Name: Grilled Potato Wedges with Two Dipping Sauces—Spicy Roasted Garlic Ketchup & Chipotle Red Pepper Aioli
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 6
Ingredients: For the potato wedges:; 3 lbs russet potatoes, cut into wedges; 1 tbsp canola or vegetable oil; 2 tsp cajun seasoning; For the spicy garlic ketchup:; 1 cup ketchup (use your favorite); 2 garlic cloves, roasted and minced; 1 tbsp hot sauce, I used Sriracha; For the Chipotle Red Pepper Aioli:; 1 red bell pepper, roasted, peeled, seeded, and chopped; ¼ small red onion, chopped; 2 garlic cloves, led and coarsely chopped; 2 tbsp red wine vinegar; 1 tbsp Dijon mustard; ½ tbsp chipotle peppers in adobo sauce; 1 tbsp olive oil; ¼ cup mayonnaise

Grilled Potato Wedges with Two Dipping Sauces—Spicy Garlic Ketchup & Chipotle Red Pepper Aioli

You would probably never guess this, but this recipe is probably one of the hardest ones I’ve ever put on this blog. I don’t know why, but I just couldn’t get the grilled potatoes right. I bet I made them six or seven times before I was able to get them just perfect. And these are perfect. I’m definitely a potato connoisseur and these Grilled Potato Wedges rank right up there with any fried or baked potato that I’ve ever had.

This time of year I seem to want to grill everything. I love the smoky depth that it gives to the food and the clean up is substantially less than cooking in the kitchen. I love these Grilled Potato Wedges as an appetizer or a side with a delicious grilled main course. I love to serve them with different dipping sauces and these are two of my favorite. The Spicy Roasted Ketchup comes together so easily just using your favorite ketchup and hot sauce, while the Chipotle Red Pepper Aioli is a take on one of my favorite sauces that I love with fish and seafood. You could definitely try them with delicious basil aioli, roasted garlic aioli, or a spicy tomato sauce.

Authorloulousucre

DifficultyBeginner

Yields6 Servings

Prep Time20 minsCook Time18 minsTotal Time38 mins

For the potato wedges:

3 lbs russet potatoes, cut into wedges

1 tbsp canola or vegetable oil

2 tsp cajun seasoning

For the spicy garlic ketchup:

1 cup ketchup (use your favorite)

2 garlic cloves, roasted and minced

1 tbsp hot sauce, I used Sriracha

For the Chipotle Red Pepper Aioli:

1 red bell pepper, roasted, peeled, seeded, and chopped

¼ small red onion, chopped

2 garlic cloves, led and coarsely chopped

2 tbsp red wine vinegar

1 tbsp Dijon mustard

½ tbsp chipotle peppers in adobo sauce

1 tbsp olive oil

¼ cup mayonnaise

Preheat grill to 400℉.

Parboil the potatoes wedges in boiling water for about 3-5 minutes until just beginning to get fork-tender. (It is very important that you not overcook the wedges, watch them very closely.). Remove from the boiling water and place in an ice bath to stop the cooking. Drain and place on paper towels to dry.

Dry the potato wedges completely. Toss them gently with the olive oil and the cajun seasoning. Spread onto a grill pan leaving space between each to circulate air around each wedge.

Grill for 12-18 minutes, turning every 4 minutes, being careful not to burn the wedges. (The wedges will get crispy on the outside and will be tender on the inside.)

Once done, remove and place on a platter with the spicy garlic ketchup and the chipotle red pepper aioli.

To make the spicy garlic ketchup:

Combine the ketchup, hot sauce, and roasted garlic. Stir well to combine and store in the refrigerator until ready to serve.

To make the chipotle red pepper aioli:

Combine the red peppers, onion, garlic, vinegar, honey, mustard, and chipotles in adobo in a blender. Season with salt and pepper and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Strain the sauce into a bowl.

Add the mayonnaise and stir until well combined. Store in the refrigerator until ready to serve.

Ingredients