Perfect Grilled Potatoes
Veg-EZ Video e-Cookbook • 2m 41s
( 4 wedges per serving)
Deliciously crispy on the outside fluffy on the inside!
3-5 large russet potatoes, scrubbed and cut lengthwise into quarters (1 1/2-inch wedges)
Extra-virgin olive oil, for brushing
Sea salt and freshly ground pepper
Place potatoes in a large pot, and add enough cold water to cover by 2 inches. Season water generously with salt. Bring to a boil, reduce heat, and simmer until a paring knife pierces through potatoes with some resistance, about 5 minutes. Drain in a colander, rinse well with cold water and pat potatoes dry with a kitchen towel.
Preheat grill to medium-high, 350-400. Brush potato wedges with oil, and grill, turning occasionally, until nicely browned with grill marks the exterior is crispy and a knife tip pierces through with little resistance, about 8-10 minutes. Brush with any leftover oil, season with sea salt, pepper and serve.
Sprinkle with Italian seasoning, oregano, dried herbs, cumin, tofu sour cream, vegan cheese of choice or serve topped with Corn and Black Bean Salsa.
Up Next in Veg-EZ Video e-Cookbook
Grilled corn and Black Bean Salsa
4 ears fresh corn
1 cup diced tomatoes
1 15-ounce can black beans, rinsed and drained (2 cups cooked)
1/3 cup diced red onion
4 scallions, minced (white and green parts)
1 cup chopped cilantro
1/4 tsp ground cumin
Juice of 1 large lime (additional to taste)
1-2 jalapenos, fi...
Grilled Sweet Potatoes
1/4 c. olive oil
1 t. salt
1 t. ground cumin
1/2 t. nutmeg
2 t. fresh lime juice, plus a squeeze for
2 1/2 lbs. sweet potatoes, sliced and par-cooked until firm tender
1-2 scallions, chopped
1/4 c. fresh cilantro or parsley leaves, minced
Preheat grill to 450 deg...
Kale and Citrus Salad
3 T. Miso Mayo (or vegan mayo of your choice)
1 T. regular or low sodium soy sauce
1 T. water
2 t. rice wine vinegar
1 t. hot chili sauce
3 T. vegetable oil
3 cloves garlic, chopped
1 bunch kale, washed well
½ yellow pepper, s...