( 4 wedges per serving)
Deliciously crispy on the outside fluffy on the inside!
3-5 large russet potatoes, scrubbed and cut lengthwise into quarters (1 1/2-inch wedges)
Extra-virgin olive oil, for brushing
Sea salt and freshly ground pepper
Place potatoes in a large pot, and add enough cold water to cover by 2 inches. Season water generously with salt. Bring to a boil, reduce heat, and simmer until a paring knife pierces through potatoes with some resistance, about 5 minutes. Drain in a colander, rinse well with cold water and pat potatoes dry with a kitchen towel.
Preheat grill to medium-high, 350-400. Brush potato wedges with oil, and grill, turning occasionally, until nicely browned with grill marks the exterior is crispy and a knife tip pierces through with little resistance, about 8-10 minutes. Brush with any leftover oil, season with sea salt, pepper and serve.
Sprinkle with Italian seasoning, oregano, dried herbs, cumin, tofu sour cream, vegan cheese of choice or serve topped with Corn and Black Bean Salsa.