Ali’s All-In Grilled Spuds

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It’s an uncommon dish made with a common food. In fact, this recipe makes them extraordinary.
  • 4 large Idaho or russet potatoes, cut into wedges
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ cup + one dash of extra-virgin olive oil
  • 2 tablespoons chopped herbs (such as parsley)
  • Bring a well-salted pot of water to a boil. Add potatoes. Cook until al dente, 5 to 7 minutes.
  • Drain. Let cool a bit. Heat FIREDISC® cooker to medium-high.
  • Add a dash of olive oil. In a large bowl, mix together garlic powder, salt, and pepper. Stir in olive oil.
  • Add potatoes. Toss to coat. Remove potatoes from the oil.
  • Reserve excess oil in a bowl. Grill potatoes, flipping once, until golden brown, about 5 minutes. Add herbs to the reserved oil mixture. Return potatoes to the mixture. Toss again.