Today the weather here in Southern Illinois is beautiful. Days like these are perfect for grilling. So that is what we will be doing. Hubby chose pork chops and I will be making grilled potatoes, fried corn and a nice garden salad. The recipe I share today is for grilled potatoes
3 yukon gold potatoes
2 Tbsp olive oil
1 tsp Kosher salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp garlic salt
1/2-1 tsp fresh ground pepper
1 tsp Kosher salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp garlic salt
1/2-1 tsp fresh ground pepper
Wash potatoes and pat dry. Slice each potato in half, splitting the width of the potato evenly. Lay each half, cut side down, on a cutting board and cut into wedges, approximately 1/2 inch thick. Some of mine were thinner, some a little thicker. You just want them to be pretty close to the same size so they cook evenly.
Once all potatoes are cut, place wedges in a bowl and coat with olive oil. Add seasonings and toss until well-coated. Allow potatoes to sit for 10 minutes before adding to the grill.
Preheat the grill to 500° and add potatoes directly to the grill rack. Be careful not to lose any during this process. I'm sorry to say I had a casualty while trying to flip mine. Sorry little potato wedge!
Reduce heat to medium. Grill for 4-5 minutes per side. Do not turn until time is up! Be patient!
Once potatoes are nicely browned on both sides, if necessary, reduce heat and move to a cooler section of the grill to keep warm. The front half of our grill cooks a bit hotter than the back, so rotate your potatoes while flipping if this is the case with your grill too. This will help ensure that at least one side of each wedge gets a nice, brown color.
Serve immediately. Happy grilling!!!
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