Friday, February 17, 2012

Mozzarella Potato Wedges

Ah potatoes. So historically significant, so boring. Decided to give the little bastards another chance, a rebirth of sorts on the Big Green Egg. Here's the tech:

• 6 Red Potatoes
• 7 TBS Olive oil
• 4 tsp Butter
• 3 Oz Mozzarella cheese (finely grated)
• Pinch of paprika
• Dash Kosher Salt
• Pinch Cracked pepper
• Pinch of ground white pepper (a habit I've picked up from the Frankies Cook Book, which you need to buy read cover-to-cover right now)

• Clean and cut potatoes into wedges. Add olive oil to a glass baking pan or pie pan. Coat one side of each wedge by setting it in the oil and then place them (coated side up) in the pan. Lightly salt, pepper, and sprinkle with paprika. Place the butter evenly dispersed on top of the wedges.

Do it:
• Cook at 325F for 20 minutes. Remove from the EGG and flip each wedge. Add equal amounts of the cheese on top of each wedge. Return to EGG. Cook for another 20 minutes or until cheese is bubbly and browning.

DUUUDE, so good.

Note, those slippery guys will fall between the grill if you're not careful, and it's hard to get the cheese to stay at first when the surface is sloped. So next time, I'm going to dispense with the wedging and slice them chip-styles.

Welcome back potato.

1 comment:

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