Tuesday, June 7, 2011

Low-Point Grilled Potato Wedges

Throw away that bag of frozen french fries! These tender potato wedges are a perfect side to any of your grilled meats. Easy to make and very pleasing to your palate; your family will thoroughly enjoy this simple recipe!

Low-Point Grilled Potato Wedges
- 3 medium potatoes
- 2 Tbs olive oil
- Kosher salt
- Malt vinegar (optional)
Peel and cut each potato into eight wedges. Boil potatoes just until you can easily pierce them with a fork. Drain and place them in a bowl. Sprinkle with olive oil and place on a hot grill. Turn them over once or twice and grill until they start to become a golden brown (giving the skin a slightly crisper texture). Remove and sprinkle with salt. Add a little malt vinegar for taste if desired. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 24 wedges
Serving size - 8
Points per serving - 3.3

"Start by doing what's necessary, then what's possible, then suddenly you are doing the impossible." - Francis of Assisi

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