Crispy on the outside, soft on the inside and sprinkled with a little bit of Romano cheese... these grilled potato wedges are healthier and tastier than french fries!
Ingredients:
Potatoes, we used baby red skin
Canola or vegetable oil
Romano cheese, grated
Salt & pepper
Parsley, chopped - for garnish
Directions:
- Cut potatoes into similar sized wedges; this will help them cook evenly.
- Put wedges into a bowl and lightly coat with oil.
- Grill wedges over medium-high heat until outsides are crispy and you have grill marks - approximately 8 minutes per side, but will vary with size of the potato wedges. If potatoes begin to get too dark before the center is soft, you can either lower the grill temperature or put the wedges on a baking pan and finish them in the oven at 350 degrees.
- Once potato wedges are cooked through, place on a serving tray. Season wedges with salt and pepper and then sprinkle with cheese and parsley.
- Serve immediately.
