pat's Recipe

Grilled Sweet Potato Wedges with Dipping Sauce

Category: Potato

6 medium sweet potatoes and or/russet
potatoes (about 2 lbs)
1/4 cup olive oil
1 tsp kosher salt or sea salt or 3/4 tsp salt
1/4 tsp freshly ground black pepper

Scrub potatoes with soft vegetable brush under running water. Cut each unpeeled potato in half lengthwise, then cut each half lengthwise into 4 wedges. In covered 4-qt Dutch oven, cook potato wedges in boiling, lightly salted water for 8 minutes or until just tender. Drain and cool slightly. Place potatoes in a large bowl; drizzle with oil and sprinkle with salt and pepper. Toss gently to coat.
For a gas grill, preheat grill. Reduce heat to medium. Place potato wedges on greased grill rack over heat. Cover and grill for 8 to 10 minutes or until edges begin to brown, turning occasionally.
Transfer potatoes to a serving dish; serve with the creamy chive sauce. Serve immediately or at room temperature.

makes 8 servings

Creamy Chive Sauce

In a small bowl, combine 1/2 cup dairy sour cream or plain yogurt, 1/2 cup mayonnaise or salad dressing, 2 Tbsp snipped fresh chives and 1 tsp desired steak seasoning. Stir in 3 Tbsp finely shredded Asiago cheese, 2 Tbsp grated Parmesan cheese or 1 Tbsp crumbled blue cheese. Makes about 1 cup