Crispy Potato Wedges Grilled Meat

Crispy potato wedges paired with juicy grilled meat and a refreshing salad form an impressive meal that always delivers on both comfort and flavor. I love serving this trio for casual evenings when I want something substantial but not fussy—the satisfaction is unbeatable and everyone gets their favorite bite.

Ingredients

• Yukon Gold or russet potatoes: These varieties crisp up beautifully and stay fluffy inside Choose potatoes with smooth skin and firm texture for best wedges
• Vegetable oil: Essential for roasting and getting that golden crunch Opt for a neutral oil for the potatoes to let the seasonings shine
• Smoked paprika: Adds a sweet deep smokiness Check the label for a true smoked variety not just regular paprika
• Garlic powder: Delivers a roasted garlic layer quickly without moisture issues
• Salt and black pepper: Season thoroughly for every component I always use coarse kosher salt and freshly cracked black pepper
• Chopped green onions: Brings freshness and a pop of color to finish
• Beef or lamb: Classic shashlik style Choose meat with a good bit of marbling for tenderness
• Olive oil: Adds richness and prevents sticking during grill or sear
• Lemon juice or vinegar: Brightens the marinade and tenderizes the meat I often prefer lemon for its fragrant lift
• Ground cumin: Brings unmistakable earthy warmth
• Paprika: Adds both color and flavor pairs perfectly with cumin
• Cucumber and fresh radishes: Provide a cooling crisp contrast Go for firm cucumbers and crisp radishes for best results
• Sour cream: Ties the salad together with creamy tang Greek yogurt is a fine swap if needed
• Fresh dill or chives: Optional but adds a garden-fresh finish
• Salt and cracked black pepper: For seasoning throughout

Step-by-Step Instructions

Prepare the Potato Wedges:

Cut and season the potatoes Wash the potatoes thoroughly and slice into thick wedges keeping the flavorful skin on Toss them in vegetable oil smoked paprika garlic powder and plenty of salt and pepper so every piece is evenly coated

Roast to perfection:

Spread the wedges on a parchment-lined baking sheet with the skin side down for maximum crispiness Slide them into a hot 425 degree oven and let them roast for thirtyfive to forty minutes Flip them once halfway so they crisp all over The goal is a golden crunchy exterior and a soft fluffy interior

Marinate and Grill the Meat:

Mix the marinade and rest the meat In a bowl toss the beef or lamb cubes with olive oil lemon juice ground cumin paprika salt and cracked black pepper Cover it and set aside for at least fifteen minutes to let the flavors develop If you have skewers use them for even grilling

Cook until juicy:

Heat your grill or skillet over mediumhigh so it is really hot Place the meat directly on the heat and cook so it gets a good char on the outside but stays juicy and tender inside Usually about eight to ten minutes rotating as needed Remove when just cooked through for best juiciness

Assemble the Fresh Salad:

Toss and season Salad In a bowl combine the julienned cucumber and thinly sliced radishes Add the sour cream and mix well to coat the vegetables evenly Sprinkle in some salt black pepper and fresh dill or chives if using Cover and let chill in the fridge until serving for best crunch

Plate and garnish:

When ready spoon the salad beside the crispy wedges and hot grilled meat Top the potatoes with chopped green onions for a final hit of freshness

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Storage Tips

Keep the potato wedges and grilled meat in separate airtight containers in the refrigerator Both will hold up for up to three days Reheat the wedges in a hot oven so they stay crisp The salad is best prepared fresh but can be stored up to twenty four hours if you drain any excess liquid before serving

Ingredient Substitutions

You can swap Greek yogurt for sour cream in the salad Chicken thighs work nicely if you are out of beef or lamb Sweet potatoes also make delicious wedges just remember they take a bit less time to roast

Serving Suggestions

This meal is perfect as is but you can add a side of flatbread or a big dollop of hummus on the side If you want a heartier feast serve everything family style with extra fresh herbs for topping

A Little History

Shashlik is a beloved dish across Central Asia and Eastern Europe—the marinated grilled skewers are a signature at gatherings and picnics Potato wedges make a hearty partner and the creamy salad completes the cultural flavor mix

Recipe FAQs

→ How do I get the potato wedges crispy?

Bake the wedges on high heat, spaced apart on a parchment-lined tray, and turn halfway for even crispiness.

→ Can I use other types of potatoes?

Yukon Gold or russet work best, but any firm, starchy potato will yield good results for wedges.

→ How long should I marinate the meat?

Marinate for at least 15 minutes to infuse flavor, but longer marinating boosts tenderness and taste.

→ What is shashlik-style grilling?

Shashlik involves skewering marinated meat and grilling over high heat for a charred exterior and juicy inside.

→ Can I make the salad ahead of time?

Yes, prepare and chill the salad up to an hour in advance for a crisp, refreshing complement to hot foods.

→ Are there alternative herbs for the salad?

Dill and chives add fresh notes, but parsley or cilantro can also give the salad an herby lift.