Grilled Crispy Idaho Potato Wedges
Try this Grilled Crispy Idaho Potato Wedges recipe, or contribute your own.
Try this Grilled Crispy Idaho Potato Wedges recipe, or contribute your own.
- Carbohydrate 6.46081001838333 g
- Cholesterol 0 mg
- Fat 17.7152600138306 g
- Fiber 3.98649995416134 g
- Protein 5.25495001507226 g
- Saturated Fat 2.07981200085536 g
- Serving Size 1 1 recipe (169g)
- Sodium 15315.18198159 mg
- Sugar 2.47431006422199 g
- Trans Fat 0.566672000624275 g
- Calories 195 calories
Step-by-step
- Bake or microwave the potatoes until almost cooked. Cut the partially cooked potatoes length-wise into 4 wedges each (total of eight).
- In a bowl mix together the mustard, olive oil, thyme, salt, and pepper. Coat the wedges with the mustard mix.
- Preheat a grill to medium heat and lightly oil the grill surface.
- Add the potatoes and cover the grill. Check every 5 minutes, turning the wedges to brown on all sides. Cook 10 to 15 minutes or until crispy
Traditional French frites rely on complete immersion in hot oil, but grilling applies direct radiant heat to achieve a similar crunch without deep-frying. Idaho potatoes possess a high starch content and low moisture level, making them uniquely suited for high-heat cooking methods. Par-cooking the tubers beforehand gelatinizes the starches internally while preventing the exterior from burning before the center turns tender.
Mastering the Heat and Coatings
Preheating the grill to medium establishes a stable thermal zone that prevents sticking. Lightly oiling the grates creates a physical barrier against the sugars in the Dijon mustard coating, which can caramelize too quickly and turn bitter. Brush the seasoned mustard and olive oil mixture evenly across all four sides of each wedge to ensure total surface browning. Turning the wedges every 5 minutes distributes the direct heat evenly across the potato skin.
Texture and Pairing Strategy
Watch for a deep golden-brown crust and a distinct crisp exterior before removing the wedges from the heat, which typically takes 10 to 15 minutes. Serve these charred spuds alongside grilled flank steak or roasted pork loin. The high acidity and sharp pungency of the mustard cut cleanly through the rich animal fats of heavy protein mains.
