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Ingredientes
- 3 lrg baking potatoes - (abt 2 1/4 lbs)
- 1/4 c. extra virgin olive oil
- 2 x garlic cloves chopped
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp dry oregano
- 1/2 tsp freshly-grnd black pepper
- 1/4 tsp cayenne pepper
Direcciones
- Prepare grill for direct cooking. Preheat oven to 425 degrees.
- Cut potatoes into halves lengthwise; cut each half lengthwise into 4 wedges. Place potatoes in large bowl. Add in oil and garlic; toss to coat well. Combine salt, paprika, oregano, thyme, black pepper and cayenne pepper in small bowl. Sprinkle over potatoes; toss to coat well.
- Place potatoes in single layer in shallow roasting pan; reserve remaining oil mix left in large bowl. Bake 20 min.
- Meanwhile, cover 2 c. mesquite chips with cool water; soak 20 min. Drain mesquite chips; sprinkle over coals. Place potatoes on their sides on grid. Grill, covered, over medium heat 15 to 20 min or possibly till potatoes are browned and fork-tender, brushing with reserved oil mix halfway through grilling time and turning once.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 122 | 43% |
| Total Fat 13.79g | 17% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 595mg | 25% |
| Potassium 896mg | 26% |
| Total Carbs 37.13g | 10% |
| Dietary Fiber 4.9g | 16% |
| Sugars 1.7g | 1% |
| Protein 4.38g | 7% |
