Steps to Prepare Zucchini Wedges Recipe

Crispy Grilled Potato Wedges

Slice the ends off of each zucchini, then slice them in half and into wedges.

Recipe Summary Crispy Grilled Potato Wedges

Seasoned grilled potato wedges that are crispy on the outside and soft on the inside. Boiling them first is not only key for texture but it also allows the wedges to absorb the seasoning. Dip in ranch dressing or favorite dipping sauce if desired.

Ingredients | Zucchini Wedges Recipe

1 ½ pounds large baking potatoes

¼ cup olive oil

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon onion powder

½ teaspoon chili powder

¼ teaspoon ground cumin

Directions

Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.

Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.

Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

Info | Zucchini Wedges Recipe

prep: 5 mins cook: 25 mins total: 30 mins Servings: 4 Yield: 16 potato wedges

TAG : Crispy Grilled Potato Wedges

Side Dish, Potato Side Dishes,