Ingredients Jump to Instructions ↓

  1. 3 Russet potatoes - (about 2 1/4 pounds) (large)

  2. 1/4 cup 59ml Olive oil

  3. 2 Garlic - minced

  4. 1 teaspoon 5ml Salt

  5. 1 teaspoon 5ml Paprika

  6. 1/2 teaspoon 2 1/2ml Dried thyme leaves - crushed

  7. 1/2 teaspoon 2 1/2ml Dried oregano leaves - crushed

  8. 1/4 teaspoon 1 1/3ml Black pepper

  9. 1/8 teaspoon 0.6ml Ground red pepper - (up to 1/4)

  10. 2 cups 474ml Mesquite chips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare barbecue grill for direct cooking. Preheat oven to 425F. To prepare potatoes, scrub under running water with stiff vegetable brush; rinse. Dry well and do not peel. Cut potatoes in half lengthwise with chef's knife; then cut each half lengthwise into 4 wedges. Place potatoes in large bowl. Add oil and garlic; toss to coat well. Combine salt, paprika, thyme, oregano, black pepper and ground red pepper in small bowl. Sprinkle over potatoes, toss to coat well. Place potato wedges in single layer in shallow roasting pan. (Reserve remaining oil mixture left in large bowl.) Bake in oven for 20 minutes. Meanwhile, cover mesquite chips with cold water; soak 20 minutes. Drain mesquite chips; sprinkle over coals. Place potato wedges on their sides on grid. Grill potato wedges, on covered grill, over medium coals 15 to 20 minutes or until potatoes are browned and fork-tender, brushing with reserved oil mixture halfway through grilling time and turning once with tongs.


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