Grilled Potato Wedges With Malt Vinegar Tarragon Dip Recipes

Steps:

• Heat gas or charcoal grill. Cut each potato lengthwise into 8 wedges; pat dry with paper towels. Spray potato wedges thoroughly with cooking spray. Sprinkle with Cajun seasoning. Place in grill basket (grill "wok").
• Place grill basket on grill rack over medium heat. Cover grill; cook 30 to 40 minutes, stirring every 10 minutes, until potato wedges are tender.
• In small bowl, mix sour cream and barbecue sauce. Serve with potato wedges.

Steps:

• Pierce potato and place on a microwave-safe plate. Microwave on high for 3 minutes or until still firm but almost tender. Cut into eight wedges; place on a baking sheet coated with cooking spray. Spritz wedges with olive oil-flavored spray; sprinkle with salt, garlic salt and cayenne. Bake at 425° for 20-25 minutes or until golden brown. , In a small bowl, combine the dip ingredients. Serve with potato wedges.

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:

• 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:

• Heat oven to 450°F. Line 2 large cookie sheets with foil; spray foil with cooking spray.
• In large bowl, stir together oil, mustard seed, rosemary and 1 tablespoon of the salt. Add potato wedges; toss to coat. Spread potatoes in single layer on cookie sheets.
• Bake 45 minutes, turning once, until potatoes are golden brown and tender. Sprinkle with remaining 1 tablespoon salt.

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:

• 1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. 2. Remove saucepan from heat and let cool 5 minutes. 3. Combine Hellmann's or Best Foods Real Mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. 4. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes. 5. Cover potatoes with water in 4-quart sauce pan; bring to a boil over medium-high heat. 6. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. 7. Drain and cool slightly. 8. Cut each potato lengthwise into 8 slices. 9. Brush potatoes with oil and seasoning, if desired, with salt and pepper. 10. Grill, turning once, 4 minutes or until golden and cooked through. 11. Arrange potatoes on serving platter, then sprinkle with parsley. 12. Serve with Tarragon dip.