Gallery

Recipe Summary

prep:
20 mins
cook:
10 mins
grill:
4 mins
total:
34 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrub potatoes thoroughly with a brush; pat dry. Cut the potatoes in half lengthwise; cut each half into four wedges.

    Advertisement
  • In a 4-quart Dutch oven, cook potatoes, covered, in a small amount of boiling water for 10 to 15 minutes or until just tender. Drain and let cool slightly. Place potato wedges, in a single layer, on a baking sheet. Brush both sides of potato wedges with oil. In a small bowl, combine basil, salt, black pepper and cayenne. Sprinkle potatoes with basil mixture.

For a charcoal grill:

Grill potatoes on the rack of an uncovered grill directly over medium coals 4 to 6 minutes or until edges begin to brown, turning occasionally. (For a gas grill: Preheat grill. Reduce heat to medium. Place potatoes on grill rack. Cover and grill as directed above.) Makes 6 servings.

Nutrition Facts

144 calories; fat 5g; saturated fat 1g; carbohydrates 24g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 2g; vitamin a 9037.8IU; vitamin c 13.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.3mg; folate 16.1mcg; sodium 281mg; potassium 488mg; calcium 30.3mg; iron 1.1mg.
Advertisement
Advertisement