Every summer, my family and I would gather around the grill for our annual backyard barbecue, an event filled with laughter, music, and, of course, delicious food. One year, as the sun dipped low and the sky turned into a canvas of warm hues, my grandmother decided to shake things up with a new recipe: smoky BBQ potato wedges. This wasn’t just any ordinary recipe; it was a twist on a classic that transformed our simple summer gathering into a culinary adventure.
I remember that day vividly. The aroma of smoky paprika wafted through the air, mingling with the sizzle of potatoes on the grill. As we waited eagerly, my grandmother shared stories of her childhood summers spent on her family’s farm. She spoke of rustic meals cooked over an open flame, the kind of simple yet satisfying fare that brings people together. It was in those moments that the true magic of cooking revealed itself: food wasn’t just about the ingredients; it was about creating memories.
These smoky BBQ potato wedges became the highlight of that summer barbecue. The crispy, golden exterior of the potatoes, with a subtle smoky kick, perfectly complemented the rich, tangy dipping sauce. Each bite was a celebration of flavor, with the creaminess of the sauce balancing the boldness of the paprika. The recipe quickly became a staple at our gatherings, a delicious reminder of those joyful summer nights.
As I prepare these wedges today, I’m transported back to those cherished family moments. The recipe itself is a breeze to make: with just a few ingredients and simple steps, you can create a dish that’s both flavorful and satisfying. Whether you’re hosting a barbecue or simply looking for a tasty snack, these smoky BBQ potato wedges are sure to impress.
So, gather your loved ones, fire up the grill, and indulge in a recipe that’s more than just a meal—it’s a flavorful journey through time and memory.
Smoky BBQ Potato Wedges
Ingredients
- 4 large russet or Yukon Gold potatoes
- 1/4 cup canola oil
- 1 tablespoon kosher salt
- Pinch of freshly ground black pepper
- 1/4 cup mayonnaise
- 2 tablespoons sherry vinegar (or substitute with 1 tablespoon rice wine vinegar and 1 tablespoon white wine vinegar)
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon smoked paprika
- 1/4 cup chopped flat-leaf parsley
Directions
Preheat the grill to high heat. Simultaneously, bring a large pot of water to a rolling boil.
Cut the potatoes into wedges and add them to the boiling water. Typically, cut russet potatoes into 8 wedges and Yukon Golds into 4 wedges.
Partially cook the potato wedges until tender enough to pierce with a fork, approximately 10 minutes.
In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, and vinegar. Gradually whisk in the olive oil until the mixture is smooth and well-blended. Season with salt and pepper to taste. Refrigerate until needed.
Drain the potatoes and brush them with canola oil. Season with kosher salt and freshly ground black pepper.
Place the potato wedges on the grill with the cut side facing down. Grill with the lid closed for 2-3 minutes. Open the lid, flip the wedges, and grill for an additional 2-3 minutes with the lid closed.
Remove the potatoes from the grill, sprinkle with smoked paprika, and coat with the prepared sauce. Garnish with chopped parsley.
Serve hot.
Storing Suggestion
Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to restore crispiness.
Cooking Tips
For a spicier kick, add a dash of cayenne pepper to the seasoning mix. Ensure the potatoes are well-coated with oil to achieve a crispy exterior. If you don’t have a grill, you can also bake the wedges at 425°F (220°C) for 20-25 minutes, flipping halfway through.
Serving Suggestions
These smoky BBQ potato wedges pair well with a tangy coleslaw or a fresh garden salad. Serve with a dipping sauce like ranch or BBQ sauce for added flavor.
Ingredient Substitutions
You can substitute the canola oil with vegetable oil or another neutral oil. Greek yogurt can be used instead of mayonnaise for a lighter version. Apple cider vinegar works well if sherry vinegar is unavailable.
Seasonal Variations
In the fall, add a sprinkle of cinnamon and nutmeg to the smoked paprika for a seasonal twist. During summer, experiment with fresh herbs like rosemary or thyme to complement the smoky flavor.
Allergen Information
This recipe contains mayonnaise, which includes eggs. For an egg-free alternative, use a vegan mayonnaise. Ensure all other ingredients are checked for allergens based on your dietary needs.
FAQ:
How long should I cook the potato wedges on the grill?
Grill the potato wedges for about 2-3 minutes on each cut side with the lid closed to achieve a crispy texture.
Can I make the dipping sauce in advance?
Yes, you can prepare the dipping sauce ahead of time and refrigerate it until you’re ready to use it.
What can I use instead of sherry vinegar?
Substitute sherry vinegar with a combination of rice wine vinegar and white wine vinegar for a similar tangy flavor.
How can I make the potato wedges extra crispy?
Ensure the potatoes are well-coated with oil before grilling and avoid overcrowding them on the grill.
Can I bake these potato wedges instead of grilling them?
Yes, bake the potato wedges at 425°F (220°C) for 20-25 minutes, flipping halfway through, for a crispy alternative to grilling.
How should I store leftovers?
Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or toaster oven to maintain their crispiness.
Smoky BBQ Potato Wedges
Ingredients
- 4 large russet or Yukon Gold potatoes
- 1/4 cup canola oil
- 1 tbsp kosher salt
- Pinch of freshly ground black pepper
- 1/4 cup mayonnaise
- 2 tbsp sherry vinegar or substitute with 1 tbsp rice wine vinegar and 1 tbsp white wine vinegar
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tbsp smoked paprika
- 1/4 cup chopped flat-leaf parsley
Instructions
- Preheat your grill to high heat. At the same time, bring a large pot of water to a rolling boil.
- Slice the potatoes into wedges, adding them to the boiling water. Generally, cut russet potatoes into 8 wedges each and Yukon Golds into 4 wedges each.
- Partially cook the potato wedges until a fork easily pierces them, which should take about 10 minutes.
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and vinegar. Gradually whisk in the olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste, then refrigerate until the potatoes are ready.
- Drain the potatoes and brush them with canola oil. Season with kosher salt and freshly ground black pepper.
- Place the potato wedges on the grill with one of the cut sides facing down. Grill with the lid closed for 2-3 minutes. Open the lid, flip the potatoes to the other cut side, and grill with the lid closed for another 2-3 minutes.
- Remove the potatoes from the grill, sprinkle with smoked paprika, and coat with the prepared sauce. Garnish with chopped parsley.
- Serve immediately.
