This is our "Grilled Parmesan Potato Wedge" recipe. Typically we use these as a side dish to go with a big salad or sometimes just grilled burgers.

The secret to making these guys is to keep a close eye on the heat. Too much and you end up with a cheesy mass of black carbon goo and too little heat and your potatoes are still raw and crunchy and virtually inedible.

Good luck and enjoy!

Ingredients:

• 6 medium baking potatoes (about 2 lbs)
• 1/3 c. butter, melted
• 1 clove garlic, minced
• 1/4 c. grated Parmesan cheese
• 1 Tbsp Italian seasoning, crushed
• 1/2 tsp. black pepper
• 1/2 tsp. paprika
• 1/4 tsp. salt

Directions:

• Line side of grill with foil. 
• Cut each potato into eight wedges
• Place on foil. 
• Combine ingredients in mixing bowl
• Coat potato wedges evenly
• Grill on high for 25 - 30 minutes or until tender.
• For extra crispness, finish wedges with 2 minutes of direct grill contact