Grilled Cajun Potato Wedges

Recipe Ingredients

3		Russet potatoes - (about 2 1/4 pounds) (large)
1/4 cup	59ml	Olive oil
2		Garlic - minced
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Dried thyme leaves - crushed
1/2 teaspoon	2.5ml	Dried oregano leaves - crushed
1/4 teaspoon	1.3ml	Black pepper
1/8 teaspoon	0.6ml	Ground red pepper - (up to 1/4)
2 cups	474ml	Mesquite chips

Recipe Instructions

Prepare barbecue grill for direct cooking. Preheat oven to 425F. To prepare potatoes, scrub under running water with stiff vegetable brush; rinse. Dry well and do not peel. Cut potatoes in half lengthwise with chef's knife; 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 left in large bowl.) Bake in oven for 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.

Source:
Greg Vernon

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