Best Bobby Flays Grilled Potato Wedges With Hot Garlic Red Chili Parmesan And Parsley Recipes

Grilled Potato Wedges with Smoked Paprika Mayonnaise Dressing image

Provided by Bobby Flay

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

4 large Russet potatoes, cut into wedges and par-cooked
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons sherry vinegar
Juice from 2 grilled lemons
1/4 cup extra-virgin olive oil, plus more for garnish
2 tablespoons smoked paprika
Handful flat-leaf parsley leaves, for garnish

Steps:

Preheat a charcoal or gas grill to high heat.
Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side.
While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper.
Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes and scatter the parsley over the top.;

Grilled New Potatoes with Lemon-Garlic Aioli and Parsley image

Provided by Bobby Flay

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

3 pounds small new potatoes
1 1/2 cups best-quality mayonnaise
6 cloves garlic, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon zest
Salt and freshly ground pepper
Olive oil
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.

Bobby Flay's Grilled Potato Wedges with Hot Garlic Red Chili Parmesan and Parsley Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 8

6 russet potatoes, scrubbed
Kosher salt and freshly ground black pepper
1/4 c canola oil
1/3 c olive oil
3 garlic cloves, finely chopped
1/4 t red chili flakes
1/4 c chopped fresh flat-leaf parsley
1/4 c freshly grated Parmigiano-Reggiano

Steps:

Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges. Heat grill to medium-high. Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl. Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese and serve immediately. 4 servings