Mar 27, 2012
I consider Bobby Flay to be one the best chefs on TV. I know, Anthony Bourdain hates him, but Anthony Bourdain hates everyone — or at least that’s his act. Whatever Tony! Bobby knows how to get a grill working for sure. And he out did himself with this recipe for the humble grilled potato wedge.
Potato wedges and fries are generally a hit or miss affair without a deep fryer, but if the stars align right and you nail it, you will obtain trues greatness as a back yard gourmet. To insure that you get it right, secretly study this recipe. Insure that you know it well enough to cook from memory. Practice a couple of times before hand, if needed. When you cook this on BBQ day be sure to keep a smug look on your face as the other dudes that are your guest glare at you in jealousy and drink all of your beer in revenge.
- 4 large Russet potatoes, cut into wedges and par-cooked
- 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.
The original recipe can be found at Food Network. I have personally prepared this potato dish and I can assure you that it will turn heads. If you try it, please post a comment.