Grilled Greek Potatoes Recipe

Potatoes: These are the main ingredient, cut into wedges for optimal grilling.

Olive oil: Used to coat the potatoes, helping them to crisp up and adding a rich flavor.

Dried oregano: Adds a classic Greek herb flavor to the potatoes.

Garlic powder: Provides a subtle garlic taste that complements the other seasonings.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the seasoning mix.

To ensure your potato wedges cook evenly and achieve that perfect golden brown exterior, try parboiling them for about 5-7 minutes before grilling. This technique helps to soften the potatoes slightly, allowing them to cook more uniformly on the grill. After parboiling, drain and let them cool slightly before tossing them in the olive oil mixture. This extra step can make a significant difference in the texture and flavor of your grilled Greek potatoes.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and can be grilled similarly to regular potatoes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• dried oregano - Substitute with dried thyme: Dried thyme provides a similar earthy flavor and can be used in the same quantity as oregano.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor to garlic, adding depth to the dish.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity as black pepper.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled potato wedges in an airtight container. If you have a lot, layer them with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven or on the grill to maintain their crispy texture.
• For freezing, arrange the cooled potato wedges in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
• Transfer the frozen potatoes to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to eat, reheat the frozen potato wedges in a preheated oven at 400°F (200°C) for 15-20 minutes, or until heated through and crispy.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover potato wedges on a baking sheet in a single layer. Bake for 10-15 minutes, or until they are heated through and crispy. This method helps to retain their original texture and flavor.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the potato wedges in the skillet and cook for about 5-7 minutes, turning occasionally until they are heated through and crispy on the outside.

• Microwave Method: Place the potato wedges on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is quick but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potato wedges in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps to restore their crispiness.

• Grill Method: Preheat your grill to medium heat. Place the potato wedges on the grill and cook for about 5 minutes on each side, or until they are heated through and have a slight char. This method enhances their smoky flavor.

• Grill: Used to cook the potato wedges to a golden brown and tender texture.

• Mixing bowl: Used to combine olive oil, oregano, garlic powder, salt, and black pepper with the potato wedges.

• Tongs: Used to place the potato wedges on the grill and turn them over during cooking.

• Measuring spoons: Used to measure out the olive oil, oregano, garlic powder, salt, and black pepper accurately.

• Knife: Used to cut the potatoes into wedges.

• Cutting board: Used as a surface to cut the potatoes safely.

• Serving platter: Used to serve the grilled potato wedges hot.

Pre-cook potatoes: Boil the potato wedges for 5-7 minutes before grilling to reduce grill time.

Use a grill basket: Place potato wedges in a grill basket for easier flipping and even cooking.

Prep ahead: Mix the olive oil and spices the night before to save time on the day of grilling.

Uniform size: Cut potato wedges into similar sizes to ensure they cook evenly and simultaneously.

High heat: Preheat the grill to medium-high heat to speed up the cooking process.