Spicy BBQ Potatoes


1 lb of russet or yukon gold potatoes, sliced into approximately quarter inch wedges
3 Tsp of Baklouti Green Chili Fused Olive Oil
1 tsp of sea salt


Boil the potato wedges until just a little tender but not fully cooked or soft. If you are in a rush you can skip boiling the potatoes and cook straight on the grill.  Heat the BBQ. Toss the wedges in the olive oil and cook for 5-10 minutes, turning a few times to evenly brown and crisp on the outside. If there is any left over Baklouti in the bowl toss the cooked potatoes in i!! Place on a platter, sprinkle with sea salt and serve

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Dolores between Ocean & 7th
Carmel, CA 93921