| |
| INGREDIENTS |
| 4 |
large russet baking potatoes, scrubbed and cut into 4 wedges |
| 2 tbsp. |
olive oil |
| 2 tsp. |
freshly ground black pepper |
| 2 tsp. |
garlic powder |
| 2 tsp. |
dried rosemary |
| ½ tsp. |
salt |
|
|
|
| RECIPE |
- Place the potatoes into a large pot with enough cold water to cover.
- Bring to a boil and cook over medium high heat for about 10 minutes, or until just tender.
- Drain potatoes and let them dry out a bit.
- Preheat the grill to medium-high heat.
- When potatoes are dry, toss with olive oil, black pepper, rosemary, and salt.
- Place the potatoes skin-side down over indirect heat on the grill, reserving the olive oil.
- Grill for about 15 minutes.
- Remove potatoes to a serving plate and drizzle with reserved olive oil. Serve immediately.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 wedges
NUMBER OF SERVINGS:
8
|
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| NUTRITION FACTS |
| |
| Calories |
143 |
|
| Total Fat |
5 g |
|
| Sodium |
186 mg |
|
| Total Carbohydrates |
23 g |
|
| Fiber |
2 g |
|
| Protein |
3 g |
|
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|
