Summer means grilling. I grill the whole year round (yes, even in the snow) but grilling in the summer is just part of the American back drop of hot (humid), long days. I especially like grilling veggies - the smokey flavor, the grill marks . . . yum. There has been a lot of trial and error over the years (over cooked asparagus, mushy zucchnni, still raw potatoes) but thanks to Cassie from Back to Her Roots, the potato wedge problem has been solved.
I never thought about pre-cooking potoato wedges in the microwave, but not only does it work - it leads to fluffy insides and crispy outsides. No more putting the wedges on the grill 20 minutes before I start grilling the rest of my meal . . . or on the other side of that coin, no waiting forever and ever after I take the rest of my meal off the grill. Genius!
I also took an oppertunity to use one of my new spice medleys from Penzey's Spices: Northwoods Seasoning is one of their biggest sellers - and let me tell you - it's PERFECT for potatoes of any kind.
Grilled Sweet Potato Wedges
Adapted from Back To Her Roots
1 large sweet potato, washed with ends cut off.
1 Tbsp EVOO
1-2 tsp Penzey's Northwoods Seasoning
1. Preheat grill over a medium-hot flame (about 450°-500°).
2. Place potato wedges in a microwave-safe bowl and microwave for 3 minutes on high.
3. Combine olive oil and Penzey's Northwoods Seasoning (or your favorite mix of seasonings) a gallon-size zip-top bag. When potatoes are done, drop into bag, seal and toss to coat.
4. Place potatoes on a well-oiled grill grate and cook for 5-7 minutes on each side or until browned, crispy and tender when pierced with a fork. Serve hot.