Grilled Potato Wedges

Name: Grilled Potato Wedges
Yield: 8 servings
Ingredients: 5 large russet potatoes, scrubbed and cut lengthwise into 1 1/2-inch wedges; Coarse salt; Extra-virgin olive oil, for brushing; Sea salt and freshly ground pepper

When potato wedges are tossed on the grill, they take on a crisp, smoke-infused exterior and fluffy, french-fry-like interior -- a fresh side for crowd-pleasing flank steak.

Source: Martha Stewart Living, August 2008

Servings

Ingredients

5 large russet potatoes, scrubbed and cut lengthwise into 1 1/2-inch wedges
Coarse salt
Extra-virgin olive oil, for brushing
Sea salt and freshly ground pepper

Directions

1. Place potatoes in a large pot, and add enough cold water to cover by 2 inches. Generously season water with coarse salt. Bring to a boil, reduce heat, and simmer until a paring knife pierces through potatoes with some resistance, about 5 minutes. Drain in a colander, and pat potatoes dry with a kitchen towel.
2. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 4 to 5 seconds.) Brush potato wedges with oil, and grill, turning occasionally, until blackened with grill marks and a knife tip pierces through with little resistance, about 8 minutes. Season with sea salt and pepper, and serve.