Grilled Potato Wedges with Hot Garlic, Red Chili, Parmesan and Parsley

1. 1

   Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat.

2. 2

   Cook the potatoes until tender, but still firm, about 40 minutes.

3. 3

   The potatoes must be cooked through and fork tender, but still holding their shape.

4. 4

   Drain and put on a cutting board.

5. 5

   Let cool, then cut each potato lengthwise into 8 wedges.

6. 6

   Heat grill to medium-high.

7. 7

   Brush the potatoes with the canola oil and season with salt and pepper, to taste.

8. 8

   Grill until golden brown and cooked through, about 2 to 3 minutes per side.

9. 9

   Transfer to a serving bowl.

10. 10

    Heat the olive oil in a small saucepan until it begins to shimmer.

11. 11

    Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute.

12. 12

    Season the oil with salt and pepper, to taste, and drizzle over the potatoes.

13. 13

    Sprinkle with the cheese and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.