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A love affair with my grill. Just to be clear.
We're pretty tight, me and that grill. I like to try and make entire dinners on it during the Summer because our house is old (built in the 1930's) and un-air-conditioned. It's brick and we have lots of large trees shading it so it actually stays comfortable in the Summer - there's usually just one week near the end of July that we feel the need to break out our fans.
Last night I had planned to make garlic bread to go with dinner but the kiddos and I got caught up playing and chatting with friends at the park so before I knew it Harpers was in I-missed-my-nap-melt-down mode and I didn't feel like a trip to pick up some bread was such a good idea.
Thankfully I had picked up about a pound of red potatoes the day before so I decided to use those.
First I boiled them in a pot of water until they were just barely fork-tender.
Then I sliced them into wedges.
Seasoned them with herbs, tony's creole spice blend and olive oil.
And threw everything on the grill.
By the way, grilled brocolini is delightful.
Just grill, flipping occasionally, until the sides are all crispy - about 10 minutes using charcoal that's started to ash over.
Grilled Potato Wedges
1 lb. red potatoes
1/2 tsp. dried rosemary
1/2 tsp. dried oregano
1/4 tsp. Tony Chachere's creole spice blend
Place potatoes in a pot. Fill with water until it covers the tops of the potatoes. Boil until the potatoes are just barely fork-tender. Drain them and slice into wedges. Drizzle with oil and sprinkle seasonings on top.
Cook on a preheated grill, flipping every once in a while, until all sides are crispy. Serve and enjoy!