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Fennel-Spiced Potato Wedges

These potato wedges can be parboiled up to a day ahead so that they’re ready to go on the grill whenever you’re ready to cook them. Try them with chili powder, herbes de Provence, or Italian seasoning in place of the fennel.

Ingredients: 

Ingredients: 

Ingredient Line: 
3 large Yukon gold potatoes, each cut into 8 thick wedges (1½ lb.)
Ingredient Line: 
1 ½ tsp. fennel seeds
Ingredient Line: 
1 ½ tsp. onion powder
Ingredient Line: 
¾ tsp. salt
Ingredient Line: 
1 Tbs. olive oil

Instructions: 

1. Bring large pot of salted water to a boil. Add potato wedges, and cook 5 to 6 minutes. Drain, and pat dry.

2. Meanwhile, toast fennel seeds in small dry skillet 3 to 4 minutes, or until fragrant, shaking skillet often. Crush seeds with mortar and pestle or in spice or coffee grinder until ground to fine powder; combine with onion powder and salt in small bowl. Set aside.

3. Toss potatoes with olive oil. Spread on plate, and sprinkle all over with fennel seed mixture. Season with pepper.

4. Heat grill to high. Rub grill grates with canola oil. Place potatoes on grill, close lid, and cook 4 to 5 minutes, or until seared and easy to turn. Flip potatoes, close grill, and cook 4 to 5 minutes more, or until potatoes are crisp. Season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
117
Protein: 
3 g
Total Fat: 
2 g
Saturated Fat: 
1 g
Carbohydrates: 
21 g
Cholesterol: 
0 mg
Sodium: 
395 mg
Fiber: 
2 g
Sugar: 
0 g
Yield: 
Serves 6

Comments on this Recipe

These are SO good!

nice recipes. i enjoy them.

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