Ingredient List:
- 1 lb — Medium Red Potatoes cleaned, skin on
- ½ ea — Red and Green Bell Pepper halved cleaned, deseeded
- 1 ea — Medium Vidalia Onion
- 3 Tbsp — Baldridge Steak Seasoning
- 3 Tbsp — Grape Seed Oil
- 1 ea — Steven Raichlen Plancha
Items available at Smoke N’ Fire.
Instruction:
Par cook the potatoes (in a microwave or by boiling) until just before tender.
Cool the potatoes and slice them into ¼″ whole wedges. Oil the potatoes with 2 Tbsp the Grape Seed Oil, and set aside. Cube the pepper halves into 3/8″ pieces. Peel and mince the onion into 3/8″ pieces. Mix the pepper cubes and onion pieces, then coat them with 1 Tbsp of the Grape Seed Oil then sprinkle with all the Baldridge Seasoning and mix thoroughly.
Preheat grill to med-high heat (4 to 6 sec hand hold), then griddle or on the Plancha, sear the pepper/onion blend until starting to go translucent but still firm. Set these aside until potatoes are browned.
Place potatoes so that each piece is flat on the oiled griddle or the Plancha. Cook each side until golden brown and gently flip to repeat on the raw side until golden brown. Now gently stir in the seared onion/pepper blend.
Serve Immediately!
Enjoy!!
