Grilled Cajun Potato Wedges Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Cut each potato into 12 wedges; place in a large bowl. Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika. Arrange in a single layer on prepared baking sheet.
• Bake in preheated oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer.

Steps:

• Cut each potato lengthwise into eight wedges; place in a greased 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with Cajun seasoning; toss to coat., Bake at 450° for 20-25 minutes or until tender, turning once.

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:

• Prepare barbecue grill for direct cooking.
• Preheat oven to 425°F degrees.
• Cut potatoes in half lengthwise; then cut each half lengthwise into 4 wedges.
• Place potatoes in large bowl.
• Add oil and garlic; toss to coat well.
• Combine salt, paprika, thyme, oregano, black pepper and ground red pepper in small bowl.
• Sprinkle over potatoes; toss to coat well.
• Place potato wedges in single layer in shallow roasting pan.
• (Reserve remaining oil mixture.) Bake 20 minutes.
• Meanwhile, cover mesquite chips with cold water; soak 20 minutes.
• Drain mesquite chips; sprinkle over coals.
• Place potato wedges on their sides on grid.
• Grill potato wedges, on covered grill, over medium coals 15 to 20 minutes or until potatoes are browned and fork-tender, brushing with reserved oil mixture halfway through grilling time and turning once with tongs.

Steps:

• Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18x12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.

Steps:

• Cut potatoes in half.
• Preheat grill to medium heat.
• Scoop out the pulp, leaving a 1/4-inch thick shell for the toppings. Cut the potatoes into quarter wedges, brush all over with butter and season with salt and pepper.
• Place on grill and cook until crisp, about 10 minutes. During the last few minutes of grilling, remove potatoes and place on a cookie sheet. Top the potatoes with cheese and bacon and place back on top of grill.
• While potatoes are grilling, combine the sour cream and horseradish in a small bowl and mix well.
• Place potatoes on serving plates and top with the green onions, chopped tomatoes and the sour cream horseradish sauce. Sprinkle with chopped chives, for garnish.