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Categories:Viewed: 31 - Published at: 3 months ago
Ingredients
- 3 -4 medium russet potatoes
- 1 -2 tablespoon olive oil
- 1 -2 teaspoon kosher salt
- 2 tablespoons cilantro or 2 tablespoons flat-leaf Italian parsley
- 2 -3 green onions
- 3 -4 garlic cloves
Method
- Preheat BBQ or Oven.
- If using the oven the hotter the better, 450 degrees is preferred.
- Cut the potatoes in Wedges, (cut in half length wise, then cut each half into 4 wedges).
- place in boil or sheet pan, drizzle with Olive oil and sprinkle with salt.
- The quantity of the salt depends on you.
- Toss to coat evenly.
- If BBQing I place the potatoes on foil that has been sprayed with cooking spray, or using a sheet pan that is lined with foil and sprayed.
- Turn potatoes every 5-7 minutes on the BBQ or 10-15 in the oven until fork tender.
- Don't worry about the crispy ones or a little burnt looking, those are the best.
- While cooking, chop the cilantro or parsley, depending on flavor preference, other menu items or what I have on hand dictates which herb.
- Chop the onion, mainly the tops.
- Mince or finely chop the garlic.
- Set aside.
- Once the potatoes are done, place in a bowl, add the garlic, herbs and onions, drizzle with a little more Olive Oil and toss to coat.
- Serve with Ranch, Roasted Pepper Aioli or Ketchup.
- Great garlic flavor and the fresh herbs make the dish.
- Note: Cooking time varies if using the BBQ (15 minutes) versus the Oven (30 minutes) as well as the size of your wedges.
