This recipe makes 4 servings
|Per serving: about||-|
|total fat||7 g|
|sat. fat||1 g|
- Portion size: 4
Not only does grilling instead of frying cut down on fat but it also gives potatoes a tasty smoky flavour. Serve these irresistible bites with Peppercorn Thyme T-Bones, Cumin Flank Steak with Avocado Salad or Old-Fashioned Barbecued Drumsticks.
- 2 lb 2lbYukon Gold potatoYukon Gold potatoes or baking potatoes, about 6
- 2 tbsp 2tbspvegetable oil
- 2 tsp 2tspchopped fresh rosemary
- 1 tsp 1tsppaprika
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1/4 tsp 1/4tspgarlic powder
Scrub potatoes; prick all over with fork. Microwave at High for 8 minutes. Cut each into 6 or 8 wedges. In bowl, toss together potato wedges, vegetable oil, chopped fresh rosemary, paprika, salt, pepper and garlic powder.
Place potatoes on greased grill over medium-high heat; close lid and grill, turning potatoes once, until browned and tender, about 15 minutes.
Source : Canadian Living Magazine: June 2003