Grilled Mixed Potato Wedges with White BBQ Sauce

Chef Linda

Yield: 8 servings

Ingredients

1 pound russet potatoes, scrubbed and quartered
1 pound sweet potatoes, scrubbed and quartered
1/4 cup olive oil or vegetable oil
1 teaspoon salt
Pinch of black pepper
White BBQ Sauce:
1 1/2 cups mayonnaise
1/4 cup seasoned rice wine vinegar
2 cloves garlic, minced
1 Tablespoon Dijon mustard
1 Tablespoon horseradish
1 Tablespoon black pepper
1 teaspoon salt

Directions:

Preheat grill to medium high.  Place potatoes in a dutch oven, cover with water and add a pinch of salt.  Bring to a boil and cook until potatoes are just tender, about 8 minutes.  Drain water being careful not to break the potato quarters.  Place quarters on a plate and drizzle with oil and sprinkle on the salt and pepper.  Place wedges on the greased rack of the grill over direct heat for about 6-8 minutes or until potatoes show the grill marks and are slightly toasted.  Serve with White BBQ Sauce.

BBQ Sauce:
Combine all ingredients and allow the flavors to meld, covered in the refrigerator.  Will keep for one week. Makes 1 cup.

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