Grilled Mediterranean Potato Wedges

• From: United States Potato Board

Ingredients

• Lemon-Garlic Drizzle1 large garlic clove, minced

• 1 tsp coarse kosher salt or sea salt

• 1 Tbs fresh lemon juice

• 3 Tbs olive oil

• Grilled Potatoes2 lbs small russet potatoes, rinsed and dried, each cut into eight wedges

• Olive oil for brushing

• Salt and pepper

• 1/2 cup pitted Kalamata olives, finely chopped

• 2 Tbs Italian parsley

• 4 oz feta cheese, crumbled

Finger food at its bbq best! A drizzle of lemon-garlic vinaigrette and a sprinkling of feta and kalamata olives give it a Mediterranean spin.

Directions

• To make the Lemon-Garlic Drizzle, mash the minced garlic and salt with a fork in a bowl until the garlic makes a paste. Whisk in the lemon juice, then the olive oil; set aside.
• Arrange wedges on a baking sheet. Brush with olive oil and season with salt and pepper.
• Heat the grill to medium-hot. Transfer the wedges to the grill rack. Close the grill lid. After 3 to 4 minutes, open the lid and turn the potatoes. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork. As the potatoes cook, remove them with tongs and return them to the baking sheet.
• To serve, transfer the potatoes to a platter. Drizzle with the Lemon-Garlic Drizzle and sprinkle with feta, olives, and parsley.