Grilled Cajun Potato Wedges

Tagged with: Black pepper, Cooking, Filet Mignon, Olive oil, Potato, Potatoes, Salad

Sunday, April 20, 2008, 16:30

This news item was posted in Grilling category and has so far.

This weekend the weather was just perfect that I needed to get outside and grill! I made some simple turkey burgers the other night but needed MORE! I need to keep the grill fired up! Therefore I spent time flipping through old cookbooks and recipes that we’ve accumulated over the years in search of some great grilling recipes to share.

Right now I am prepping tonight’s dinner, Filet Mignon with Cajun Potato Wedges, Grilled Onions and either top an arugala salad with the meat (I always love steak salad) or have green beans (maybe even grill those!)

Grilled Cajun (or not) Potato Wedges

3 large russet potatoes, washed (do not peel)
1/4 cup olive oil
2 cloves of garlic, minced
1 tsp salt
1 tsp paprika
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/4 tsp black pepper
1/4 tsp cayenne pepper (adjust to your preference)

Note: you can prep the potatoes in step 3 and set aside until close to dinner time

Prepare your grill and get it nice and hot
Preheat kitchen oven to 425 degrees
Cut potatoes in half lengthwise; then cut each half lengthwise into 4 wedges. Place potatoes in large bowl. Add oil and garlic; toss until well coated. (Chef Jeff says: If you are like me, I tend to add extra oil as needed.)
Combine salt, pepper, paprika, thyme, oregano and cayenne in a small bowl. Sprinkle over potatoes; toss to coat well. (Chef Jeff recommends: if you have guests that don’t like spicy foods, hold off on the cayenne and coat the potatoes in two batches - one with cayenne, one without)
Place wedges in single layer in a shallow roasting pan (reserve the extra oil mix in the bowl). Bake for 20 mins.
Grill potato wedges on grilling grid, covered for 20 minutes or until potatoes are browned and fork tender; brushing with reserved oil halfway through grilling time and turning once with tongs.