Grilled Potato Wedges

by

Recipe by Bobby Flay.

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Amended 7/28/13
We have had this recipe on our blog since November of 2011 and just now tried it.  We made a few substitutes and it turned out great.  We didn’t have any Sherry Vinegar so we used Red Wine Vinegar.  Also we did not grill the lemons, we just squeezed the raw ones in the sauce.  If you use the Red Wine Vinegar I would cut the amount back to maybe 1 tablespoon.  And we used Vegetable Oil instead of Canola.  They turned out really good and we will make these again.

And we also added a picture, because you know everyone will be more likely to try a recipe if they can see it.  We all eat with our eyes to some point 🙂

  • 4 large Russet potatoes, cut into wedges and par-cooked (hello microwave!)
  • Canola oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sherry vinegar
  • Juice from 2 grilled lemons
  • 1/4 cup extra-virgin olive oil, plus more for garnish
  • 2 tablespoons smoked paprika
  • Handful flat-leaf parsley leaves, for garnish

Preheat a charcoal or gas grill to high heat. Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side. While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper. Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes and scatter the parsley over the top.

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