Gorgeous Grilled Potatoes. Two Ways!

I’m coming at you Diamonds with a little two for one special on this lazy, rainy Tuesday afternoon! I thought it would be super fun to introduce a dish to all of you that you can create really quick, and easy, while being able to construct it in two totally different ways. I often think some of us forget how many side dishes are so versatile, especially during the summer months when the grill is opened for business! 😉 Even though these two potato plates are polar opposites, they’re also similar in some ways. Your choice is to decide if you want more of a straight up ranch vibe going on, or if you want to bump up the flavor with some decadent melty, creamy cheese, oozing right over top of them! These grilled potatoes are perfect to make all year round if you have a grill pan to use on the stove, but they really do hit different during this time when we wonder what else we can pair with our stacked up cheeseburgers, and wonderful hot dog bars.


Ranch Coated Potato Wedges Topped With An Herby Sour Cream:

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These hot and steamy wedges are crunchy, crispy, smooth, fluffy, and creamy! Everything you could ever want from a simple, yet super succulent plate of food!

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The first step to both of these potato recipes are to bake the potatoes as if you were only going to make a plain baked potato! Set the oven to 400 degrees, and bake them for an hour, or until fork tender. Before popping them into the oven, rub them with olive oil, salt, pepper, and garlic powder.

  • The ranch seasoning packet that we’re going to be using is garlicky within itself, but the garlic and onion flavors in this dish is truly what it going to make it all so delicious!
  • After they come out of the oven, let them cool for a little, so that you can handle them with care. To get them into the nice wedge shapes that we are longing them to be in.. cut the whole potato in half, and then in half once more.

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Place all of the potato wedges into a bowl, and drizzle them with olive oil.

Depending on the punch of ranch flavor you’re looking for will depend on how much of the seasoning packet you will add. I added a little less than half of the packet because once they come off the grill we’re going to sprinkle some over top for garnish and extra flavoring, as well as adding it into the sour cream mixture for the drizzle at the end.

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    Grab your bowl of potatoes, a pair of tongs, and head out to the grill! 

  • Preheat the grill to medium heat. Set the potatoes on the grill face down. I know usually when you do chicken, fish, or some sort of protein with skin you cook the skin side first, but I don’t normally choose to do that when I make potatoes of any kind!

Once you let the potato wedges cook for three minutes, flip then over to the other side, and cook for another three minutes, or just until it gets to the darkness that you want them to be. I wouldn’t suggest letting them get too many black markings on it though because you definitely don’t want these to give off any type of burnt flavor. No one likes that unless its a hot dog! 😉

This herby dressing we’re going to make to drizzle on top of our gorgeous grilled potatoes is really as easy as pie! Dump half of a container of sour cream into a serving bowl with the rest of the ranch seasoning packet, along with a dash of Worcestershire sauce. It’s going to pretty much remind you of a very, very thick ranch dressing.. just without a few other ingredients that I wouldn’t miss out on if I was making my traditional, famous ranch dressing!

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     So herby, so creamy, and so so good! 

I love presenting these wedges like oversized jenga blocks. 😉 Then for the best and final part.. drizzle the herby ranch sour cream dressing all over the potatoes! Garnish with fresh cracked black pepper, a sprinkling of the ranch seasoning, and chopped parsley. These are going to be your go to “French fries” from now on because let me tell you Diamonds.. once you have these puppies, throwing frozen French fries in the oven definitely will not suffice!!


 

Grilled scallion and cheese halved potatoes! 

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These are very similar to the previous potato wedges, except these are just halved, and loaded with two melty, mouthwatering cheeses, and instead of the ranch filled sour cream, this sour scream is filled with an inviting bite of green onions for that extra snap of flavor!

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After baking the potatoes the same way as the last at 400 degrees for an hour, let them cool for a few minutes, and cut them all in half.

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Even though the goal with this isn’t for them to scream RANCH, we still want that delicious salty garlic, and onion flavor, so we’re going to shake a few shakes of that on to all of the halved potatoes. Then rub them with olive oil, salt, pepper, and dried parsley to get them ready for the hot grill.

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just like the ranch wedges.. I placed these all face down on to the grill that was set to medium heat. Since these potatoes are already fully cooked all we are searching for is that gorgeous, crispy brown color, along with those great grill lines that everyone loves when they’ve cooked something from the grill.

The color and texture of these are exactly what you want them to be! No less, no more. As I said before you really want to make sure you’re not letting them get a burnt after taste to them when everyone is going to try to be enjoying them. As soon as you flip them onto their skin.. pile each one with a slice of American cheese. This cheese is what is going to give them that luxurious taste that we’re looking for when it comes to this particular dish.

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After you’ve placed the American cheese on each one, pile a small handful of sharp shredded cheddar cheese so that it could get melty, stringy, and ooze off the sides of each potato as it finishes its process on the grill.

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When they start looking like they are almost fully melted, you may shut the grill off, close the lid, and leave them sit for another final minute.

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Have a serving tray, or platter sitting on the side of the grill so that you can easily take them off; having somewhere to place them to carry them back inside!

You don’t have to make as many of these as I’m showing here, but we were having my family over the house, so we doubled up on these bad boys because I knew people would be going up for seconds. Without a doubt these will be the life of your party! It’s like a baked potato times 100!! For the sour scream on top as I said, just chop up a bunch of scallions and mix them in with it, along with salt and pepper. Lastly, garnish with the rest of the chopped scallions, and voila! 🙂 The most marvelous, melty, grilled topped potato you will ever have in your life! 

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Now that you Diamonds know how easy these are to whip up, and how delicious they look.. you’ll want to continue to make them for your side every single night once you find out that they taste as delicious as they appear to be!


ENJOY DIAMONDS, XOXO

Published by

Briana Meshkofski

I have been obsessed with food photography, culinary creations, decor, and party planning since I could remember. I'm actually a gemini, and was born on June 17th 1994. So, this summer ill be alive for a quarter of a century.. which is pretty crazy to me. It reminds me though, that life doesn't slow down, and you should do whatever you are passionate about. This is why I cracked open the next chapter of my life, and decided that in my high 20's, I want to put all my love into this blog; my brand, Deep Fried Diamonds. I would be honored for you all to join my on this journey! You definitely won't want to miss out. xoxo

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