Grilled Lemon Pepper Potato Wedges (Edit recipe)

Grilled potatoes? For reals, we’ve been enjoying them on the grill for years at our home. These tasty wedges of lemony goodness have just a little bit of prep involved, making them the perfect accompaniment to your next family/friend BBQ.

20 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	376
Fat:	30 g
Carbohydrates:	27 g
Protein:	3 g
Cholesterol:	30 g
Sodium:	331 mg
Fiber:	3 g
Sugars:	1 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

3 whole Russet Potatoes
1-2 Tbsp Avocado Oil
1-2 tsp Balanced Bites Garlic Lemon Pepper Blend
1 whole Lemon zest, you'll want at least 2 tsp
2 Tbsp Parsley, coarsely chopped, fresh

lemon dipping sauce

.5 cup Avocado Oil Mayonnaise
.5 tsp Lemon zest
.5 tsp Chives, finely chopped
3-4 tsp Lemon Pepper Nut Crumbs, grinds of Lemon Pepper Salt Grinder
1-2 Tbsp Coconut Milk, to desired consistency
2-3 tsp Lemon Juice, to desired tanginess, fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

reheat oven to 385°, wash potatoes & dry with a paper towel. Prepare your potatoes to bake using your favorite method and bake until just barely done, you don’t want them overly soft.
While potatoes bake, prep garnish by placing lemon zest and parsley in a small bowl, mix together until lemon zest is evenly distributed, set aside. Make the lemon dipping sauce by combining all ingredients in a small bowl and whisk till they are all combined well. Add additional salt and pepper to taste.
Once potatoes are baked and are cool enough to handle, carefully cut into sixths, brush with avocado oil and grind/sprinkle generously with Lemon Pepper blend.
Place wedges on grill and let them get some golden grill marks, with tongs, turn over and get some nice grill marks on the other side as well. Remove to platter and cover while you grill the remaining wedges.
Once all potatoes are done, arrange on platter and squeeze some fresh lemon juice over them, sprinkle with parsley lemon zest mixture and some additional Lemon Pepper. Serve family style (as pictured) with lemon dipping sauce (if using) and ENJOY!