Smoked Potato Wedges
These are great as a tapas style nibble.....lovely with sour cream and chives, chilli jam or some garlicky yogurt dip. Throw alongside burgers and sausages and you're onto a winner, taking the humble baked potato to much higher ground.
Ingredients
Main
- 4 Large baking potatoes
Seasoning
- 1 teaspoon (5 ml) table salt
- 2 teaspoons (10 ml) Paprika
- 1 pinch chile powder
- 1 teaspoon (5 ml) ground black pepper
- 1 teaspoon (5 ml) ground thyme
- 1 teaspoon (5 ml) onion powder
Instructions
- Clean potatoes and blot dry
- Add a small handful of Pecan Wood Chips onto the hot coals
- Put whole potatoes on the EGG around the edges and not directly above the fire.
- Prepare your potato wedge seasoning
- After about an hour the potatoes should be ready, check by piercing one of the potatoes
- Once the potatoes are ready, cut into similar size wedges (4 - 6 per potato)
- Place wedges in a bowl, coat with oil and sprinkle all over with the seasoning
- Place wedges backon the EGG and over direct heat and cook until niecly browned
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