Ingredient Checklist


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

Instructions Checklist
  • 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; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 281 mg sodium. 488 mg potassium; 24 g carbohydrates; 3 g fiber; 3 g sugar; 2 g protein; 9038 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;