Grilled Buffalo Potato Wedges Recipes

Steps:

• Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Put potatoes in a large saucepan and pour in enough salted water to cover; bring to a boil; cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl.
• Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.
• Place potatoes skin-side down on the grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.

Steps:

• Place potatoes in a large pot, and add enough cold water to cover by 2 inches. Generously season water with coarse salt. Bring to a boil, reduce heat, and simmer until a paring knife pierces through potatoes with some resistance, about 5 minutes. Drain in a colander, and pat potatoes dry with a kitchen towel.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 4 to 5 seconds.) Brush potato wedges with oil, and grill, turning occasionally, until blackened with grill marks and a knife tip pierces through with little resistance, about 8 minutes. Season with sea salt and pepper, and serve.

Steps:

• Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.
• Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.
• Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

Steps:

• Preheat barbecue grill.
• Mix butter, vinegar, pepper sauce, and salt in shallow dish.
• Cut each potato lengthwise into 4 wedges. Pat dry with paper towels.
• Dip potato wedges into butter mixture and reserve any remaining butter mixture for basting.
• Cover and grill potatoes over medium heat 25 to 35 minutes, brushing occasionally with butter mixture and turning once or twice until tender.
• Serve with blue cheese dressing, if desired.

Steps:

• Spray a baking sheet with cooking spray.
• Arrange potato wedges on sheet and drizzle with olive oil Sprinkle with salt, pepper, and garlic powder.
• Bake at 375º for 30 minutes until tender.
• Remove pan from oven.
• Combine the hot sauce and butter in a microwave safe bowl and microwave on HIGH until melted.
• Stir to combine.
• Drizzle mixture over potato wedges and return to oven for an additional 15 minutes.
• Serve with salad dressing for dipping.