Father’s Day is coming up and these potatoes would taste phenomenal with a great grilled steak. I don’t know about you, but I like to make summertime meals as easy as humanly possible and cooking everything on one surface fits that bill.
Why do steak and potatoes go so well together? Well I’m really not sure, but I do know that a russet potato, crisp on the outside and creamy and smooth on the inside, is always a hit.
Russet potatoes, which will hold up well sliced and grilled, are on sale this week at Brookshire’s, so stock up for Father’s Day or any weeknight grilling venture.
Grilled Potato Wedges
1 tsp cumin
1 tsp ancho or regular chili powder
1 tsp kosher salt
1 tsp freshly ground black pepper
3 large russet potatoes, scrubbed and cut into wedges about 1 inch thick
1/3 cup olive oil
Mix together the cumin, chili powder, salt and pepper in a small bowl and set aside.
Brush the potatoes all over with olive oil and place over the hot side of the grill and cook until browned and crisp on both sides, about 2 to 3 minutes per side. Move the potatoes to the cool side of the grill, cover, and continue to grill until cooked through, about 5 to 10 minutes longer.
Remove the potatoes from the grill to a large bowl. Sprinkle with the spice mixture to taste and toss to coat. Serve immediately.
Nutritional Information: Calories Per Serving: 200, Calories from Fat: 102, Fat: 11 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrates: 24 g, Fiber: 4 g, Sugars: 2 g