are seasoned with five simple ingredients before they earn their grill stripes. This easy gluten-free side would pair perfectly with other grilled meats or veggie burgers.
- 4 large russet potatoes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Place the potatoes in a large pot and cover with cold water. Place pot over medium heat and bring to a boil. Boil until potatoes are fork tender but still firm in the middle, about 15-20 minutes. Drain water and let potatoes cool.
In a small bowl, mix salt, garlic powder, paprika and black pepper. Cut potatoes in half, lengthwise, and cut each half into 3-4 wedges, depending on potato size. Pour olive oil into a small bowl. Place potato wedges on a large cutting board or baking sheet, brush with olive oil and sprinkle with seasoning mixture. Make sure the potato wedges are evenly covered.
Heat the grill to medium heat. Place potato wedges on the grill and cook until potatoes are completely cooked through and grill marks appear on the outside, 10-15 minutes, flipping once.
Nutrition Analysis: 330 cal, 4 g fat, 0 mg chol, 600 mg sodium, 68 g carbs, 5 g fiber, 2 g sugar, 8 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. She blogs about whole food and seasonal ingredients at shelikesfood.com.
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