Grilled Potato Wedges

This recipe is Bobby Flay's from foodnetwork.com I made a version of these today leaving out the garlic and red chili flakes...Mom was coming for dinner and I think the chili flakes would have been too much for her.  I would err on the harder side when boiling the potatoes because they grill up nice and soft in a grill pan over the coals!!

6 russet potatoes, scrubbed

Kosher salt and freshly ground black pepper

1/4 cup canola oil

1/3 cup olive oil

3 garlic cloves, finely chopped

1/4 teaspoon red chili flakes

1/4 cup chopped fresh flat-leaf parsley

1/4 cup freshly grated Parmigiano-Reggiano


Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges.

Heat grill to medium-high.

Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl.

Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the