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    Rosemary Potato Wedges w/ Salsa


    Source of Recipe


    Skinny grilling / by Barbara Grunes

    List of Ingredients




      Red Salsa
    1 red bell pepper seed and chop
    2 jalapeno peppers core and chop
    2 lrg tomatoes seed and chop
    1/2 cup minced red onion
    1/4 cup chopped cilantro
    3 tbl fresh lime juice
    2 cloves garlic minced

      Potatoes
    20 oz potatoes one per serving
      Non-stick cooking spray
    1 tbl dried rosemary crumbled
    1/2 tsp chili powder

    Recipe



    Red Salsa: Toss all ingredients in bowl. Taste and adjust seasonings. Cover salsa and refrigerate until ready to serve.
    * Potatoes: Scrub. Partially cook potatoes in lightly salted water on medium heat until almost fork tender. Drain. When potatoes are cool enough to handle, cut into quarters lengthwise. Spray potatoes with olive-oil-flavored non-stick cooking spray. Mix rosemary and chili powder together. Rub potato wedges with seasonings.
    * Spray grill rack and place it on grid over ashen-hot coals. Grill potato wedges - turning as necessary, until potatoes are crusty and cooked through.
    * Serve potatoes on individual plates, and pass salsa.

 

 

 

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