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potato fingerling

Spiced-Up Grilled Tater Wedges

4 small russet potatoes, scrubbed

1/2 tsp. paprika

1/8 tsp. cayenne pepper

1/8 tsp. mustard powder

1/8 tsp. garlic powder

1/8 tsp. black pepper

1/8 tsp. celery salt

1/8 tsp. ground cumin

1/2 tsp. dried parsley

vegetable oil cooking spray

1/2 cup sour cream

Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes are almost done but still firm, about 15 minutes. Drain and cool.

In a cup or small bowl, mix together the paprika, cayenne pepper, mustard powder, cook garlic, black pepper, celery salt, cumin and parsley. Set aside. 

When the potatoes are cooled, slice them lengthwise into wedges. Place them skin side down on a plate. Coat with cooking spray and sprinkle seasoning evenly over them. Cover and let stand for 1 hour.

Preheat outdoor grill on medium heat

Grill potato wedges until browned and hot, turning occasionally to avoid burning. Serve with sour cream.