These crispy potato wedges are the star of the summer cookouts
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Why does it work
- A two-zone fire enables the potato carving to make it crispy, but also to cook for a tender interior.
- The spices of the potatoes with cumin and chili powder give the wedges an earthy, smoky taste.
I know these are not fries, but not “hamburger And grilled potato wedges “Do you also have a nice bell?
They are fast, tasty and fits well with most meat that come from the flames. So why shouldn’t you be part of a regular grill rotation?
You couldn’t be easier: Keil a few spoves, brush them with oil and put them on one over the coals Two-zone fire Until they are browning and crispy from all sides. Move the french fries to the cool side of the grill and cover it to go through cooking, and sprinkle them with a beautiful spice mix according to your wishes and you are done.
As with all the well -performed fries, you get a nice crispy appearance with some fluffy inside, but with the additional flavors that bring a little smoke and Char from The Grill to the party. I enjoyed all of this goodness next to a beautiful steak and brought the fries from grill to the plate while the meat was resting.
June 2010
These crispy potato wedges are the star of the summer cookouts
Cooking mode
(Keep your screen awake)
1 teaspoon ground cumin
1 teaspoon Ancho Chile (See notes)
1 teaspoon Diamond crystal kosher salt; Use half as much of the volume for table salt
1 teaspoon fresh ground black pepper
3 large Russet potatoesscrubbed and cut into 1-inch thick wedge
1/3 cup ((80 ML))) Olive oil outdoor virgin
Stir in a small bowl of cumin, chilli powder, salt and pepper. Set aside.
Serious food / Lorena Masso
Light chimney full of charcoal. When the entire charcoal is illuminated and covered with gray ashes, pour out and finish coal on half of the charcoal rice for indirect cooking. Alternatively, preheat half of the burners to a gas grill for high heat, cover and 10 minutes. Clean and oil grille.
Brush potatoes everywhere with olive oil. Place the potatoes on the hot side of the grill and tan on both sides for about 5 minutes per side. Move the potatoes to the cool side of the grill, cover them and continue cooking until the potatoes are soft, 5 to 10 minutes longer.
Serious food / Lorena Masso
Put the potato wedge in a large bowl. Sprinkle with a spice mixture to the taste and coated evenly. Serve immediately.
Serious food / Lorena Masso
Special equipment
grill
Notes
Chile powder can be replaced by Ancho Chile powder.
