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1
Preheat BBQ or Oven.
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2
If using the oven the hotter the better, 450 degrees is preferred.
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3
Cut the potatoes in Wedges, (cut in half length wise, then cut each half into 4 wedges).
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4
place in boil or sheet pan, drizzle with Olive oil and sprinkle with salt.
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5
The quantity of the salt depends on you.
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6
Toss to coat evenly.
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7
If BBQing I place the potatoes on foil that has been sprayed with cooking spray, or using a sheet pan that is lined with foil and sprayed.
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8
Turn potatoes every 5-7 minutes on the BBQ or 10-15 in the oven until fork tender.
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9
Don't worry about the crispy ones or a little burnt looking, those are the best.
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10
While cooking, chop the cilantro or parsley, depending on flavor preference, other menu items or what I have on hand dictates which herb.
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11
Chop the onion, mainly the tops.
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12
Mince or finely chop the garlic.
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13
Set aside.
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14
Once the potatoes are done, place in a bowl, add the garlic, herbs and onions, drizzle with a little more Olive Oil and toss to coat.
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15
Serve with Ranch, Roasted Pepper Aioli or Ketchup.
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16
Great garlic flavor and the fresh herbs make the dish.
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17
Note: Cooking time varies if using the BBQ (15 minutes) versus the Oven (30 minutes) as well as the size of your wedges.
