Well, that is quite a mouthful, isn’t it? Yup, but it’s a delicious one.
Now that Labor Day has come and gone (still in denial), I’m committing myself to full-on fall dishes. Lots of pumpkin, soups, and general coziness is coming your way, folks.
Before that, though, I’ve got a few last summer recipes to share with you. I warned you a few posts ago that I would be sharing an onslaught of fresh corn dishes, and I still have a couple more up my sleeve. There is one more corn post after this one. And then I’ll stop and share only fall-appropriate dishes. Promise.
This time of year is always so bittersweet for me. I am sad to see the summer end, but fall is my FAVORITE season. By far. Give me all the sweaters, scarves, boots, pumpkin spice baked goods, pumpkin coffees, football, leaves, and cool weather. I adore it all.
One thing I always miss in the fall, though, is the grill. I mean, we easily could use our grill well into November without catching a cold, but for some reason, we don’t. It kind of falls to the wayside as soon as Labor Day hits. It’s probably just a mental thing. Maybe this year we’ll make a concerted effort to continue using the grill for the next couple months. We’ll see.
Grilled dishes like this one will certainly make cranking up the grill in October more appealing. These potato wedges are ADDICTING. They are like giant steak fries. Crispy and golden on the outside, and pillowy and fluffy on the inside. Plus there’s the awesome charred flavor the grill adds.
They may be my favorite non-fried homemade “fry” yet (well, aside from these. I still make these on the reg during football season). They come together with a lot less mess than other homemade fries, too. Just a quick parboil for a few minutes on the stove and then they’re transferred to a hot grill to cook the rest of the way. Simple.
You could easily serve these potato wedges with ketchup or aioli or topped with melted sharp cheddar. OR you could do what I did here and toss them with homemade pesto (trying to use up those homegrown herbs!), sweet summer corn (savoring it!), and crazy-delicious burrata cheese (OMG).
Have you tried burrata? We’ve been enjoying it for several years now but only once in a great while. It’s a special cheese in my book. It’s creamy and decadent and oh so good on fresh summer salads like caprese. Can’t find burrata? That’s OK. These potato wedges can be topped with fresh mozzarella too (I’ve served these that way a couple times now – they’re just as good). If you CAN get your hands on burrata, just do it. It’s the ultimate summer cheese.
These potato wedges go with just about anything, too. They can be served as a starter, for sure, but I like to serve them on the side of grilled steak or burgers or even chicken breasts. They’re a perfect side dish.
I wish I could bring summer corn with me into the fall season. I mean, I kind of do in the way of freezing it cut right off the cob, but there’s something extra special about eating it fresh. Sigh. One of the joys of warmer weather.
Still, though, I cannot WAIT for fall. Bring it on.
3 large Russet potatoes, scrubbed well and cut lengthwise into wedges
2 tablespoons olive oil
1 tablespoon unsalted butter
3 garlic cloves, finely minced or pressed
3 sprigs of thyme
Pinch of red pepper flakes
Salt and pepper, to taste
½ cup fresh basil
Juice and zest of 1 lemon
1 garlic clove, minced
3 tablespoons toasted pine nuts
⅓ cup extra-virgin olive oil
⅓ cup grated parmesan cheese
3 ears of corn, kernels removed from the cobs
1 (1-lb) ball of burrata or fresh mozzarella, torn or chopped
¼ cup fresh parsley or basil, chopped
Sea salt and pepper, to taste
Place the potato wedges in a large pot and cover with cold water. Season the water with 1 tablespoon of kosher salt. Bring to a boil, reduce the heat, and simmer until the potatoes are somewhat tender, about 5 minutes total. Drain and dry well with a kitchen towel. You can do this several hours (or even days) ahead of time.
While the potatoes are cooking, preheat the grill. On the stove or hot grill, heat the oil and butter together in a small saucepan. Once the butter is melted, add the garlic, thyme, and red pepper flakes. Simmer over medium-low heat for a few minutes to allow the flavors to infuse.
Brush the potato wedges with a little bit of the seasoned oil and sprinkle with salt and pepper.
Place the potato wedges on the hot grill and cook until tender and charred in spots, turning frequently, about 7-10 minutes total. Remove from grill and toss with the remaining infused oil mixture. Season, to taste, with salt and pepper and transfer to a serving platter.
Combine all the ingredients in a food processor and pulse until combined. Taste for seasonings.
Add the corn to the platter of potatoes. Drizzle everything with a little pesto and top with the burrata and fresh herbs. Season, to taste, with sea salt and pepper. Serve with additional pesto on the side.