Serves 4.
4 medium russet potatoes
1/4 cup olive oil
2 tsp dried rosemary
salt, pepper
Wash and peel potatoes. Cut into wedges.
Pat wedges dry with a paper towel.
In large bowl, toss wedges with olive oil.
sprinkle with salt, pepper, rosemary.
Turn grill burners to medium.
Place wedges directly over heat for 20-30 minutes, turning every 5 minutes.
Wedges are ready when a sharp knife pierces all the way through easily.
Serve hot form the grill.
