These are really popular up here in the NW , I wanted to find to way to make them crunchy like deep fried but without the fat. I'm very pleased with the results.
I used Yukon golds , fresh garlic and also garlic from the jar for the oil .
I cut the spuds ( med sized) into 6-8 wedges and put them into a bowl of cold lemon water so they didn't turn black. When I was ready I drained and dried the spuds and put them in a bowl. I coated the spuds with some of the fresh and jarred Garlic and the oil it's in and then dredged them in a seasoned flour mixture . I loaded up the grill cooking the spuds indirect for at 400 for about 45 minutes turning several times.
At the end I hit them with some fresh Parmesan
Nice crunchy exterior with a soft fluffy center and great garlic flavor .
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