Grilled Potato Wedges

By Tipper1

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

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

Preparation

Step 1

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.