They may not look like much as far as grilled taters go, but these simple spuds are packed with flavor, considering how easy as they are to make
Mark Guydish | for Times Leader
The ingredients for oregano grilled potatoes, including the aluminum foil they get grilled on. Using foil keeps the grill clean and gives you something to wrap them in and set aside while grilling other items.
Mark Guydish | for Times Leader
Oldest brother Jay served these years ago for a cookout feast at his York, Pa., home, and I loved them. Yet I didn’t actually make them until the recent Memorial Day weekend. They were one of the sides to the brined, marinated and grilled chicken I wrote about last week.
Despite (or maybe because of) a very basic ingredient list, I’ve always found them packed with flavor. I think a big part of that is the grilling, with caramelization compounding the tastes and the use of Yukon gold (or similar) spuds. In fact, I haven’t seen a pack of Yukons for many weeks in local grocery stores, and used a substitute.
I didn’t ask for comments from our guests — I focused on the brined chicken — but the results speak for themselves: Despite a concern that I sliced too many potatoes when there were so many other dishes, at the end of the day only one wedge remained.
One tip: While the directions don’t mention it, I find it very helpful to flip the wedges twice —say, every 5 to 7 minutes —while grilling. This assures all three sides get nicely browned and crisped.
Dobru chut!
Yukon gold potatoes with oregano (Uncle Jake’s Favorite Recipes)
4 Yukon gold potatoes, scrubbed.
4 tablespoon olive oil
4 teaspoons dried oregano
salt and pepper to taste.
Cut potatoes in long quarters. Place on heavy-duty aluminum foil. Drizzle with oil, sprinkle with salt, pepper and oregano. Grill 20 minutes over medium heat with lid closed. Done when brown and crunchy outside and soft inside.
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