Crispy, golden potato wedges are a delicious treat that are grilled relief from standing over a hot stove. These delicious wedges will definitely become an addiction. I found the below recipe last year and enjoyed it all year long.

Abby

Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata

September 8, 2015 by Molly 1 Comment

Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata

Yield: 4 servings

For the Potatoes:

3 large Russet potatoes, scrubbed well and cut lengthwise into wedges

2 tablespoons olive oil

1 tablespoon unsalted butter

3 garlic cloves, finely minced or pressed

3 sprigs of thyme

Pinch of red pepper flakes

Salt and pepper, to taste

For the Pesto:

½ cup fresh basil

Juice and zest of 1 lemon

1 garlic clove, minced

3 tablespoons toasted pine nuts

⅓ cup extra-virgin olive oil

⅓ cup grated parmesan cheese

For Serving:

3 ears of corn, kernels removed from the cobs

The pesto

1 (1-lb) ball of burrata or fresh mozzarella, torn or chopped

¼ cup fresh parsley or basil, chopped

Sea salt and pepper, to taste

For the Potatoes:

Place the potato wedges in a large pot and cover with cold water. Season the water with 1 tablespoon of kosher salt. Bring to a boil, reduce the heat, and simmer until the potatoes are somewhat tender, about 5 minutes total. Drain and dry well with a kitchen towel. You can do this several hours (or even days) ahead of time.

While the potatoes are cooking, preheat the grill. On the stove or hot grill, heat the oil and butter together in a small saucepan. Once the butter is melted, add the garlic, thyme, and red pepper flakes. Simmer over medium-low heat for a few minutes to allow the flavors to infuse.

Brush the potato wedges with a little bit of the seasoned oil and sprinkle with salt and pepper.

Place the potato wedges on the hot grill and cook until tender and charred in spots, turning frequently, about 7-10 minutes total. Remove from grill and toss with the remaining infused oil mixture. Season, to taste, with salt and pepper and transfer to a serving platter.

For the Pesto:

Combine all the ingredients in a food processor and pulse until combined. Taste for seasonings.

For Serving:

Add the corn to the platter of potatoes. Drizzle everything with a little pesto and top with the burrata and fresh herbs. Season, to taste, with sea salt and pepper. Serve with additional pesto on the side.