Printed from Jenn's Food Journey, adapted from Bobby Flay
- Serves 2 -
1/3 cup olive oil
2 teaspoons Dijon mustard
2 Tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons dried oregano
2 Tablespoons fresh parsley, minced
2 Russet Potatoes, cut into wedges
salt and pepper
Place the cut potatoes in a large microwave-safe bowl and add 1 tablespoon of water. Cover with plastic wrap and microwave for 2 minutes. Carefully remove the bowl and shake the potatoes around. Continue cooking another 2 minutes, or until the potatoes are just barely fork tender.
In a small bowl or measuring cup, whisk together all the remaining ingredients. Season with salt and pepper to taste and set aside.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the potatoes directly over the fire and grill about 4-5 minutes per side or until they are cooked through and golden, crispy on the outside. Carefully remove from the grill. Place on plate and drizzle with vinaigrette, or use vinaigrette as a dipping sauce. Either way... enjoy!