Can you tell I am on a grilling kick here? It’s been beautiful out this week and I have barely come in contact with my stove. It’s so nice to be able to roast my entire meal on one cooking surface. It really cuts down on dishes, clean up and time.

Now if I could just have a night where dinner doesn’t entail me leisurely cooking the meal, and then rushing to scarf it down so that I can run out to work, it would be perfect. Actually, tonight just might be that night.

With any luck.

Grilled Potato Wedges
serves 2-3

2 large Idaho potatoes
1 tbsp olive oil
1 tbsp chopped fresh rosemary (or 1/2 tbsp dried rosemary)
1 clove garlic, finely minced
1/2 to 1 tsp salt, depending on taste
1/2 tsp pepper

Slice the potatoes into eight wedges each, lengthwise.

Combine all ingredients in a large sealable bag and shake vigorously until well coated.

On a preheated grill, roast the potatoes turning frequently until all sides are browned and crisp.

Let cool 5 minutes before serving, so as not to burn your tongue.