Grilled Crispy Idaho Potato Wedges
2 large Idaho potatoes (12 to 14 ounces each)
1/2 cup Dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme or 1 teaspoon dried thyme
coarse salt
freshly ground black pepper to taste
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.
Yield: 4 servings
Source: Waldy Malouf, Chef/Co-owner Beacon Restaurant, Bar & Bakery New York City
2 large Idaho potatoes (12 to 14 ounces each)
1/2 cup Dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme or 1 teaspoon dried thyme
coarse salt
freshly ground black pepper to taste
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.
Yield: 4 servings
Source: Waldy Malouf, Chef/Co-owner Beacon Restaurant, Bar & Bakery New York City
MsgID: 3128347
Shared by: Gladys/PR
In reply to: Recipe: Potato Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Potato Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
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