Bring potatoes and water to cover to a boil in a Dutch oven over high heat; reduce heat to medium-high, and cook 12 to 15 minutes or just until slightly tender. Drain. Plunge potatoes into ice water to stop the cooking process. Drain well. Let stand 10 minutes. Peel and cut into wedges.
Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Place potatoes on cooking grate, and grill, covered with grill lid, 6 to 7 minutes on each side or until grill marks appear. Drizzle potato wedges with Creamy Basil Vinaigrette, and serve immediately.
Note: Nutritional analysis includes about 2 1/2 Tbsp. vinaigrette.
So easy!!!A perfect summer night recipe.I grilled the sweet potatoe wedges on the grill w/o precooking and they we great. Put them in my grill basket and grilled alongside pork loin.I sprayed them with the Pam.They took longer but the grill was going anyway.Kept me out of the kitchen and on the deck with family.
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