Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Grilled Crispy Potato Wedges
Chef Waldy Malouf is well known for his live fire cooking and customers flock to Beacon for his grilled specialties. Joining the steaks, chops, duck and...
Servings
4
4
Cuisine Type
- american
Day Part
- Dinner
- Lunch
- Snack
Menu Part
- Appetizer
Main Ingredient
- Potatoes
Source: Chef Waldy Malouf, Beacon Restaurant, Bar & Bakery, New York, NY & Idaho Potato Commission
Chef Waldy Malouf is well known for his live fire cooking and customers flock to Beacon for his grilled specialties. Joining the steaks, chops, duck and oysters on the grill are thick wedges of potato—a lower fat and very flavorful way to have a “french fry” experience without deep frying.
Ingredients
2 large Idaho potatoes (12-14 oz. each)
1/2 cup Dijon mustard
2 tbsp. extra-virgin olive oil
1 tbsp. fresh thyme leaves
Coarse salt and black pepper
Steps
Bake or microwave whole potatoes until almost cooked. Cut lengthwise into 4 wedges each.
In bowl, mix together mustard, olive oil, thyme and salt and pepper to taste. Coat potato wedges with mustard mixture.
Preheat grill to med. heat and oil grill surface. Add potatoes; cover and cook until crispy, turning wedges to brown on all sides and checking every 5 min. to prevent burning.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale)
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}