As promised on Wednesday... here is a fantastic little twist to your every day grilled potato wedge. The simple lemon vinaigrette adds so much flavor and Oomph! to these potatoes... it's almost crazy how easy it is!! Honestly, this vinaigrette would be great on a salad or piece of chicken or even a piece of fish. Versatility at it's finest :)
Grilled Potato Wedges with Lemon Vinaigrette
Adapted from Bobby Flay
- Serves 2 -
1/3 cup olive oil
2 teaspoons Dijon mustard
2 Tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons dried oregano
2 Tablespoons fresh parsley, minced
2 Russet Potatoes, cut into wedges
salt and pepper
Place the cut potatoes in a large microwave-safe bowl and add 1 tablespoon of water. Cover with plastic wrap and microwave for 2 minutes. Carefully remove the bowl and shake the potatoes around. Continue cooking another 2 minutes, or until the potatoes are just barely fork tender.
In a small bowl or measuring cup, whisk together all the remaining ingredients. Season with salt and pepper to taste and set aside.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the potatoes directly over the fire and grill about 4-5 minutes per side or until they are cooked through and golden, crispy on the outside. Carefully remove from the grill. Place on plate and drizzle with vinaigrette, or use vinaigrette as a dipping sauce. Either way... enjoy!
One Year Ago: Pasta with Ground Pork and Rosemary Sauce
Two Years Ago: Mustard and Herb Rubbed Sirloin Tip Roast
Three Years Ago: Grilled Potato Rounds