About the Recipe
Add some kick to your next barbeque!
Ingredients
Sarah Beth's Homemade Dips Creamy Cajun Dip Mix
1/4 C olive oil
2 jumbo baking taters
Preparation
Bring pot of water to a boil. Parboil (partially cook) potatoes for 6-7 minutes. This will simply help potatoes cook faster on the grill.
Remove from boiling water and cool for a couple minutes. Cut each potato into eight wedges.
Place into a large mixing bowl. Drizzle oil over potatoes and toss to coat.
Place dip mix in a small bowl and whisk to mix well. Shake 2-3 tsp of dry dip mix onto potato wedges, a teaspoon at a time, tossing to coat after each. Save remaining mix for another use.
Spray grates or cast iron. We used a cast iron griddle placed on the grill.
Place wedges on grill. Scrape any remaining oil and seasoning out of the bowl with a spatula and drizzle on potatoes.
Grill wedges for approximately 12 minutes, turning to cook evenly, until fully cooked.
Sprinkle with a bit of dry mix before serving, if desired.
Enjoy!