Potato Wedges



  • 4 medium red potatoes and/or sweet potatoes (about 1 1/3 pounds)
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 to 2 tablespoons water
  • Directions

    Scrub potatoes thoroughly with a brush. Cut potatoes lengthwise into quarters. Cook potatoes, covered, in small amount of boiling, lightly salted water for 10 minutes or until just tender. Drain. In small bowl combine garlic, olive oil, paprika, salt, and pepper. Stir in enough water to make a mixture that?s easy to brush on potatoes. Brush over potatoes; place in grill basket. Grill potatoes on rack of an uncovered grill over medium coals 8 to 10 minutes or until edges begin to brown, turning occasionally. Or, preheat gas grill. Adjust heat for direct cooking. Place potatoes in grill basket on grill rack over medium heat. Cover and grill as directed above.
    Try these low-fat potato wedges if you love French fries but need to avoid fried foods. Just 1 tablespoon of oil coats the garlic-seasoned potatoes and the grill adds a rich, smoky flavor.

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