Rosemary Potato Wedges With Salsa

* Exported from MasterCook *

Rosemary Potato Wedges With Salsa

Recipe By : Skinny Grilling by Barbara Grunes
Serving Size : 4 Preparation Time :0:00
Categories : Grilling Menu
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*Red Salsa
1 red bell pepper -- seed and chop
2 jalapeno peppers -- core and chop
2 large tomatoes -- seed and chop
1/2 cup minced red onion
1/4 cup chopped cilantro
3 tablespoons fresh lime juice
2 cloves garlic -- minced
1/4 teaspoon salt
*Potatoes
20 ounces potatoes -- one per serving
Non-stick cooking spray
1 tablespoon dried rosemary -- crumbled
1/2 teaspoon chili powder

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.

178 cals 3% CFF 0.6g fat

Skinny grilling / by Barbara Grunes -- Surrey Books (1995) Barbecue --
Lowfat -- Diet | McVersion by PATh



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