There's nothing better than cooking outdoors during the Dog Days of Summer!
And the perfect side dish...
Grilled Potato Wedges
3 or 4 Red Potatoes, depending on size
1 or 2 Sweet Potatoes
(Sometimes I change this up with Russets or Yukon Gold Potatoes)
Freshly Ground Black Pepper
Fresh Herbs, such as Thyme, Chives, Rosemary, & Parsley
Scrub potatoes and cut into thin wedge slices.
Toss with Olive Oil.
Drizzle a little Olive Oil in your grill pan and layer in the potatoes
with Couse Salt, Freshly Ground Black Pepper and Herbs.
Here, I am using Fresh Thyme.
Place on grill over medium heat.
Stir frequently to prevent them from burning.
Cook 20 to 30 minues, depending on how many potatoes you are making,
and the thickness of your wedges.
Cook until fork tender and golden brown.